Inspired by Penang prawn noodles and the broth from Japanese ramen, a group of young hawkers set out to create their very own bowl of prawn noodles – by combining traditional flavours with modern cooking techniques. The stall is headed by Gwyneth Ang who has worked in big-name kitchens that include Burnt Ends, Forlino, and Tong Le Private Dining.
One Prawn Noodle
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