A few months back, we waxed lyrical about hidden Sheung Wan noodle joint Mean Noodles (read our review here), which we found to be a serious contender for serving up the best laksa in town, in a super-stylish but relaxed space to boot.
We were back to sample a few additions to the menu, plus some popular standbys. We admire Chef Kevin Lim’s commitment to preserving authentic Malaysian flavours. He’s also constantly experimenting with a selection of more creative dishes. Here are the highlights:
Pie tee ($68): a Malaysian street-food fave, these crispy pastry shells filled with a mixture of minced pork and veggies were addictive. The combination of sweet, sour and spicy is always a winner.
Hainan chicken rice ($68): the bite-sized presentation of this dish was charming and the flavours were on point – we just wish we could order a main-course version!
Kangkong sotong ($68): this hawker-centre staple of squid and water spinach salad came with a twist – a drizzle of Thai pink sauce made with fermented tofu. The subtly spicy flavour of the sauce paired well with the clean flavours of the seafood and veggies, and the homemade fried shallots were the crowing glory.
Nyonya laksa ($128): as expected, we slurped this one right up. The quality of the toppings were exceptional, from the jumbo Vietnamese prawns, to the fish cakes and two types of fish balls, to the oh-so-tender sous-vide chicken, to the house-made sambal and belachan. We also liked that the broth was intensely flavoured but not cloyingly creamy or rich. The mix of vermicelli and thicker egg noodles soaked up all the goodness.
Char kuey teow ($118): a fried rice-noodle dish we all know and love, but not many spots in Hong Kong can claim the real deal – it’s usually too sweet and lacking the required wok hei. Mean Noodles’ version was excellent: smoky, spicy and chock-full of authentic ingredients like juicy prawns and Chinese sausage (lap cheong).
Also on the cards is a newly launched $18 happy hour and Saturday brunch set ($288/person), which includes a selection of all-you-can-eat SE Asian starters (think rojak, gado gado, lemongrass pork-neck roll and Thai herbed baby octopus) and a choice of one of the noodle bar’s famous dry or soup noodles – plus unlimited pours of house wines and Singha draught beer. Another visit is in order…
148 Wing Lok Street (entrance at 38 New Market Street), Sheung Wan, 3104 0288
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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