Zhup Zhup - Claypot Prawn Noodles Cooked By Fine Dining Chef

There’s a reason the queues at Zhup Zhup never seem to thin out. Tucked along a row of shophouses at 458 MacPherson Road, this unassuming, non-air-conditioned eatery has quietly become one of Singapore’s most talked-about prawn noodle destinations — and the Michelin Bib Gourmand recognition only confirms what loyal regulars have long known: the broth here is something else entirely.

Formerly known as One Prawn & Co, Zhup Zhup traces its roots back to 2019, when the concept first made waves from a humble stall at Golden Mile Food Centre. The name itself is delightfully onomatopoeic — an ode to the sound of enthusiastically slurping prawn heads — and it sets the tone perfectly for what awaits inside. The rebranding in 2024 marked not just a new identity, but an evolution: a declaration that the kitchen’s ambitions extend far beyond a single beloved dish.

Helming the kitchen is Chef Gwyneth Ang, whose culinary pedigree is frankly surprising for what looks like a casual coffeeshop setting. With over a decade of experience honed at acclaimed establishments including Burnt Ends, Tong Le Private Dining, and Forlino, Chef Gwyneth brings fine-dining discipline to hawker-style cooking. The result is a menu that looks familiar but tastes extraordinary — one where brining and velveting techniques quietly elevate every bowl.

Claypot Prawn Noodles

The signature Prawn Noodle (from $15) arrives as a two-part affair: a bowl of noodles alongside a separate claypot brimming with rich, deeply crimson broth. That broth — crafted from 48kg of prawn heads and pork bones simmered low and slow — is the heart and soul of the entire menu. It carries an intense crustacean sweetness with a full-bodied, silky texture that coats the palate without ever feeling heavy. Noodle choices include yellow noodles, kway tiao, thin bee hoon, and thick bee hoon, with the classic combination being yellow noodles paired with thin bee hoon.

For those looking to indulge, the Supreme Prawn Noodle ($20) ups the ante with pork rib chunks, prawn balls, clams, prawns, and thin pork belly slices cooked shabu-shabu style — all pre-shelled for fuss-free eating. A newer addition, the Jumbo Series, features tiger prawns in place of the usual variety, lending extra natural sweetness and meatiness to an already impressive bowl.

Seafood Pao Fan ($16)

It is a revelation — pearl rice soaked in that same golden broth, slowly absorbing the flavours until it reaches a consistency somewhere between a silky congee and a creamy risotto. It’s the kind of dish that demands you eat slowly, appreciating how each spoonful deepens in richness as the rice continues to swell.

Claypot Hokkien Mee ($14)

This is another standout, a gloriously sloppy tangle of noodles with a dark-sauce glaze bolstered by serious wok hei. Decadent pork lard, whole prawns, and clams complete the picture, with the noodles soaking up the seafood essence in every strand.

Ngoh Hiang Platter ($9-14)

A crowd favourite, offering a selection of fried items where the oversized prawn cracker steals the spotlight with its airy, addictive crunch.

Har Cheong Gai ($11 for five pieces)

Mid-joint wings marinated in fermented shrimp paste, fried to a satisfying golden crisp with juicy, tender meat within.

Zhup Zhup operates in an open-air coffeeshop setting, and fair warning: it can get warm during sunny afternoons. That said, the atmosphere buzzes with a relaxed energy that suits the food perfectly. Tables fill up fast, especially on weekends, so reservations are strongly recommended to avoid a lengthy wait. The team is also on GrabFood for those days when you’d rather bring the broth home.

Address: 458 MacPherson Road #01-01, Singapore 368176
Opening Hours: Tuesday to Sunday, 11am – 9pm (Closed Monday)
Nearest MRT: Mattar (DT Line) | Tai Seng (CC Line)
Reservations: Recommended, especially on weekends
Contact: +65 9639 8668