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2016-04-24
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Though its name may seem exotic, this is in fact a traditional Chinese noodle restaurant located in the old district in Macau, on the famous street for souvenirs. The restaurant specializes in the noodle made using the bamboo rod with the chef sitting on to repeatedly swing up and down to knead the dough, to get the dough to the right texture and chewiness.We ordered a braised pig knuckle and deep-fried fish ball as appetizer. The knuckle was braised sufficiently to allow the skin to easily peel
Though its name may seem exotic, this is in fact a traditional Chinese noodle restaurant located in the old district in Macau, on the famous street for souvenirs. The restaurant specializes in the noodle made using the bamboo rod with the chef sitting on to repeatedly swing up and down to knead the dough, to get the dough to the right texture and chewiness.
We ordered a braised pig knuckle and deep-fried fish ball as appetizer. The knuckle was braised sufficiently to allow the skin to easily peel off from the bones, and the sauce was also fairly good on the taste. The deep-fried fish ball got a crispy rice noodle coating and inside was chewy fish meat. Dipping in the clam sauce it was another decent starter.
Of course we came all the way for the shrimp roe dry noodle, and ordered one for each of us. The soy sauce mixed well with the shrimp roe to give the noodle a good savory taste, and the noodle texture was so good that it was difficult not to have another one.
As a result I ordered a wanton soup noodle as well. But I have to say it was less impressive than the shrimp roe dry noodle. The wanton was decent but nothing spectacular, and the soup was also far from the likes of Mak's noodle in HK.With some soft drinks, the total bill was $228 for the four of us. A bit expensive considering the portion and the types of food, nevertheless the noodle quality is still worth coming to try in my opinion.
My overall rating is 43/100.
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