Earlier this month, I did a round-up of some of the hipster food that the month-old Pasir Ris Central Hawker Centre has to offer.
But I had unfinished business.
Sure, highlighting the unusual offerings is a sexy angle, but I cannot ignore the more traditional stalls. After all, the first floor - where all of them are - was bustling when I returned, a stark contrast to the much quieter Fareground on the second storey, where the hipster hawkers are.
Combining the old and new is Fully Good Food, which specialises in prawn noodles (dry or soup) and mee rebus - both priced from a reasonable $2.80. While the brand is not new - there is also an outlet at Ang Mo Kio Avenue 10 - its young hawker owner is under NTUC Foodfare's "hawker-preneurship" programme.
Prawn noodles and mee rebus may be an odd duo to sell at the same stall, but there are equal amounts of people slurping up both dishes.
I go for the prawn noodles with pork ribs ($4.50, left) first and realise that the piping-hot soup looks deceivingly light. The broth is packed with the sweet flavour of the prawns. I get four shelled prawn halves and two big pieces of tender pork ribs.
FULLY GOOD FOOD
01-14 Pasir Ris Central Hawker Centre, 110 Pasir Ris Central; open: 8am to 9pm or till sold out (Fridays to Wednesdays), closed on Thursdays; go to www.facebook.com/fullygoodprawnmee
I can do with more ingredients, especially vegetables, but the portion is decent and good for lunch.
Next, I try the mee rebus, which is also a tasty option. The gravy is neither too thick nor gloopy, just the right consistency to coat the yellow noodles. It is on the sweeter side, with a mild hint of spice. A drizzle of dark soya sauce and squeeze of lime juice bring together a harmony of flavours - topped with diced tau kwa, bean sprouts and two halves of a hard-boiled egg.
The stall also sells mee siam, although a sign says it is not available.
If you want a fancy version of prawn noodles, go upstairs to Prawnaholic, which offers prawn noodles with prawn balls and Kurobuta pork ($6.50).
But my heart (and stomach) will stick to traditional comfort food for now.