Wang Bu Liao Traditional Prawn Noodles Review: Prawn Mee With Near-Perfect Google Rating At Golden Mile

Wang Bu Liao Traditional Prawn Noodles at Golden Mile Tower

Tucked away in a deep corner at Golden Mile Tower is an unassuming stall selling traditional prawn noodles: Wang Bu Liao Traditional Prawn Noodles. The stall has more than a thousand Google reviews, yet has a near-perfect 4.9-star rating—that’s no easy feat!

Fun fact, the stall is run by a middle-aged couple who started selling minced meat fishball noodles more than three decades ago. They eventually developed their own prawn noodle recipe, which soon became highly acclaimed among fans of the dish.

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Food at Wang Bu Liao Traditional Prawn Noodles

Although many people travel to Wang Bu Liao for their famed prawn mee, the stall has several other items on the menu including bak kut teh, mee sua, shark fin soup, and fish soup. We were curious as to what it took for the stall to earn such a remarkable rating, so we gave four of their popular dishes a try to see if the hype was worth it. 

We had to try the Prawn Noodle Soup (from $7) first, which came with yellow noodles, fishcake slices, green leafy vegetables, pork slices, and fresh prawns. Upon the first bite, we found the yellow noodles to be springy with just the right amount of chew, and we liked that they didn’t turn too soggy throughout our time there. 

We especially loved the broth, which is said to be simmered for about four hours. The robust broth was both savoury and sweet, with a piquant, prawny flavour that shone through.

Although the broth was already in a league of its own, the true star of the show was the fresh prawns. They were one of the juiciest and sweetest prawns we’ve tasted, and we found ourselves savouring each bite from head to tail. I was also pleased that the prawns were cleaned and deveined well, which isn’t a given at all eateries selling prawn-based dishes. 

Next, we got the Soft Bone Prawn Noodle Dry ($9). The yellow noodles come separate from the broth, making them a great option if you want to enjoy the robust broth without worrying about the noodles getting too soggy.

Other than fish cake slices, prawns, and pork slices, the dish came with their speciality: soft pork bones. Picture tender pork meat that falls off the bone, and soft, chewable bones that are similar in texture to cartilage. This reason alone made the soft pork bone the perfect addition to prawn noodles and has become my newfound favourite way of having prawn mee.

Another notable ingredient was the heap of chilli, which looked daunting at first blush. I have a low spice tolerance, so I removed some of it from my bowl. My colleague, on the other hand, mixed it in and loved the punchy flavours.

As expected, the fragrant chilli was incredibly spicy. If you are not good at tolerating spice, take note of this before mixing it with the noodles! FYI, there’s a variety of condiments available to dress your dishes with, including dark soy sauce, chilli flakes, and dried onions. 

Then, we tried the Pork Liver Mee Sua ($5). The mee sua consisted of thinly sliced pork liver and thin vermicelli noodles swimming in an umami-rich broth. It was also topped with pork lard, giving it an extra layer of crispy texture that we liked. 

Although we were not big fans of pork liver, we appreciated that it was cooked to just the right consistency. It was tender, not too powdery, and thankfully, there wasn’t an overpowering gamey flavour. 

My favourite out of the four dishes was the Soft Bone Bak Kut Teh ($7), which we topped up an additional $1 for a bowl of rice. The soft pork bones took centre stage with its perfectly tender, fall-off-the-bone meat and soft cartilage. Although it was already delicious on its own, it became even better when dipped in dark soy sauce and paired with rice.

The bak kut teh broth was phenomenal, boasting a rich and earthy peppery flavour tinged with the meatiness of the pork bones. Although the pork bones played a crucial part in giving it its flavour, the secret to the broth was the pepper. 

Instead of tossing the white peppercorns straight into the broth, they were fried first to bring out a distinctive flavour. The piping hot bowl of peppery soup, paired with the most tender pork and a bowl of rice, became my definition of the perfect comfort meal.

Ambience at Wang Bu Liao Traditional Prawn Noodles

Wang Bu Liao is located in a corner on the first floor of the dingy, maze-like Golden Mile Tower, which requires a fair bit of searching. Even then, the stall racks up quite a large number of patrons that occupy the seating space even during off-peak hours. For instance, my colleagues and I went during the late afternoon, and surprisingly, we weren’t the only customers. Do note that there are only about six tables lined along the corridor outside the stall, so come early if you want to catch a seat!

The stall is a five-minute walk from Nicoll Highway MRT Station.

Wang Bu Liao Traditional Prawn Noodles – Eatbook Review

If you’re wondering if Wang Bu Liao Traditional Prawn Noodles deserves the near-perfect Google rating, my answer is yes. My colleague and I thoroughly enjoyed all the dishes down to the very last bite. 

Although the stall is known for prawn mee, which was inarguably exceptional and delicious, I’ll definitely be back for my favourite: their soft bone bak kut teh. Additionally, the warm service extended by the owners made the visit all the more worthwhile—so I highly recommend this stall for a good bowl of prawn mee or bak kut teh if you are in the area!

If you love prawn noodles as much as we do, read our Sixth Avenue Porky Prawn Noodle review! Otherwise, read our Woo Ji Cooked Food review for $2 laksa and prawn noodles in Chinatown.

Address: 6001 Beach Road, #01-27, Golden Mile Tower, Singapore 199589
Opening hours: Mon-Fri 10:30am to 6pm, Sat 12:30pm to 6pm
Tel: 8885 8577
Wang Bu Liao Traditional Prawn Noodles is not a halal-certified eatery.

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Photos taken by Maisie Chong.
This was an independent visit by Eatbook.sg.