Many early accounts of the origins of Hokkien prawn noodle soup describe how it was brought to Singapore in the 1880s by immigrants from Fujian province in China. Dried shrimps and scallops were used and brewed for at least eight hours to make the stock, resulting in an orange-tinted soup. In post-war Singapore, the mee used in Hokkien prawn noodle soup was made at Hokkien Street and this is where Geylang Prawn Noodles started.
The recipe originated from our Grandmother who came up with the recipe in her house in Geylang, leading to the naming of our brand “Geylang Prawn Noodles”. This recipe was then passed down to our parents who first started out from a humble stall in a coffee shop at Ubi Avenue 1. With continued focus on maintaining the quality of the food, and with the support of our loyal customers, the business expanded and we moved to set up our flagship stall at our own shophouse unit along Upper Paya Lebar road. The current generation, helmed by Andy Li, expanded the business to another coffee shop in Hougang and now to Timbre+. As the quality of the food is of utmost importance, we constantly seek to balance modernisation whilst still maintaining traditional ways.
Monday to Saturday, 9am to 6pm
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