Last night, I thought of going back to one of the food places that I went to in the past week. The first one that comes to my mind is the Chao Yuan Noodles. I liked my previous experience from that stall because of the good quality of every element in the dish. The noodles, sauce, broth, and toppings; are all made with quality in mind.
The person in the logo is the Uncle who single-handedly makes everything on the noodle dishes that come out from this hawker stall. I think he is a real hawker in this modern age. He just keeps on hustling from preparation, cooking, and serving as well. I also noticed that whenever he's not doing anything in his kitchen is that he will stand in front of his shop to welcome customers and personally introduce to them his products.
These are the businesses that I wanted to support by patronizing their products and telling others about their good food. I hope that by sharing my experience of the food through my blogs and social media I will be able to help this business to do well.
On my previous visit, I ordered the Meatball noodles. The cost was S$4.80 which is considered to be an affordable price for a meal. That's one of the reasons why I decided to come back and try the other dish. Last night, I ordered the Abalone Minced Meat Noodles, which cost about S$5.30.
The reason why this dish costs more is because of the abalone that comes with it. This is one of the shell foods that cost more here in Singapore because it's considered a rare delicacy in this country.
I'm not a big fan of fancy food because of its high cost. However, on that night, I decided to give it a try with the hope it would be delicious enough to change my mind about eating expensive stuff. I realized that my palate wasn't complex enough to appreciate the bland flavor of the abalone. There is a faint seafood flavor. There's something unique about the texture that I like. It's not a protein that I have tasted before.
The noodles were cooked in the best way possible. It's the same consistency of texture that I experienced in my previous visit, the Uncle Chef is a master of his craft.
Here comes the soup and toppings.
At last, we reached the fun part! The broth by itself is already good. It was used to boil minced meat, meatballs, pork belly, and pork liver. The flavor was leveled up because all of the flavors of these different cuts of meat added extra flavor to the soup which made it even better.
It takes careful planning and understanding of the different cuts of meat to cook each one of them with perfect timing and synchronicity. Some cuts of meat should be cooked longer while some should be cooked shorter. The liver was cooked the last because it only needs a few minutes to be cooked at the right temperature otherwise it will turn dry and lose its flavor.
There are choices when it comes to the condiments however, I didn't need anything because it tasted complete for my preference. I didn't need to add extra soy sauce or vinegar to change the taste of each dish.
That sums up my last night's experience of Chao Yuan Noodles. There are still other dishes that I wanted to try, one of them is the fishball noodle soup. It's a handmade fishball and so I'm expecting a good quality for it. I will be sharing my next experience with this hawker stall in the future.
My journey to the world of food.
