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開飯介紹
Noodle Place offers authentic Hong Kong staples, noodles and congee, in a casual dining environment reminiscent of an authentic Hong Kong eatery.
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營業時間
星期一至日
10:00 - 22:00
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招牌菜
For the complete review, click here:http://www.chubbybotakkoala.com/2016/02/noodle-place-restaurant.htmlOne of the must-try food when you go to Hong Kong is Wanton Mee. Though we have our own version of wanton mee in Singapore, the one in that we normally eat in Hong Kong is different. The Hong Kong version of wanton mee normally come in clear soupy version. The noodle is thin, springy almost feel like you are biting wires. Fresh, crunchy shrimp wanton which are filled with fragrant sesame oil topped with chopped yellow chives and a robust broth. Recently we found a pretty good place for Hong Kong style of wanton mee in Orchard Road, called Noodle Place. With a little digging, I found out that it was actually owned by PFS Pte Ltd, the food service arm of Prima Group. Apparently, they engaged Chef Chui Chuen Lai, former Executive Chef of Mak's Noodle in Hong Kong as Head Consultant to give Noodle Place the authentic Hong Kong dining experience. We ordered the Shrimp Wanton Noodle ($8.30 for soup & $9 for dry). The soup version come in a bigger bowl compare those we had in Hong Kong. The size of the congee bowl. The broth was golden in colour and from the first sip, you can actually taste the robustness of the broth infused with prawn and pork. The noodle was thin and springy (QQ), but it still has enough pores to absorb the beautiful broth. The four pieces of wanton were fresh, crunchy and cover with the fragrance of the sesame oil. Also watch out for the yellow chives that add the subtle flavour in the wanton mee. Definitely feels like we are eating the wanton mee in Hong Kong. The wanton was so good, LD actually order another wanton soup. For the dry version, it is served in typical simple, no frills Hong Kong fashion. Dry noodle, 4 pcs of wanton, a few pieces of kai lan and a good dollop of superior oyster sauce. Though the noodle and wanton are the same, the superior oyster sauce can't compete with the superior broth. If you prefer the dry version, my suggestion is order the soup version, ask for extra plate and dry the noodle yourself. This is definitely the way to eat here. To accompany our noodles, we decided to try Twin Mixed Roast Meat – Crispy Roast Pork and Roast Duck ($19). The roast duck is juicy and succulent, while the skin was crispy and beautifully peel off from the meat. It's a bit fatty, but I just love how it melts in your mouth. Oh No... Now I am drooling for the roast duck. The roast pork is more on the fat side, flavourful, nicely marinated, however missing the crunchinesses from the crackling. It seems the skin was being soaked too much in its oil. The décor of the place is very simple, no much fuss about it. It is bright and although they try to maximise the seating area, there is sufficient space between tables. Overall, Noodle Place is definitely one of the place I will go to satisfy my HongKong Wanton Mee cravings. Of course I don't mind a good plate of roast pork and roast duck as well. Cheers!!
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It was time for dinner with the girls again... and the chosen venue was Noodle Place Restaurant (under the Prima Taste Group), serving authentic Hong Kong cuisine such as noodles, etc. Three of us shared a platter of Roast Meat (SGD$28.00) - consisting of crispy roast pork, sweet honeyed char siew and roast duck, while waiting for *Chantal to reach. The meat were tender and tasty, making for a very appetite-whetting starter.For mains, I had the Dumpling Noodles, dry (SGD$9.80) - wherein the noodles were crispy and springy in texture, and the gravy was a light but flavorful taste. As for dumplings - the shrimps within were huge enough to occupy half the dumplings, and were bouncy fresh. I could do without the black fungus and have just normal minced meat for the other half, though.*Nadine had the Zha Jiang noodles (spicy pork noodles) - which came with the same crispy and springy noodles as my dish had. However, instead of the usual minced meat, they served the dish with pork slices - rather tender, and the gravy was sweet with an underlying saltish overture. There was no spiciness factor at all.*Sharona had the Spicy and Sour Dumplings dish (SGD$7.00) for her mains, laying off all carbo. The dumplings were same as mine - large juicy shrimps and black fungus with minced meat. The gravy was scumptious though - made more explosive with the chopped chilli padi - I borrowed a fair bit of this scrumptious soup for my noodles.For more detailed information and photos, please feel free to visit:http://thearcticstar.blogspot.sg/2014/08/dinner-at-noodle-place-restaurant.html
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Visited the 313 Somerset outlet in Aug 2014. Specialty wantan noodles were of course excellent but for the price I'm not sure if it is worth it. Portion size small and they charge for ice water as well, probably to be expected since they are located in the heart of 313. Worth a visit but will not be going back anytime too soon because the price just isn't that worth it!
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Frankly as Singaporeans, we put up with second-rate Cantonese food (at least those in the 'affordable' range as compared to Hong Kong where the dim sum and noodles are all fantastically done. I decided to give this place a try. I ordered the shrimp wanton and dumpling noodle in soup. It was pretty good with quite strong seafood taste. The noodles were soft enough with good texture. The shrimp wanton was also quite good. But clearly it falls just short of HK standards whilst being more expensive.
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One evening, my hubby and i decided to go centrepoint to shopping. After shopping, we decided to find a place and have our dinner. We walk one round and still cannot decided what to eat. Lastly, we decided to stop at noodles place restaurant for dinner. The pork and chicken was so tender. The drink that i ordered, have aloe vera in it. My hubby wanted to order the duck meat, but the restaurant had run out of stock. Hopefully we can try the duck meat for our next visit.
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