Noodle Star (Bugis Village) – Plus GIVEAWAY

Maureen
Maureen
July 26, 2012
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I grew up eating Koo Kee Yong Tow Foo Mee (高记酿豆腐). They used to have a stall in Ang Mo Kio Central when I was young, and I would have my lunch there with my mother every weekend. Managed by Gao Ji Food, the company has extended our products to include other brands, one of them being Noodle Star (丰面人物)
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This restaurant is not about noodles. There are a wide range of dishes for you to choose from. The new soup Nourishing Cordyceps Flower Herbs Soup ($8) uses black chicken with different herbs, simmered for a long time. It is said to improve blood circulation and digestive system.
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Appetizer: Sliced Pork with Garlic Sauce ($4.80). The sweet garlic sauce makes the pork divine. 
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What is Noodle Star without the noodles? They have been perfecting the art of noodle-making for years now, and now they are sharing their labour of love with everyone. 
La Mian with Braised beef ($6.80) is very delicious. The specially braised beef is very tender and I enjoy slurping the skinny noodles while drinking the soup.
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Piping hot Steamed Juicy Meat Dumpling ($4.80/4pcs) made their skin is tender, smoother, and somewhat translucent filled with juicy and tenderized pork. 
Dipped with the sliced ginger with black chinese vinegar, its smooth warm sensation is best enjoyed together with friends and family. It doesn’t have the thinnest skin around, nor the highest number of foldings on the skin, nevertheless it still taste good!
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Four Season Happiness Dumplings ($4.80/4pcs) are special. I don’t think I have seen it in any other restaurants. This colourful dumpling has egg yolks (yellow), broccolli (green), black fungus (black) and ham (pink). 
I think this is indeed a very creative combination and the combination of colours is already a feast to the eyes. However, I felt the four ingredients used lack the punch, probably they can replace with more flavourful ones, such as chives, garlic, minced meat, black fungus etc.
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This is my second time to this restaurant and it is also my second time ordering Deep Fried Bean Curd with Cereal Flakes ($12)
Being very famous for their yong tau foo, Gao Ji makes their own beancurd which is very soft and smooth. That is why when I come here, I must eat the beancurd. Paired with crispy and fragrant cereal flakes, it gives a good contrast in flavours.
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XO Sauce is one of those very versatile Chinese sauces where by whatever you cook with it, you get a instant blown away dish. Wok-fried Snow Pea Shoot in X.O Sauce ($10) is one good example. Look at the glowing greens, fried till perfection!
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The home made cartilage was braised for a good 48 hours! The meat was very tender and soft and it was packed with flavours.
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A new dish on the menu si the Steamed Minced meat with salted fish. Didn’t really taste the fragrance of the salted fish as the dark soy sauce kind of covered it up. I prefer it to be in smaller portions.
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Deep fried Prawn coated with Wasabi Mayonnaise ($16.80) has piping hot prawns that were very crispy, delicately coated with the wasabi mayonnaise sauce, which gave just the right amount of sweetness and spice, not overpowering.
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Another noodle dish we tried that day was the Wok-fried “Broad” Noodle in Shanghai Style ($8.80). Though it was a bit too wet, the broad noodles definitely has a good bite and very nice wok hei.
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Golden Sweet Potato ($4) is fried till golden brown with sesame seeds and is chewy on the inside.
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New dessert on the menu: Snow fungus with red dates and lotus seeds. It is rare to have this because I usually get to eat this dessert during Chinese New Year. This is very good for healing dry cough and keeping skin soft and young.
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Don’t forget to have a pot of Eight Treasure Flower Tea ($3.80, hot) after your meal. This delightful beverage is a special blend of eight ingredients such as chrysanthemum, wolfberries, red dates etc. which helps to decrease body heat and promote digestion.
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Here’s a photo of us with Mr Chong, Cindy and the chef of Noodle Star. It was lovely to have finally met the man behind Koo Kee Yong Tow Foo. His father started the business in the streets of Chinatown in 1954, and Mr Chong took over in 1982. After many years of hard work, Mr Chong has grown a small hawker stall business into an enterprise.
I must say the name of this restaurant is very unique. They opened their first outlet in Bugis two years back and wanted to capture the young crowd, hence they came up with this interesting name. I certainly has no qualms about the food quality here. I can see that the restaurant takes effort to painstakingly make their own dishes from scratch. But probably there were too many dishes on the menu, without a signature die-die-must-try dish, hence making it more difficult for us to choose what to eat.
The restaurant will be undergoing a minor revamp in mid August. The new interior will have a open kitchen where you can take a peep at what the chefs are cooking. So if you decided to pop by, do drop them a call first!
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– GIVEAWAY CLOSED. –

If you are attracted by the lovely dishes I had at Noodle Star and would like to give it a try too, here’s your chance! Thanks to Gao Ji Food, I am giving away FIVE $10 food vouchers to 5 lucky winners. There is no minimum spending requirement. 

To win: 

1. Like the Noodle Star voucher photo on Miss Tam Chiak’s Facebook Page, AND 
2. Leave a comment on that Facebook photo and tell me ONE dish that can be found in the restaurant. 

Closing Date: 29 July 2012 (Sunday), 23:59. 
*only for readers living in Singapore* 
*comments on this blog post will NOT be counted *
Noodle Star (Bugis Village) 
Address: 233 Victoria Street, Bugis Village 
Tel: +65 6339 6817

Another branch:
100 Jalan Sultan #01-08 Sultan Plaza
Tel: +65 6297 5490

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