It’s a very rustic pan fried dumpling that oozes juices at first bite. It’s a nice eight piece accompaniment allowing for the beef noodles to settle and cool down.
Generous meat fillings, crisp outer casing peppered with black sessame and spring onions make this a very satisfying prelude to the Taiwan style stir fried noodles.
The ambiance is casual accommodating small groups of 4 per table, any more than this and you’ll have to split your party due to the table configurations in the long narrow space.
Hokkien noodles with their subtle wheat flour and egg starchness set the stage for the oyster sauced beef with a slight crisp in parts having been scorched and tossed in the wok. It’s an inviting comfort from the cold rain.
Each heavenly mouthful tantalises with the wish the bowl will never end. The sporadic crunch of bean sprouts and carrot layers the mix but the rich sauce and protein are given great pronunciation in this no fuss dish.
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