大东虾面（食得福茶室内）

Da Dong Prawn Noodles @ Food ‘R’ Us Coffee Shop

396, East Coast Road, Singapore.

(Junction Of East Coast Road and Teluk Kuran Road).

Tel: (02) 9479 7181(Jason Lim)

Business hours: 7am-3pm

Closed on Mondays

大东虾面 汤美虾甜
文：谢宋美

新加坡美食家陈笃汉先生最喜欢吃的早餐是新加坡大虾面，我们约好隔天早上八点见面。七点半越过新柔长堤，在关口处看到数以千计电单车骑士排得密密麻麻地等待通关到邻国谋生，蔚为大观。早上BKE及PIE高速公路通行无阻，我们却走错路，陈先生的一个朋友谢福权赶快过来带路，到达餐馆时已经迟了半个小时。

新加坡虾面与槟城虾面（福建面）都是大受欢迎的面食，各有支持者。槟城虾面以虾头及绞碎的虾壳为煲汤材料，虾壳受热后释放出的红色素将汤底变成红色，提高食欲。新加坡大虾面则是以猪骨及虾熬成，汤底颜色呈浅褐色。

陈先生所推荐的这间＂大东虾面＂虽然不是新加坡最热门的一家，然而东主林金坤却有三十多年的经验，很有水准。他熟练地将面条与豆芽放入热水烫熟后，加入预先处理好的大虾及排骨，淋上鲜甜的汤底后将碗内的汤倒回锅内，再次淋上汤，最后撒上猪油渣及炸葱头。汤底无比鲜甜，我们尝了之后赞不绝口，鲜虾一样鲜甜及肉骨够软够味，猪油渣有锦上添花之妙，难怪陈先生如此大力推荐。

林金坤向我们介绍：「这里有肉骨虾面、虾面、猪尾面及粉肠，除了面之外，还有粗及普通米粉供选择。」到新加坡寻美食，可别错过大东虾面！

Very Shiok Prawn Mee
By Catherine Chia

Our food guide, Mr. Tan Tok Han has always liked having a bowl of this prawn mee for breakfast as he travels often to East Coast Road for his morning fix. Though we have arranged to meet at eight in the morning but due to some oversight, we were caught along the causeway jam into Singapore. It was 7.30a.m and the lanes were packed with thousands of motorbikes, all getting ready to start work in the republic. Though the road signs shared the BKE and PIE symbols, we took a wrong turn and had to contact Mr. Tan who sent his friend Sheng to our rescue. We had to apologize as Mr. Tan had waited for us over half-an-hour.

This Singapore-style of prawn mee is slightly different from her Penang cousin. In Penang, the noodles are known as prawn mee, Hokkien mee or mee yoke. They use fried prawn shells and heads in the stock. Thus the stock has a reddish tone but the Singaporean version is pale in comparison. The stock is derived from a boil of pig’s bones and prawns but taste is good too!
Though this eatery may not be the best in this island but owner Jason Lim has been around for 30 years and the noodle dish has become something of a routine food for regulars and die-hard fans.

We enjoyed the prawn noodles as Jason scalded the noodles and beansprouts to a perfect bite. Big prawns and pre-cooked spare-ribs were topped on the noodles. Soup ladled into the bowls was something full of wholesome goodness and natural sweetness. It was a beauty to have a garnish of crisp pig’s lard cubs and shallots. These actually gave the dish an additional crunch. I tasted the superbly fresh prawns and tender ribs meat. No wonder Mr. Tan has become so addictive to this noodle dish.

Another good eat here should be the pig’s tail noodle dish. You have a choice of yellow mee, coarse or normal beehoon. Add this address to your book of good eats.