Well-known family-run noodle joint offering a value-for-money variety of large prawns and pork-based noodles, served in their rich, robust prawn broth. Hoe Nam’s famed broth is prepared by first frying prawn shell, before boiling them with pork ribs for more than eight hours, resulting in a signature sweet, aromatic, umami-intense stock that’s almost bisque-like and highly drinkable.
On the menu are 24 possible combinations of ingredients that goes with the noodles, includes small prawns, large prawns, pork ribs, pig tail, pig intestines, sliced pork abalone clams and even baby abalone, all available in noodle soup or as a ‘dry’ noodle, both topped with generous amount of fried shallots. If you choose to have your noodles ‘dry’, it will be tossed in a fragrant homemade chilli sauce with the soup served on the side. Try the classic Big Prawn Noodles ($5) that features three large prawns, or the crowd-favourite Pork Ribs & Prawns Noodle ($5.50) that comes additional tender chunks of pork ribs. If you can’t get enough of the soup, get a refill for just $1.
If you have room, take the chance to check out Lao Zhong Zhong Fine Spice Stall (老中中五香酥虾饼) for some Ngoh Hiang (five-spice meat roll) and Hae Cho (deep-fried prawn rolls) to go with your prawn mee.