Penang Culture’s premium lobster and scallop noodles ($16.50) turns the humble Penang Hokkien prawn noodles in a gourmet version topped with scallops, slipper lobster, chicken and more.

As importantly, the broth is as rich as in the original hawker version, with the complex flavours of the prawns, crabs and chicken used to brew it.

#04-27 Jem, 50 Jurong Gateway

At The Naked Finn at Gillman Barracks, the hae mee tng ($25), which is Hokkien for prawn mee soup, is available only at lunch time. The dish is available for dinner and supper at Nekkid, the restaurant’s bar which is located a stone’s throw away.

In this bowl of luxe prawn noodles, the stars are the heady, complex and flavourful broth and the plump prawns.

You have a choice of bee hoon or Japanese somen. Opt for the somen- it absorbs the flavour of the broth beautifully.

The stock is made with three types of prawns – wild-caught blue and red shrimp, Northern prawn and dried sakura ebi, each type adding its own complexity and flavour to the broth.

Instead of pork ribs or slices of lean pork, ramen-style pork belly rounds are served with the noodles.

Block 39 Malan Road, Gillman Barracks

Prices start at $4 and upwards. The stall also sells wonton noodles, which uses char siew.

The all-important soup has a rich prawn flavour, although it is slightly oily.

If you choose the dry version, have it with the fairly spicy chilli. Chilli powder and chilli padi are also available for those who want extra heat.

For a hearty meal, order the big prawn pork rib noodles. It comes with three whole prawns that have the middle part of the shell removed and cleaned as well as tender pork ribs.

#01-81, Beo Crescent Market & Food Centre, 38A Beo Crescent

This hawker stall offers an original take on prawn noodle soup by adding claims and having options that include crayfish or lobster.

Prices start at $5 for the basic prawn noodle soup and go up to $8 for the big prawn version. The crayfish one is $13 and lobster is $18.90.

Skip the lobster — the cheaper versions are good enough, if not better. The broth was rich and full of shellfish flavour, which the noodles soaked up. The prawns were big and with part of the shell already removed, easy to eat.

The clams were cooked just right and were sweet and juicy.

#01-72, 628 Ang Mo Kio Ave 4

Although a hawker stall, Ming’s Prawn Noodle is unique — they even provide you with free wet tissue.

Almost every day, he heads to Jurong Fishery Port at 3am to pick the freshest prawns and to a wet market to get his supply of pork ribs.

At about 5am, he gets his master stock going for the day.

For those who prefer a lighter yet equally flavourful broth, this will be your cup of tea.

The chilli mee (from $3 and upwards) here is a version of dry prawn noodles.

The fragrant chilli sauce, which has the consistency of a thick gravy, is dolloped on top of the noodles like a topping. And it’s certainly the star of the show.

The well-balanced chilli gravy has been cooked with skill, using ingredients that include garlic, belacan, shallots and even sesame seeds.

#01-59, Golden Mile Food Centre, 505 Beach Road

A pimped out bowl of prawn noodles is easy to find, if you are willing to pay for it. There are stalls which throw in monster-sized crustaceans, sections of pig tail, pork ribs and even pig intestines. The prices, of course, swell with the additions.

So, if you want a good bowl of noodles without the frills, 545 Whampoa Prawn Noodles in Tekka Centre fits the bill perfectly.

The noodles cost $3 or $4 a bowl and fuel me up properly for a shopping expedition in the wet market, where navigating those tight walkways filled with people can be a bit harrowing.

Compared to those Rococo bowls of prawn mee, these noodles seem almost plain, but all the necessary components are there: a decent number of halved prawns, sliced lean pork and the twin pleasures of crisp lard pieces and deep-fried shallots.

Somehow, the chilli, pork fat and shallots mingle to make magic on the palate. There is crunch, there is spice, there is lard, there is umami. There is nothing more that anyone needs

#01-326, Tekka Centre.

In this dish, crustaceans do not take centre stage. Instead, what satisfies is a rib-sticking pork stock.

The cloudy, dark brown broth that accompanies the noodles packs lots of oomph.

The ribs are juicy as well, and it’s such a joy biting into soft bone.

Block 44, Bendemeer Road