For this episode, we headed down to Shrimp Prawn Seafood at Boat Quay to demolish a Massive Thai Seafood Vermicelli Platter! Shrimp Prawn Seafood specialises in steelpot baked shrimp vermicelli (Goong Ob Woonsen) while offering a number of other Thai dishes like moo ping and tom yum soup. You can choose different toppings for your steelpot vermicelli like gigantic shrimp ($18.90), scallops ($28.80) and crab ($29.80). The owner, Alvin, spent 2 years and 6 trips learning the recipe in Thailand before bringing it here at Chatuchak Night Market and now, Shrimp Prawn Vermicelli.

My platter consisted of their signature giant shrimp, scallops, lala and crab claws served on top an upsized portion of their vermicelli. The seafood were great, with the prawns and scallops plump and juicy while the crab meat came off the claws easily. However, the real enjoyment began with the vermicelli, cooked in a richly flavoured seafood broth and topped with lard, Thai garlic and spring onions. Each bite burst with a heavy peppery note and an intense seafood aroma. When taken with a piece of lard, the salty kick elevated the already flavour-rich profile to the stratosphere. The vermicelli also comes with an in-house chilli sauce concoction that lent a welcomed spicy-garlicky addition to noodles – something which Singaporeans are sure to love.

This platter was so delicious it was genuinely hardly a challenge. The vermicelli is made pot by pot meticulously with a painstakingly perfected recipe. The owner, Alvin, is usually on-site and is always happy to mingle with customers. He has graciously offered to make this platter a menu item, possibly naming it after me. Weekend nights are usually heavily booked so be sure to plan in advance. Do head down to Shrimp Prawn Seafood to try the Zermatt Platter!

Visit Shrimp Prawn Seafood at:
53 Boat Quay
Singapore 049842

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