LeNu Chef Wai’s Noodle Bar (Bugis Junction)

The dry bowl of chilli wanton noodles was what i needed to give a good kick for the day. The la mian was plentiful. All in all, a very huge fulfilling meal for a Sunday brunch to slowly enjoy n share with family.

The broth is lovely down your throat, very soothing. The wantons are a mouthful of delicious pork n veggies. The la mian was plentiful. All in all, a very huge fulfilling meal for a Sunday brunch to slowly enjoy with family.

I opted no spring onion and vege. The noodles were too hard for me, had a hard time chewing. The sauce was also salty. I was expecting to serve with soup but sadly it doesnt. Meat was on point.

All time favorite! This bowl never disappoints especially when you crave for hot noodle soup. You can choose the type of soup and noodle - which my usual order would be beef soup prickled vege + la mian (pictured is rice noodle). A bowl is about S$10.90

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This features a thin yet rich gravy, made from a house secret recipe.
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It has a bold salty sweet savoury flavour that is delicious and addictive. I chose the chewy cylindrical hand-pulled la mian all-purpose flour noodles to accompany.
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I loved the contrast of flavours and textures from the ingredients; the soft crunch of the vegetal sweet young bean sprouts; the firm crunch of the sweet savoury fishy nutty candied anchovies and roasted peanuts in white sesame marinade.
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Completed with the light salty sour flavour of the crunchy pickled mustard greens; the light wispy shreds of savoury salty fishy katsuobushi / bonito fish flakes; and the fresh crisp texture of the vegetal herbal sweet spring onions.
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An unstoppable bowl of noodles.
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Paradise Group (LeNu Chef Wai’s Noodle Bar)
More details in profile & blog

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This features a thick and creamy rich pork bone broth, made from fresh pork bone stock, pork fat, salt, and other secret ingredients, stewed for over 12 hours.
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Enhanced with chili oil and Sichuan / Szechuan mala peppercorn, the result is a rich, meaty sweet savoury salty spicy flavour to the soup, with a slight lingering numbing burn. I chose the chewy cylindrical hand-pulled la mian all-purpose flour noodles to accompany.
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I loved the garlicky savoury salty flavour of the meaty chewy juicy breaded pork chop, and the light sweet salty flavour of the crunchy preserved mustard greens.
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Completed with a bouncy soft, longjing / dragon well tea braised lava egg with a semi-runny yolk, which has a bold earthy eggy sweet flavour.
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A tasty bowl of noodles.
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Paradise Group (LeNu Chef Wai’s Noodle Bar)
More details in profile & blog