Posh Prawn Mee Boasts Shiok Zi Char-Style Wok Hei At Le Shrimp Ramen
What happens when you put Northern Chinese la mian into Japanese ramen-style soup?
Le Shrimp Ramen in Paragon is touted as Singapore’s first Chinese la mian concept to offer prawn broth. Despite its moniker, it does not actually serve ramen or shrimp, but prawns (ahem, shrimp and prawns have different anatomies and the latter is what's commonly eaten in our part of the world). Founder of the Paradise chain, Eldwin Chua, had his first taste of prawn broth ramen in 2015, at Chitose Airport in Hokkaido, and was inspired to recreate it, Chinese-style. The compact eatery opened on 29 November beside Shimbashi Soba restaurant at the mall's basement. It’s cramped here with closely-packed tables, and the slightly gaudy retro Chinese décor is not what we call attractive — but we’d still gladly go back (provided we don’t have to queue for it) for another bowl. Why? Read on.