A baby-faced woman seen donning an apron and slaving away behind the hot stove to whip up bowl after bowl of prawn noodles is one refreshing anomaly in Singapore's sputtering hawker scene fraught by now all too familiar grievances - seasoned hands holding down the fort often fading away due to age while their sheltered, well educated progeny feel less inclined to take over in kitchens. Enter Li Ruifang, an attractive young mum in her 30s who decided to forgo her cushy corporate career five years ago in exchange for the opportunity to further her family's culinary legacy. Today she helms 545 Whampoa Prawn Noodles alongside her parents at Tekka Centre, dishing out a taste of the good ol' times thanks to an intergenerational recipe which originated from Ruifang's grandfather. (Note that her aunts operate a separate stall at Whampoa Market.)
............... On occasion our tummies yearn for uncomplicated heartiness, and this serving of prawn noodles gave us exactly that. Tender prawns, sambal infused noodles prickling the tongue (regretfully unwanted hints of alkalinity lingered) and fragrant lard pieces conspired to invoke memories of them school days long gone, when all it took for faces to beam with joy was slurping warm strands between mouthfuls of freshly peeled seafood and blanched meat. Sipping the dark colored broth astounded equally: intense sweetness washed over owing to a meticulously formulated stock derived from wild sea prawns and pork bones.
More at https://www.thefooddossier.com/2019/03/545-whampoa-prawn-noodles.html
A baby-faced woman seen donning an apron and slaving away behind the hot stove to whip up bowl after bowl of prawn noodles is one refreshing anomaly in Singapore's sputtering hawker scene fraught by now all too familiar grievances - seasoned hands holding down the fort often fading away due to age while their sheltered, well educated progeny feel less inclined to take over in kitchens. Enter Li Ruifang, an attractive young mum in her 30s who decided to forgo her cushy corporate career five years ago in exchange for the opportunity to further her family's culinary legacy. Today she helms 545 Whampoa Prawn Noodles alongside her parents at Tekka Centre, dishing out a taste of the good ol' times thanks to an intergenerational recipe which originated from Ruifang's grandfather. (Note that her aunts operate a separate stall at Whampoa Market.)
............... On occasion our tummies yearn for uncomplicated heartiness, and this serving of prawn noodles gave us exactly that. Tender prawns, sambal infused noodles prickling the tongue (regretfully unwanted hints of alkalinity lingered) and fragrant lard pieces conspired to invoke memories of them school days long gone, when all it took for faces to beam with joy was slurping warm strands between mouthfuls of freshly peeled seafood and blanched meat. Sipping the dark colored broth astounded equally: intense sweetness washed over owing to a meticulously formulated stock derived from wild sea prawns and pork bones.
More at https://www.thefooddossier.com/2019/03/545-whampoa-prawn-noodles.html