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2013-06-12
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A street photography outing in the vicinity of Bugis brought us to lunch at QQ Noodle House. Well, the air-condition was the prime reason but more importantly, it offered a quiet resting area away from the buzz of Bugis Village and Junction...talk about claustrophobia acting up.Wu Xiang or more commonly known as Ngo Hiang originated from Teochew, Hokkien cuisines. Consisting of minced pork, prawn shaped in a sausage-esque roll and seasoned with five-spice powder, it is rolled inside a beancurd s
Wu Xiang or more commonly known as Ngo Hiang originated from Teochew, Hokkien cuisines. Consisting of minced pork, prawn shaped in a sausage-esque roll and seasoned with five-spice powder, it is rolled inside a beancurd skin and deep fried to the state in the appended photograph. It is usually served with a sweet sauce (think of thai sweet-chili) and/or chili sauce.(+) Very crispy on the surface due to the thin layer of beancurd skin, fried to golden brown.
(+) Minced meat was very soft but not mashy and complemented the crispy skin very well.
(+) Amount of minced meat was very generous and snugly packed within the beancurd skin.
(+) Particularly enjoyed the crunchiness from the bits of water chestnut in the minced meat.
(+) Valued for money for the quality and portion size.
(+) Noodles were very bouncy and definitely lived up to its 'QQ' name.(+) Perfectly cooked to al dente, which contributed to the 'QQ-ness' of noodles.
(-) Pale looking dish presented in an unappetizing manner.
(-) Only 1 fishball, 1 meatball, few slices of char siew, 2 wantons with minimal minced meat.
(-) Though soft in texture, fishball was the yielding, inelastic sort and not-bouncy.
(-) Meatball tasted like those frozen ones bought from supermarkets.
(-) Char Siew was very dry, tasteless and did not seem like it was roasted.
(-) The wantons had almost no fillings and were mere dumpling skin.
(-) The soup was MSG loaded, and the noodles seemed MSG infused too.
(-) Dry aftertaste when we left and was very thirsty for water.
(-) Noodles were slightly hard.(-) Taste-wise, similar to your local Char Kway Teow, without the flat noodles.
(-) Very mediocre despite being a featured dish.
It was not a terrible plate of noodles but it was not good either.
Prices reflected on the menu were nett and there was no GST nor service charge being levied on the bill which was a plus. Service: When we were outside the restaurant browsing the menu, a very passionate waitress came out and attended to us and tried to recommend their signature dishes to us. It was definitely good customer service. When we wanted a table with cushion seats and backrest (but it had not been cleaned up yet), she cleaned it promptly and kept apologizing.
Ordering of food had to be done via filling in a simple form indicating the item no. and quantity and tendered to the cashier on your own. When ready, food would be served to your table.
The chili and soy sauce counter was located in the middle of the restaurant and diners are expected to scoop your own. This was acceptable as no service charge was levied. A minus though when I wanted some green chilis and container was empty. One of the waitress took the tub away and merely commented to me, 'No more already...' Well I was really expecting her to bring out some fresh chilis, but I could live with that.
The Bugis district is generally popular with teenagers and crowded with shoppers and commuters alike. If you are looking for a resting corner amidst the busy area, then this simply decorated noodle house might be a good option. Some hits and misses with the dishes like any restaurant, but the abundance in MSG might keep me away for some time yet.
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