my RI bro organised a 8pax RI bros lunch @ noodle place at orchard gateway on 7.8.2018. ^^ the restaurant is owned by his cousin chef xu..
at the time i wrote-
” i was lamenting that we were missing hk standard 牛腩面. the shanghainese/ taiwanese version 牛腩面 at crystal jade lamian xialongbao & sicc were well & good, but not my preferred hk version. the ones here though were excellent. they did not quite serve the beef belly type cut, but the brisket was indeed very good & it is true that most Singaporeans would prefer this leaner cut. 🙂”
that was still true today..in fact i was more impressed today with the beef brisket noodles 牛腩面, maybe because i forgot already how it tasted here & i still hold singapore beef brisket noodles to be substandard vs hk beef brisket noodles.
the 1/2 roast duck was exceptionally good, so flavourful.
it was a large serving for 1/2 duck. i not sure if this was the regular serving or the chef gave us a larger portion because of his cousin?
this one of the best i had in singapore, comparable to –
very authentic hong kong taste like eating in HK.
the char siew & siew yoke also very good standard, just that many restaurants do it just as well.
i asked chef xu why hawkers & restaurant here do not serve the belly cut with 胶 layer which they served in hong kong 崩沙腩 (=according to wiki a skirt steak)?
(see the incredible HK kuen kee ngau lam meen 牛腩面 in above photo)
his reply was that those were frozen. i still think more likely that singaporeans would prefer the leaner beef brisket.
he said he served 坑腩（=according to wiki a boneless short rib). he said it was not stated on the menu but he would serve us that.
of course a short rib cut would be more expensive & better than a skirt. but for the beef brisket noodles 牛腩面 i guess for me, 坑腩would be the second best. 🙂
& this was really good. either it was better this time or i forgot how good it was in 2013. lol! 🙂 very 爽口 ie tender not sinewy excellent bite & mouth feel. fantastic!
i will come back a lot more i guess….
both the mixed congee 及第粥 & fish, cuttlefish congee 艇仔粥 were very good, but i guess no better than say crystal jade kitchen…
porridge not my favourite even in hong kong & shenzhen..i guess this would come close or same standard as in hong kong. 🙂
all my friends thought the chai sim was better than the kailan, more crunchy, juicy less dry & “siap” = astringent…
chef xu served us a complimentary dumpling soup. competent. not special.
the bill came to S$170 for 8pax include drinks even after 15% discounts. not really cheap, but i enjoyed the lunch very much.
will come with family & OPS friends.
the 炕腩beef brisket noodles excellent, just not sure can get this normally, or only serve to us because of KY.
i will be back soon.
Noodle Place Restaurant