Back for More! Pork Ribs & Pig’s Tail Noodles at Geylang Bahru

I’m back! This time I’m talking about going back for another bowl at Liang Zai Prawn Noodles in Geylang Bahru. 😉 I treated myself to a delicious bowl of pork ribs noodles with pig’s tail!

I’ve already tried the pork ribs and prawns combo, so I wanted to take this chance to try something that sounds a little unusual, but I can confirm it actually makes a lot of sense. The combo has an interesting blend of textures: the pork ribs are firm and meaty, while the pig’s tail is soft, fatty, and gelatinous, especially with the skin. Honestly, it feels like a mini feast in a bowl!

So, on this Friday night, I decided to give myself a simple treat. I don’t usually go out of my way to indulge in something fancy. For me, a dish like this is more than enough to feel like I’ve done something nice for myself. It’s all about perception, right?

The last time I went to this restaurant was two weeks ago, which is still okay, but I know I need to work on not eating this kind of food too frequently. It’s better to have more variety in my meals rather than always going for similar dishes. I say this because just yesterday, I posted about having dry Bak Kut Teh for lunch—which also features pork ribs. I didn’t even realize the repetition until today, when I remembered what I had eaten.

That said, I still really enjoyed this meal, especially because of the noodles that came with it. The dry version of this dish doesn’t come with a heavy sauce. In fact, just chili oil and a few seasonings are enough to give it great flavor.

The chili paste was quite intense, so I removed most of it, but I let the oil drip into the bowl. I feel like that alone added just enough flavor. Personally, I’m okay with dishes that are lightly seasoned because it allows the natural flavors of the ingredients to shine through and be more enjoyable.

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Thanks for reading along as I shared another comforting food adventure. Sometimes it's the simple, familiar dishes that bring the most joy. Here's to enjoying good food in moderation and appreciating the little things that make each meal special.

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