A food blog from a Singapore-based traveler
Da Shi Jia Big Prawn Mee 大食家大大大虾面 generated significant social media hype when it launched in 2018, and till today there are still many raves about this restaurant online.
Granted, Da Shi Jia’s prawn noodles is not too bad. I like the wok-fried version better, though I wouldn’t head back for the normal prawn noodles soup.
As you can see, they’re not kidding around with the size of the prawns, so I would say it’s worth every cent. The flesh peeled off with little effort, a testament to its freshness. It was sweet, and when enjoyed with the noodles in a single bite, gave the chew a little springiness.
When I want a homely, comfortable cheng cheng clean, natural tasting prawn mee soup, Da Shi Jia is also the place for it.
The Da Shi Jia Big Prawn Mee restaurant is neat and tidy and with a huge painting along the wall. Here is a picture of the menu. Apart from a few side dishes, there is only prawn noodles on the menu. The difference in prices simply reflect the differences in terms of the size of prawns used – prawn (虾面), big prawn (大虾面), large prawn (大大虾面) and signature prawn (大大大虾面). You can have the noodles in dry or soup form and select the type of noodles. The only real variant that is not like the others is the wok-fried big prawn white bee hoon.
No doubt the prawns were fresh and succulent but the broth was a tad too thick for my personal liking. P.S I typically don’t eat Lor Mee. Although the consistency of this prawn broth is not as dense as Lor Mee, it was a tad too much for me.