(CLOSED Master Tang passed away in Feb 2019 in Hong Kong his home.) Fans of Master Tang Siu Nam follow him wherever he may go. Some followed him since he was serving hand made egg noodles in Lucky Plaza in the 1980s. Others converted after tasting wanton noodle and congee at Crystal Jade which bore Master Tang's Dolby mark (he was their chef trainer for 17 years). Some first met him at his stall in Chinatown. I first met the Master at his Sixth Avenue coffee shop stall. Today, I followed him to his Bukit Batok Blk 233 kopitiam stall.
Bukit Batok Blk 233 is a quiet, laid back part of the housing estate. It's about 15 minutes walk from Bukit Batok MRT station.
Bukit Batok Blk 233 didn't have much foot fall this Tuesday morning, but there was a steady stream of Master Tang's fans visiting his little stall.
Beef Tendon & Stewed Beef Brisket Noodle $6.
The egg noodles were supplied by Master Tang's disciple according to his specifications. The disciple learnt the craft from Master Tang.
The noodles were done soft springy to the bite. After a good toss, turn and fold with the sauce (which is braising stock for the stewed beef), the slurpy noodles were enveloped with savoury flavours and a hint of beefiness.
The beef brisket was done a little too dry and stiff for my liking. Flavour was also somewhat flat savoury.
I like the beef tendons a lot more - slippery tender with a savoury taste. Next time, I shall go for just Beef Tendon Noodles $8.
The most memorable thing in the noodles was this piece of stewed Chinese radish (daikon). It was tender and juicy, full of mild sweetness complemented by a bit of infused savouriness from the braising stock. This tasted better than those I had in Guangzhou where stewed radish is a staple.
I think Master Tang's beef noodles are good, but I like his Hong Kong congee the best. I think it is one of the tastiest things one can buy in Singapore for $4.
The piping hot congee was heavy, a bit lumpy but smooth. It was stacked with sweet savoury layers from the sweet rice, savoury sweet stock, naturally sweet pork, and a subtle bit of distinctive pork liver taste. It tasted so good, even though my tummy was already filled with the beef brisket noodles that went in just before 😃
The fresh slices of pork liver were masterly done by Master Tang. It had a fruity kind of soft crutch and a "powdery" kind of rich grainy texture when we chewed it. The flavour was a distinct liver kind of savoury sweetness. Add that to the complex flavours of the congee and we have a simple affordable pleasure we can indulge in everyday. (You can throw in a raw egg for more flavour but it was not available this morning.)
4-Stars (out of 5). Most foodies know Master Tang's noodles but it's his $4 congee that knocked out my socks 😄 How shall I put it.... . We go to Michelin Starred Crystal Jade also don't have HK congee like this 😛
My previous post on Master Tang when he was at Sixth Avenue 👈 click
Restaurant name: Master Tang Wanton Mee 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: 8 May 2018
This song from my childhood kept popping into my head as I wrote this post... 😄
Tony, does he sell congee only in the morning. The last time I went there during lunch time it wasn't available.
ReplyDeleteMaster Tang makes only a pot a day which sells out before 11am.
DeleteWas told Master Tang has passed away, RIP....
ReplyDelete