Sunday, April 14, 2013

Yu sheng noodles at Wei Ji Noodle House


The idea behind having sliced raw fish and noodles is ingenious. I'm not sure if there are other people who're doing this, but this one from Wei Ji (335 Smith Street, #02-35 Chinatown Complex Market) was pretty damned good. Egg noodles and shredded lettuce for texture tossed in a light soy sauce, sesame oil and a squeeze of lime with sliced wolf herring. This was refreshing and light as a salad.

2 comments:

ice said...

There's another Tong Kee #02-111 serving up the same thing. Both always close when I go.

ice said...

Finally tried Tong Kee's version. Very nice. Springy noodles, but I say skip the sambal chili they put at the side coz it defeats the purpose of "refreshing".