Wah Kee is a household name for some, with its legacy of 65 years. Most notably, its Pek Kio Market stall had legions of fans – including famous politicians and celebrities like Chow Yun-Fatt – flocking to try their signature prawn noodles despite long queueing hours. With the launch of the spanking new Esplanade restaurant, gourmands can now enjoy classic hawker food in a cosy, air-conditioned environment. Best part? The price is only a $1 increase from its Pek Kio counterpart.
– Gail & Jem
Behind the scenes – preparations
For the regular-sized prawns, each bowl is at $6. Medium-sized prawns sell at $10 per bowl, large-sized at $20, and XL at $30.
You have the option of dry/soup, and if you choose the dry version, a bowl of piping hot soup will follow. We highly recommend the dry version!
G & J: The dry version allowed us to feel the texture of the noodles and condiments better. The smattering of pork lard somehow tastes nicer when it goes together with dry noodles, sambal chilli sauce and Wah Kee’s special spicy sauce.
Other new dishes (exclusively available at Esplanade) include:
Blue Mussels with White Wine – $30Steamed Bamboo Clams – $10/pcCanadian Fresh Oysters – $3.50/pcRojak Salad – $12Oyster Croquettes – $12G & J: We confess to be fans of the Rojak Salad. The East-West-inspired concoction of strawberry and traditional rojak completes the “hawker” experience.
The oysters and other seafood can be prepared fresh or grilled. Look out for the special dipping sauces – they are served in a very unique way! (Hint: look at the bowl of oysters again)
Black Glutinous Rice with Coconut Ice-cream – $5
Orders are placed with iPads, and this is a first-rate dining experience. This is a die-die must-stop-by!
8 Raffles Avenue
Daily 11am – 2.30pm (last order at 2pm)
Sun to Thurs 5pm – 10.30pm (last order at 10pm)
Fri, Sat and PH 5pm – 11.30pm (last order at 11pm)
You can find them on Facebook and Instagram @wahkeebigprawnnoodle. Remember to #wahkeebigprawnnoodle when you’re dining there!
* This is an invited media tasting by Wah Kee.