Wandering along Upper Thomson Road on a wet, slippery afternoon, I chanced upon Sembawang Hills Food Centre.After looking around the other food stalls, cup of sugarcane juice in hand and searching for a simple plate of chicken rice, I decided to give the wanton noodles with prawn dumplings ($4.50) at Yummy Noodle House a try.
The very first bite transported me back to the wanton noodles of my youth. A good dash of sesame oil was the key flavour here.
The egg noodles were springy with a good bite and would likely have remained so even if taken away, a consideration in these days of Covid 19 and takeaway meals. The sliced char siew was lean, tender and had a surprising smokey flavour.
Two wantons and two shui gao or prawn dumplings accompanied the noodles. I didn't care for the wantons much but the shui gao were absolutely spot on with a blend of minced pork, watercress and a whole prawn in each.
The noodle gravy was tasty, just to the brink of being on the salty side. Many food vendors seem to be afraid of serving food with too much salt lest they get complaints from customers. But what people forget is that salt is taste. It's the amount used in a dish that define the cook's art.
I especially liked how baby bok choy was used as the vegetable of this dish. Those that know me well have seen me put greens aside, denouncing them as not much more than garnishing to add colour to a dish. My first bite of the succulent bok choy in this dish had me finishing the lot. Maybe there's hope for me yet.
I'm not a clear broth soup kinda guy but I had to give the soup the wantons came in a try, just to make this review complete. The soup was light, refreshing and was that a hint of watercress I detected?
The only thing missing -- and this to me is an essential element -- was bits of fried, crunchy pork lard, which would have elevated this dish. Not that it needed much help.
The noodle gravy was tasty, just to the brink of being on the salty side. Many food vendors seem to be afraid of serving food with too much salt lest they get complaints from customers. But what people forget is that salt is taste. It's the amount used in a dish that define the cook's art.
I especially liked how baby bok choy was used as the vegetable of this dish. Those that know me well have seen me put greens aside, denouncing them as not much more than garnishing to add colour to a dish. My first bite of the succulent bok choy in this dish had me finishing the lot. Maybe there's hope for me yet.
I'm not a clear broth soup kinda guy but I had to give the soup the wantons came in a try, just to make this review complete. The soup was light, refreshing and was that a hint of watercress I detected?
The only thing missing -- and this to me is an essential element -- was bits of fried, crunchy pork lard, which would have elevated this dish. Not that it needed much help.
Yummy Noodle House, 01-08 Sembawang Hills Food Centre, 590 Upper Thomson Road, Singapore 574419
