16 Aug '16, 4pm

Famous Long House Ah Hui Big Prawn Noodle Opens A New Branch In Kovan

Famous Long House Ah Hui Big Prawn Noodle Opens A New Branch In Kovan

The broth here is made the traditional way, with pork ribs, prawn heads, shells, garlic and fried shallots. Here, Uncle Hui uses tiger prawns. The shells are peeled and used for the broth, hence giving it a more distinct prawn flavour than the outlet in Balestier. My dining partner said it was a little more “herbal”. Indeed, lovage root was added to give the soup more depth. The warm rich colour is hearty and comforting, sweetly aromatic with the umami from prawns. No, I am not going to compare father and son because both has slightly different cooking style. But if you wanted a more distinct pork ribs flavours, then head to the Balestier outlet.

Full article: http://www.misstamchiak.com/ah-hui-prawn-noodle-kovan/

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