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2008-11-07
I don't have a list of all the restaurants I have visited and reviewed here, hence on several occasions I go to the same place for a meal with the thought that I must've already reviewed it. Little did I realize that I have taken pictures of all my visits and reviewed none of my experiences. Luckily enough for Yeung's Noodle, nothing has changed since its opening, except maybe the pricing. Since the last time I went there, the thought of reviewing escaped my mind as I slurped through plates and
The menu is short. Stir-noodle is the must-order (and possibly the only thing worth ordering). Putting only variations of the same item and perfecting it is a smart move, and the decision must be sound and convincing. There are three types of stir-noodles. One with shrimp roe, and one with toasted minced fish, and one with neither. The shrimp roe plain stir-noodle ($20) comes plain. There is no pork lard to flavour the noodle, allowing the egginess of the noodle itself come through with the accompanying broth. Toasted minced-fish stir-noodle wins my heart everytime, as the fish has a decided crunch to the texture and a subtle and condensed fish flavor to it. For each of the three types of stir-noodles you can add 1) slices of beef, 2) fish (dace) balls, or 3) goose intestines to each order ($25 a plate). The beef and dace balls are of typical satisfactory quality as served in the same establishment owned by the company who opens Yeung's Noodle. The goose intestines, when boiled quick, is crunchy and look like a better version of elastic rubber band, with the taste strongly of the bird and texture remotely from how I describe it. Make sure you have your green onions uncooked, as the sharp greenness accompanies the mellow taste of egg noodles here.
One reminder/ recommendation is the thick noodle (rather than the conventional thin noodles). You can switch for the thick ones with no extra charge. The thick-noodles are thinner than most other joints and are equally rich in flavour and texture. It tastes of noodles and nothing else. It's truly something simple but wonderful. The serving can be quite challenging though, as it is rather small to fill up one grown man but if you order one more it may be too much. That, depends solely on your appetite and how much you like the noodles served here. The accompanied broth may be brown and dull in colour, but the richness in it clearly takes no bouillon cubes in the making. I did try the "3 treasures in soup" -- beef meatballs, squid-balls and fishballs. Surprisingly the fishballs were soggy and soft and tasted faintly of fish. The squid ones have a better texture than the rest. I still think that bringing company with you is a good idea, that way you can share another plate of noodles should you feel unfulfilled after your first plate of noodles.
張貼
