There’s something about Hong Kong and its food.
Too often, good food are eaten, reviewed, gone online, then bam! They become famous.
But fact is, the country has far too many wonderful food yet to be explored. Perhaps they are tucked in the far northern end or lying low at the furthest east of the country. Or they could be sitting quietly within the wet markets that tourists often missed.
Noodle Place Restaurant may not be the conqueror of all, but food here are real.
By real, we mean nothing too fancy, nothing too gimmicky, just purely the kind of food that the inhabitants of the country will reach for without second thought.
Noodle Place Restaurant’s Shrimp Wanton Noodles Dry/Soup is quintessentially Hong Kong—wiry thin noodles eaten with crunchy shrimp wantons. Robust consomme are ladled over blanched noodles, then garnished with yellow scallions. Hong Konger Chef Chiu, former executive chef at famous Mak’s Noodles, takes pride in the special blend of flour, hailing from F&B veteran Prima who operates Prima Flour Mills, used to make these springy noodles.
Stewed Beef Tendon & Brisket Noodles
Beef tendons, while cooking, become an exceptional flavour absorbent, giving its fibrous and heavy duty texture a full-bodied flavour depth. Toss it with a cluster of springy noodles for a good taste of local familiarity.
The satin-like texture of Noodle Place Special Congee is the courtesy of a good dose of patience. According to Chef Chui, mediocre congee relies on catalyst, like glutinous rice flour or frozen-then-broken rice, to save time and replicate smoothness, resulting in a flavour fleeting and unsatisfying. The alchemy brought about by time and patience and a good mixture of 11 ingredients namely fish maw, sliced fish, sliced jellyfish, sliced cuttlefish, pig’s liver, minced pork ball, sliced abalone, sliced roast duck, shrimp, sliced chicken and egg works to nudge the memory palace when one is in Hong Kong.
Slimmer than Singapore’s usual, the hor fun quivers between your chopsticks and is slightly chewy to the bite. A major plus point? The wok-hei (breath of wok).
The culture of roasted goodies—Crispy Roast Pork and Roast Duck and Char Siew—is so saturated in Hong Kong that they can be found in every eatery, high-end and traditional restaurant, and within wet markets. We had the leaner version of roasted pork, which were devoid of fat, rendering the bite less tender and luscious. But you’d be surprised to know, as much as we love a good, fatty succulence, its taste is as real as it gets.
Whether you love or loathe desserts, there’s something for everyone at Noodle Place Restaurant (cliche). But it’s the truth. For those not a dessert fan, the homemade herbal Gui Ling Gao has a bittersweet aftertaste (add honey if needed), while the Mango Pudding captures the essence of luscious mango flavour without coming off too sweet.
|Noodle Place Restaurant
|+65 6733 3171
|227 Orchard Road
#01-17 Orchard Gateway
10am – 10pm