From fighting crime to cooking: Ex-policeman opens prawn mee stall with freshly fried pork lard
The Prawn Story at is a month-old hawker stall established by 40-year-old Terence Aw. He is an ex-police officer who served in the force for 10 years before deciding to pursue his passion for F&B.
However, this isn't Terence's first hawker stint. 9 years ago, he launched his first venture, Aw's Signature Minced Pork Noodle, selling bak chor mee. Although the Tanglin Halt Market outlet closed last year, he still operates two others at Clementi and Woodlands, which he has since entrusted to his staff.
Throughout his 9 years in the industry, Terence has made many friends and learned a great deal from each of them. This was when he developed the interest to tackle different local specialities.
One area he invested a lot of time and effort in was the art of making prawn broth. He was mentored by someone who had previously worked at a well-established prawn mee business. When he chanced upon an empty stall at Ghim Moh Market, he seized the opportunity to open The Prawn Story.
The menu features the Signature Prawn Noodle (S$5/S$7), which comes with your choice of noodles, 2 prawns, dish cakes, prawn paste, sliced eggs and braised pork. You can also try the In Prawn Broth (S$5/S$7) featuring a generous amount of clams.
For those who want a more luxurious treat, the Supreme Big Prawn Noodle (S$9/S$11) features 2 big prawns, clam, pork ribs, braised pork, fish cake, prawn paste, and sliced egg.
Instead of the usual lean pork slices, Terence substitutes them with braised pork that's also served at Aw's Signature. The prawns are peeled with the head and tail intact, allowing people to extract the sinfully-rich prawn essence. The pork lard is prepared in-house, and to ensure freshness, he tries to fry it almost daily.
If you're looking for a new prawn mee spot, why not swing by 20 Ghim Moh Road Market & Food Centre and give Terence your support?
Jasmine Pork Rib Prawn Noodle: Will the less popular prawn mee at Tekka Centre be just as good?
The post From fighting crime to cooking: Ex-policeman opens prawn mee stall with freshly fried pork lard appeared first on SETHLUI.com.
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From fighting crime to cooking: Ex-policeman opens prawn mee stall with freshly fried pork lard
The Prawn Story at is a month-old hawker stall established by 40-year-old Terence Aw. He is an ex-police officer who served in the force for 10 years before deciding to pursue his passion for F&B. However, this isn't Terence's first hawker stint. 9 years ago, he launched his first venture, Aw's Signature Minced Pork Noodle, selling bak chor mee. Although the Tanglin Halt Market outlet closed last year, he still operates two others at Clementi and Woodlands, which he has since entrusted to his staff. Throughout his 9 years in the industry, Terence has made many friends and learned a great deal from each of them. This was when he developed the interest to tackle different local specialities. One area he invested a lot of time and effort in was the art of making prawn broth. He was mentored by someone who had previously worked at a well-established prawn mee business. When he chanced upon an empty stall at Ghim Moh Market, he seized the opportunity to open The Prawn Story. The menu features the Signature Prawn Noodle (S$5/S$7), which comes with your choice of noodles, 2 prawns, dish cakes, prawn paste, sliced eggs and braised pork. You can also try the In Prawn Broth (S$5/S$7) featuring a generous amount of clams. For those who want a more luxurious treat, the Supreme Big Prawn Noodle (S$9/S$11) features 2 big prawns, clam, pork ribs, braised pork, fish cake, prawn paste, and sliced egg. Instead of the usual lean pork slices, Terence substitutes them with braised pork that's also served at Aw's Signature. The prawns are peeled with the head and tail intact, allowing people to extract the sinfully-rich prawn essence. The pork lard is prepared in-house, and to ensure freshness, he tries to fry it almost daily. If you're looking for a new prawn mee spot, why not swing by 20 Ghim Moh Road Market & Food Centre and give Terence your support? Jasmine Pork Rib Prawn Noodle: Will the less popular prawn mee at Tekka Centre be just as good? The post From fighting crime to cooking: Ex-policeman opens prawn mee stall with freshly fried pork lard appeared first on
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From fighting crime to cooking: Ex-policeman opens prawn mee stall with freshly fried pork lard
The Prawn Story at is a month-old hawker stall established by 40-year-old Terence Aw. He is an ex-police officer who served in the force for 10 years before deciding to pursue his passion for F&B. However, this isn't Terence's first hawker stint. 9 years ago, he launched his first venture, Aw's Signature Minced Pork Noodle, selling bak chor mee. Although the Tanglin Halt Market outlet closed last year, he still operates two others at Clementi and Woodlands, which he has since entrusted to his staff. Throughout his 9 years in the industry, Terence has made many friends and learned a great deal from each of them. This was when he developed the interest to tackle different local specialities. One area he invested a lot of time and effort in was the art of making prawn broth. He was mentored by someone who had previously worked at a well-established prawn mee business. When he chanced upon an empty stall at Ghim Moh Market, he seized the opportunity to open The Prawn Story. The menu features the Signature Prawn Noodle (S$5/S$7), which comes with your choice of noodles, 2 prawns, dish cakes, prawn paste, sliced eggs and braised pork. You can also try the In Prawn Broth (S$5/S$7) featuring a generous amount of clams. For those who want a more luxurious treat, the Supreme Big Prawn Noodle (S$9/S$11) features 2 big prawns, clam, pork ribs, braised pork, fish cake, prawn paste, and sliced egg. Instead of the usual lean pork slices, Terence substitutes them with braised pork that's also served at Aw's Signature. The prawns are peeled with the head and tail intact, allowing people to extract the sinfully-rich prawn essence. The pork lard is prepared in-house, and to ensure freshness, he tries to fry it almost daily. If you're looking for a new prawn mee spot, why not swing by 20 Ghim Moh Road Market & Food Centre and give Terence your support? Jasmine Pork Rib Prawn Noodle: Will the less popular prawn mee at Tekka Centre be just as good? The post From fighting crime to cooking: Ex-policeman opens prawn mee stall with freshly fried pork lard appeared first on
