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2011-06-23
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Hide Chan is known for noodles as good as Butao with chains across the globe, so it gave me the impression that it is a commercialised version of Butao.Apart from noodles they serve other snacks as well.The interior and design were black and very mysterious. The bottle of water provided was the same type they use at Butao, however on my last visit to Butao they have changed to using plastic jugs for water.Same as Butao you can choose how hard you want your noodles.I ordered them not so soft beca
Apart from noodles they serve other snacks as well.
The interior and design were black and very mysterious. The bottle of water provided was the same type they use at Butao, however on my last visit to Butao they have changed to using plastic jugs for water.
Same as Butao you can choose how hard you want your noodles.I ordered them not so soft because the noodles get softer when you are halfway through the bowl of noodles.
The broth here is famous for the pork bone collagen and there is a black version containing their famous black oil.
I ordered the black hide and dumplings.
When the noodles came, the soup was burgundy brown but not as viscous as I imagined.
The collagen quantity was less than I hoped for but the taste of the broth was interesting, it had a hint of red beancurd in it (namyue).
The noodles were thin straight and white, just like Butao, but the good thing about the noodles here is that they do not go soft quickly, because the particles in the broth are quite big that these noodles do not readily absorb it.Towards finishing, the noodles did not make the broth go starchy.
There were lots of spring onions in the noodles but these were bigger than the usual spring onions with a sweeter taste.
Lastly I had the dumplings.I really liked the dumplings, the dumpling wrap was extremely thin and near translucent.
There was a tiny spec of green paste for the dumplings, I wish it was bigger because I loved the paste.
The paste was refreshing, and slightly salted, it tasted of unsweetened lime and citrus with a dash of grounded ginger.
There was no need for dumpling sauce after I put the paste with the dumplings.
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