![\"\"](\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2019\/11\/Just-10-for-Michelin-Starred-Prawn-Noodle-Summore-With-Prawn-Paste-Ribs.jpg\")
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This is definitely not your not your average prawn noodles but this is a Michelin starred style prawn noodle!<\/p>\n
Ok la, to be precise, it’s not really Michelin starred but it’s Michelin-starred chef that prepares the Prawn Noodle and you can enjoy it just for $10! Where to find so good deal?! This is a place opened by Chef Kang (Ang Song Kang) which is a Cantonese diner that won a Michelin Star in 2017 and retained that star in 2018 and 2019.<\/p>\n
This place is called Chef Kang\u2019s Prawn Noodle House and it’s now opened at Toa Payoh. This is not the first Noodle House where Chef Kang also owns a Chef Kang\u2019s Noodle House at Jackson Square, Toa Payoh.<\/p>\n
But good and bad news for you where at the Chef Kang\u2019s Prawn Noodle House only has two main dishes on its menu. Bad thing is that you don’t have much selection but the good side of this is that you don’t need to have headache on what to choose.<\/p>\n
The 2 dish available are:<\/p>\n
![\"\"](\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2019\/11\/Chef-Kang-Prawn-Noodle.jpg\")
![\"\"](\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2019\/11\/Chef-Kang-Prawn-Noodle-2.png\")
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If you want to know the review of these dishes, then you can check out some review from Instagram:<\/p>\n
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Weeks after its opening, we returned to check out the taste could be better. And with Chef Kang in the kitchen today, we held our hopes high. We had the prawn noodles and the hot stone claypot rice as well. Served steaming hot, the rice was no lacking in the crispy burnt rice that we loved. Although there wasn\u2019t other ingredient than egg, Chef Kang\u2019s crispy pork lard added much flavour to the rice. Comparatively, the prawn paste pork chop took a backseat to the pork lard. The prawn soup tasted much more balanced and flavourful today, anchored by the man himself in the kitchen. We were glad that the prawn was also fresher. Good move to serve the pork chop on the mesh separated from the soup to keep it crispy. Previously, the noodles without the pork lard were pretty average; but its taste was certainly elevated with each bite of the fragrant and crispy pork lard cube. Overall, we still felt that these were a little on the pricy side. But as long as the standards are maintained, we will return for those tasty burnt rice, rich prawn soup and fragrant pork lard.<\/a><\/p>\n
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