#bonito flake

My Braised Beef Combination Noodle (红烧牛三宝面) (S$16.50++) came with wagyu beef, tendon and shank meat with pickled sour vegetable. I opted for ramen noodles to soak up the flavourful and wholesome dark brown broth. Both types of meats are braised till tender and soft while the tendon still retained that springy texture.

Mum had her usual Braised Beef Tendon Dry Noodle (红烧牛筋干捞面) (S$11.90++) but with ramen noodles instead of thick rice vermicelli. Beside the springy tendons, the dry style noodles came sprinkled with crispy sesame seeds crusted anchovies and crunchy peanuts on strips of cucumber and seaweed.

Mum always order her S$11.50++ Braised Beef Tendon Dry Noodle (红烧牛筋干捞面) with thick rice vermicelli. The bowl 🍜 came piled with an assortment of toppings from bonito flakes, preserved vegetable, crispy deep-fried anchovies & peanuts 🥜, chopped scallions, beansprouts and of course the beef tendon.

I decided to try a new dish since many a time, the staff informs you that the deep-fried items are sold out by late afternoon. Choose flat rice noodles 🍜 for my S$10.50++ Fragrant Pork Chop with Preserved Vegetable Noodle (雪菜酥肉煨面), opting for the spicy broth.

That's why your always so tanned, huh.

Quote of the Day, Arashi Discovery 08-30-2012