Tai Shek Hei House of Traditional Bamboo Noodles

I went there for dinner a few weeks back after reading all the positive reviews. After trying it out, I wonder if all the reviews are genuine. Food was average; noodle was not bad. Only the vegetable drink was good. 

Besides that, nothing impressive to deserve a rating 9. Not forgetting that the food was pretty pricey. With so many good food along Joo Chiat Road, I am sure we can find something else that is better.

Hunting for a makan place near my sis' home resulted in us makaning here. 

Since they are called House of Noodle, we decided to order dishes and noodle instead of rice as staple. 

The boss was very helpful and recommended the 1st 2 dishes that was not on the menu: 

1) Pumpkin Strips with Salted Eggs - salty crispy skin and sweet soft insides, queer combi but quite nice actually! 

2) Saute 'wai shan' - wai Shan is this white herb that you usually find as one of the dried herbal things in soup. It looks like white dried tree bark. This restaurant serves the fresh version and when fried with just carrots, capsicums and Jew's ear fungus, in the hands of a true chef, the final dish was an awesome one. I didn't think I'll like it at all. 

3) Pork Chop Noodle - deep fried pork chop, not bad. Sis insisted she wanted, strange person. 

4) Cold Plate Combi - their roast meats is not the best I've had but decent enough. Char siew is nice. :) Duck is a little skinny. Chicken is tender.

5) Sambal Tapioca Leaves - this dish is well done. Not overly spicy but with much taste and still with kick!

6) Cameron Highlands Caixin - boss said this is very nice and he's right! Something about it very fresh and crunchy and tasty. Yumz.

7) Brinjal with Minced Meat - this is my mum's choice and it was also done nicely. Not the best dish of the night but with so many choices, poor brinjal lose out a little.

8) Grilled Mullet Fish - they grilled the whole fish and dressed it with lime I think. The result is a sweet, slightly tangy taste of fresh fish meat. The amazing thing about this dish is that they retain the fish omega oil fats WITHIN the fish and you can literally scoop out the fish fats to eat it. Too potent for my hubby and uncle! They tried it and described it as Cod Liver Oil on extreme!!

9) Fried Tobiko Dumplings - it's their prawn dumpling deep fried. Only ordered one plate initially but we liked it, so ordered another one plate later... :P

10) Curry Pork Ribs - Interesting combination and I ate mine with the noodle. So if you like curry chicken noodle, you'll definitely like this dish. :)

11) Jin Sang Zi - I must say this tea is very interesting! It's not bitter, has this sweetness after-taste. not bad. Even my daughter likes it. :)

I must say the noodle made by bamboo is really the star of the dinner. Simple but the texture and taste is just awesome!! Explains my 5 year-old finishing 2 plates ALL by herself!

The restaurant was quiet on the Monday afternoon my parents and I dropped by for lunch. We were personally served by the boss who gave us a few recommendations to try. He was patient in explaining each dish to us and based his recommendations on our personal preferences.

3 of us ordered a plain noodles in soup each and shared the tobiko dumplings, roast combination, spinach seafood soup and deep fried enoki mushrooms. My dad and I shared the vegetable fruit juice and my mum had a coffee which turned out, according to them, to be the traditional Hakka style coffee.

Most of the food we ordered were really well done. I personally loved the noodles which had a nice springy crunch to it and managed to retain its firmness even after soaking in the soup for a while. The spinach seafood soup was also very tasty and not too heavy. The generously-sized dumplings were wrapped in the soft skin, also made in-house (both the uncooked noodles and dumpling skins can be purchased at the restaurant as well. We grabbed 3 serves of noodles for $5). There was also a decent portion of tobiko within each dumpling, visible beneath the translucent skin.

Roast meat combination was alright, not fantastic but not totally disgusting as well. We had spring chicken (steamed), roast duck, roast pork and char siew. We should have ordered their specially prepared fish instead since the roast combination was nothing out of the ordinary. My mum loved the deep fried enoki. I personally thought it wasn't bad but it was too oily for my taste. The vegetable juice I shared with my dad was simply refreshing. It was more sweet and fruity than "vegetable-y". What a pleasant way to have the benefits of veg especially if you don't like to eat them. Good way to get your kids to have their veggies. The boss offered my mum a small cup of the vegetable juice to sample and she loved it as well (she's one of those people who don't like vegetables by the way). She was also impressed with the coffee which she said was thick and very rich and fragrant. It came in a thick ceramic cup which managed to keep the coffee warm throughout our meal.

Sensational place. We've been there at least 8 times in the past 4 months.

 

The noodles really are as good as everyone says - fantastic bite, a crunchy springiness, that just soaks up the rich, flavoursome gravy from the Curry Pork Ribs.

 

For a light lunch for two, go for one portion of Curry Pork Ribs with two portions of noodes. If you're really hungry, 2 x Curry Pork Rib noodles and add on $2 for an extra portion of noodles.

 

We really don't think curry pork ribs can get any better than this.

 

The owner/managers are keen to impart their knowledge of the dishes and make recommendations. The place is immaculate and the Kopi-O sensational.

 

We've tried a range of the other dishes from the menu, and they are all well above average quality. But it's the curry pork rib noodles that stand out every time.

The legendary bamboo noodle, though it was ordinary looking but this is definitely a gem among other restaurants in Joo Chiat road.

Many people have a misconception that "machine made" noodles may not taste as good as handmade noodles. Well, you will definitely change your opinion after trying out Tai Shek Hei's bamboo noodle! The bamboo noodle is made using a bamboo machine created by the owner, John. The dough was repeatedly pressed upon to increase the elasticity of the dough.

The results? Springy noodles which dances on your tongue! Simply amazing~

We must comment that we like the service provided by the waitress there. She gave good recommendations and told us how to order to save costs!

We ordered 2 dry version of the bamboo noodle ($2 each) and a Tobiko dumpling soup ($8) to share. The bamboo noodle was way better than wanton mee. Really very 'Q'~

J's & A's rating: 4.75/5

Packed with fresh prawns, meat and tobiko (fish roe), the tobiko dumpling was good. You could literally taste the sweetness of the ingredients. Our only grouse was that the dumpling skin was too thick and a little sticky for our liking.

(A: I feel the dumpling skin tasted like bian mian. Even John agreed to that! Saying the dumpling skin could be use for ban mian.

J's & A's rating: 4.25/5

We also like the Spinach Soup ($4). Crunchy prawn bits and scallops add on to the sweetness. It was not too gooey as compared to shark fin soup. The broth is really thick and rich in flavor.

A's rating: 4.25/5, J's rating: 4.5/5

Last but not least, the Deep Fried Enoki mushroom ($8). Though highly recommended by many people, we didn't quite like this dish as we can't really taste or even bite the enoki. We could only taste the fried flour.

J & A's rating: 3/5

Overall, the dining experience in Tai Shiek hei was pretty good. Cozy restaurant with friendly & knowledgeable waitresses, we would go back again to try out other dishes!

For detailed write up, visit http://sistafood.blogspot.com/2009/08/tai-shek-hei-house-of-bamboo-noodle.html

Was intro-ed to this place by my gf, located at the junction of Joo Chiat & Koon Seng Rd, parking maybe a problem on weekends.

I was there on a Thurs nite & the place was relatively empty which surprised me. Fully a/c, we ordered their steamed spring chicken, spinach soup, cereal toufu, fried dumpling & both soup & dry bamboo noodles.

Steamed Spring Chicken - this chicken quite nice, as it uses spring chicken, it got less fats but I find it abit saltish.

Cereal Toufu - taste normal, cooked like those cereal prawns but is definitely dryer & less oily.

Fried Dumpling - it arrived piping hot & oily, please wait for it to cool before trying, if not you will not be able to taste the fragrance of the minced meat & prawn inside.

Spinach Soup - this soup is AWESOME, is a MUST TRY! taste & texture almost like a premium sharkfin's soup with lots of chunky prawn meat & Enoki mushrooms. Would definitely order this everytime I'm there.

Bamboo noodles - Noodle wise taste normal, heard it's 90% made of eggs, I prefers the soup version. Available for takeaway in vacuum-packs.

They have this steamed & grilled black mullet which they recommended, will try on my next visit.

You can see a traditional noodle-making equipment when u walk past the shop. WELL, Tai Shek Hei is featured in the show ,'' Driving with Miss foodie''. I saw the restaurant Featurned on TV thus i decided to try this '' special noodle''.

The soup noodle was very springy, and tasty.

The Tobiko dumpling(consist of meat, prawn , flying fish roe)I had it fried, it's filled with generous amount of fillings and it's crispy on the outside.

Sweet and sour BRIJINAL($8). It's deep-fried balls of brinjal with sweet sauce. I felt that the batter was too think and could not taste any brinjal @ all.

The noodles are worth a visit here. You can even buy the dry noodles and cook it yourself @ home. Selling @ 6 for 5 bucks.

Every now and then, you have to take your hat off to the person who’s trying to make a difference. Even if he’s not at perfection yet, you know he is on to something. So give it up for that someone who is passionate about trying to make it right, and is willing to put his bottom dollar investing in doing so.

John See is passionate about his noodles and the history of it. The art of bamboo noodles, a South China specialty is almost a lost art form these days. While Hong Kong and Macau might still boast a dwindling few who still persist in this technique of making their egg noodles as springy as they can be, John is probably the only one in Singapore who’s bothered to do this – in an age where machined noodles are less costly and quicker to make.

His Tai Shek Hei House of Traditional Bamboo Noodles is testament to his passion. Since I spend a good part of my time in Hong Kong, I have to be honest and say that John’s noodles are definitely not the best I’ve had. But his passion and commitment to what he does is commendable. His philosophy of using “enough eggs to bring out the fragrance”, of using Tobiko in his dumplings to give it the sweetness and juicy crunch is of not cutting corners as your customers are also your worst critics! AMEN!

So while not amazing nor outstanding, Tai Shek Hei is worth a visit for a little something different. Of course, try the noodles – if you’re having the soup version and are a slow eater, salvage the noodles and eat them from your plate as the noodles lose their springiness fairly quickly in the hot soup. This way, you can keep the texture and still enjoy the MSG-free soup separately.

The wantons with Tobiko are different because the Tobiko lends a nice juicy crunch every time you burst them in your mouth. A good way to create succulence but he might be better off using a better combination of minced pork and crunchier prawns to make it even better.

The salt-herbed chicken was also decent and reminiscent of how Grand Aunt used to make her traditional steamed salt chicken – a Southern Chinese village dish commonly made in the old days (without refrigerators) to preserve the chicken for longer.

The side dish of cereal tofu was also good. Dry-roasted cereal with curry leaves and chillies lent a nice crisp fragrance to the otherwise bland but soft and silky tofu. The tofu was also cleverly dunked in Agedashi tofu type flour, lending a nice chewiness for bite. This made for a nice side.

So support the ones who want to make a difference. That is the only way we can ever get to better!

For photos go to:

http://edeats.blogspot.com/2009/05/singapore-tai-shek-hei-house-of.html

Was in the vicinity of Joo Chiat so decided to pop down to this kid on the block after reading rather favourable reviews of it by some food bloggers. It also helped that I was financially strapped and had to eat on a tight budget.

Located right at the junction of Joo Chiat Road and Koon Seng Road, Tai Shek Hei has only been in operations for about 2 months or so and the decor is typical of a Chinese type eatery. According to the writeup in the menu, Tai Shek Hei specialises in bamboo noodles, which are purportedly unique in the sense that the dough used in making the noodles are beaten with a long thick bamboo pole that promises a springy product without the lye (alkaline) taste.

Speciality Tobiko Dumpling - I had a go at the bamboo noodles, topped with their speciality tobiko (flying fish roe) dumplings. The noodles were thing and springy with lots of bite while the dumplings were quite good with the skin not too thick and the prawns crunchy with a little help from the roe. The soup base was supposedly made from boiling sole fish, prawn shells, dried scallops etc but though rather tasty, it didn't exactly wow me.

Cai Xin - A very normal dish and something you can find at any random cze char stall. $6 is still reasonable I guess.

Roast Combination - We opted for the Soy Chicken and Roast Duck combination which was surprisingly quite good. The meat was tender yet moist and had a nice chewy sensation to it. The amount of fats beneath the skin was also minimal, which is good for health conscious folks. I would have liked the skin to be a little crispier though.

To be honest, I think the food was quite decent and it wasn't exactly expensive either, standing at about $28 for 2 pax. Its a pity about the location and the lack of crowds though.

See all my pictures here.

Its origins dated back to the nineteenth century of Qing Dynasty – affectionately known as Bamboo Noodles, or 竹升面, it is highly regarded for its smooth and tangy texture. The secret to its delectable taste and texture lies in the rigorous production process.

Traditionally hand-made, it is rubbed, kneaded and mixed into dough before being pressed with a long and thick bamboo pole. Using his whole body weight, the master chef will skillfully maneuver the pole back and forth to achieve the springy bite of the noodles.

However, at 大吃の喜, thanks to the ingenious engineering brain of Mr John See and the support from his wife, Amy, one no longer needs to travel all the way to Guangzhou, China (where John first discovered the dish) to sample this appetising noodles – he spent 18 months to invent his very own bamboo noodles production machine! What used to painstakingly take 2 hours to produce this wonderful chow is now reduced to a mere 45 minutes!!! Located in one of the refurbished shophouses along Joo Chiat, at the corner of Koon Send Road, 大吃の喜, or Tai Shek Hei, is a noodle specialist that produces their own palatable noodles with the freshest ingredients.

The verdict: This was probably one of most “Q” or springy noodles HFB has ever tried in his life (The trick is to slurp the noodles, as quickly as Japanese eating ramen, when served, and not wait too long, especially the soup version, as the texture will start to turn soggy).

And unlike the typical noodles one finds in Singapore, there’s none of the lye water taste or “Kee”, in dialect, presented in the noodles. Like how the old Gardenia Bread Ad that goes “It is so good that you can eat it’s on its own”.

Price ranges from $6.50 to $6.80 and comes with choices of Dumplings, Roast Duck, Soy Chicken, Char Siew and even Mushroom and Curry Pork! And that is not to say there’s nothing else good to eat at this restaurant – the appetiser dish of Deep-fried Enoki Mushrooms with Mayonaise (off-menu item) was simple but delightful. It was well fried without the greasy aftertaste and every bite produces an enjoyable crunch.

Another off-menu item of Marinated Chilled Chicken Wings was said to be Amy’s favourite dish in China. Marinated and slightly coloured yellow, it was served chilled for consumption. Slightly salty on it’s own, this would probably go along better with the noodles – however, HFB’s intolerance for cold food means he didn’t appreciate it fully.

The Fried Tobiko Dumpling ($4.00 for 4 pcs) was excellent in its own right. The skin, also home-produced by John’s machine, came with an excellent taste and texture that gave one a perfect crunch. Bountiful with ingredients, the dumplings were full with meat and prawn, and the extra dash of Tobiko, or Flying Fish Roe, freshly imported from Japan gave one an extra dimension to the dish.

However, the same astonishingly couldn’t be said about their soup version ($8.00 for 8pcs). Perhaps soaked in the soup for quite awhile, the skin just wasn’t as enjoyable as the deep-fried ones, and HFB found them a tad salty. Initially HFB thought it was the tobiko, but John confirmed that it was the meat instead that was intentionally marinated saltier to compensate for the clear soup.

The Roast Combination dish of Roast Duck and Char Siew ($10.00 for small serving) was another hit and misses. Everyone knows it is the skin that rates the duck, and 大吃の喜’s version is pretty good. Health conscious eaters would be happy to discover that the duck didn't come with much fat at the bottom of the skin, but yet the thinly strips of skin was so scrumptious and crispy. However, the char siew didn’t exactly wow HFB. He felt the char siew was under-flavoured and could be roasted slightly longer and make do with stronger marinates. Also, the lacked of fats also means it was slightly on the tougher side.

The Chives & Egg Pancake ($3.50 for small serving), shaped like mini curry-puffs, was another healthy option. However, HFB believed that the strong flavour of chives would probably turn many people off from it, although he himself thought the dish was not too bad.

Lunch was rounded off with a dessert of Fungus with Red Dates ($3.00) served chilled. Double-boiled with plenty of ingredients, the pleasant surprise was the inclusion of thinly strips of orange peel that gave a lovely zesty vigor to this otherwise straight forward dessert. On the other hand, HFB thought that the chef was pretty generous with the rock sugar.

You can view the all photos and the production process of the noodles here.