Latest news with #noodles
South China Morning Post
4 hours ago
- General
- South China Morning Post
Hong Kong noodle chain Tam Jai just released a canned version of its popular ‘zha jiang' sauce, but
Hong Kong noodle chain Tam Jai has released a canned version of its popular zha jiang sauce. The fried, fermented soy-based sauce is often mixed with meat and topped on rice or wheat noodles, but can also be eaten with rice and bread. Zha jiang sauce originates in China's northern Shandong province, but Westerners have referred to it as 'Beijing bolognese'. But how does the new canned version of Tam Jai's sauce compare to what it serves at its restaurants?
Yahoo
5 hours ago
- General
- Yahoo
Handmade YTF & shiok MSG-free curry noodles at new hawker stall by former DoDo fishball employee
I was out and about in the Lavender area the other day when Curry Craft caught my eye. A quick sweep of its menu and the curry noodle lover in me knew I'd have to return soon. Nestled in the coffeeshop right behind ICA, Curry Craft is a fresh face serving a tantalising variety of yong tau foo platters, curry noodles and even curry hotpots. The draw? Handmade ingredients and MSG-free goodness — as its friendly owner, Mr Paul Lim, enthusiastically shared with me. This stall marks the Ipoh-hailing towkay's first hawker venture, though it's far from his first foray into F&B. Once an employee of famed fishball manufacturer, DoDo, Paul wields plenty of experience in the yong tau foo department — a speciality he's now brought over to Curry Craft. Staying true to those roots, he and his team use DoDo fish paste in their ingredients, which they meticulously assemble fresh every day. Paul also confided that business hasn't been the most ideal since their 1 Aug opening, although he's heartened to see that they've welcomed returnees — many of them elderly folk who enjoy the simple yet delicious fare. To sweeten the deal, they offer 10% discounts to Pioneer and Merdeka Generation Cardholders. The main attraction of Curry Craft's menu would have to be their noodle dishes, topped with a medley of yong tau foo plus your choice of protein. First, choose from 7 options: Signature (S$5.80 Small, S$7.80 Large), Fish (S$7.80), Beef (S$8.80), Mutton (S$8.80), Mussels (S$9.80), Scallops (S$13.80) and Prawn (S$9.80). Then, pick your style: Curry, Clear Soup, Dry or Dry (Spicy). My first dish of the day was a S$5.80 bowl of their Signature with Yellow Noodles. Each portion also comes with an additional choice of handmade yong tau foo, and I opted for an additional slice of Fried Bean Curd. I was thoroughly impressed by the curry broth, which was aromatic, flavourful and packed a satisfying spice. And might I reiterate: no MSG! I unapologetically downed spoonfuls without having to reach for water. The yellow noodles were the perfect match for the gravy, each chewy strand cloaked in that fragrant goodness. The ingredients came in a generous portions too, my favourites being the soft yet springy handmade fishballs and crispy tau kee sheets stuffed with tasty fish paste. The spongy tau pok also came to be my bestie — a flavour bomb that soaked up the gravy like a charm. Next up was a bowl of Beef (S$8.80), which I had Dry (Spicy). While the Curry was plenty addictive (and very tempting), I paired it with a bowl of Clear Soup on the side for good measure. It was no surprise I enjoyed the mee tai bak noodles. The stubby tendrils held a nice bite, made even better by the sweet-savoury sauce mixture. The magic? Paul adds a dash of shallot oil to a base of curry paste in this one. No wonder. While I'm guilty of neglecting clear soup, this one sure punched above my expectations. Save for the grassy notes from the taugeh sprinkled within, it had a pleasant natural sweetness that I'd say anyone with a penchant for lighter flavours would enjoy. Like its Curry counterpart, it was stocked with yong tau foo — this round's choice being a hefty slab of Eggplant crowned with a neat layer of fish paste. The beef shabu slices, though a tad overcooked, also lent a nice meaty chew to the soup. Finally, I can't go without giving Curry Craft's house-made chilli a shoutout. Spicy and sweet, it made the perfect dip for the yong tau foo pieces. 'I want the food I serve to reflect the effort and heart I put into the work,' Paul says, and I sure vouch for it. Take this as your sign to swing by and try their gobsmacking fare for yourself. No regrets, I promise, and I'll certainly be back for more myself. 11 best local & Malaysian-style curry mee spots in Singapore The post Handmade YTF & shiok MSG-free curry noodles at new hawker stall by former DoDo fishball employee appeared first on
CNA
18 hours ago
- General
- CNA
Bukit Canberra hawkers charged for using extra space permanently, not for baskets: Operator
Ms Chen Liping, who runs the stall selling noodles, also opted not to rent the space. Since she can only leave items there temporarily, she instructs delivery drivers to leave food items in her stall instead. 'Other than that, I just put this chair here so I can rest in the afternoons, then I can fold it and keep it in my stall when I don't need it,' she added. FREE MEALS In his latest post on Tuesday, Mr Seetoh reiterated that the hawkers are contractually obligated to offer 60 free, unsubsidised charity meals per month. 'It may not be enforced, but they are at the mercy and grace of the operators. It's not stated that no punishment (is) meted if they fail to do so,' he wrote. Mr Ong had earlier replied to Mr Seetoh to confirm that stallholders at Bukit Canberra Hawker Centre would not be penalised for not providing free meals to low-income residents. "There are no penalties if they do not or are unable to provide the meals," he said on Monday, adding that the initiative, which was meant to encourage hawkers to "pay it forward", has yet to commence. When asked about the free meals that Mr Seetoh claimed were part of their contracts, the hawkers confirmed that these clauses were real. Those CNA spoke to also highlighted that the free food scheme has not been implemented even though some of their three-year contracts were coming to an end. Canopy Hawkers Group's Mr Tan also confirmed that the scheme has not started. 'If you're here earning money from everyone every day, shouldn't you give back to the community a bit? Two meals a day is manageable,' said Mr Ow, adding that he already gives free meals away to those who need them. Hawkers were also aware of the clauses when they signed their leases, he stressed. 'If you want to sign the contract, then you should follow it. Don't sign the contract, then complain about it.' Ms Pang agreed that many hawkers like herself are feeling the pinch from the rising prices of essentials and may worry about providing free meals. Since the scheme has not been begun, hawkers who cannot afford to give away free meals do not need to do so, she added. 'But for me, if I can do it, I will just do it. If you can't do it, I'm sure you can talk to the management and work something out,' she said, adding that she sometimes gives away free snacks to elderly, low-income customers. The number of free meals has since been revised to 100 meals over their three-year contract, hawkers said. Mr Ong also clarified this point on Monday. While she was unaware of the previous terms of 60 meals every two months, Ms Chen said that since last year, the scheme has involved providing 100 free meals over her three-year lease. 'Everyone here who signed the contract would know about it. When they signed it, they would have asked all their questions,' she added. 'If they choose you to run the stall and offer their terms, you only sign the contract if you accept the terms … It's not like halfway through your contract, your business is not good, then you suddenly complain about the terms.' The 53-year-old hawker considered 100 meals over three years a reasonable number, which is why she accepted the terms. 'Whether business is good or bad, it's our own problem.' When asked if he had a response to hawkers who said they considered the free meal terms in their contract reasonable, Mr Seetoh reiterated to CNA: 'Charity meals, if voluntary, should not be in the contract.'
Yahoo
a day ago
- General
- Yahoo
A tale of two noodles: The best ‘char kway teow' and ‘wantan mee' in Cheras at this steamed fish head restaurant in Taman Connaught
KUALA LUMPUR, Aug 12 — Imagine a mess of noodles still glossy with oil: some broad ribbons, others thinner strands. Prawns, juicy and sweet; crisp, fresh bean sprouts; soft curds of egg and flecks of charred garlic; luscious blood cockles nestled here and there; everything embraced by the fire's brief, furious breath. A plate of Penang char kway teow is a fine thing; one perfectly executed with such verve and wok hei a rare find. This is but one of two remarkable noodle dishes that draw the faithful to Restoran Dai Be Steam Fish Head in Taman Connaught, Cheras. Despite its name, Restoran Dai Be Steam Fish Head is a typical 'kopitiam' by day. — Picture by CK Lim Kopitiam by day, daichow restaurant by night, this corner lot coffee shop doesn't look that different from others of its ilk. If in the evenings, regulars file in for fresh steamed fish, then in the morning one is greeted by stalls busy with the familiar choreography of breakfast as the same regulars settle down for their usual orders of prawn mee or nasi lemak. While the shop's steamed fish head is indeed popular, our friend who stays in Cheras insisted we come in the morning, recounting how her parents come two, three times a week, never straying from their favourites. Look out for these two stalls for Penang 'char kway teow' and 'chasiu wantan mee'. — Picture by CK Lim Look out for the two stalls for Penang char kway teow and chasiu wantan mee, she instructs us; that is what her Mom and Dad always order, and they know their stuff. Professionals hunting at kopitiam treasures. Lucky for us, then. So we do as we are instructed and act accordingly. Thankfully, we needn't search all that hard. The coffee shop draws a sizeable breakfast crowd and many diners are after the same noodles as us. We join them happily, quickly grabbing a table that was just vacated and wiped down. The coffee shop draws a sizeable breakfast crowd in the morning. — Picture by CK Lim Two cups of kopi O arrive soon after we are seated, black as midnight. There is no beverage quite like a local coffee shop brew, with its roasted aroma and faint oily sheen. The grains of sugar resting at the bottom of the cups are meant to be stirred, but we almost always forget so that the first sip is always bitter; a necessary wake-up jolt. An Americano or a shot of espresso just doesn't quite hit the spot when you're enjoying a plate or two of kopitiam noodles. The first is the aforementioned Penang char kway teow, of course; the second is the wantan mee – and please make sure to get the signature chasiu wantan mee. What we are presented with is a neat coil of egg noodles doused in a generous splash of seasoned soy sauce. Cups of robust 'kopi O'. — Picture by CK Lim The tight folds of noodles remind us of ramen chefs would layer pleats of ramen in the same way. That tautness extends to the al dente bite – each strand offers a satisfying chew, never too soft. Atop this nest rests KL style chasiu (so different from Melaka style chasiu and equally rewarding in its own way). Caramelised, almost lacquered, the edges are the best bits, slightly charred and smoky-sweet. Then there are the plump wantans, their skin as soft and slippery as silk (for the ultimate – and forgive me for employing this overused word – mouthfeel), with morsels of prawn and pork within like hidden gems. Chasiu wantan mee'. — Picture by CK Lim Let us not forget the char kway teow. Crucially, the choice of two types of noodles – flat rice noodles, the kway teow inherent in its name, as well as yellow mee to offer a contrasting texture ensures every bite is a revelation. I have already noted how the noodles, slick with soy sauce and oil, carry a fleeting kiss of the wok's fierce heat. But equally important is the ample bite offered by the big prawn, larger than what you'd normally get at char kway teow stalls elsewhere. It's something to relish; it feels sweeter almost. Here, apparently, size does matter. The finishing touch, the pièce de résistance, if you will, comes in the form of nuggets of fried pork lard. Each golden cube is infused with smoke and soy, and provides all the richness required from its own rendered fat. How indulgent! 'Al dente' noodles and plump 'wantans'. — Picture by CK Lim The only headache here might be to choose between either the Penang char kway teow or the chasiu wantan mee every time you visit. We suggest you never come alone, so you may share. Or better yet, if you do dine by yourself, it's never too gluttonous to order a plate of each. (Truly. Trust me on this.) Just take your time to slowly savour each bite, to revel in smoke and fire, in sweetness and salt, in glorious grease, as you partake of what is, for my money, some of the best char kway teow and wantan mee in town. Restoran Dai Be Steam Fish Head 119, Jalan Sarjana, Taman Connaught, Cheras, KL. Open Thu-Tue 6am-8pm, Wed closed • This is an independent review where the writer paid for the meal. • Follow us on Instagram for more food gems.
Malay Mail
a day ago
- General
- Malay Mail
A tale of two noodles: The best ‘char kway teow' and ‘wantan mee' in Cheras at this steamed fish head restaurant in Taman Connaught
KUALA LUMPUR, Aug 12 — Imagine a mess of noodles still glossy with oil: some broad ribbons, others thinner strands. Prawns, juicy and sweet; crisp, fresh bean sprouts; soft curds of egg and flecks of charred garlic; luscious blood cockles nestled here and there; everything embraced by the fire's brief, furious breath. A plate of Penang char kway teow is a fine thing; one perfectly executed with such verve and wok hei a rare find. This is but one of two remarkable noodle dishes that draw the faithful to Restoran Dai Be Steam Fish Head in Taman Connaught, Cheras. Despite its name, Restoran Dai Be Steam Fish Head is a typical 'kopitiam' by day. — Picture by CK Lim Kopitiam by day, daichow restaurant by night, this corner lot coffee shop doesn't look that different from others of its ilk. If in the evenings, regulars file in for fresh steamed fish, then in the morning one is greeted by stalls busy with the familiar choreography of breakfast as the same regulars settle down for their usual orders of prawn mee or nasi lemak. While the shop's steamed fish head is indeed popular, our friend who stays in Cheras insisted we come in the morning, recounting how her parents come two, three times a week, never straying from their favourites. Look out for these two stalls for Penang 'char kway teow' and 'chasiu wantan mee'. — Picture by CK Lim Look out for the two stalls for Penang char kway teow and chasiu wantan mee, she instructs us; that is what her Mom and Dad always order, and they know their stuff. Professionals hunting at kopitiam treasures. Lucky for us, then. So we do as we are instructed and act accordingly. Thankfully, we needn't search all that hard. The coffee shop draws a sizeable breakfast crowd and many diners are after the same noodles as us. We join them happily, quickly grabbing a table that was just vacated and wiped down. The coffee shop draws a sizeable breakfast crowd in the morning. — Picture by CK Lim Two cups of kopi O arrive soon after we are seated, black as midnight. There is no beverage quite like a local coffee shop brew, with its roasted aroma and faint oily sheen. The grains of sugar resting at the bottom of the cups are meant to be stirred, but we almost always forget so that the first sip is always bitter; a necessary wake-up jolt. An Americano or a shot of espresso just doesn't quite hit the spot when you're enjoying a plate or two of kopitiam noodles. The first is the aforementioned Penang char kway teow, of course; the second is the wantan mee – and please make sure to get the signature chasiu wantan mee. What we are presented with is a neat coil of egg noodles doused in a generous splash of seasoned soy sauce. Cups of robust 'kopi O'. — Picture by CK Lim The tight folds of noodles remind us of ramen chefs would layer pleats of ramen in the same way. That tautness extends to the al dente bite – each strand offers a satisfying chew, never too soft. Atop this nest rests KL style chasiu (so different from Melaka style chasiu and equally rewarding in its own way). Caramelised, almost lacquered, the edges are the best bits, slightly charred and smoky-sweet. Then there are the plump wantans, their skin as soft and slippery as silk (for the ultimate – and forgive me for employing this overused word – mouthfeel), with morsels of prawn and pork within like hidden gems. Chasiu wantan mee'. — Picture by CK Lim Let us not forget the char kway teow. Crucially, the choice of two types of noodles – flat rice noodles, the kway teow inherent in its name, as well as yellow mee to offer a contrasting texture ensures every bite is a revelation. I have already noted how the noodles, slick with soy sauce and oil, carry a fleeting kiss of the wok's fierce heat. But equally important is the ample bite offered by the big prawn, larger than what you'd normally get at char kway teow stalls elsewhere. It's something to relish; it feels sweeter almost. Here, apparently, size does matter. The finishing touch, the pièce de résistance, if you will, comes in the form of nuggets of fried pork lard. Each golden cube is infused with smoke and soy, and provides all the richness required from its own rendered fat. How indulgent! 'Al dente' noodles and plump 'wantans'. — Picture by CK Lim The only headache here might be to choose between either the Penang char kway teow or the chasiu wantan mee every time you visit. We suggest you never come alone, so you may share. Or better yet, if you do dine by yourself, it's never too gluttonous to order a plate of each. (Truly. Trust me on this.) Just take your time to slowly savour each bite, to revel in smoke and fire, in sweetness and salt, in glorious grease, as you partake of what is, for my money, some of the best char kway teow and wantan mee in town. Restoran Dai Be Steam Fish Head 119, Jalan Sarjana, Taman Connaught, Cheras, KL. Open Thu-Tue 6am-8pm, Wed closed • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
