24 September 2010

Har Mee Prawn Noodle Soup at Singapore Shiok ~ Eating World, Chinatown


A quick visit to Singapore Shiok in the Eating World food court, Chinatown for har mee.





Lately we've been obsessed with har mee - Malaysian prawn noodle soup. We've been eating har mee all over Sydney and all have been compared to our favourite at Singapore Shiok, an unassuming hawker stall in the Eating World food court in Chinatown.

After so many har mees I'm compelled to go back to Singapore Shiok to try it once more to make sure it's greatness isn't all in my head, that my selective memory and taste buds weren't conspiring against me. One mouthful of and I know I'm sane, partly at least.

I just love the broth here: it tastes fresh and homemade, in other places the broth tastes like it is padded out with stock powder. Our theory is that since Singapore Shiok only has around twelve items on the menu they can afford to put plenty of time and care into their prawn broth. And it's not just the broth we love: the roast pork belly is divine, the lardy pork croutons are sinful and the prawns are fresh and juicy.

This is best har mee we have tried in Sydney, runner up is Temasek in Parramatta. Lots of folks recommend the har mee at Hunter Street but we are Singapore Shiok pimps all the way. It's all a matter of taste, we recommend trying them all.




Singapore Shiok! is in the Eating World food court, 25-29 Dixon Street, Chinatown, at the top of the mall. Open daily 10am-10pm. See our post for our other visits here.

17 comments:

  1. The Har Mee looks yummy!!! I am a huge fan of their food...closest to what I can find from home (singapore). I am trying to eat my way thru their entire menu too!. Had the chicken rice, char kway teow and nasi lemak so far...will try either the laksa or har mee.
    I think their chicken rice is the closest to what I can find back home; smooth chicken, shiok (it actually means 'damn nice') chilli with a kick and fragrant rice...tried some others and they just don't stack up to our national dish. Char kway teow is almost as good...i half expected to find cockles...will ask them abt using cockles.

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  2. Nice one Eve, great to discover other Shiok! fans out there :-) I think the har mee is the standout dish. I love the chicken rice but I've never had a chicken rice as good as in Singapore (our favourite so far is in the Golden Mile food centre) - there must be special magic chickens in Singapore :-)

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  3. Haha...yah the chicken rice in Sg is cooked with some kinda of magic...and a lot of passion. The one at Shiok is not bad but not as good as those back in Sg. Haven't tried the one at Golden Mile before but my all time favourite is the one at Maxwell Food Centre called Tian Tian Chicken Rice...or Loy Kee at Balestier.

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  4. Had the Har Mee today after you wax lyrical about har mien.
    It is divine!!! The broth is cooked with a lot of prawns; probably shells and heads. How I know? I am mildly allergic to prawns (my lips swell up angelina jolie style) so after having this...it did just that...totally worth it!!! Rich prawn broth with hint of spice...i think it's pepper. The beehoon and mee is cooked just right and the fishcake and pork and lard bits perfect.
    I have to try the rest to compare but Shiok's version is awesome!!! It can easily stand shoulder to shoulder to some of the best in Singapore.

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  5. Thanks Eve - I'm glad someone out there agrees - and wow, it even makes you look like Angelina Jolie, it didn't make me look like Brad Pitt though, more like Danny Devito :-)

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  6. I'm getting hungry just thinking about it :-)

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  7. looks fantastic...
    i sure it tastes damm good too

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  8. went and had a bowl after reading this erview..never heard of Har Mee before. wow. awesome dish. the stock is almost lobster bisque-ish. sort of. really wish i hadn't of knocked half the bowl all over myself and the Good Weeknd mag i was reading. Doh! ..think I'm bakc there for more today..thanx for the tip

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  9. I might go have this today, love the blog btw. thanks :)

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  10. Yep, this was outstanding. I love that they use the prawn shells in the stock, it gives it so much depth... and two types of noodles is always better than one. :)

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  11. Glad it's not just us that loves the har mee - thanks for letting us know :-)

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  12. hungry hungry hippoOctober 31, 2010 at 10:14 PM

    I have been stalking this place for the last two weeks and every time i go they say they don't have Har Mee Prawn Noodle Soup. is there some secret time i need to go to get it?? it is becoming an obsession. today i ended up eating northern chinese - spring pancakes, spicey chickem salad and fried mini pork buns which was great as always, but i'm starting to sink into despair re: singapore shiok. i had to calm my nerves with emperors puffs afterwards, a number so great that i dare not divulge it

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  13. How strange, we've never had a problem getting a har mee fix, and we've been at all hours. Now I'm panicking that har mee is no longer...

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  14. Went to find out what happened to my fave dish today...was in a bit of panic when told they don't have it. Found out the reason was that their supplier didn't give them the prawn heads they need to do the broth. Not sure when it'll have it cos waiting for supplier. Phew! Mystery solved. They reassured me that they will have it. Settled for hokkien noodles instead. Wanted to do takeaway for the chronic ramen but doubt it would taste nice if packed. I am going to be able to eat cheap yummy hawkwer fare in a few weeks time. Yeah!

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  15. Wow - who would of thought there would be a supplier of prawn heads?

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Thanks for your comment joy - please keep your musings happy - if you want to complain about a restaurant please do it on a restaurant review site (or your own blog) - we're all about celebrating cultural diversity and the great eats that come along with it. Think Maeve O'Meara, not Masterchef :-)

Our ethics: We pay for all our own meals and travel (although sometimes our Mum shouts us).