One Prawn & Co, located in the up-and-coming New Bahru, is a completely new restaurant set to excite.
In case you are wondering, the Michelin Bib Gourmand Prawn Noodle eatery at Macpherson still remains, previously rebranded as “Zhup Zhup”.
While this may surprise some, it introduces a one-of-a-kind culinary experience – a modern Asian seafood restaurant that focuses on three aspects.
Fresh seafood, woodfire grill, and dry-aging.
It is clear that this modern Asian dining concept is a labour of love, especially under the creative eye of Chef Gwyneth.
The Culinary Institute of America graduate has experience working in prestigious kitchens like Burnt Ends and Forlino.
The inventive sprit really shows in the dishes, blending bold, yet familiar, flavours with contemporary techniques.
The moment I stepped inside, the restaurant had a fresh, almost minimalist feel.
You can see the chefs working at the open kitchen, which creates an interactive and inviting atmosphere.
That, combined with the sight of seafood sizzling over a woodfire, got me excited to dive into the meal ahead.
Signature Haddock Burger ($24, without caviar top-up)
This felt like a refined take on a classic fish burger. While it was clearly more upscale than your average fish sandwich, it was also comforting in its simplicity.
The haddock was flaky and tender, encased in a light, crispy batter that wasn’t greasy at all.
The homemade yuzu tartar sauce added a bright, citrusy kick that cut through the richness of the haddock.
You can also choose to add on a luxurious touch of caviar on top for more indulgence.
Prawn Toast and Aioli ($16)
This is no ordinary prawn toast. What you get is the base of sourdough, which gives this satisfying-meet-chewy crunch.
But my favourite part has to be the bouncy prawn paste infused with kombu oil – which added a depth of flavour that lingered long after each bite.
The garlic aioli on the side was the perfect creamy complement. I was pleasantly surprised by how much I enjoyed this version of a dish I have eaten so many times before.
Crab Croquette, Sweet Mayo, Chives ($16, without caviar top-up)
I am a sucker for crispy bites, and this one didn’t disappoint. The crab filling was sweet and delicate, with just enough richness.
Paired with the sweet mayo and fresh chives, it hit that sweet spot between indulgent and balanced.
You can add caviar as a topping, but I personally didn’t think it was absolutely necessary. The croquette on its own was tasty enough without tipping into overwhelming territory.
Dry-aged Hamachi, Kimchi, Puffed Rice ($26)
This hamachi is dry-aged for 16 days, and it made all the difference.
The fish was firmer, with an almost meaty texture, and the flavour had intensified in a way I wasn’t expecting.
Tossed with diced kimchi, it had this lovely spicy tang that cut through the richness – though I think they can afford to bring out more of the kimchi intensity.
The puffed rice added a satisfying crunch. Personally, I loved the contrast, but it could be a divisive one.
Carabinero, Sakura Vermouth and Toast ($72)
Perhaps you have had Carabinero prawns before, but this preparation is something special.
The prawn is grilled over woodfire first, then splashed with hot oil, which gives it a crisp texture on top while still keeping the rich, almost buttery flesh intact.
The prawn’s natural sweetness is amplified by the base cream infused with limited-edition Mancino Sakura Vermouth. It has a luxurious smoothness to it that worked beautifully with the prawn’s deep-sea flavour.
The drizzle of prawn oil beurre blanc, with its subtle burnt leek oil, adds an allurying smoky undertone.
This is also paired with crisp sourdough toast, perfect for mopping up the delicious cream.
Live Spiny Lobster Poached Rice ($98)
This to me, was the most comforting dish of the meal. The live Australian spiny lobster, served on a bed of short-grain rice, was tender and full of that distinctive sweet lobster flavour.
The rice itself was cooked with One Prawn & Co’s signature prawn broth, which added a depth of umami to the dish that elevated it beyond your usual ‘Pao Fan’ combination.
The addition of puffed rice, dehydrated and tossed in rice vinegar, gave each bite an unexpected crunch. Topping it all off was freshly fried egg floss and spring onions.
As I ate, I couldn’t help but appreciate the play of textures – the creamy rice, the crunch of the puffed rice, and the silkiness of the lobster all came together in a satisfying way.
The kind of dish you can imagine returning for on a cold evening, when you are craving something comforting and robust.
Smoked Beef Brisket Ramen ($35, only available lunch time)
This lunchtime ramen is topped with 200-day grain-fed Australian Angus beef.
The brisket is smoked and roasted for 16 hours over apple wood, resulting in a rich, smoky flavour.
The beef was incredibly tender (you can even use your chopsticks to ‘break’ it apart), with an intense flavour that lingered long after each mouthful.
What made it even more special was the lager baste applied during cooking, giving it a subtle malty sweetness.
The broth – One Prawn & Co’s signature prawn and pork bone base – added a luxurious depth.
Jumbo Tiger Prawn Ramen ($35, only available lunch time)
This ramen offers a more seafood-forward alternative. The same rich broth, made by boiling 18 kilos of prawn heads and 30 kilos of pork bones for over 20 hours, serves as the foundation here.
The broth is packed with flavour – rich, savoury, and brimming with the essence of the sea.
The star of the dish, the jumbo tiger prawn, brought a sweetness that complemented the intense broth.
While the smoked brisket ramen had more of a smoky, robust character, this one was all about clean, powerful seafood flavours.
Ah Ma’s Cheng Teng ($23)
One Prawn & Co offers a diverse selection of wines, beers, and a range of innovative cocktails and mocktails from their beverage progeamme.
The Ah Ma’s Cheng Teng, a playful cocktail immediately caught my eye.
Inspired by the classic dessert, this drink had a nostalgic twist with whisky and elderflower liqueur, creating a delicate floral aroma.
The most fun part is the rum sphere, which you are encouraged to crack and stir.
It is served in a bowl with traditional Cheng Teng ingredients on the side, and the combination of sweet, herbal, and boozy notes made for an unexpectedly refreshing drink.
Wang Wang 旺旺 ($15)
Yes, inspired by that iconic Japanese rice cracker “Wang Wang 旺旺”, this mocktail is just as whimsical.
What you get is nutty sweetness of water chestnut with a zing of yuzu and lemon at the base.
Topped with homemade caramel chantilly and a crispy rice cracker, it was both light and indulgent at the same time.
While I am not 100% sure about the furikake and savoury kick, it does offer a layered experience.
The mix of woodfire cooking, dry-aged seafood, and bold Asian flavours works well for the most part, though some dishes may be a bit too adventurous for everyone’s taste.
All in all, One Prawn & Co is a place where you can expect the unexpected.
Chef Gwyneth’s creative approach is clear in every dish, and I couldn’t help but appreciate the thought and effort that went into crafting such a unique dining experience.
One Prawn & Co
New Bahru #01-10, 46 Kim Yam Road, Singapore 239351
Opening Hours: 11am – 10pm (Wed – Sun), Closed Mon, Tues
Reservations: https://inline.app/booking/oneprawnnco/newbahru
https://www.oneprawnnco.com/
Other Related Entries
Zhup Zhup (Macpherson)
* This entry is brought to you in partnership with One Prawn & Co.
