Noodles

Noodles

Featuring Hansik Korean Family Restaurant (Heartland Mall), Dumpling Darlings (Circular Road), White Restaurant (Suntec City), Wok Master (Changi City Point), DMQ Eating House, Kanda Soba (Clarke Quay Central), Let's Eat (Bugis Junction), Let's Eat (The Seletar Mall)
Nicole Low
Nicole Low

You can’t really tell from the picture, but there was at least 2 servings of noodles. Some might be happy about the generosity, but there was wayy too much noodles to be coated evenly with sauce.

Not only that, I found a fly in my bowl...

quite a big portion. the broth is creamy and has a strong coconut fragrance. very worth for $5!

DRY FORTUNE PORK BALL BAN MIAN ($5.50)

I don’t usually drink the soup but this wasn’t MSG-laden & had A WHOLE EGG🥚 inside so I slurped all that up along with the QQ noodles🍜

And don’t miss their fortune pork balls! Essentially fuzhou fishballs (fishball with minced pork filling), they were bouncy & the juicy centre flowed right out when I bit into it😋

The sauce got a little sweet near the end though so I like to mix in the flowy egg & chilli to give it a more savoury edge!

Heard quite a few bad reviews about this but I found it pretty enjoyable!!
Mushrooms were superrr generous & noodles had a firm bite to them 🍜

The sauce of the vegetarian version of this Claypot Hokkien Noodles ($8.80) was even saltier than the original, though kudos to them for offering that option too.
But if you still want to try this, I would only recommend the non-vegetarian one.

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While the broth was a little too watered down & noodles could have been firmer, there was still some wok hei present!

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COLD BUCKWHEAT NOODLE - BEEF ($12)
Deciding to take a leap of faith, I skipped my regular stews & tried naengmyeon for the first time &🥺🥺 it has now become my favourite korean noodle dish.

Slurping the chewy noodles with the icy sweet & tangy beef bone broth🧊 was indeed a refreshing experience!

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Got the spiciest level because love me a fiery kick🔥. My friend died but it was just right for me, so proceed with caution!

There seemed to be a lot going on initially (62😶 ingredients were used). But it was as if every component was needed👌🏼:
- slightly chewy thick noodles
- fresh spring onions for their sharpness
- peppery minced beef & pork
- chives & seaweed for that slight crunch
- runny yolk so the sauce clings on to the noodles better
- and that beautiful ajitama egg

Everything came together wonderfully☺️.

Rice can be added to leftover sauce, if you still have stomach after this giant bowl that is.
I’d suggest pouring vinegar in halfway through; it will help bring down the overall richness.

There wasn’t much heat (in fact it was like 微辣 lmao🥴), but the aroma of Sichuan peppercorns was considerably brought out!

Personally, I’d still prefer the Original White Beehoon as I felt that the mala masked the wok hei.

Was really blown away by the wokhei in this dish🤩 And the sauce was so creamy too. I still remember thinking “it’s just white beehoon”💀

more reviews on IG: @nifuudo

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