Fei Lou Fatt – Elevated Take on Classic Prawn Noodles by White Restaurant Group!

Remember the famous Sembawang Prawn Noodles? It’s back! But under an adorable new name ‘Fei Lou Fatt’, which means ‘prosperous old man’ in Cantonese(endearingly named after White Restaurant’s founder Mr Tay King Huak’s nickname). The second generation leaders of the company have opened ‘Fei Lou Fatt’ along the stretch of shophouses near Springleaf MRT station.

To not waste the often-discarded bags of fresh prawn heads from White Restaurant’s daily operations, Mr Tay developed a mouthwatering recipe for prawn noodles, which he often serves to his family and the staff. The prawn noodles have always been very well-received. The richness of the broth stems from the generous use of fresh prawn heads — 120kg of fresh ingredients only yields 50kg of broth.

For those looking to indulge, you won’t be disappointed with Fei Lou Fatt’s take on traditional prawn noodles. Packed with 12-head abalones, huge ang kar prawns, and braised pork ribs, the Signature Fei Lou Noodle ($20) is nothing short of a showstopper. They have both soup and dry options, and I chose to go with the latter. The accompanying bowl of prawn broth was rich and packed with umami. It is no wonder at all, really, since the broth is slow-cooked for up to 10 hours daily. While the pork ribs were braised in a special herb sauce, they were on the dry side.

Other highlights on the menu include Big Prawn Noodle ($16), Prawn Noodle (Small: $8, Big: $11), Big Prawn and Braised Pork Ribs Noodle (Small: $8, Big: $11) and Braised Pork Ribs Noodle (Small: $8, Big: $11). Choice of noodles include the usual suspects of Bee Hoon, Thick Bee Hoon, Kway Teow and Yellow Noodle.

Other than the classic prawn noodles, Fei Lou Fatt also has a Prawn-zuke series, inspired by the Japanese comfort food Ochazuke, which is made by pouring green tea or dashi over a bowl of cooked rice. Somewhat similar to Pao Fan, the Big Prawn-suke ($16) is served with fluffy short-grain Japanese rice, and topped with the same ang kar prawns found in the Signature Fei Lou Noodle. It is recommended to first enjoy the prawn broth on its own, as I did find the taste of the broth slightly diluted after pouring it onto the rice. The crispy homemade fried rice cracker completed the dish with an added crunch.

To go with the mains, there is a wide array of over 20 types of lok lok to choose from. With 3 accompanying dipping sauces (Mayonnaise, Thai Sweet Chilli and Thai Seafood Green Chilli), and different seasonings (Sze Chuan Mala, Seaweed, BBQ, Furikake) to dress up your lok lok, there is something for everyone!

Head down to Fei Lou Fatt for an elevated take on your classic prawn noodles. The tasty broth is sure to delight your palate!

Note: This is an invited tasting.