The Udang Clan: Halal lor mee and prawn mee from S$7.90 in the CBD

This place first caught our attention because halal lor mee is not something you come across every day. But those familiar with The Udang Clan, located at Hong Leong Building’s The Basement in the CBD, will know it as the stall that draws long lunch queues. 

The prices are part of the appeal, too. Most of its dishes, generous in portion, start from S$7.90 — a welcome sight in the CBD, where lunch can easily cost more.

The store has been around since 2023 and will celebrate its third anniversary in August.

Its dining space is relatively small, too, which means many customers opt to take their meals away during the busy lunch rush.

The menu features a range of traditional Chinese dishes that can be pretty hard to find a halal variation of, including its popular lor mee and prawn noodles.

The Udang Clan — “udang” meaning prawn in Malay — is helmed by 45-year-old Tariq Teo. He’s a Chinese-Muslim, and had converted to Islam about 15 years ago.

Before entering the F&B industry, Tariq was a police officer for twenty years. After his conversion, he found himself missing the familiar flavours of prawn noodles, but it was difficult to find a halal version of the dish he grew up eating.

This longing eventually inspired him to recreate it himself. The recipes behind his prawn noodles and other halal Chinese dishes were developed with the help of his parents, through countless rounds of testing and refinement, to faithfully capture the requisite flavours and profiles.

When we visited, his parents were busy helping out at the stall, giving the business the feel of a true family-run operation. Tariq tells us that his parents have been in F&B for as long as he can remember, and had previously operated a cai fan stall in Pandan Loop for more than a decade.

He hopes that more people will be open to trying halal Chinese food. For him, it’s important to treat customers like family. If someone chooses to dine at Udang Clan, he believes the food should be prepared with the same care, attention, and sincerity that one would put into a home-cooked meal.

Judging by its steady queues, the store continues to draw diners with its hospitality, distinctive offerings, and signature dishes. After trying the food ourselves, we completely understand the appeal.

With offerings worth coming back for

The menu gives diners some flexibility, too. Your noodle dishes can be paired with your choice of yellow noodles, mee pok, thick bee hoon, kway teow, mee kia, or Hokkien noodles.

Naturally, we had to try the cutlet lor mee (S$7.90), one of the dishes that first put Udang Clan on our radar. 

Thick, gooey, and comforting, and indeed, it reminded my dining companion of traditional Chinese lor mee she’d enjoyed elsewhere. The gravy carries a subtle sweetness beneath its spice-laden profile, while the cutlet and accompanying toppings make it a hearty and satisfying lunch option.

Naturally, we next had its signature prawn noodle (from S$8.90), available in both dry and soup versions.

You’ll be pleased to know that the stall offers complimentary de-shelling upon request — a thoughtful touch that makes digging into the bowl a lot more enjoyable.

The star here is undoubtedly the broth — deeply flavourful and packed with umami. Tariq tells us there’s no trade secret behind it, only a refusal to take shortcuts. The kitchen simply uses generous amounts of ingredients and allows the broth ample time to simmer and develop its depth.

The result is a rich, savoury dish that hits you with layers of prawn sweetness and seafood umami, from the first sip. The noodles retained a satisfying chew, while the prawns were plump, fresh-tasting, and carried a pleasant natural brininess. 

If you’re a prawn lover like me, this is the dish you’ll want to order.

We also tried the traditional laksa with prawn (S$8.90), another labour-intensive dish.

Tariq says that the laksa is one of the most tedious items on the menu, with its paste requiring multiple rounds of frying, blending, and mixing. Every component, from the laksa paste to the chilli, is made in-house.

The effort is reflected in its flavours. The laksa broth is rich and aromatic, with a balance between creamy richness and a spice kick — and just enough sweetness to tie it all together. 

The ingredients soaked up the laksa particularly well, too, especially the tau pok that carried the laksa so well in every bite. This is a dish I’d certainly order again.

Beyond its signatures, the menu also includes dishes such as gongbao mala chicken noodle (S$7.90), chicken cutlet noodle (S$7.90), and pongpong prawn noodle (S$8.90).

Those looking for sides can add-on items such as the signature crispy calamari (S$5.90), marinated japanese cucumber (S$3.60), three-piece shrimp paste mid-wings (S$3.90).

The noodle dishes are where Udang Clan clearly shines, though — we tried the calamari, which was decent enough, but not particularly memorable.

In Singapore’s dining scene today, halal Chinese food is becoming increasingly common. But when it’s done right, as it is here, it offers more than just familiar flavours. There’s comfort, inclusiveness, and a warmth that makes the meal feel almost home-cooked.

For more ideas on halal Chinese eats, read on Toppot Seafood and Mala and Halal Tian Tian Mala Hotpot.