Does Shrimp Prawn Seafood Have The Best Thai Glass Noodles In Singapore?

Shrimp Prawn Seafood has Thai glass noodles in Boat Quay

Shrimp Prawn Seafood has a pretty incredible story. Its owner, Alvin Tai, was previously an interior decorator with a passion for cooking. But unlike most hobbyist chefs, he was so devoted to his craft that he made 13 trips to Bangkok with one goal in mind: to master the classic Thai dish goong ob woonsen, also known as shrimp glass noodles. Such was his skill that when he brought his recipe to Chatuchak Night Market in 2020, there were two-hour waits for his dish.

Alvin eventually opened a restaurant in Boat Quay, and that’s where Shrimp Prawn Seafood remains to this day. Eatbook has always been a fan of Alvin’s fare, so this review is a chance to revisit the restaurant and see if it still serves up one of the best goong ob woonsen in Singapore.

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Food at Shrimp Prawn Seafood

We started with the restaurant’s classic Shrimp Prawn Signature ($28.80++). The dish arrived in its iconic steel pot, with large prawns and pork lard threatening to spill out of the rim.

We absolutely loved this pork lard-loaded, sauce-soaked, garlic-glutted, and black pepper-packed pot of Thai-style glass noodles. Each springy and gelatinous strand was just so packed with flavour that it’s impossible not to slurp it up.

The prawns, meanwhile, were sweet, succulent, and fresh. For an added kick, be sure to drench the thick prawn meat in their soya sauce-based chilli and lime dipping sauce.

But there are other versions of goong ob woonsen, too, including the Alaskan King Crab Vermicelli ($35.80++). This, along with the following dishes we are about to discuss, are entirely new dishes that Eatbook is the first to report on—according to Alvin, at least.

This version introduces crab roe into the noodles, which gives it a slightly creamier, more umami flavour profile. But the biggest catch here is the king crab itself, which was already partially deshelled for ease of access. It was wonderfully sweet and meaty, and at that price point, we’d even go so far as to say it’s a good deal, too.

That ease of access was a common theme throughout our meal, with the Naked Chilli Crab w/ Mantou ($27++) being the biggest example of this. The most common criticism levied at the crustacean is that it takes quite some effort to deshell, but Shrimp Prawn Seafood completely subverts that by stripping the crab “naked” then serving it in a surprisingly punchy chilli sauce. We also had no complaints about the mantou on the side.

But while we enjoyed the convenience, we felt that the deconstructed crab meant that the mouthfeel of certain parts, including the meatier pincers, was compromised. Still, that convenience will likely win it lots of fans.

Continuing with the crab theme, the Naked Crab Omelette ($22.80++) doesn’t just incorporate crab meat—it has the whole thing, shell and all, fused into a silky, creamy omelette. Crab roe is spread throughout the dish, too. We appreciated the flavour and unique concept of the dish, but found that it was prone to having bits of cartilage stuck in each mouthful.

No Thai meal is complete without a hearty serving of tom yum soup, so we got the Scampi Seafood Tom Yum Pot ($23.80++). This incredibly rich, sour-spicy broth was packed with clams, fish, mushrooms, and of course, the giant scampi rising out like some kind of sea monster. We were thoroughly impressed with the depth of flavour here, with the seafood richness thanks not only to the aforementioned ingredients, but also the dried scallop used in the cooking process.

If you’re looking for some carbs, we recommend the Scallop Fried Rice (price TBD). Don’t underestimate this simple-looking dish—hidden among these grains are intentionally deep-fried bits that add a crunchy finish to each spoonful. It’s a creative and supposedly healthier way of recreating the crispy, burnt grains that one scrapes off claypot rice.

Seafood aside, fans of Shrimp Prawn Seafood will be well-acquainted with the Daddy Moo Ping (from $9.80++). These are exactly what you’d want from the classic Thai street food dish—succulent, smoky, and slathered with an addictive sweet-savoury sauce. Pair it with the sticky rice on the side to get the authentic experience.

Ambience at Shrimp Prawn Seafood

Shrimp Prawn Seafood was initially located on Circular Road when they first opened, but soon shifted to a much better spot along Boat Quay. The restaurant not only has a cosy ambience befitting of the nightlife area, they also has an alfresco area along the Singapore River.

Shrimp Prawn Seafood is a seven-minute walk from Raffles Place MRT Station.

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Shrimp Prawn Seafood remains one of the best restaurants around for goong ob woonsen, and its other creations are innovative as well. If you’ve yet to try this Boat Quay gem, consider this your sign to.

For a Mark Wiens-inspired Thai basil pork rice stall, read our Basil King review. For a Thai-famous dessert cafe in JB, read our Cheevit Cheeva coverage.

Address: 53 Boat Quay, Singapore 049842
Opening hours: Mon-Fri 11:30am to 2:30pm, 5:30pm to 10:30pm, Sat-Sun 5pm to 10:30pm
Tel: 9888 8853
Website
Shrimp Prawn Seafood is not a halal-certified eatery.

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Photos taken by Nivian Chiang.
This was a media tasting at Shrimp Prawn Seafood.