Noodle

All posts tagged Noodle

Okinawan Diner Nirai-Kanai

Published March 1, 2020 by piggie

Okinawan Diner Nirai-Kanai, formerly at Liang Court, have now shifted to Great World City (oh wait, I have just learned that Great World City has amended its name to ‘Great World’ as I am penning this review).

Many thanks to JPassport on the food tasting invitation for this opportunity to re-visit Nirai-Kanai at their new site, and even though I have personally visited them twice at their former premise, this time I brought along a dining partner new to Okinawan cuisines. I thought since I have reviewed them previously, let’s also hear what someone new to Okinawa cuisines has to say, along with my personal take on items that I have not tried previously.

The name Nirai-Kanai actually means the god’s world in the distance of the sea, that’s got to be a reminiscence to the location of Okinawa, which is situated in the middle of East China Sea. Despite being a part of Japan, Okinawa is very unique, even in the eyes of Japanese, not just in terms of climate, but culture and culinary too! In fact, when my friend took a look at their menu, her first comment was, “I thought this looks like a Chinese cuisine menu!”

Well, she ain’t wrong, because in history, Okinawa, or rather the former Ryukyu kingdom, had Chinese heritage. And since the WWII, even American culture has integrated into their lives. Thus, making Okinawa looks like a foreign land even to the Japanese. As such, don’t expect Okinawa cuisine to possess that meticulous presentation usually associated with Japanese cuisines, they taste significantly different too!

Alright, let’s get into the food! 🙂

Umibudo, $14++

Soon as we were seated, we were immediately served Umibudo, which literally translates into sea grapes. Sea grapes, otherwise also known as Green Caviar for its look and taste, is in fact a unique kind of seaweed with a soft and succulent texture. It is served raw and has a mild savoury taste on its own, every bite seems to release the favour of the sea! It is not unique to Okinawa though, but having it raw means that you will appreciate it coming from cleaner water, and Okinawa is known to have pristine sea. As such, Okinawa’s sea grapes are overwhelmingly regarded as the premium grade. Those who desire a more intense flavour can also dip them in the accompanied Ponzu sauce. In addition, having these here also offers us a perfect opportunity to sharpen our pathetic chopstick skills! LOL!

Okinawa Soki Soba / Soup Noodle with Simmered Pork Rib (S), $7.60++

Disregard the name ‘soba’ here, this is Okinawan-styled ramen! Japan occasionally use the term soba even for ramen, and Nirai-Kanai uses thick, flat, egg-noodle here, in fact the unevenness of the noodle suggests it’s probably handmade, and Nirai-Kanai imports them directly from Okinawa! Their noodle has a firm but chewy texture, and because of its unevenness, it makes the noodle easier to retain the light broth. As you can see, in contrast to conventional Japanese ramen, in place of the charshu is their simmered pork rib, and this is a very different flavour from conventional ramen, if I may say, it’s resembling more towards Chinese noodle with a humbling but hearty taste.

Rafute / Simmered Pork Belly (S), $9.80++

I’m sure my dining partner must be kidding when she asked, “Where’s the Kong-Bak Pau?”

While general Japanese would probably preferred having pork belly grilled, Okinawan had them simmered. And unlike our Kong-Bak Pau, the light soy sauce is less sinful and complicated than our local’s black sauce version. But let’s not be disillusioned by its presentation, the pork belly are said to have been slow-cooked in three Okinawan seasonings, namely Awamori (Okinawa distilled liquor), Okinawan brown sugar, and soy sauce, the end result is a very sophisticated flavour that massively brings out the taste of the pork belly. It is said that this was also a royal cuisine from the former Ryukyu kingdom, a must try for anyone new to Okinawan cuisine!

Chinbin with Whipped Cream / Okinawan Brown Sugar Pancakes with Whipped Cream, $9.80++

The last item in our tasting menu is my overwhelming favourite, Okinawan Brown Sugar Pancakes. Brown sugar from Okinawa is very famous for its deep, rich flavour, made from sugar canes grown in fields blessed with rich minerals. It has a wide range of health benefits, and presents widely in Okinawan cuisines, possibly one reason why Okinawan tend to live a long life expectancy.

The Brown Sugar Pancakes here comes with whipped cream, but it’s sweet enough on its own, and serves as a delightful dessert after meals.

That’s all for the tasting menu, but we have also ordered Okinawan Pancake with Leek and Red Ginger, as we don’t feel like walking away without paying anything.

Okinawan Pancake (Leek and Red Ginger), $9++

This is another of my favourites which I was eager to introduce to my dining partner. I love bonito, and thought she likes it too. But I forgot she dislikes leek, which ended up, she only took a few slices here. Nonetheless, I love to see the bonito flakes ‘dancing’ when it was served, and it goes well with or without the supplied sauce. Taste wise, it’s completely different from the Brown Sugar Pancake, the latter is sweet, while this is savoury. To me, it’s like flavour of the sea in a pancake!

Alright, I have come to the end of this review. Once again, I would like to express my thanks to J Passport and Okinawan Diner Nirai-Kanai for the invitation. You know what, after trying Okinawan cuisines at Nirai-Kanai, if you are lucky enough, you may get to try them in Okinawa too! In collaboration with Okinawa Prefectural Government Singapore office, Okinawan Diner Nirai-Kanai is having a “Dine and GO Okinanawa” campaign, offering a chance to visit Okinawa for free, with return direct flights, along with 20kg baggage pax to every diner visiting between 15 Feb – 15 Mar 2020.

Okinawan Diner Nirai-Kanai
1 Kim Seng Promenade #01-107/108
Great World (City)
Singapore 237994
Tel: +65 63394811
Website: http://niraikanai-sg.hungry.jp/
Facebook: https://www.facebook.com/niraikanai.sg/

Opening Hours: 11:30 – 15:00, 18:00 – 22:00

PappaRich

Published June 6, 2016 by piggie

PappaRichI have heard about PappaRich for sometime, but never tried until now. They are a restaurant franchise from the other side of the causeway and I always believe that I can get cheaper Malaysian cuisine elsewhere rather than paying premium prices at their restaurants here. It’s hard to argue about that, but the fact is, PappaRich has a vast collection of Malaysian delights consolidated under one roof, and it’s a convenient choice for our Muslim friends pampering their taste buds with their love ones as well as for visitors from other countries to have a glimpse what most Malaysian cuisines are about, minus anything that do with pork of course.

Pappa Prawn Mee, S$10.90++

Pappa Prawn Mee, S$10.90++

I won’t pretend their Prawn Mee is wonderful, but it’s decent nonetheless. With shredded chicken, 4 pieces of big prawns, hard boiled egg, bean sprouts, and water spinach. The soup is moderately sweet, but a good prawn broth usually comes richer.

Ipoh Kuay Teow Soup with Steamed Chicken, S$10.90++

Ipoh Kuay Teow Soup with Steamed Chicken, S$10.90++

The Kuay Teow soup came with flat rice noodle, spring onions, chives, and bean sprouts. I’m not a great fan of their chicken broth Kuay Teow Soup, which is light, and unremarkable for that price if not for the accompanying steamed chicken. Their steamed chicken is simply outstanding and deserves ranking among the best steamed chicken in Singapore! The meat are tender, oily, and taste marvelous with the soy sauce. PappaRich do serves steamed chicken with rice in their menu, and I suggest for those who like to try their steamed chicken to go along with rice. I will probably try it in my subsequent visit.

2nd Visit

Ipoh Kuay Teow Soup with Prawns & Chicken Slices, $9.90++

Ipoh Kuay Teow Soup with Prawns & Chicken Slices, $9.90++

This dish is quite similar to that of Ipoh Kuay Teow Soup with Steamed Chicken above, same bland soup, but with the addition of chicken slices and prawns. However, given a choice though, I’d still prefer one that comes along with the steamed chicken, because the nicely marinated chicken managed to bring the taste up by a small level.

Pappa Char Kuay Teow, $9.90++

Pappa Char Kuay Teow, $9.90++

This wok-fried flat noodles include 4 prawns, egg, cockles, chives, and bean sprouts. On its look, it certainly is attractive, and many diners ordered this dish while I was there. Indeed, it tastes good, probably the closest it can go to the real thing without the use of lard. However, it’s a healthier choice, and this remains the best order I had there!

两全鱼圆肉脞面

Published May 24, 2015 by piggie

Liangquan-DSC01116金文泰中心(金文泰3巷)这摊面家我已经试过很多次了,但一直懒得提笔,因为我不敢说这摊面家绝顶好吃。不过最近到金文泰中心熟食中心试了另外一摊面家后,才决定落笔介绍一下两全鱼圆肉脞面。

某天晚上看完电影后走到小贩中心的另一家面摊叫了碗肉脞面,觉得超级难吃,面条好像只是用清水烫过,再意思意思加上辣椒酱、番茄酱、还有类似味增的调料就上桌了。吃第一口,马上感觉踩到地雷,面条没有口感,口味超咸,哗众取宠的大片薄薄鱼饼吃起来像置放太多天的过期鱼饼,完全没有弹性。虽然我勉强吃完,但是我向自己承诺绝对不会再光顾。同时,却让我想起同在金文泰3巷熟食中心的两全鱼圆肉脞面,于是过了几天就过来光顾,才发现价钱已经涨了50¢(现在$3起),涨幅蛮大的,虽说还是比邻近商场的食阁便宜啦。

两全鱼圆肉脞面的水准虽然说不上是极品,但在这里却是佼佼者,面条烫过高汤后口感适中,香菇与肉碎烹煮过后还维持相当弹性,连肉丸也比超市买的富有Q感。以前卖$2.50时是很值得吃的,起价后就觉得有点小贵。金文泰中心熟食中心不是很大,摊位着实不多,而卖同样美食的摊位估计不会超过两、三摊。所以,如果来到金文泰熟食中心又想吃鱼圆面、肉脞面、或是粿条面,那么这摊面家应该是不二之选。

两全鱼圆肉脞面
Clementi 448 Market & Food Centre
Block 448 Clementi Avenue 3 #01-37
Singapore 120448

Dunman Road Char Siew Wan Ton Mee 德明叉燒雲吞面

Published November 28, 2014 by piggie

WP_000032-DunmanI was passing by Dunman Road one weekend afternoon and decided to stopover at Dunman Food Centre to try out Dunman Road Char Siew Wan Ton Mee, an outlet that is somewhat out of my way in normal circumstances.

There was hardly any visible queue, yet I had to wait something like 15 minutes, but the quality of the food at least justified the wait, but not for any longer in my opinion.

There are two attributes worth mentioning, one is their chili, the other being the wanton. Anything else are just mediocre. But well, many others couldn’t even better that! Their chili is the hottest I ever tasted from a wanton noodle, spicy, with mild sweetness. For me, it’s great. But for those who dislike chili, it may not worth the wait. I absolutely have to mention their wanton, not truly fantastic, but it’s tastefully marinated, with adequate amount of saltiness, very flavourful! I would strongly recommend this only if you love both of these attributes, otherwise it’s not worth a dedicated trip here if you are not passing by this tiny food centre.

Dunman Road Char Siew Wan Ton Mee 德明叉燒雲吞面
Dunman Food Centre
271Onan Road #02-19
Opening hours: 12pm – 8.30pm (daily except Thu)

Home Cook Minced Pork Noodle

Published May 13, 2012 by piggie

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I’m not pretending to be a chef, in fact, far from it. I hardly know how to cook! LOL!

It happened one fine afternoon when I was boiling instant noodle, my friend messaged me, hence I responded to it. Took a few minutes off, but I conveniently forgot my lunch. And that’s my last pack of instant noodle, bloated! @_@

I was hungry as a <(=@=)> and I could not wait to get another pack of noodle from the supermarket, so, I scooped the bloated noodle from the ‘soup’, and started thinking what I can do with it.

I very much wanted to twist the noodle off those excess water, alas, I settled on frying them, but not without any ingredients of course, otherwise, it probably serves itself worse than a dog food! LOL! So, I opened the fridge and trying to savage whatever I could do with. Found myself some leftover luncheon meat (well, actually, it’s some corned pork from Tulip), which I shredded into minced pork, and fried with sliced onions. I would very much love to have some spring onions, but mum didn’t keep stock. Next, I fried the noodle in the residued oil and added some of those cheap awful butter mom brought, which actually tasted terrible on breads (seriously!).

After that was done, and I was satisfied that excess water had been drained off, I added pepper and the minced pork on top, along with some pork floss.

And the result? OMG! That was the best noodle I have ever cooked! A buttery taste with semi-crispy minced pork and pork floss, it tastes even better than some restaurants I patronised! And that’s how I turned a tasteless bloated noodle from a vomiting material into a class act! I’m not bragging, and mum cooks better noodle than me, but mum never uses butter in her meals, and I have successfully integrated butter pasta into instant noodle. I hardly ever like pasta noodle, but the buttery taste still fascinates me. Now, I found a way to make pasta out of local noodles which taste much better! Feel so proud! ^.^