The Fireline menu at One Prawn & Co channels Singapore’s enduring obsession with fire into a tightly structured tasting progression where smoke, char, and flavour take precedence.
There is a particular kind of instinct that defines dining in Singapore right now, an almost reflexive pull towards wood fire like moths to a flame. Not just for its primal appeal, but for what it represents — oodles of flavour, disregard for restraint, and a return to technique over theatrics.
At One Prawn & Co over in New Bahru, the instinct for fire is intensified with its latest menu, Fireline. Wood fire there isn’t simply an affectation — it drives pretty much everything Chef Gwyneth Ang does, whose kitchen has long been built around live flame refracted through a Singaporean lens.
What the Fireline menu does is formalise that identity into a structured tasting experience, offering a seven-course progression that traces a deliberate arc, moving from brightness to depth, a gastronomic journey from clean flavours to the intensity of smoke and char.
Starting with the Hamachi Tartare. Served with with kimchi and tobiko atop a sago cracker providing texture, the savoury notes of the dry-aged fish are balanced by the sour tang of the kimchi, but the dish still sorely needs a brightness, perhaps in the form of some citrus to lift it.
Following that is Smokey Prawn Toast, which is all about texture. This is an elevated version of the popular American-Chinese appetiser, complete with a sesame seed encrusted “bouncy” prawn paste on house-made sourdough bread, accompanied by garlic aioli.
If there’s one dish on the menu that embodies One Prawn & Co’s positioning as a modern Asian grill, it’s probably the third starter, Burrata and Smoked Beans. This dish combines creamy cheese and smoky haricot verts (otherwise known by its less fancy name, green beans) and garnished with whitebait and chilli crisp, toppings that won’t look amiss on a bowl of Chinese ban mian.
While seafood is One Prawn & Co’s core, the first main to come is meat. Umami Steak, paired with miso black pepper aioli and piquant pickled pear, is the beefy opening act to whets your appetite for headliners “Typhoon Shelter” Prawn with elderflower vermouth and burnt leek oil, and Woodfire Scorched Hor Fun with seared scallops. Undoubtedly the stars of the show, the generously-sized prawns are perfectly charred yet still retaining a juicy texture, while the hor fun — the rice noodles flash-fired directly over woodfire in a wire basket — is full of “wok hei”, reminding us of a good char kway teow.
By this point in the meal, your pants are likely at maximum stretch. But the finale Malt Black, is worth every calorie. The smooth and rich roasted white chocolate mousse alone could easily stand on its own as a sweet treat. But it comes with an osmanthus yuzu gel to temper the sugar with its tartness, while a sourdough ice cream also provides a tang.
What makes the One Prawn & Co Fireline menu resonate is not just the technique, but the context. Singapore has always had an affinity for fire-led cooking, from zi char wok hei and Korean BBQ to satay grills and hawker charcoal stoves. What One Prawn & Co does is translate that Singaporean instinct for fiery cooking into a more structured, contemporary format without losing its cultural grounding.
The seven-course Fireline tasting menu at One Prawn & Co is priced at S$98++ per person.
One Prawn & Co
Address 46 Kim Yan Rd, #01-10, New Bahru, Singapore 239351 (Google Maps link)
Opening Hours 11am-3pm and 6-10pm Wed-Fri, 11am-4.30pm and 6-10pm Sat-Sun
Tel (65) 8366 0130
Web https://www.oneprawnnco.com/
Facebook Oneprawnnco
Instagram @oneprawnco
Reservations book here
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