Back in the 1980s, my favourite Hong Kong style wanton noodle place in Singapore was in Centrepoint, at the lower ground level near to where Mak's Noodle is today. I love their stewed beef noodle and their special chili sauce. Then, I went away to live in Ang Moh Land for a few years. When I came back in 1990, this wanton noodle place (I don't know the name) was gone. So were a few other of my favourite makan places, but that will be another story.
I dropped by at Master Tang this morning on the way to some errands in downtown Singapore. The stall is conveniently located a stone's throw from Sixth Avenue MRT station in Kopitown coffee shop. Based on what I gleaned from other foodies, I was hoping that Master Tang may have that old school flavour which I missed.
The stall holder Master Tang Siu Nam was extremely busy this Sunday morning - but everything was calm and unhurried as the sifu's movements were precise and economic from years of experience.
Master Tang even graciously obliged my request for a quick photo. Master Tang was the man behind the famous Hong Kong style wanton noodle in Singapore's popular Crystal Jade restaurants.
Master Tang's menu was right above our heads as we joined the queue to order. There were stewed beef brisket, beef tendon, chicken claw, wanton noodles, noodles with shredded pork etc.
My first choice was, of course, the beef brisket noodles with that little plastic dish of sambal chili sauce (SGD6).
Master Tang does the angel hair egg noodles half a notch stiffer than soft al dente, which I like. It's the same skinny noodles with a slight alkaline taste at the atas (uppity) Hong Kong noodle houses. (I actually like that alkaline taste when it is subtle, it just reminds me of my childhood - not sure if that makes me weird 😱)
The gravy from stewing the beef is used to make the sauce. Master Tang splashes in a generous amount of this mildly savoury beefy sauce which enveloped and smothered the noodles. I enjoyed the soft springy texture of the slurpy noodles wet with the rich, tasty sauce.
There were 4 or 5 chunky pieces of these tender juicy beefy beef.
There is a choice of greens or stewed Chinese radish (daikon) - as a Cantonese "Ah Seng", I opted for stewed radish. I am glad I did - Master Tang's stewed radish is the best that I've tasted anywhere, including in Hong Kong and Guangzhou.
When we bite into the tender stewed radish, it gushes like a water filled melon splashing savoury sweet juices with that characteristic earthly Chinese radish taste on to our appreciative taste buds.
Then, there is this toasty, special house made sambal chili sauce. Not many places serve this mildly savoury spicy aromatic sambal chili sauce anymore as it is so tedious to make. Take as much as you can eat, but not more please, to avoid wastage and as a sign of respect for such fine food and the people who lovingly made them.
Master Tang's beef brisket noodle and sambal chili brought me back to that food section of old 1980s Centrepoint in Orchard Road, Singapore. Does anyone else remember?
Next, I had Master Tang's wanton noodle (SGD3.50).
It's the same mound of angel hair egg noodles simply drizzled with a dribble of dark soy sauce and oil blend. There were 4 good sized wantons at the side.
Borned and raised on Singapore bak chor mee which dressed the noodles with a heavy wet greasy coat of robust tasting sauce, Master Tang's sauce tastes a little flat in comparison. But, if we don't compare it with Singapore or Malaysia (e.g. KL or Pontian etc) style wanton mee, Master Tang's is a good rendition of Hong Hong style wanton noodle ala Mak's Noodle, for example.
The good sized wantons were packed with pork and shrimp in the little egg and flour purses.
👍I will surely be back to Master Tang for their delicious beef brisket noodle. Next time, I shall also try their beef tendon noodle, classic wanton noodle in soup, and of course, braised chicken feet.
Restaurant name: Master Tang 鄧師傅鳳城面家
Address: 233 Bukit Batok East Ave 5, #01-53, Singapore S650233
GPS: 1°20'56.0"N 103°45'17.4"E | 1.348877, 103.754830
Tel: 8587 0668
Hours: 8:00am - 3:00pm (Weds off)
Non Halal
Date visited: 28 Aug 2016
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The sambal chilli was really truly superb....unfortunately, the noodle had toòooooòoo much ammonia which put me off entirely. Sad to say , that would be my last time.
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