Tuesday, April 23, 2013

A Noodle Story

A noodle story started in February 2013.

This noodle story is about 2 passionate young men met as classmate in SHATEC and came together to share their dream in wanting to serve warm and delicious foods to happy customers at an affordable price. Both of them have worked for some top restaurants before they started this stall at Amoy Street Food Centre as their first step to realise their dream. They are hoping to make up the disappointment that many of us encountered by a not so perfect bowl of noodle. Here, they are looking into serving simplest dish using the modern techniques to make it possible. Every bowl of noodle is passionately served whole heartedly to give the best to make every cent worth. 

It was served to my table by one of the friendly chefs though self-service is expected. I paid up and thanks him for such initiative and attentiveness. 

I was impressed by the presentation. 

First that caught my eye is the crispy potato wrapped prawn rested on a wooden ladle. 

Next, was the onsen egg with a pretty looking orangy egg yolk. Then, the 2 pieces of chashu with just the right balance of fat and lean meat. Also, the 2 pieces of pump wantons there. It is the $5 portion of the egg noodle served with a lot of ingredients. It is supposed to be the Singapore style ramen though the noodle did not quite resemble the typical Japanese style ramen but more like the mee kia that most of us familiar. The noodle served dry.

After tossed it well in the lemon grass and ginger infused oil, it was a bowl of delicious noodle awaits. It was garnished by kelp and prawn dust that made of blended dehydrated prawns to give it an extensive flavor. It was served with chilli aside. I felt the taste of chilli did not enhance the flavor any further. The type of chilli used is like sambal chilli but with minimum spiciness. To complete it, it was topped with sliced scallions, strands of red pepper and kombu seaweed. If you want more of the crispy potato wrapped prawn, the chashu, the wantons or the onsen egg, you can order them as side dishes for $3 per serving.

My first mouthful was quite an experience. It was delightfully tasty. The Hong Kong style wantons has got a good mixture of prawn and minced meat. The potato wrapped prawn was freshly fried to give it the crispiness. The prawn together with paste was wrapped by strips of potato. The chashu and onsen egg give the noodle a hint of Japanese touch. The pieces of chashu were of the right thickness and derived at nice tenderness, the ultimate result of sous vide. The onsen egg has got a running egg yolk that was pretty enjoyable. 

And, not forgetting the bowl of soup that came along with the noodle. It has got a rather slight taste of dried shrimps.

The noodle is the only item on their menu for $5, $6 or $7.

Other than the 4 type of ingredients, i can taste the amount of passion in this bowl of noodle. I truly enjoyed it, very much.

7 Maxwell Road #01-39 Amoy Street Food Centre SINGAPORE 069111.

Saturday, April 20, 2013

Where are the TWO CHEFS?

This is the outlet of the famous Two Chefs Eating Place at Commonwealth. This location is a bit secluded but rather convenient if you are staying in the norther part of Singapore.

I decided to drop by for lunch on a quiet Saturday. There were only 2 other tables occupied then.

I ordered a few of their signature dishes like the Honey Fried Chicken ($8), Spinach with Century Egg ($8) and Butter Pork Ribs ($8).

Honey Fried Chicken. This was the most preferred dish of all. The well-marinated chicken pieces were then fried to perfection to give it the desirable crispiness. Though it is supposed to be Honey Fried Chicken but the honey might only be used as part of the marination thus not a bit of sweetness was detected. This dish was served with a saucer of belachan chilli. I felt the chilli is not quite necessary as the dish tasted good on its own. 

Butter Pork Ribs. You either like or hate this dish. This is the most famous amongst all their signature dishes. The well-seasoned pork ribs were fried first then coated with their special milk powder. The pork ribs tasted extremely tender. Though it is named butter pork ribs but not a bit of butter taste was detected. No cheese taste as well. The milk powder has got a slight sweetness. Though it may not be particularly delightful but the taste was rather acceptable to myself. Apparently, my partner did not like it.

Spinach with Century Egg. This may be my first time trying this particular dish but i did not like it. The broth tasted rather bland. It did not only have century egg but also salted egg and the normal egg. The combination has no surprises with no eggy tasted not even from the salted egg. 

The prominent signboard to look out.

As i never get to eat at their main outlet so i would not be able to make a comparison but the standard of this particular outlet is not quite there yet. It got me to somewhat wonder where are the 2 prominent chefs located? The 2 chefs might be stationed at the main outlet thus the standard of this one is relatively low as compared to the other?

So, would i go back? i guess i might just give their main outlet a try but will be happy to skip this one. 

Block 409 Sin Ming Avenue #02-1 SINGAPORE 570409.