I was mainly attracted to this restaurant by the chef in his windowbox rapt in attention making the noodles. His measured motions of kneading and pulling, slowly coaxing thw dough into thinner and finer strands.
As it were, the pulling and twisting cycles effectively activate and relaxes the wheat gluten in turns, resulting in noodles that have a characteristic firmness and bite.
Their menu is small and unfussy: Soupy Noodles or Fried Noodles, with a smattering of side dishes. Wanting the authentic experience, I was recommended the Mee Soup w Spicy Beef.
How it works here is that you take ur desired table, pick items from their menu (food and drinks), write it on their order slip and proceed to pay at the cashier. Then they send your goodies to you at your table.
My order took a little while get done, about 30 minutes! Apparently there was a mix-up with the order stubs and someone overlooked it. This however could have been prevented had one of the many Waitstaff actually took note of their guest order.
My server profusely apologised after I reprimanded them (she was on the verge of tears, lolz). And she brought my bowl less than a minute later.
An unassuming bowl it was. A tight bundle of ivory hued noodles in clear soup flecked with chilli oil and sliced spring onions.
Then upon tasting my first spoonful of broth, my righteous anger instantly deflated. It had the smoothest and cleaning tasting broth I have ever tasted (the chinese are masters of broth, hands down). Rich with chicken and bright ring of star anise and background of peppercorns. The chilli oil then worked to prolong the sensation while it unfolded the gradual heat of the chilli. Slurp it in hot and fast and you will quickly discover the wonderful harmony.
Then I bit into the noodles.
JOY!
Imagine thin noodles approximating Capellini pasta but with an impressive fight and bite. How could something so thin be so delectably chewy? Yup, the chef's repeated pulling and twisting gave birth to amazing noodle mouthfeel.
I must definitely bring Boss Mama and family to one of their many sister outlets in Malaysia and see how they react.
As it were, the pulling and twisting cycles effectively activate and relaxes the wheat gluten in turns, resulting in noodles that have a characteristic firmness and bite.
Their menu is small and unfussy: Soupy Noodles or Fried Noodles, with a smattering of side dishes. Wanting the authentic experience, I was recommended the Mee Soup w Spicy Beef.
How it works here is that you take ur desired table, pick items from their menu (food and drinks), write it on their order slip and proceed to pay at the cashier. Then they send your goodies to you at your table.
My order took a little while get done, about 30 minutes! Apparently there was a mix-up with the order stubs and someone overlooked it. This however could have been prevented had one of the many Waitstaff actually took note of their guest order.
My server profusely apologised after I reprimanded them (she was on the verge of tears, lolz). And she brought my bowl less than a minute later.
An unassuming bowl it was. A tight bundle of ivory hued noodles in clear soup flecked with chilli oil and sliced spring onions.
Then upon tasting my first spoonful of broth, my righteous anger instantly deflated. It had the smoothest and cleaning tasting broth I have ever tasted (the chinese are masters of broth, hands down). Rich with chicken and bright ring of star anise and background of peppercorns. The chilli oil then worked to prolong the sensation while it unfolded the gradual heat of the chilli. Slurp it in hot and fast and you will quickly discover the wonderful harmony.
Then I bit into the noodles.
JOY!
Imagine thin noodles approximating Capellini pasta but with an impressive fight and bite. How could something so thin be so delectably chewy? Yup, the chef's repeated pulling and twisting gave birth to amazing noodle mouthfeel.
I must definitely bring Boss Mama and family to one of their many sister outlets in Malaysia and see how they react.
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