Central

That, ladies and gentlemen, is how long it takes to make just the broth for this Hae Mee (prawn noodles). The three types of prawns that go into it reads like the Who's Who of the crustacean world: Aristaeomorpha Foliacea (giant red shrimp), Pandalus Borealis (Northern prawn) and Sergia Lucens (dried sakura shrimp). They are fried in their entirety (yes, flesh included) in olive oil before being blended and simmered in a pork stock for seven hours. Sugar and MSG are barred from the proceedings by the way. So the umami-ness that hits you like a tonne of bricks when you sip the soup is pure, unadulterated prawn power.
I finished with my head in the bowl, licking it dry of every drop 😋 #veronicaphuaeats #HaeMee #thenakedfinn #prawnnoodles #instafoodsg #eatoutsg #sgfood #sgeats #foodporn #sgdining #Burpple #BurppleTastemaker

Not bad lobsters, but definitely overrated

Organic poached eggs on toast, braised ossobuco and chives hollandaise ($25)

A perfect ending to my waffles adventure, having concluded this special waffle to my satisfaction, and embarking on a new chapter of food exploration.

This hot dish at Artistry Cafe (and I mean hot in more ways than one) tends to sell out quickly. With its fresh prawns and al dente pasta topped with grated parmesan, it is full-on spicy deliciousness at its best. Go early to avoid disappointment.

Highly recommended by Alvin, who hails this as one of the best Laksa in Singapore. Local delights. $2 classic.