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White Restaurant Group is well known for its white bee hoon, but here’s something you might not have known: its original space in Sembawang also served prawn noodles, which was so popular it’d often sell out before lunch.
After a hiatus in 2014, its prawn noodles are now back. You can find it at Fei Lou Fatt, a 68-seater eatery located at Springleaf MRT at Upper Thomson.
Fei Lou Fatt’s menu is relatively small, with only nine main dishes and four side dishes, but the main focus is definitely its Big Prawn Noodle (S$16).
The dish features large ang kar (wild sea) prawns and comes with a bowl of umami-rich prawn broth. You can choose whether to have the dry or soup version of this dish, as well as pick what noodles you’d like.
There are also variations that include braised pork ribs, such as its Prawn and Braised Pork Ribs Noodle (small S$8, big S$11) or its Braised Pork Ribs Noodle (small S$8, large S$11).
According to its founder, Mr Tay King Huak, the prawn broth is packed with so much flavour because of their generous use of prawn heads. Apparently, 120kg of fresh ingredients yields only 50kg of broth, which is then slow-cooked for up to 10 hours every day.
The newest addition to its menu is the Big Prawn-zuke (S$16), which is served with fluffy Japanese rice, succulent ang kar prawns and crispy homemade fried rice crackers. The dish is inspired by ochazuke, a Japanese dish that involves pouring green tea or dashi broth over cooked rice.
The prawn broth is served on the side in a little pot, so be sure to whip out your phone for an Insta-worthy shot while you pour the broth into the bowl!
Feeling indulgent? Treat yourself with the most luxe thing on Fei Lou Fatt’s menu: Singapore Fei Lou Fatt Noodle (S$20).
The dish comes with fresh jumbo ang kar prawns, braised pork ribs and two 12-head abalone, and is available in both soup and dry varieties as well.
Apart from the mains, Fei Lou Fatt also offers over 20 types of Lok Lok (from S$1.20 to S$3), including ring rolls, enoki wrapped in bacon, Korean fishcake, whole abalones and more.
Pick from four types of seasoning: Furikake, BBQ, Seaweed and Sze Chuan Mala, and complete the lok lok experience by dipping your skewers in Mayonnaise, Thai Sweet Chilli or Thai Seafood Green Chilli dips.
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