Noodle Star K Funan

($17.80)

(2 for $5) I also add on 2 kimchi mandu. It's one of their best selling side dish. The dumpling skin is not that thick and just nice texture. I prefer kimchi flavour over original one.

($16.80) non-spicy noodle but I almost forgot that their serving size for noodle very huge and suitable for sharing between 2 people. sliced beef was quite tender and soft texture and not that hard as I thought of. I felt that its jelak bc its too much for me especially serving size. But it's quite cooling and also refreshing especially in hot weather.

For all the (much warranted) fuss about their noodles, Noodle Star K's gogi mandu (or meat dumplings) is one of their more surprising items.

The dumpling skin is on the thicker side but smooth and holds up well. It is stuffed full of juicy pork filling with the distinctive garlicky flavour of chives.

I really enjoyed it as an appetiser or with the noodles!

If deulkkae kalguksu is the perfect dish for cold and wet days, naengmyeon is the perfect counterpart for warm and sweltering hot days (or pretty much everyday).

Noodle Star K is apparently the first in town to serve handmade naengmyeon with dangmyeon (potato starch noodles) or chikguksu (arrowroot noodles). We prefer the later for its chewy bite and springy bouncy texture.

The noodles are served in a clear refreshing broth made of beef and radish kimchi. It is sweet, tangy and zesty. I personally recommend adding a strong dash of vinegar and mustard (and sesame oil!) to give it an extra flavour boost.

The dish is then topped with julienned pear, radish kimchi, cucumber, hard boiled egg and slices of beef. It is traditional to have these toppings but I never fancied the hard boil egg and beef which don't seem to add much to the dish.

The perfect way to enjoy this dish is simply to slurp the noodles and gulp down the cold broth especially in the dog days of summer!

If you are a fan of carbonara, you will definitely be a fan of deulkkae kalguksu!

Like the Italian staple, this little gem of a Korean dish is rich and creamy. However, the two dishes are very different because deulkkae kalguksu comes in the form of a noodle soup, a thick milky nutty and flavourful broth bomb. The kalguksu are also handcut noodles (instead of hand pulled pasta noodles), giving it a much more chewy and irregular texture.

I personally love the layers of flavours in this dish - the subtle sweetness of the vegetable chicken broth base and the nutty aromatic creamy grounded perilla seeds combine gloriously to create a perfect comforting dish for wet weather days.

I rejoice that there are more and more places serving this wonderful dish and have been a repeat customer since!