Review: Zhup Zhup by One Prawn & Co – Impressively GOOD prawn noodles

Zhup Zhup by One Prawn And Co

Recently rebranded from One Prawn and Co, Zhup Zhup takes up an entire corner coffeeshop unit at 458 Macpherson Road. The rebrand introduces a bold new logo, giving it the feel of a hipster cafe rather than a traditional eatery. However, don’t be quick to judge; the name “Zhup Zhup,” which is hokkien for “Gravy Gravy”, underscores the owner’s confidence in their signature prawn broth.

^{Credits: Google Maps. Zhup Zhup By One Prawn and Co}

Zhup Zhup’s vision is to create a welcoming space where every meal carries the warmth and delight of local comfort foods. Executive Chef and Owner Gwyneth Ang, with over a decade of culinary expertise gained from high-end establishments like Burnt Ends and Tong Le Private Dining, uses both Western and Asian techniques to re-create local favourites like the prawn noodles, lobster paofan, claypot hokkien mee, claypot lurou and har cheong gai.

Legend has it that Zhup Zhup makes their prawn noodle broth from 18kg of prawn heads and 30kg of pork bones, boiled for a whopping 23 hours. When the chef has that much experience in high-end establishments, its safe to assume some standards are going to trickle down.

I ordered the dry version of the Supreme Prawn Noodles ($20.00), which comes with pork ribs, tobiko prawn balls, clams, and pork slices. There is another option on the menu for $14, where you get just prawns, broth, and noodles.

You can choose between 4 different types of noodles: Yellow Noodles, Kway Tiao, Thin Bee Hoon, and Thick Bee Hoon. I got mine in the Yellow noodles and thin bee hoon combination. The noodles are accompanied by crispy lard, tau geh, and kang kong, ready to be mixed with the house blend noodle sauce that lines the bowl.

The broth is intensely flavourful yet surprisingly light. It had layers of deep rich flavours that immediately captivate the palate. Robust seafood-y essence, full of umami, a touch of sweetness, and a hint of smokiness. Delicious.

The house-made tobiko prawn balls added a touch of extra texture to the dish.

The prawns themselves were sweet, fresh, and perfectly firm.

The pork ribs were spoon sized chunky bits. They were tender and flavourful, soaking up the essence of the broth, giving each bite a unique combination of seafood umami and porky goodness. Truly satisfying.

The star attraction of Zhup Zhup is undoubtedly their prawn broth. The work that goes into making the broth, to extract all that flavour, will make sense, when you taste the difference. It is really good.

I also ordered the Ngoh Hiang Platter for sharing ($13.50). For some reason, fried stuff goes amazingly well with noodle dishes. The taste of the prawn cracker dipped in sweet-tangy ngoh hiang chilli is hard to describe, especially after a mouthful of noodles. You have to try it to understand.

To wrap up this Zhup Zhup (One Prawn and Co) review, I’ll gladly say Zhup Zhup is a Must Try. Compared with the other more traditional bowls of prawn noodles, Zhup Zhup’s “elevated” version delivers in both taste and texture from the variety of ingredients. Basically more shiok! Add in the plate of Ngoh Hiang and its damn shiok! I did wish they had some desserts to cap the meal though. Visit with family or a bunch of friends so you can get the whole menu.

Recommended Dishes: Prawn Noodles, Paofan, Hokkien mee, Prawn Crackers

Zhup Zhup by One Prawn And Co
458 MacPherson Rd, Singapore 368176
9878 8897

How to get into Zhup Zhup by One Prawn And Co:
Walk-in or Reservations here
Peak hours 12-2pm, 7-9pm.

Best way to get to Zhup Zhup by One Prawn And Co:
Nearest MRT: Mattar DT25 (500m), Taiseng CC11 (750m)
Nearest Parking: Along Jln Anggerek

Zhup Zhup opening hours (One Prawn And Co)
Tue – Sun: 11am – 9pm
Mondays Closed

Zhup Zhup Menu (At time of posting)

Prawn Noodles	$14 to 20
Lobster Paofan	$58
Ngoh Hiang	$8.50 to $13.50
Seafood Paofan	$16
Claypot Hokkien Mee	$14
Claypot Lurou	$13
Rose Wine Claypot Chicken	$13
Har Cheong Gai (5pc)	$9

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About Zhup Zhup

Zhup Zhup by One Prawn & Co has made a name for itself in Singapore, evolving from its humble beginnings at Golden Mile Food Centre to its current spot at 458 Macpherson Road. Led by Chef Gwyneth Ang, who sharpened her skills at renowned restaurants like Burnt Ends and Tong Le Private Dining, the restaurant has earned a Michelin Bib Gourmand distinction.

The restaurant’s signature dish is its robust claypot prawn noodles, boasting an umami-packed broth extracted from 48kg of prawn heads and pork bones. Other must-try dishes include the Claypot Hokkien Mee and Pao Fan, offering a refined take on hawker fare. The restaurant’s playful name, which reflects the sound of slurping prawn heads, highlights its focus on rich, slurp-worthy broths that have won the hearts of both locals and critics.

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Update – Zhup Zhup New Bahru? One Prawn & Co is getting ready to open its doors in early September 2024 at the trendy New Bahru enclave in River Valley. This new seafood spot will focus on modern Asian seafood with a fine dining flair.