Welcome to Bukit Timah.

Went on a Tuesday night, crowd was not too bad. Ordered an Angus Beef Burger for the mains and ended off with a Brownie with Vanilla Ice Cream. The food items offers good value for the price.

I tried the Angus burger and brownie combo. The burger was juicy with a nice char, and the toppings were fresh. The brownie and ice cream - just the right amount of sweetness but it was a little dry.

Had the ribs which were quite tasty. The meat was tender and seasoning was great. I would come back here again.

Really paired well with the beer! Highly recommend the combo

cosy ambience, friendly staff. food was good, steak was very tender and flavourful. highly recommend the mushrooms as a side. brownie was a little dry but we still enjoyed it. would recommend!

Meat was perfectly cooked and the sides were really tasty. The portion overall was good for individual and even for sharing as well. Ordered the angus beef as well and it was perfectly done to medium rare as i requested.

Handmade prawn paste, which was cut into rectangular shapes and served in the basic prawn broth with greens and beansprouts. The soup leaned more toward a beansprout flavour, with the prawn paste itself being mild but succulent. It’s a comforting, mild dish for those seeking something heartwarming and easy on the stomach.

Set A comes with Braised Pork Rice topped with a braised egg, pickled radish, and a small plate of Sambal Kang Kong. The rice was mushy and sticky, with sweet braised pork and a generous drizzle of dark braised sauce. The flavour was mild and sweet, reminding me more of a Japanese-style braised pork rice rather than the richer, stronger in spice Taiwanese version. It’s a decent dish for filling your belly, but not something that stands out as fantastic. The Sambal Kang Kong, on the other hand, was crunchy and saucy, with a nice savoury sambal flavour, reminded me of sweet potato leaves in both taste and texture.

Pork lovers, rejoice! This dish is a porky goodness, featuring noodles, sliced pork, pig skin, heart, liver, kidney, tail, small intestine, large intestine, and spare ribs. I got the soup version, and although it’s the same prawn broth, the soup here felt much richer, likely infused with the essence of the pork. I was impressed by how well the pork innards were executed. They were clean, tender, and with no unpleasant aftertaste. The spare ribs were soft, fatty, and meaty, and the pig skin was wonderfully smooth. I’m not a huge fan of innards in general, but I have to say they were handled quite well here.

This bowl of goodness comes with your choice of noodles (I went with yellow noodles since I want to know how original taste like, but kway teow, thin vermicelli, or mee sua are also available) and a load of ingredients, which were halved prawns, prawn paste, pig skin, kidney, liver, intestine, heart, sliced pork, and a sprinkle of crispy shallots. You can choose between dry or soup versions. I gone for the dry one, which comes with a homemade chilli crisp. After mixing it all up, the flavours were savoury-spicy, with the noodles perfectly coated for a satisfying slurp. The balance of flavours was just right, and I preferred the dry version.
It also comes with a bowl of sweet, umami prawn broth, which they say is simmered for 14 hours to achieve its light, naturally sweet flavour. If you’re expecting a potent, bold broth, this isn’t the place, but it delivers a traditional, gentle umami sweetness that works beautifully.

Rain or shine, the bustling street of Sixth Avenue never seems to slow down. Despite the super heavy downpour, the crowd kept coming and going, all eager to grab their food. We braved the weather to try Sixth Ave Porky Prawn Noodle, thinking the rain might keep people away. But guess what, we were wrong. The place was packed, with the friendly uncle preparing each bowl with care, one at a time.

Mixed Porky Prawn Noodle ($7.50)
This bowl of goodness comes with your choice of noodles (I went with yellow noodles since I want to know how original taste like, but kway teow, thin vermicelli, or mee sua are also available) and a load of ingredients, which were halved prawns, prawn paste, pig skin, kidney, liver, intestine, heart, sliced pork, and a sprinkle of crispy shallots. You can choose between dry or soup versions. I gone for the dry one, which comes with a homemade chilli crisp. After mixing it all up, the flavours were savoury-spicy, with the noodles perfectly coated for a satisfying slurp. The balance of flavours was just right, and I preferred the dry version.
It also comes with a bowl of sweet, umami prawn broth, which they say is simmered for 14 hours to achieve its light, naturally sweet flavour. If you’re expecting a potent, bold broth, this isn’t the place, but it delivers a traditional, gentle umami sweetness that works beautifully.

Premium 9 Pork Noodle ($10.50)
Pork lovers, rejoice! This dish is a porky goodness, featuring noodles, sliced pork, pig skin, heart, liver, kidney, tail, small intestine, large intestine, and spare ribs. I got the soup version, and although it’s the same prawn broth, the soup here felt much richer, likely infused with the essence of the pork. I was impressed by how well the pork innards were executed. They were clean, tender, and with no unpleasant aftertaste. The spare ribs were soft, fatty, and meaty, and the pig skin was wonderfully smooth. I’m not a huge fan of innards in general, but I have to say they were handled quite well here.

Set A ($8.80)
Set A comes with Braised Pork Rice topped with a braised egg, pickled radish, and a small plate of Sambal Kang Kong. The rice was mushy and sticky, with sweet braised pork and a generous drizzle of dark braised sauce. The flavour was mild and sweet, reminding me more of a Japanese-style braised pork rice rather than the richer, stronger in spice Taiwanese version. It’s a decent dish for filling your belly, but not something that stands out as fantastic. The Sambal Kang Kong, on the other hand, was crunchy and saucy, with a nice savoury sambal flavour, reminded me of sweet potato leaves in both taste and texture.

Prawn Paste Soup ($6)
Handmade prawn paste, which was cut into rectangular shapes and served in the basic prawn broth with greens and beansprouts. The soup leaned more toward a beansprout flavour, with the prawn paste itself being mild but succulent. It’s a comforting, mild dish for those seeking something heartwarming and easy on the stomach.

Thank you @sixth_ave_porky_prawn_noodle for the invitation!🥰

Music Credit:
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🚩Sixth Avenue Porky Prawn Noodle | 第六道豚蝦麵, 15 Anamalai Ave, Singapore 279985
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Went down to meat and chill for dinner and it was really good! Ribeye steak was cooked perfectly medium rare and the sauce went really well with it. Spicy mayo sauce with spam fries was a really nice snack. Not forgetting the truffle Mac and cheese that was super cheesy and tasty as well. Overall portion was huge for the price and taste wise was great.

very satisfied with our dinner here! the restaurant has a cozy interior and efficient service. we ordered one steak, one truffle mac & cheese, and one spam fries. the portions were super generous too! a great place for families.