{"id":117,"date":"2007-08-06T08:27:14","date_gmt":"2007-08-06T00:27:14","guid":{"rendered":"http:\/\/chekyang.com\/musings\/?p=117"},"modified":"2007-08-06T08:27:14","modified_gmt":"2007-08-06T00:27:14","slug":"noodles-revisited","status":"publish","type":"post","link":"https:\/\/www.chekyang.com\/musings\/2007\/08\/06\/noodles-revisited\/","title":{"rendered":"Noodles revisited"},"content":{"rendered":"

Vegetable Dumpling noodles @ Rivervale Mall<\/a><\/strong><\/span><\/p>\n

Funnily, nearly 10 months after moving to our home at The Rivervale<\/a>, Ling remarked to me just the other day she\u2019d prefer not to eat at Rivervale Mall<\/a> foodcourt. Apparently, it\u2019s because the smell of cooking is especially strong in the foodcourt, and you could walk out of dinner feeling as though you\u2019d spent a day in the kitchen.<\/p>\n

\"dining-177.jpg\"Still, one of the best Dumpling noodle stalls, comparable to that of say Jade Kitchen, is found at the level 2 foodcourt in the mall. I\u2019ve written an entry about the Dumpling (or Shui Jiao) noodles before, but the entry was lost in March during that catastrophic crash.<\/p>\n

What\u2019s so great about the offerings from this stall is that it gets everything right: the soup stock, the dumplings, and the noodles.<\/p>\n

In any case, we went by the stall for dinner a week ago, and for $5, I got a set of vegetable dumpling noodles with an additional oyster vegetable side. The noodles, are as before, exemplary. The noodle strands don\u2019t clump together, and when liberally drenched with sauce, strains easily. I thought the vegetable dumplings had too much ginger in them, but Ling likes them made that way.<\/p>\n

The soup stock is incredible too: rich in aroma, and thick without that artificial ajinomoto flavoring that\u2019s common in other soup-based noodle fare. The price is reasonable given the quality of the fare, but though I wish it could had been still slightly cheaper.<\/p>\n