In the old town, this noodle shop with over 20 years of history is always bustling with diners who come for its prawn noodles. Hundreds of prawn heads are used to make the umami-laden broth with orange oil from the tomalley floating on top. Grated garlic adds depth and aromas. In addition to shelled prawns, the noodles are topped with prawn balls, lean pork, char siu, pork intestine and bean sprouts. The prawn ball soup is also popular.