What makes a good bowl of prawn noodle?

Here at Geylang Prawn Noodle, they like to do it this way:

The soup has a robust body without being overpowering, full of flavour without the need for any MSG.

The ingredients are cooked just right. Prawns cooked to the right texture and bite, the pork to be ribs soft, tender and easily slips off the bone and the pig's tail cooked long enough to be soft and chewy.

The noodles come soaked in the soup variety or laid on a pool of potent blend of their signature chilli, ready to be mixed. I particularly like the texture of the vermicelli (bee hoon) they use as it comes in a unique thickness.

On top of all that, the bowl of prawn noodle must come with some chilli powder ready to be sprinkled on according to the fancy of the consumer. Fresh cut chilli option is also available.

A novelty they have at the tables is a stack of origami boxes made with magazine pages for collecting the prawn shells and bones. It's a great idea as it makes it easier for clearing up.

The place also serves ngoh hiang. However, I would not recommend it as the items tend to come soaked in oil.

The crowd is manageable during lunchtime on weekdays, but I am not certain if it is the same on weekends.