Jiang’s Noodle House: Authentic China-style eatery with 23 noodle dishes & braised pork buns

Sometimes in life, things don’t turn out how you want them to. But hey, unplanned things may turn out great! Discovering Jiang’s Noodle House at Parklane Shopping Mall was perhaps one of my best accidental finds when the eatery I planned to review was shut that day — a blessing in disguise, indeed!

jiang's noodle house - restaurant front
jiang's noodle house - restaurant front

Opened by the same folks of La Jiang Shan Hotpot just a couple of units away, this small noodle shop offers 23 types of noodles. Talk about being spoiled for choice! They’ve got interesting dry options as well as soup versions such as golden soup, mala and braised beef.

jiang's noodle house - restaurant interior
jiang's noodle house - restaurant interior

The last time I visited, there was a truckload of foreign Chinese national students and adults, noticeable by their distinct slang. Judging from the main clientele of this establishment, you’ll be assured that the food served here is authentic.

What I tried at Jiang’s Noodle House

jiang's noodle house - cold noodles
jiang's noodle house - cold noodles

While getting lost over their extensive noodle choices, one thing was already on my mind, “get the Mouth-Watering Seasoned Chicken Cold Noodles (S$8.80) again!” This is a bowl of la mian which comes with pieces of marinated chicken, peanuts, century egg wedges, cucumber slices, scallions and coriander doused in a chilli oil vinegar sauce— I got hooked on it after my first visit!

I’ve had cold Japanese soba noodles and Korean naengmyeon before, but never cold la mian done in a Chinese style.

jiang's noodle house - closeup of chicken
jiang's noodle house - closeup of chicken

The reason why the locals in China call it mouth-watering chicken is because it makes your mouth drool— and they weren’t kidding! The chicken had a smoky taste, coupled with subtle numbing sensations released by the Sichuan peppercorns used, and thereafter a slightly tangy flavour which came from the vinegar.

jiang's noodle house - closeup of century egg
jiang's noodle house - closeup of century egg

Those who appreciate the pungent creamy notes of century egg will find that the combination of flavours together with the chicken’s complex marinade is a match made in heaven.

jiang's noodle house - tossing of noodles
jiang's noodle house - tossing of noodles

As you mix the bowl of noodles up, the plain looking la mian gradually takes on a sexy reddish hue coming from the chilli oil. The noodles reminded me of al dente strands of spaghetti, and absorbed the scrumptious flavours of the chicken, sharing its spotlight.

jiang's noodle house - closeup of noodles
jiang's noodle house - closeup of noodles

The crunchy peanuts gave the la mian a satisfying nutty taste while the finely shredded cucumber provided a textural surprise while doubling up as a palate cleanser.

jiang's noodle house - golden soup noodles
jiang's noodle house - golden soup noodles

The next dish I tried was the one I selected from the Golden Soup section. I chose the Crispy Chicken Chop Noodles (S$8.80), and opted for Knife Sliced Noodles (+S$1) instead. The bowl of noodles came with pieces of black fungus and green cabbage together with a side dish of fried chicken pieces.

The soup was indeed “golden”, and the colour reminded me of the pumpkin soup that I made back in my chef days. My dining partner had a go at it, and closed his eyes while shaking his head. Knowing exactly what his actions meant, I tried it myself and was lost for words.

“Is it corn?” “Is it pumpkin?” I was constantly guessing as I slurped the mind-blowing broth. I asked one of the staff members and it was indeed pumpkin. The golden soup had hints of collagen chicken flavours as well— I could finish a whole bowl by myself, it was that good!

jiang's noodle house - closeup of noodles
jiang's noodle house - closeup of noodles

The Knife Sliced Noodles reminded me of a combination of mian fen guo and fettuccine, with jagged edges that resembled the teeth of a saw blade. The thick strands slid past my tongue like butter, with an addictive mouthfeel that kept me going back for more.

jiang's noodle house - closeup of fungus
jiang's noodle house - closeup of fungus

The black fungus and green cabbage pieces were half cooked and still had a slight element of crunch.

jiang's noodle house - closeup of chicken
jiang's noodle house - closeup of chicken

Another star of the dish were the crispy chicken pieces served on the side. The golden brown pieces of meat were well marinated, and remained crispy while still maintaining its softness.

jiang's noodle house - grilled bun
jiang's noodle house - grilled bun

I moved on to my final dish, the Chopped Braised Pork In Grilled Bun (S$5). First impressions, it reminded me of a perfectly round coin prata.

jiang's noodle house - bun filling
jiang's noodle house - bun filling

The bun was filled with chopped braised pork belly which looked similar to pulled pork. The fatty bits of the belly could clearly be seen and I discovered tiny bits of leek in the mix as well.

jiang's noodle house - bun filling
jiang's noodle house - bun filling

The juicy pork filling was extremely flavourful with its aromatic braised soy seasonings. It paired really well with the dry, crumbly grilled bun which tasted exactly like the crust of a flaky mooncake.

Final Thoughts

jiang's noodle house - overview
jiang's noodle house - overview

Dining at Jiang’s Noodle House amidst the sounds of the slang of its patrons, and the tunes  of Jay Chou made me feel like I was dining in a restaurant in China. With the strong influx of Chinese regional eateries popping up everywhere in Singapore, I’m glad to have found a new place to add to my list of must-try foods.

I guess I’ll be returning to this place pretty often. Remember to say hi if you spot me!

Expected damage: S$5.80 – S$18.80 per pax

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