Still serves the most springy noodles in SG. The various combos are all yummy - with delish char siew, roast pork or soup. Service is still extremely casual. On a recent visit, we were shocked that the bak chor mee landed on the table within 10 seconds of my ordering and paying (here, you prepay, and they don’t take C cards). It turned out it was an order by another table. Good thing we didn’t touch the bowl of noodles, preferring to wait for the other orders to come. Because a full 10 minutes afterwards, the service staff came back, took the bowl and brought it to the correct table.
An Asian duck confit seasoned with special herbs and served with fresh egg noodles. The egg noodles here are all handmade fresh daily, and they do make some damn good noodles. The noodles are so QQ and springy, plus they are firm and never get soggy even after sitting in fragrant chilli and sesame oil. I enjoyed the duck confit, but it did taste a little bland on its own. Thankfully there’s some chilli paste provided with the duck platter. The tender duck meat is delicious when eaten with the flavourful noodles, and biting into the crispy skin on a spoonful of noodles and meat is amazing. I really enjoyed the deep fried vegetable-stuffed tau pok as well. The batter is done really well, not too thick, and fried to a perfect crispness. The vegetable stuffing completely fell out of one half of my tau pok, but it was still yummy to eat the battered tau pok! Also, the clear radish soup served with every bowl of noodles is worth a mention! The radish makes the soup very sweet, and it’s a great way to end off a hearty meal.
The soy egg in the bowl was an add-on, and unlike the noodles, it was a let down. The soy sauce flavouring wasn’t thick enough, so the egg just tasted unseasoned despite its brown appearance. The egg was soft on the inside, like a hanjuku egg, but the yolk was too overcooked to retain any runniness.
I like it that it is different from fried chicken in terms of texture and taste.
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So definitely I had to visit here for the fried duck noodle. Noodles are handmade. A tad thicker than the meekia and slightly lacklustre in color which means there is no preservatives or artificial coloring. Cooked aldente. Firm in texture and had a nice bite to it. Duck was crispy. Flesh was not at all tough. The homemade sambal chilli had an intense spicy heat which uplifted the flavors of the noodles. Quite shiok actually! I felt that something was sorely missed. A small bowl of soup by the side would be nice as the palate gets abit dry after many bites of the duck.
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The original plating is fried duck with deep fried taupok comes on a wooden platter separate from noodles. I merely transferred the duck into my bowl. So OCD, right? But that's me cos I just liked "playing with my food". #lunch #noodleholic #ducklovers #igers #sgig #hungrygowhere #burpple #8dayseat #openricesg #stfoodtrending #straitstimesfood #bloggers #instagood #instafoodsg #instagrammers #nomnom #photographers #instagram #photooftheday #singaporeinsiders #spicy #thefoodjournalsg
Springy noodle with soft braised pork belly, no porky smelly .. another famous dish is crispy duck bak min also great try, duck is not dry..!
Tried the truffles noodle and also fried duck noodle. With meat balls soup as side. All taste quite nice. Loved the sour-spicy noodle flavour that paired with fried duck (I had to really control not to order another bowl which I sure cnt finish), only the duck it self felt a little oily. Not forget to mention the gooey half cooked egg. #egg #truffles #noodles #asiannoodles #iwantmynoodle #sgfood #burrple #igsg
Signature springy egg noodle, must well stir before consume. QQ. Special homemade sambal fits nicely to the fried duck confit, dry on the appearance but not flat taste, crispy skin parts 'dissolve' once enter mouth, the sambal flavours overwhelmed every bite, the duck meat is very tender. The fried thin tofu with vegetables stuffing looks like oversize popiah, it serves as a side kick to the duck meat and noodles. This cost $15.90.
This is honestly quite a badly taken photo given the fact that the duck confit looks way too charred (but it did taste pretty dry tho). Interesting take on the food, combining the western duck confit with the Asian wonton noodle. Noodles were chewy but not exactly flavourful. 🤷🏼♀️ meh
Order a chicken noodle, shrimp wanton and a fried duck noodle. Fried duck noodle is good. Soup of the shrimp wanton is too over powering. Chicken isn't that good.
I had Duck Confit Egg Noodles along with refreshing Spinach leaves drizzled with a yummy sesame dressing. The Duck was crispy on the outside, and flavourfully soft on the inside. Definitely helped that their chilli served with the noodles had a kick. #foodgasm #foodporn #foodie #iwantmynoodles #burpple
I Want My Noodle is located on level 3 and serves up… well noodles as their name suggests.
If you're planning to visit, try out My Chicken or Pork Noodle, the Fried Duck Leg and dessert—"Pebbles" (Fried Sweet Potato Balls).
I Want My Noodle — 1 Scotts Rd, Shaw Centre, #03-14/15, Singapore (228208)
#IwantMyNoodle
