SINGAPORE: I have long heard, read and even seen videos about Biang Biang Noodles. Never have I thought I could find this in Singapore. A few bloggers talked about it in the past, but it has never resonated with me until I watch SingaLife, hosted by beautiful @ayaka_ichihara and Imokin on YouTube.
If you love your noodles thick and chewy, you got to try Biang Biang Noodles! This is a very popular noodle in the North-Western part of China, and the name came from the slapping sound made by the noodle when it hits the kneading table. What is even more amazing is that the Chinese character of the word "Biang Biang" is impossible to write.
Biangbiang noodle is touted as one of the "eight strange wonders of Shaanxi" (陕西八大怪), is described as being like a belt, owing to their thickness and length. The noodle is broad and hand-made. It was originally part of a poor man's meal in the countryside but has recently become renowned due to the unique character used in its name.
Therefore, it is unique in Singapore, and this might be the only restaurant that sells it. Not to mention it is very popular with the Japanese community.
So, the trip to Toa Payoh was pretty straightforward. The plan was to get a bowl of Biang Biang Noodle and get me into a food coma. I wouldn't expect any less, considering all the carbohydrates you can get from this single serving of noodles.
However, like all the food trips I‘be made, I have never stuck to the plan. The moment I saw the menu, all bets were off.
There are so many things I wanted to try, like the beef noodles and Liang Pi (凉皮), but I had to focus on the purpose of my trip.
There are 2 Biang Biang Noodles to choose from. The Popular Biang Biang Noodles and the Braised Pork Biang Biang Noodles.
For the Popular Biang Biang Noodles, you have a choice of 2-in1 or 3-in-1. The difference in the 3 -in-1 is the additional pork cubes. The flavours come mainly from the tomato sauce, which gives you a tangy taste. As for the Braised Pork Biang Biang Noodles, the tomato sauce and pork cube are replaced by the braised pork belly. Both have the option to choose between spicy or not. When you mixed the noodles with the topping, this is where the magic happens, and you get this great bowl of flavorful, chewy, al-dente carbohydrates.
Of course, I will need a starter and a side dish. Rou Jai Mo and Lamb Slices with ginger sauce. They are not the main actors but an excellent supporting cast. Rou Jai Mo (肉夹馍), aka Chinese Hamburger, has lamb with cumin in it. You can choose to have it with pork too. It is a great starter for me, but I suspect this might be too much for some as it is quite filling.
As for the sliced lamb, it is AWESOME with the gingery vinegary sauce. There is no gaminess from the dish as you will usually get from lamb.
Overall, this place is worth another visit. I can see why this is popular with the Japanese community and those in the area alike.
Address: 190 Lor 6 Toa Payoh, #01-518, Singapore 310190