Latest news with #Teochew-style
Tatler Asia
4 days ago
- Tatler Asia
11 award-winning restaurants in Asia that built an empire around one dish
2. Tsuta (Japan, around Asia) Star dish: Truffle Shoyu Ramen Tsuta made headlines as the first ramen shop in the world to earn a Michelin star in 2015. Chef Yuki Onishi's (who sadly passed away in 2022, but his legacy lives on) signature truffle oil-laced shoyu ramen is a sophisticated take on comfort food, featuring dashi made from carefully selected ingredients, house-made noodles and delicate layers of umami. He refined one bowl into something so sought after that reservations were often booked months in advance. But the waitlist is all part of the magic. Even after its initial international recognition, Tsuta has managed to maintain its standard. 3. Sanguansri (Thailand) Star dish: Khao Chae Sanguansri has quietly operated since 1970, offering a small rotating menu. However, during the hot season (typically March to May), it's known almost exclusively for one dish: khao chae. It is essentially jasmine rice soaked in cool, floral-scented water (often infused with jasmine, ylang-ylang and other traditional Thai aromatics), then served with intricate, flavour-packed side bites like stuffed shallots, sweetened shredded pork, green chilli and fried egg. It's a legacy dish of the Thai royal court and a true seasonal delicacy that showcases remarkable culinary precision. 4. Song Fa Bak Kut Teh (Singapore) Star dish: Teochew-style Bak Kut Teh What began as a single roadside stall in 1969 is now a well-oiled empire recognised by numerous award-giving bodies. The peppery, clear broth filled with tender pork ribs (often refilled upon request) is all about balance: every bite is earthy, sharp, aromatic, with a distinct garlic kick. Song Fa didn't reinvent bak kut teh, but it perfected the Teochew style, which makes it distinct from the herbal Hokkien variety. In doing so, this beloved eatery made a strong case for heritage food in the global spotlight, expanding successfully within Singapore and internationally. Read more: Blood, sweat and tears: Young hawkers preserving Singapore's food heritage and legacy 5. Fei Qian Wu (Taiwan) Star dish: Unagi Don (grilled eel rice) Fei Qian Wu is legendary in Taipei for its incredibly popular and relatively affordable unagi don (grilled eel rice). While Taipei is a city with excellent food at every turn, this restaurant stands out for its consistent quality and value in serving tender, perfectly grilled eel glazed with a sweet-savoury sauce over rice. It's so popular that long queues are common, and it's a staple recommendation for visitors looking for authentic and delicious Japanese-style eel in Taiwan. The emphasis is on a no-frills, efficient dining experience focused entirely on their signature unagi. 6. Tai Hwa Pork Noodle (Singapore) Star dish: Bak Chor Mee (minced pork noodles) Another hawker-turned-award darling, Hill Street Tai Hwa Pork Noodle earned a Michelin star in 2016, alongside Hawker Chan. Its version of bak chor mee (minced pork noodles) is a complex dance of vinegar, soy, chilli and pork lard. Each bowl is custom-assembled by hand with springy noodles, thinly sliced pork, pork liver, meatballs and, sometimes, a dumpling. Queues form before the stall opens, and the wait is famously long (often one to two hours). But once you taste it, you get what all the fuss is about. This isn't just noodles. It's craftsmanship and a perfectly balanced symphony of textures and tastes. 7. Yu Zhi Lan (China) Above Yu Zhi Lan's iconic noodles (Photo: Instagram / @yuzhilan_shanghai) Star dish: Dan Dan Noodles Chef Lan Guijun, a highly respected figure in Sichuan cuisine and formerly of the Sichuan culinary school, runs what many consider one of the most refined and high-end restaurants focused on Sichuan small eats and noodles. While his tasting menu (which requires reservations well in advance) does feature other exquisite dishes, dan dan noodles are always a highlight and a representation of the soul of the experience. His rendition elevates this classic street snack with meticulously handmade noodles, nuanced sauces and impeccable seasoning, showcasing how a humble dish can ascend to art. 8. Lan Fong Yuen (Hong Kong) Star dish: Hong Kong-style Milk Tea with Crispy Bun Though technically a cha chaan teng (a Hong Kong-style diner offering a diverse menu), Lan Fong Yuen's legendary status—and the reason locals and tourists queue in Central and other branches—is undeniably its iconic "sock-pulled" milk tea. This method of straining tea through a cloth bag (resembling a silk stocking) creates an incredibly smooth, strong and creamy beverage. It's paired with the crispy bun slathered in condensed milk or butter. This little ritual is so deeply woven into Hong Kong life that it's less a meal, more a cultural event and a definitive taste of the city. 9. Nasi Ayam Hainan Chee Meng (Malaysia) Star dish: Hainanese Chicken Rice This family-run Malaysian institution has been serving its iconic chicken rice for decades. Each plate arrives with poached chicken so tender it practically melts, incredibly fragrant rice cooked in rich chicken broth and a selection of dipping sauces, most notably the fiery ginger-chilli sauce. The restaurant's singular devotion to perfecting this classic earned numerous critical nods, proving that simplicity executed with exactness can indeed be sublime. It's a beloved spot for both locals and visitors. 10. Tim Ho Wan (Hong Kong) Star dish: Char Siu Bao (Baked BBQ Pork Buns) While Tim Ho Wan offers a full dim sum menu, it exploded in popularity—and earned its initial fame as the world's least expensive Michelin-starred restaurant—largely thanks to its famed baked char siu bao. Unlike the traditional steamed version, theirs features a unique, crumbly, and slightly sweet top (reminiscent of a pineapple bun) that contrasts wonderfully with the savoury-sweet BBQ pork filling inside. It became an instant global cult item and directly led to its rapid expansion across continents. While its other dim sum is good, these buns are undeniably the main draw and the reason for its acclaim. 11. A-Chung Flour-Rice Noodle (Taiwan) Star dish: Oyster and Pig Intestine Vermicelli A-Chung Flour-Rice Noodle, affectionately known as A-Chung Mian Xian, is a legendary street food institution in Taipei. While it doesn't hold any stars, its fame and consistent long lines speak volumes about its legend. Its signature dish is a thick, gooey vermicelli soup loaded with tender, flavourful braised pig intestines and plump, fresh oysters. Diners stand around the stall, often eating from bowls held in hand, adding their desired amount of vinegar, garlic and chilli sauce from communal dispensers. The rich, savoury broth, contrasting textures, intestines and oysters come together for the ultimate sensorial orchestra. This one dish is the ultimate argument for a single item creating a legacy.
Yahoo
17-05-2025
- Entertainment
- Yahoo
Beloved 40+yo Teochew fishball noodle stall closing for good in July
Toa Payoh residents, let me hold your hand as I say this — Hui Ming Mushroom Noodle located in Blk 8 Toa Payoh Lor 7 coffeeshop will be shuttering its business permanently in July 2025 after 40+ years. According to a netizen whose family has been patronising this stall for 4 generations, the stall's closing can be attributed to the uncle's old age. His son has been helping his parents out at the stall, but sadly isn't interested in running the business without them. Hui Ming Fishball Mushroom Noodle is known for their old-school Teochew-style noodle dishes, with a short and sweet menu of just 3 dishes, all priced at S$4.50 and S$6 for a small and big bowl respectively. Their signature Fishball Minced Meat Noodle is what gets customers going back time and time again, even after moving out of the neighbourhood. Whether your choice of noodle is mee pok or mee kia, patrons love that it's packed with a fragrant and spicy flavour that instantly makes you crave another bowl. The next dish is the Fishball Soup, forgoing the classic mee options for a velvety, silky kway teow instead. You can also opt for just the Fishball Soup for a no-carb, high-protein meal. Their fishballs are said to be QQ and delicious, as expected of a stall that specialises in them. When I say that Hui Ming Fishball Mushroom Noodle has a crowd of loyal customers, I'm not exaggerating. A quick scroll through Facebook comments and Google reviews made me realise that this stall has seen the same familiar faces show up every weekend, and watched generations of families grow up. It truly is a long-standing, cherished gem in Toa Payoh. There's no point dwelling on the future, though. Hui Ming Fishball Mushroom Noodle is still open for the next 2 and a half months, so there's still time to head down and stuff yourself with a lifetime's worth of nostalgic, old-school fishball noodles. 第三代 Di San Dai: Father-daughter duo sell affordable fishball noodles and porridge in Chinatown The post Beloved 40+yo Teochew fishball noodle stall closing for good in July appeared first on
