When Your Prawn Noodle Sweet Spot Comes to NYC – And It Won’t Be Cheap
Ever found yourself craving that steaming bowl of prawn noodles right as you stroll through a Manhattan park, only to realize you might have to empty a portion of your wallet? That’s the reality of Prawnaholic Collections, the latest hawker‑style stall hit the food scene in midtown.
Why a Bowl of Surprises Head for the Corner Store
- $18 for a bowl of authentic prawn mee (S$26) – a price that is sure to make your stomach growl louder than it should.
<li Staff salaries shoot up to US$5,000 (S$7,150) per month for each kitchen helper.
<li High rent in a prime Manhattan locale is a major factor in the cost structure.
<li Ingredient price hikes in the U.S. – even a simple prawn goes from $1 to almost $2.
Alan Choong, the 26‑year‑old owner of the stall, explained: “Employees work long hours that are capped by local labor laws, so we need to run two shift teams.” He also admitted that finding a chef who truly knows Chinese cooking is a challenge – he’s only managed to hire one yet.
Menu Highlights & Pricing
- Traditional Prawnaholic prawn mee – US$18
- Wok‑fried Hokkien prawn noodle – US$18
- Signature torched sesame pork rib ramen – US$22
Back in Singapore, the same dishes are usually less than half the price, with some starting at just $7.
Other Gimmicks in the New York Food Hall
Besides Prawnaholic, there’s a steep price tag on white beehoon with seafood from the White Restaurant, led by 41‑year‑old Victor Tay. A comparison: one plate in Singapore might cost $7‑$8, whereas the same in NYC is between US$13‑$14 – albeit with roughly 15% bigger portions.
Urban Hawker: A Singapore Soup‑Curry Collaboration
Urban Hawker, the food hall spearheaded by food critic KF Seetoh together with Urbanspace, hosts 17 stalls, 11 of which are straight from Singapore. The diverse lineup includes:
- Wok & Staple by the heritage Chinese restaurant Dragon Phoenix
- Halal burger chain Ashes Burnnit (originally from Golden Mile Food Centre)
- Mr. Fried Rice
- And more, all bursting with Singaporean flavor.
Seetoh noted that the idea was first inspired by a conversation he had with the late celebrity chef Anthony Bourdain back in 2013. Bourdain had wanted to open a hawker hall at New York’s Pier 57 but never got a spot. The soft opening took place on September 22, and the entire 14,000‑sq‑ft space can accommodate 200 guests.
Why It Matters
“New York is a city with a diverse palate that’s always curious,” Seetoh says. “We’re showcasing the solid heritage of hawker food and letting the world note it.” The result? A hawker stall that might crack down on your wallet but attempts to bring an untouchable taste of home to the city’s bustling streets.
