Category Archives: Noodles

Inle Myanmar Restaurant

Inle Myanmar Restaurant Pickled Tea Leaves Salad Golden Century Egg Salad
Inle Myanmar Restaurant
#B1-07B Peninsular Plaza
Tel: 6333 5438
Opening Hours: 11am to 10pm, daily

Peninsula Plaza, fondly hailed as Singapore’s ‘Burmese Mall’, houses not only little Myanmar stores but hides a serene Myanmar restaurant in its basement. Away from the prying eyes and heavy traffic of North Bridge Road, Inle Myanmar Restaurant is a 4-years old haven for the sizeable Myanmar community who misses home. From the ambience to the menu, Inle moulds a miniature Myanmar right in the heart of Singapore.

An appetiser of Pickled Tea Leaves Salad ($4) (see picture above) and hot Myanmar tea ($0.50) will be an excellent foray into Myanmar cuisine – a scintillating blend of sweet, sour and spicy. Myanmar tea leaves are preserved in oil and served with savoury nuts, white sesame seeds, dried shrimp, tomato slices, cabbage shreds, fresh Thai chilli and a special dressing in a salad that bursts forth with distinctively strong flavours. Pickled tea leaves are overwhelmingly salty at first taste, but become interestingly, tasty and addictive when paired with extremely crunchy nuts. The fragrance of tea leaves and sesame lingers on in your mouth until you take a draught from the steaming cup of hot Myanmar tea. Made from tea leaves roasted with rice, this drink imparts a light aroma of glutinous rice and cleanses your tongue of the salad’s taste, preparing it for the next mouthful of pickled tea leaves.

As savoury as the pickled tea leaves salad may be, you will do better with Inle’s signature Golden Century Egg Salad ($4.50) (see picture above) if you fancy sour dressings. Instead of the usual ominously black eggs we see in Chinese cuisine, Myanmar’s version surprises with a resplendent golden hue. Served with a surprisingly sour and spicy dressing, the golden century egg tastes less pungent than its ebony comrade. Wash down the starters with a glass of Inle’s fresh Tamarind Juice ($2.50), a mildly sweet drink that hides an underlying sour tinge – a guaranteed thirst quencher.

One should not miss the Moun Hin Ga ($5.50). This traditional Myanmar dish of rice noodles in fish gravy is as representative of Myanmar cuisine as laksa is of Singapore fare. Featuring the peculiar banana tree stem, this dish includes boiling tough banana tree stems slices for a full hour till it is soft and textured to the tongue. Rice noodles are heavy-laden with the goodness of the fish gravy that looks spicier than it really is, and reminiscent of Penang laksa . Inle recommends a side of Fried Gourd ($4.50) to further savour the tantalising fish gravy. Golden fried fritters hide a refreshing, green strip of marrow-long gourd, more commonly known as bu gyaw in Myanmar, complementing the fish gravy well.

Alternatively, the Fried Myanmar Tofu ($4.50) is ideal for an oily indulgence. Served with a tamarind dipping, the fried tofu triangles must be savoured hot to taste the contrast between the lightly fried skin and the creamy tofu goodness on the inside. Once you leave them to cool off, the tofu tastes bland and rather akin to sodden cotton wool. The world of difference in taste is determined within minutes, so this side should be more suited for a larger gathering (4 to 6 persons) where the otherwise delicious tofu triangles can be snapped up in a flash.

If you are someone who abhor anything fishy, the fish gravy is likely out of question for you, but settle for the Oun Nau Khau Hswe ($5.50), Inle’s curry noodles with chicken, which strangely tasted like a typical local curry chicken noodle. The yellow noodles are well-flavoured with the thick, aromatic curry gravy that tastes slightly sweet with only the slightest hint of spiciness. The chicken was, however, disappointingly drier than expected.

Forgo the chicken and enjoy the full curry goodness with Inle’s Myanmar Style Curry Pork ($5.50). Chunks of luscious pork, lined with fatty bits, are served in a dry curry that is made without the sinful coconut milk. As fat as the pork may be, the meat is well stewed and carries a full-bodied spice aroma of this lip-smacking curry.

A typical meal at Inle can be very filling but one must not leave without tasting the Hpa Lu Da . Seek solace in the comfort of vanilla ice cream, grass jelly, agar agar, sago, atap seeds, nata de coco and egg pudding in this all-time favourite Myanmar dessert. Inle hand-makes their egg pudding, a highly popular item on their menu, which carries custard-like taste with a firm texture.

Their full menu can be seen from their website.

  • If you pay using UOB Credit Card, with a minimum spending of S$30, you get 10% off your food bill.  AND if it’s your birthday month, present your I/C and get a complimentary dessert on the house.
Note: This review was extracted from
Post-Makan Note:

I visited this place with my family on 6 Dec 2007.  We ordered various dishes and mango salad was one of them.  If you’re really fond of Thai mango salad like we do, don’t ever order this dish as the Myanmar’s version is made up of soft mango instead of the crunchy ones we’re used to in Thai mango salad.

The curry chicken set was interesting. The curry is more like our rendang instead of the local curry dish that we’re used to. This dish is also much oilier than our rendang.

A set meal consisting of curry chicken, rice, a small bowl of soup costs less than S$7.  Add another S$1.50 if you’re ordering the set for a drink, else it’ll cost something like S$3.

They also have a dessert resembling our chendol except that it doesn’t have gula melaka and comes with 4 tiny pieces of bread.

Overall, food was nice; except that it’s oilier and dessert is sweeter than what I would like it to be.


Xing Ji Rou Cuo Mian (Minced Meat Noodles)

Xing Ji Stall Xing Ji Minced Meat Noodles
Xing Ji Ruo Cuo Mian
Block 85 Bedok North Street 4 #01-07
Fengshan Market & Food Centre
Opening Hours: 5.30pm to 3.00am, daily

The noodles are so well-cooked that they retain their springy texture even in the superb hot soup which is consistently good. No mushrooms, seaweed or fried flatfish, just noodles covered almost completely with minced meat and a couple of meatballs topped with freshly cut chilli. “This is the true Hokkien style,” says owner Sim Chee Huat, 50, who took over the business from his father more than 20 years ago. “Traditionally, there is no dry version for bak chor mee.” His customers like it that way and are willing to queue at least an hour on weekends. So great is the demand that the stall owner’s younger sister has opened another stall – Ah Poh Meat Noodles – in the same market.

At S$2 a bowl for a standard serving, Xing Ji offers the best minced pork noodles at standard market price.  Then again, a single bowl is seldom enough.    On weekdays, do request for their wantons, which are not available on weekends.

Note: This review was extracted from ST Foodies Club.

Ah Fatt Fishball Noodles

Ah Fatt Fishball Noodles
Ah Fatt Fishball Noodles
Blk 531A Upper Cross Street #02-10
Hong Lim Food Centre
Tel: 9100 1413 (Jean)
Opening Hours: 7.30am to 9.00pm, closed on Sun & Public Holidays

Founded in 1989, Ah Fatt Fish Ball Noodles has been serving handmade fish cake, fish ball and meat balls for close to 2 decades.  At this store, even the chilli sauce is home made.  The handmade fish balls, fish cakes and chilli sauce really made this stall’s fishball noodles delicious and adds an edge to its competitiveness.

A bowl of noodles costs you min. S$2 and you’ll be given a sampling of their fish cake and fish balls.  Ask for S$3 and you’ll get a whole piece of fish cake plus some fish balls.  Else, you can also just order the fish cake for S$1 each.

Ji Ji Wanton Noodle Specialist

Ji Ji Wanton Noodle Specialist
Ji Ji Wanton Noodle Specialist
Blk 531A Upper Cross Street #02-49
Hong Lim Food Centre
Tel: 6532 2886
Opening Hours: 9.30am to 8.00pm, closed on Sat, Sun & Public Holidays

Other than wanton noodles, they also got curry chicken noodle, chicken feet noodle, ipoh horfan etc. It also got some very tempting chicken chops hanging in it’s stall, looks real good.

But as its name suggests, you should order their wan ton noodles.  A plate with 3 wantons and mushrooms will set you back S$2.50.  The thing about this stall is that the chilli sauce is DIY (do-it-yourself).

Post-Makan Note:

I hate to do this but I really don’t like the noodles here.  Somehow, the noodles is not palatable to me.  I much prefer the noodles at Kok Kee.  But of course this stall has its fans.

Duck Rice Kway Chap

Duck Rice Kway Chap
Sin Fong Restaurant
560 Macpherson Road
Opening Hours: 8am to 10.30pm

This stall’s kway chap is unique. It uses more than 10 herbs and spices in its gravy, which is poured lavishly over the stewed food and bowls of kway (flat rice sheets). Before setting up the stall more than 35 years ago, owner Ng Lai Chuan had worked in a medical hall, where he used to put together herbs and spices for kway chap and duck rice stalls. “I was doing it so much, I thought I might as well start my own stall,” he says. He offers more than 20 stewed dishes. But what is also unusual is that every order comes with a few slices of pineapple. He says pineapple offsets the oily taste on innards, so customers can have a respite from the rich flavours of the dish.

Be prepared to pay S$4.30 for 1 person’s portion.

Note: This review was extracted from ST Foodies Club.

Kyo-Nichi Japanese Ramen

Spicy Chicken Kara-age Ramen
Kyo-Nichi Japanese Ramen
#03-249 Marina Square
Tel: 6337 7017
Opening Hours: 10.30am to 10pm, daily
#01-31 China Square Central, China Court
Tel: 6327 3919
Opening Hours: 11.30am to 10pm, Mon to Sat; closed on Sundays

If you’re craving for some delightful Japanese treats, say Konichiwa at Kyo-Nichi. Enjoy a hearty meal at this humble Japanese eatery with its signature delicious ramen cooked in the special collagen soup, which is apparently good for your health.

Here, you would be spoilt for choices because the yummy ramen comes in a myriad of ingredients from char siew to spicy chicken and the soup base is available in either standard, spicy or thick.

And help yourself with the amazing array of side dishes such as shrimp roll and tempura to finish off a wonderful meal. Don’t worry about over-spending here because there are affordable set menus available, complete with ramen, side dish and drink. This is the place for you and your family to truly indulge in a feast.

Shin Kushiya

Tofu Cheesecake Nabeyaki Udon Hotate Kariage Don 
Shin Kushiya
#02-120 Vivo City
Tel: 6275 8766
Opening Hours: 11.30am to 10.30pm, Sun to Thu; 11.30am to 11.30pm, Fri & Sat
#01-031 New Suntec Galleria
Tel: 6337 3988
Opening Hours: 11.30am to 3pm, 6pm to 11pm, Mon to Fri; 11.30am to 11.30pm, Sat & Sun
33-35 Pekin Street (Far East Square)
Tel: 6438 8991
Opening Hours: 11.30am to 3pm, 6pm to 10.30pm, Mon to Fri; 11.30am to 3pm, 6p to 11pm, Sat & Sun

I’ve tried eating at this restaurant twice: the first time was for dinner at their Vivo City outlet and the 2nd time for lunch at their Far East Square outlet.

I didn’t enjoy the dinner as I found their kushiyaki (something like yakitori sticks) were too saltish for my taste.  However, the dinner set was worth the price I paid (about S$35 nett if I can remember correctly) as it came with 5 sticks of kushiyaki, garlic rice, fruits, hot green tea, 1 tiny bowl of salad, miso soup, pickles and 1 tofu cheesecake.  Service at the Vivo City outlet was excellent I must say.

The kushiyaki that I ate during lunch was less saltish and more palatable.  Again, I ordered the mixed kushiyaki set.  This time, it came with 4 sticks of kushiyaki (2 mushrooms, pork with a bit of cheese sprinkled on top, pork with asparagus and 1 prawn), 1 tiny bowl of salad, 1 miso soup, pickles, 1 small bowl of potato mashed with carrots and 1 cold glass of green tea.  For these, I paid S$22.95 nett.  Very good value for money.  My colleagues had their Nabeyaki Gindara Udon set (Japanese claypot noodles with prawn tempura, vegetables, egg and choice of chicken or cod fish; gindara is cod fish) and Hotate Kariage Don set (sea scallops and vegetables lightly battered and fried). 

The Nabeyaki Gindara Udon set costs S$27.40 nett including 1 cold glass of green tea and the Hotate Kariage Don set costs S$23.80 nett including 1 hot glass of green tea.  The green tea costs S$1.77 nett and is an optional item.

Service at the Far East Square is not as good as the Vivo City outlet but given that it was a very busy lunch crowd (the whole restaurant was packed), it was understandable.

From 5 November 2007, Shin Kushiya will deliver to offices in the vicinity of their restuarants at Suntec City, Vivo City and Far East Square.  Please click here (Shin Delivery Menu) for terms and conditions of delivery and menu.  Minimum order is S$100.