Prawn mee holds a special place in my heart because it’s one of my dad’s favourite hawker dishes. Growing up, I used to steal spoonfuls of his piping hot bowl of prawn mee, which, to me, always tasted better than any other noodle dish. When Sixth Avenue Porky Prawn Noodle, a newly opened stall in Sixth Avenue, invited us to try their offerings, I went down with one sole purpose: to see if they’re worth a second visit with my dad.
The stall offers both dry and soup prawn mee. We got the Signature Prawn Noodle ($5.50) in soup served with thin vermicelli. FYI, there are four types of noodles available here: yellow noodles, kway teow, thin vermicelli, and mee sua.
This hearty bowl comprised three relatively huge prawns, some lean pork slices, a cube of shrimp paste, and some greens for a pop of colour. All these ingredients were fresh and of good quality, but I particularly enjoyed the pork slices as they were some of the most tender ones I’ve had to date. I also thought the oddly-sized shrimp paste ball was interesting as you don’t usually see this served in a chunk, in any given prawn noodle dish. The finely mashed prawns in the shrimp ball were great in terms of texture, but didn’t do much to elevate the overall taste of the dish.
If you were wondering how the broth is made here, I was told that 100kg of prawn head is fried for about eight hours until the total weight becomes less than 30kg. Then, these fried prawn heads are mixed with pork bones and simmered for six hours every day.
Thanks to this laborious process, I enjoyed the mild umami notes of prawn which gave the broth its body. I write “mild” because the broth here wasn’t exactly rich or robust, but that was exactly what I liked about it. This isn’t to say the broth was plain or diluted—instead, it remained light on my palate, and every spoonful was easy to drink.
Then I tried the Mixed Porky Prawn Noodle ($7.50), a zhnged-up version of the Signature Prawn Noodle. Based on the lao ban’s recommendation, I got the dry version with yellow noodles.
I thoroughly enjoyed the Mixed Porky Prawn Noodle as the yellow noodles were evenly coated with a mildly spicy sauce. They were really generous with the toppings too: you get prawns, pork slices, pork skin, and innards, namely liver and kidney. Pork skin is usually not my go-to topping as it tends to be overly chewy, but the pieces here were soft, gelatinous, and didn’t require as much chewing.
What really stole my heart though, was the variety of condiments available here. During my visit, there were sambal, sour chilli, thai powder, red chilli, and Sarawak white pepper.
My favourite was the tangy chilli, which came in a vibrant shade of orange, as it was perfect for dipping the prawns in.
As a fan of mee sua, I had to give their Pig Liver & Kidney Mee Sua ($6) a shot. My bowl featured a generous portion of mee sua submerged in the same prawn broth, topped with pig liver and kidney. FYI, if these liao don’t suffice, there are a total of 11 toppings to add on. Some popular ones include braised egg, sweet intestine, and pork rib.
The best ingredient was the wheat vermicelli—every strand was springy and cooked just right. But I wasn’t a huge fan of the broth as the innards made it too intense and heavy.
Speaking of innards, while I found the liver to be of decent quality, the kidney tasted a tad too acrid for my liking. I get that it’s a personal preference though, so if you’re like me, I recommend dipping the innards in dark soy sauce mixed with chilli padi to quell the gamey flavour.
Sixth Avenue Porky Prawn Noodle is one of the stalls at Sixth Cafelink, which is a coffeeshop just three minutes away from Sixth Avenue MRT Station by foot.
There was already a queue forming at around 11:30am on a weekday, and an even longer line past 12pm. If you’d like to try their prawn mee, I encourage you to come slightly ahead of the lunch crowd! Do note that the surroundings are a tad noisy as the coffeeshop is right by a roadside.
The new prawn mee stall is a great lunch or dinner spot for those working in the area. Each bowl comes with generous servings of toppings and noodles, making it worth your every dollar. Given their hearty, affordable prawn mee and convenient location, I’ll be back with my dad to see what he thinks!
Do note that it hasn’t been long since they have been in business, so please extend some patience if you encounter little hiccups along the way.
In related content, read our Zion Road Big Prawn Noodle review for Michelin-approved prawn mee at Great World. Alternatively, check out our Seng Huat Prawn Noodles review for old-school hei mee in Telok Blangah.
Address: 15 Anamalai Avenue, Singapore 279985
Opening hours: Daily 9am to 8pm
Website
Sixth Avenue Porky Prawn Noodle is not a halal-certified eatery.
Photos taken by Maisie Chong.
This was a media tasting at Sixth Avenue Porky Prawn Noodle.
Summary
Pros:
– Fresh ingredients
– Lovely variety of sauces
– Conveniently located near the MRT Station
Cons:
– Broth in Pig Liver & Kidney Mee Sua was a tad too thick for my liking
– Slightly noisy as the stall is by a roadside
Recommended dish: Signature Prawn Noodle ($5.50), Mixed Porky Prawn Noodle ($7.50)
Address: 15 Anamalai Avenue, Singapore 279985
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