Prawn noodles are a common Singaporean hawker centre dish – and a classic favourite among locals. Unsurprisingly so – it’s flavourful, at once umami and sweet, and satisfyingly soothing.
For some connoisseurs, the broth has to be thick with flavour, brewed from lots of prawn heads and shells as well as pork ribs.
For others, it is the spicy chilli powder mixed into the soup that gives the dish an extra kick. In dry versions of the dish, noodles are tossed in potent chilli and lard.
Here are our 8 favourite renditions around the island.