Back when this dish was ubiquitous across Malaysia and Singapore during the 1950s, chefs painstakingly seared the egg noodles by swirling them in a wok continuously until they were toasted and crispy outside but chewy inside. Most restaurants today simply deep fry the noodles that produces a homogeneous, biscuit-like crunch. We do this the old-school way and top it with a fluffy omelette.

Huang Pu Noodles with Prawn Omelette (黄埔虾球生面)

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