{"id":19035,"date":"2013-04-09T07:50:37","date_gmt":"2013-04-08T23:50:37","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=19035"},"modified":"2016-11-20T06:42:22","modified_gmt":"2016-11-19T22:42:22","slug":"a-noodle-story-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/04\/09\/a-noodle-story-singapore\/","title":{"rendered":"A Noodle Story \u8d85\u597d\u9762, Amoy Street Market"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"19411\" data-permalink=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/04\/09\/a-noodle-story-singapore\/img_2897\/\" data-orig-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2013\/04\/img_2897.jpg?fit=4272%2C2848&amp;ssl=1\" data-orig-size=\"4272,2848\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;4.5&quot;,&quot;camera&quot;:&quot;Canon EOS 1100D&quot;,&quot;created_timestamp&quot;:&quot;1364826025&quot;,&quot;focal_length&quot;:&quot;33&quot;,&quot;iso&quot;:&quot;2000&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;}\" data-image-title=\"A Noodle Story Singapore\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2013\/04\/img_2897.jpg?fit=1024%2C683&amp;ssl=1\" class=\"alignnone size-full wp-image-19411\" alt=\"A Noodle Story\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2013\/04\/img_2897.jpg?resize=388%2C258&#038;ssl=1\" width=\"388\" height=\"258\" \/><br \/>\n<em>Straits Times<\/em> laments <a href=\"http:\/\/www.straitstimes.com\/breaking-news\/singapore\/story\/real-chance-hawker-heritage-disappearing-if-young-do-not-step-20130401\" target=\"_blank\">the death of hawker food<\/a> but here is an innovative bowl of Singapore-styled ramen. Everything within the bowl was perfect! Singapore does have young talents. This noodle is going to be a sensation.<\/p>\n<p>The noodles, topped with freshly sliced scallions and red strands of Japanese red pepper, laced with kombu seaweed, tossed in a homemade special fragrant oil (with pandan as one of its ingredients!), were flawless. The texture of the noodles was in between the old-school rubbery type and a modern bounciness, pleasing everyone. The taste was complex, sometimes like wanton mee, sometimes like bak chor mee and sometimes like prawn soup mee. It may come across a little salty for those who prefer lighter flavors but since I like strong and bold flavors, this was great for me.<\/p>\n<p><!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"19410\" data-permalink=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/04\/09\/a-noodle-story-singapore\/img_2893\/\" data-orig-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2013\/04\/img_2893.jpg?fit=2848%2C4152&amp;ssl=1\" data-orig-size=\"2848,4152\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.5&quot;,&quot;camera&quot;:&quot;Canon EOS 1100D&quot;,&quot;created_timestamp&quot;:&quot;1364825811&quot;,&quot;focal_length&quot;:&quot;18&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;0.033333333333333&quot;}\" data-image-title=\"A Noodle Story\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2013\/04\/img_2893.jpg?fit=702%2C1024&amp;ssl=1\" class=\"wp-image-19410 alignleft\" style=\"border-style:initial;border-color:initial;cursor:default;border-width:0;\" alt=\"A Noodle Story\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2013\/04\/img_2893.jpg?resize=349%2C509&#038;ssl=1\" width=\"349\" height=\"509\" \/><\/p>\n<p>The egg melted in the mouth, and so did the char siew, which was cooked <strong>sous-vide<\/strong>. Probably the first and only hawker to cook food sous-vide. Sealed in an airtight bag with its marinate, the char siew was cooked in a water bath at <strong>65 degrees for 36 hours<\/strong>, ensuring that the meat remained tender and moist.<\/p>\n<p>At only <strong>$5 per bowl<\/strong>, it comes with two Hong Kong-styled wantons&#8211;so wonderfully bouncy with a fresh prawn and pork within&#8211;and potato-wrapped prawn. If you have tasted Calbee&#8217;s Jagabee, the potato wrapped the prawn tasted like that, adding an extra crunchiness and dimension to the prawn.<\/p>\n<p>So many ingredients, do they make any money at all?<\/p>\n<p>The hawker stall is the brainchild of two former Shatec classmates, Gwern Khoo and Ben Tham, who have worked at top restaurants in Singapore, <a href=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2010\/03\/20\/closed-iggys-the-regent-2\/\" target=\"_blank\">Iggy&#8217;s<\/a>, <a href=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2010\/03\/20\/closed-iggys-the-regent-2\/\" target=\"_blank\">St Pierre<\/a>, Waku Ghin and Restaurant Andre. No wonder the food was so fantastic! Fine dining food at hawker price.<\/p>\n<h1><a href=\"http:\/\/anoodlestory.com\" target=\"_blank\">A Noodle Story<\/a><\/h1>\n<p>7 Maxwell Road<br \/>\nAmoy Street Food Center #01-39<br \/>\nSingapore 069111<br \/>\n<a href=\"http:\/\/www.facebook.com\/ANoodleStory\" target=\"_blank\">facebook<\/a><\/p>\n<p>M-F: 10am-7.30pm<br \/>\nClosed on PH and weekends<\/p>\n<p><strong>Rating: 4.377\/5 stars<\/strong><\/p>\n<p>PS: Thanks for the invited tasting, Ben and Gwern.<\/p>\n<p>Written by <a href=\"https:\/\/plus.google.com\/u\/1\/108878679194863181230?rel=author\" target=\"_blank\" rel=\"author\">A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Straits Times laments the death of hawker food but here is an innovative bowl of Singapore-styled ramen. Everything within the bowl was perfect! Singapore does have young talents. This noodle is going to be a sensation. The noodles, topped with freshly sliced scallions and red strands of Japanese red pepper, laced with kombu seaweed, tossed [&hellip;]<\/p>\n","protected":false},"author":263488,"featured_media":19411,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[11693121,548658201,64669,95156996,1695663,288398,1625307],"tags":[],"class_list":["post-19035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-0-20","category-bib-gourmand-singapore","category-chinatown","category-hawker-food-court-kopitiam","category-raffles-place","category-singaporean","category-tanjong-pagar"],"yoast_head":"<!-- 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