Once again, I’m out here in Singapore getting over my jet lag and preparing for adventures further afield. Since my arrival on Tuesday, it’s been a non-stop blur of seeing friends, making new ones, numerous makan sessions and a civilized evening at a hidden Cigar Club that involved, yes, eating some home cooked Singapore food on account that it was Hari Raya Haji on Wednesday.
Unlike my usual trips to Asia, this time I will not be stopping off in Hong Kong. However, the craving still hits for proper Hong Kong cuisine: yum cha and won ton noodles. Thankfully, both can be (temporarily) sated during my time here in Singapore.
I went to Hua Ting for yum cha. Hua Ting is inside the Orchard Hotel, just where the famous street begins. It is, probably, the fanciest restaurant I have been to in Singapore (I usually visit hawker stands and what not). When I was there, the restaurant was configured with large tables for the family lunches that occur on public holidays.
They’re known for their yum cha but surprisingly, the menu had less items on it than a typical place would have. It was a case of quality, not quanitity as the go-to standards were pretty good.
Again, it IS a “nice” place so it’s appropriate for family meals, taking the inlaws out or a semi-serious date with someone interesting. The best part, according to my friend who lives here, is that the total price is very reasonable. No tacky add on charges for a napkin or tea, which makes this a rarity in Singapore indeed.
Hua Ting Restaurant at the Orchard Hotel 
442 Orchard Road,
238879
Singapore
+65 6739 6666
The other craving that hits when I’m afield is the simple bowl of won ton noodles, Hong Kong style. That means: prawn won tons, thin house made egg noodles and the light broth made from fish. Such a simple dish that is very easy to mess up. See what passes for “won ton noodles” in different parts of the US for example. Most places use thicker store bought noodles that taste like a used dishwashing sponge. The won tons usually have some kind of meat inside instead of prawns and the broth is MSG flavored instead of fish flavored. Bleagh!
Singapore has its version of wantan mee; it’s served dry on a plate with meat won tons, generous slices of chow siu and has a dipping soup for the noodles. It’s very good when you visit the right stall and the fact that the main dish is dry invites generous application of chilli sauce and raw chillis. It’s hard to get the condiments right if they’re going into soup.
So when the word hit the internet that an executive chef, formerly of Mak’s Noodle fame took over Noodle Place at Centrepoint, the mission became clear; to see if this place can satisfy the urge without having to fly three hours north and another 40 minutes on the train.
In a word, a conditional “yes”. The bowl was the right size and the noodles to won ton ratio was bang on. The broth was very good, having more of the fish essence it should have. The won tons themselves were a bit smaller than I’m used to and part of me was wondering if they used frozen prawns (they just seemed so uniformly small). The noodles had the proper “snap” and had an alkali finish to them. Seems house made to me!
Noodle Place is hidden in the Centrepoint mall on Orchard Road. I say “hidden” because it’s address makes you think it’s on the main floor, but it’s actually hidden downstairs, in the very back of the mall past the Cold Storage and then up the escalator to an annex with a handful of sit down casual restaurants. There were no maps alongside the directories and the people I asked were completely blur. Hey Centrepoint! How about a MAP??
Noodle Place
176 Orchard Road
01-53/56 The Centrepoint
Singapore 238843
+65 6733-3171
Continue reading “Your Hong Kong cuisine fix in Singapore”
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