Beach Road Prawn Noodle House - Recipe Since the 1920s

If there’s one bowl of prawn noodles that has stood the test of time — and four generations of a family’s dedication — it’s the legendary hei mee at Beach Road Prawn Noodle House. What started as a humble roadside stall in the 1920s has grown into one of Singapore’s most iconic prawn mee institutions, drawing loyal regulars and curious first-timers to East Coast Road every single week.

The story begins with Mr. Lee Pee Tuan, who arrived in Singapore from Fujian, China in the late 1920s and set up a makeshift prawn noodle stall along the five-foot way at Blanco Court. His son joined the trade from the age of eight, eventually running a proper stall along North Bridge Road before relocating to Haji Lane along Beach Road — earning the stall its now-iconic name. In 1986, the third generation moved operations to the current East Coast Road shophouse, and today the fourth generation continues the legacy with the same near-century-old Lee family recipe intact.
That’s not just heritage. That’s a living culinary tradition.

Jumbo Prawn Mee — $15

The crown jewel of the menu and the one labelled “Must-Try Signature” on the board. This comes loaded with two extra-large tiger prawns — halved for easy eating — with the prawn heads still attached. The meat is firm, meaty, and remarkably fresh, and if you’re adventurous, sucking the juices from the head unlocks a wallop of briny, sweet umami that’s hard to find elsewhere. Whether ordered in soup or dry, this bowl delivers maximum prawn satisfaction. Regulars advise going big: the difference in prawn size between this and the smaller bowls is genuinely noticeable.

Classic Prawn Mee — from $7

For the uninitiated, the entry-level bowl is a perfectly respectable way to experience what Beach Road Prawn Noodle House is all about. A small portion comes with two prawns sliced in halves — and at this price point, diners have been pleasantly surprised by the generous size. The broth is the same throughout all tiers: deeply flavourful, slow-simmered with prawn heads and pork, delivering that signature crustacean punch that defines this style of hei mee. Portion sizes scale up at $10 (medium) and $15.00 (large).

Pork Rib Mee & Pig Tail Mee — from $7

A solid alternative or add-on for those who want more than prawns. The pork ribs are cooked until tender and fall effortlessly off the bone, and they pair naturally with the house chilli and broth. The pig tail mee is a more old-school choice — gelatinous, unctuous, and richly satisfying, especially in the dry version. Regulars who grew up eating here have a deep affection for this particular combination, often pairing it with extra soup on the side.

The Dry Version — available across all items

While the soup version gets most of the attention, the dry noodles deserve serious consideration. Tossed in a lightly sweet chilli sauce and blanketed with fragrant, house-fried shallots and crispy lard bits, the dry version delivers a different kind of pleasure — more textured, more intensely flavoured. Pair it with the accompanying soup bowl for the best of both worlds. Fans swear by shaking in the special house chilli powder from the tabletop dispenser, which adds a smoky umami kick that elevates the whole bowl.

Right beside the prawn mee stall is a separate ngoh hiang counter with an impressive spread of 19 different items — all fried to order. The wu xiang rolls themselves are exceptional: springy ground pork and prawn filling with crunchy water chestnut and the warm, aromatic notes of cinnamon and five-spice. Items start from around $0.80 for seaweed chicken and go up to $2.60 for stuffed sausage. Pair them with the house chilli or the classic sweet pink sauce for the full experience. The ngoh hiang here is good enough that some regulars openly admit it rivals the prawn mee as the real reason they keep coming back.

Beach Road Prawn Noodle House isn’t just a meal — it’s a piece of Singapore’s food heritage, still very much alive and still very much worth queuing for. With a broth built on a recipe that’s over 100 years old, prawns that are consistently fresh and generously portioned, and an unmissable side of ngoh hiang, this East Coast Road institution delivers one of the most complete prawn mee experiences in the city. Whether it’s a first visit or a childhood favourite revisited, the bowl hits the same every time.

Address: 370/372 East Coast Road, Singapore 428981
Contact: 6345 7196
Operating Hours: Wednesday to Monday, 7am – 4pm (Closed Tuesdays)