New in town: Cai Lin Ji – Award-winning hot dry noodles from Hubei opens 1st SG outlet
Finally, Westies have something to rave about with Hubei province’s famous noodle house, Cai Lin Ji, opening at Jurong Point. Welcoming local diners from 6 Sep, this is the brand’s very first foray into Singapore waters.
Their multi-award-winning Hot Dry Noodles are Wuhan’s very own cultural icon (included in the list of ‘Top 10 Noodles in China’), and prepared with a noodle-making technique enshrined into Hubei province’s ‘Intangible Cultural Heritage List’ in 2011.
The Signature Zha Jiang Hot Dry Noodles (S$7.90) are made with jian shui alkaline noodles for their smooth springy texture, then tossed in a medley of spices including Chinese five spice and black cardamom.
Other varieties of the dish include Beef Hot Dry Noodles (S$9.90) topped with prime cuts of lean beef, Beef & Tripe Hot Dry Noodles (S$12.90) complete with different textures afforded by its beef slices and tripe, and Shrimp Hot Dry Noodles (S$11.90) with the distinctly subtle sweetness of prawns. Soup noodles come in the form of Xiang Yang Beef Noodles/Beehoon (S$10.90).
That’s not all there is to it; imbued with flavours direct from the streets of Hubei is their Three Delicacies Dou Pi (S$4.50 for 1 pc, S$8.50 for 2 pcs). These are 3-layered, the bottom of potato flour, middle of steamed egg or glutinous rice, and the top layer stuffed with bamboo shoots or minced meat and mushrooms.
Their Signature Shao-Mai (S$3.90 for 3 pcs) wraps sticky rice, raisins, rock candy, peanuts, osmanthus flower, orange peel and shredded carrots in a soft skin that breaks to reveal soup, much like xiao long bao.
Washing it all down with a comforting bowl of soup makes for a perfect closer. Cai Lin Ji’s Signature Egg Drop Rice Wine (S$4) is a simple serving of raw egg in 100-degree water and rice wine. Opt for the sweeter Signature Osmanthus Paste Rice Wine (S$3.90) that includes mini rice and potato balls for their cooling effect.
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