So I’ve been back at work a week now, and its official friends, I am suffering from a serious case of holiday hangover. My month of sunning myself in Asia has quickly become a distant memory. Strangely, I’m busy at work, really busy…. traditionally January in the hospitality industry in Canberra is quiet, so this is rather a strange feeling.
All together now…. Sigh!!!
But, on the upside, one of the wonderful things about getting back into it (access to decent coffee aside) is seeing my colleagues, one in particular, Louana. Lou is the Press Clubs Restaurant Manager, Cheffies right hand gal, she has so much sass, is funny as heck and loves food just as much as me, yep… Lou is an all round awesome chick. #iheartlou
Our conversations often (always) involve food, so you can imagine her excitement when I announced I would be spending a week in her home town, Singapore. I left Australia armed with a hefty list of things I must eat, the seeing and doing were a bonus! First stop, Da Jie Famous Wanton Noodles, a neat little cafe style joint owned by Lou’s sister in law Linda, located smack bang in the middle of Little India, Singapore.
Da Jie means Older or Elder Sister.
Da Jie Wanton Mee simply means big sister’s wanton noodles.
The da jie Linda, is the eldest girl in the family.
We were greeted and told to ‘sit, sit, sit’, which was fabulous to take in the buzz of this clearly thriving luncheon hot spot. A kind faced waiter came to our table to take orders, he noted the Aussie accent and said he had family down under, I blurted out…. Are you Lou’s brother, Roy? His eyes glazed, we were warmly hugged and again welcomed to the restaurant. ‘Yes’, he said. ‘Yes I am’.
We didn’t bother looking at the menu, Roy ordered their most popular dishes for us, the dry noodles and the noodle soup. Guess he figured we wouldn’t be too keen on the chook foot they are most famous for.
The soup arrived first, yep, there were many squeals of delight. I eagerly slurped and chowed down, it was a party for the taste buds, a unique flavour with a solid hint of sweet.
Apparently one of the secrets to the amazingness of the noodles, aside from the fact they use a specialty egg noodle, is the practice of loosening all the noodles and allowing them to rest, that…. and the way the noodles are cooked. The texture is perfect. The soup had 4 big juicy, bangin’ pork wantons and a handful of char siew too.
The bowl of dry wanton noodles was very generous. They were al dente, thin, springy with just that right amount of chewy, the wantons were crispy and the char siew very tender and oh so good. The sauce had a bit of bite, but finished with a lovely sweetness. It was delicious, a winning combo for sure.
This foodie experience was by far one of the highlights of my entire holiday. If you are in Singapore, be sure to pop in for some of the worlds BEST wanton noodles, and tell ’em LOU – ANNA sent chya. Cause hot diggity – this place ROCKS!
I’d love to know, what are you doing to combat the holiday hangover? And are you a dry noodle or noodle soup person?