One Prawn & Co @ Macpherson - Robust Prawn Noodles, Seafood Paofan and Hokkien Mee Served in Sizzling Claypots, Recognised by Michelin Bib Gourmand

One Prawn & Co started as a hawker stall in Golden Mile Food Centre. It has steadily grown to be recognised by Michelin Bib Gourmand for its signature Prawn Noodles and owning its own modern coffeeshop space along Macpherson Road.

Previously only available in the daytime, the eatery has finally now made the decision to offer their signature dishes in the evenings as well, from 11am to 9pm daily, apart from Mondays. This comes after consistent requests from their regular diners.

Their star Prawn Noodles use a painstakingly prepared broth that goes through non-stop boiling of prawn heads and pork bones for over 20 hours. You can imagine how thick and robust that would be!

Their other seasonal dishes, such as the Claypot Hokkien Mee and Seafood Paofan, are also made permanent on their menu.

Lobster Paofan 4.8/5

Fit for 2, the Lobster Paofan ($40) was served up bubbling hot with a sizable lobster. The lobster meat was thoughtfully deshelled and added to the rice for convenience. The broth base here used the same as their Prawn Noodles and was utterly flavourful and rich, yet not overwhelming. The rice was cooked well, paired with crispy rice and fried egg floss.

For a smaller and more affordable portion, diners can opt for the Scallop Paofan at $10.

Claypot Hokkien Mee 4.5/5

The Claypot Hokkien Mee ($14) has its ingredients stir-fried before marrying with the robust prawn broth. Both the prawns and clams were fresh and sweet.

It looked very saucy at first, but the claypot heat allowed the sauce to be soaked up perfectly, with each strand of noodle coated with the fragrant pork lard-laden mix.

Har Cheong Gai 4.5/5

I always enjoy Har Cheong Gai ($2.50/piece), and One Prawn & Co does an excellent rendition - crunchy skin, juicy meat and not greasy.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


One Prawn & Co
458 MacPherson Road
Singapore 368176
Tel: +65 98788897
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Nearest MRT: Mattar (DT Line), Tai Seng (CC Line)

Opening Hours:
Tue-Sun: 11am - 9pm
(Closed on Mon)

Direction:
1) Alight at Tai Seng MRT station. Take Exit B. Walk towards Macpherson Road. Turn right at Macpherson road. Walk down Macpherson Road to the stretch of shop houses. Journey time about 12 minutes. [Map]

2) Alight at Mattar MRT station. Take Exit A. Walk down Merpati Road to Jalan Anggerek. Turn right onto Jalan Anggerek. Walk to the end of Jalan Anggerek. Turn right onto Macpherson Road. Walk to destination. Journey time about 12 mintues. [Map]

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - Discover The Evolution of Modern Chinese Cuisine by Chef Edward Chong

Peach Blossoms at PARKROYAL COLLECTION Marina Bay, under the guidance of Chef Edward Chong, has elevated Chinese cuisine to a whole new level with his innovative interpretations and exquisite presentation, earning the respect and admiration of diners.

Deep-fried 'Cigar' Roll 5/5

The dish that has been making waves on everyone's social media feeds is the Deep-fried 'Cigar' Roll. It arrives in a cigar box, and the presentation is akin to a cigar. It is a clever twist on the traditional Chinese crispy duck spring roll. The cigar is essentially a crispy roll enveloping freshly peeled snow crab, prawn mousse, foie gras, and black truffle. It is accompanied by Beijing duck sauce and Japanese sesame sauce, adding a delightful fusion of flavours.

Double-boiled Soup 4.5/5

An exceptional Double-boiled Soup is created from fresh Jeju abalone and free-range chicken. It features a rare and precious ingredient - the Sarcodon Imbricatus wild edible mushroom from China, which is known for its rich nutrients, tender flesh, and unique aroma.

Applewood-smoked Iberico Pork Belly 4.2/5

Inspired by Stephen Chow's iconic movie dish, "黯然销魂饭" (Sorrowful Rice), this creation is a deconstructed masterpiece. It includes tenderized and marinated Pork Belly slow-roasted over binchotan charcoal and smoked with applewood for a delightful fragrance. The dish is garnished with a quail egg and substitutes traditional rice with a golden, thin, crisp rice wafer.

Steamed Carrot Cake 4.5/5

The Steamed Carrot Cake, enhanced with Boston Lobster, Shiso Leaf, and Aromatic Lemongrass Sauce, is an off-menu creation that adds a luxurious and inventive twist to a traditional dish. The in-house "gan xiang" sauce elevates the silky-smooth, flavorful steamed carrot cake, complemented by charcoal-grilled Boston lobster.

Crab Roe Collagen Braised Mung Bean Noodles 5/5

My favourite from the evening is the Crab Roe Collagen Braised Mung Bean Noodles. This dish celebrates the rich flavours of crab in two delightful ways. First, there's the freshness and natural sweetness of the crab, showcased through a massive claw. Second, a seafood paste, skillfully created from crab meat, prawns, and water chestnut, coats the chewy mung bean noodles in a flavorful broth. The dish is enhanced by vinegar pearls, reminiscent of the Shanghainese tradition of savouring crab with drizzles of vinegar. And it doesn't end there – the dish is further enriched by a generous shaving of housemade crab roe, meticulously derived from seven female crabs, marinated with ten years hua diao wine, blended and slow-baked for two hours.

Chilled Peach Resin served in Philibon French Charentals Melon 4.5/5

Chilled Peach Resin, served in a Philibon French Charentals Melon, is an elegant and refreshing dessert. A cold melon soup blended with Hokkaido milk is poured into a half-carved melon, accompanied by melon balls and collagen-rich peach resin. Even the desserts at Peach Blossoms are executed with finesse.

Sweet Cart of Treasures 4.2/5

Dessert gets a unique twist with a Dessert Trolley, cleverly served from a dim sum cart. This delightful trolley offers a range of Chinese sweet treats, including Durian Sandwich, classic White Sugar Sponge Cake, fragrant Jasmine Tea Mousse, Taro Lava Puff, and delectable Salted Egg Yolk Lava Puff. Chef Edward's sweet offerings are an exquisite way to conclude a remarkable dining experience at Peach Blossoms.

Peach Blossoms at PARKROYAL COLLECTION Marina Bay offers innovative modern Chinese cuisine under Chef Edward Chong's guidance. Signature dishes include the Deep-fried 'Cigar' Roll and Double-boiled Abalone Soup with Sarcodon Imbricatus. The Applewood-smoked Iberico Pork Belly and Steamed Carrot Cake are inventive highlights. The Crab Roe Collagen Braised Mung Bean Noodles and Chilled Peach Resin in Melon are truly exceptional. A unique dessert trolley adds a delightful touch to the experience. Chef Edward's creative interpretations shine throughout the menu.

Note: This is an invited tasting.


Peach Blossoms
PARKROYAL COLLECTION Marina Bay
Level 5
6 Raffles Boulevard
Singapore 039594
Tel: +65 68451118
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun: 11am - 3pm, 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk down Raffles Boulevard. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk down Raffles Boulevard. Cross the road at Millenia Walk or Marina Square. Walk to destination. Journey time about 5 minutes. [Map]