10 Best Prawn Noodles in Singapore

Ask ten people for the best prawn noodles in Singapore and you will get ten answers, because the dish, known locally as prawn mee or hae mee, lives or dies on its broth: prawn shells and pork simmered for hours into something sweet, savoury and deep. This guide gathers ten real, currently-operating stalls and shops, each serving it dry or in soup, as a shortlist to match to your craving rather than a strict ranking.

A long-running fixture on Beach Road, Blanco Court is one of the names most often mentioned when Singaporeans talk about old-school prawn mee. Bowls are served dry or in soup around a dark, concentrated prawn-and-pork broth, with the option to add pork ribs and to size up to larger prawns. The shop leans traditional and tends to draw a steady queue through the morning.

Beach Road
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Despite the name, this decades-old eating house now sits on East Coast Road, spread across two shopfronts near the Telok Kurau junction. It is known for a hearty hae mee in dry or soup form, built on a prawn-shell-and-pork-rib stock, with sides such as ngoh hiang that make it a fuller sit-down meal. Cooking to order keeps the queue moving slowly, so go early.

East Coast Road
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Tucked inside Pek Kio Food Centre, Wah Kee is a decades-old stall that built its reputation on big prawns and a punchy, umami-heavy broth simmered from prawn shells and pork. It serves the noodles dry or in soup, with larger-prawn bowls stepping up in size. Hours are short and it closes once sold out, so treat it as an early-morning or lunch mission.

Pek Kio
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A nostalgic, generations-old stall at Whampoa Makan Place, 545 Whampoa is known for straightforward, comforting bowls that many locals grew up on. You can have it dry, dressed with a chilli sambal and topped with prawns and pork, or in a clear prawn soup finished with fried shallots; noodle choices include yellow noodles, bee hoon or a mix. Queues here run long, especially over lunch.

Whampoa
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A long-standing stall at Adam Road Food Centre, Noo Cheng is a go-to for diners who want genuinely large prawns in their bowl. The broth is a rich, faintly sweet prawn-and-pork-rib stock, and you can build the bowl up with pork ribs, sliced pork or pork belly, taken dry or as soup. Big-prawn bowls scale up in size, and the stall keeps a loyal following.

Adam Road
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One of the higher-profile traditional prawn noodle stalls in the east, Da Dong occupies a corner coffeeshop on Joo Chiat Road and regularly draws island-wide queues. Its signature is the big-prawn bowl, available dry or in a soup whose broth is intense and unmistakably crustacean-forward; regular prawn and pork-rib bowls round out the menu. It often sells out by early afternoon, so it is a morning-to-lunch affair.

Joo Chiat
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A regular contender in prawn mee conversations, Whitley Road cooks each bowl to order at Old Airport Road Food Centre and traces its name to the old Whitley Road hawker centre where it began. The hae mee comes dry or in soup, with big prawns plus optional pork ribs and pork liver, over a broth that stays savoury without turning heavy. There is also a separate outlet on Thomson Road.

Old Airport Road
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A heritage prawn noodle name that has grown from its original Tai Thong Crescent shop into an island-wide operation, River South (Hoe Nam) is known for a dark, deeply extracted broth. The kitchen fries prawn shells before simmering them with pork ribs for hours, and the menu has expanded well beyond the basic bowl to big prawns, pork ribs, pig's tail and more, served dry or in soup. Its own site lists multiple outlets across Singapore.

Potong Pasir
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A veteran stall that has been serving for decades, Jalan Sultan Prawn Mee is best known for its dry version: noodles tossed in a fragrant chilli with a generous shower of fried scallions. The soup option leans on a clean, naturally sweet prawn broth, and both come with the usual prawn-and-pork toppings. It runs on hawker hours and is cash-only, so check the closing day before heading down.

Kallang
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Named for the Bugis street where it first made its name, Albert Street Prawn Noodle is one of the older prawn mee names in Singapore, going back generations and now operating from Old Airport Road Food Centre among other outlets. Its style sits on the lighter, cleaner side: a balanced prawn-and-pork-rib broth rather than a heavy one, served dry or as soup with prawns and pork ribs. It is a good pick if you find some prawn broths too rich.

Old Airport Road
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