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Sometimes in life, things don’t turn out how you want them to. But hey, unplanned things may turn out great! Discovering Jiang’s Noodle House at Parklane Shopping Mall was perhaps one of my best accidental finds when the eatery I planned to review was shut that day — a blessing in disguise, indeed!
Opened by the same folks of La Jiang Shan Hotpot just a couple of units away, this small noodle shop offers 23 types of noodles. Talk about being spoiled for choice! They’ve got interesting dry options as well as soup versions such as golden soup, mala and braised beef.
The last time I visited, there was a truckload of foreign Chinese national students and adults, noticeable by their distinct slang. Judging from the main clientele of this establishment, you’ll be assured that the food served here is authentic.
What I tried at Jiang’s Noodle House
While getting lost over their extensive noodle choices, one thing was already on my mind, “get the Mouth-Watering Seasoned Chicken Cold Noodles (S$9.80) again!” This is a bowl of la mian which comes with pieces of marinated chicken, peanuts, century egg wedges, cucumber slices, scallions and coriander doused in a chilli oil vinegar sauce— I got hooked on it after my first visit!
I’ve had cold Japanese soba noodles and Korean naengmyeon before, but never cold la mian done in a Chinese style.
The reason why the locals in China call it mouth-watering chicken is because it makes your mouth drool— and they weren’t kidding! The chicken had a smoky taste, coupled with subtle numbing sensations released by the Sichuan peppercorns used, and thereafter a slightly tangy flavour which came from the vinegar.
Those who appreciate the pungent creamy notes of century egg will find that the combination of flavours together with the chicken’s complex marinade is a match made in heaven.
As you mix the bowl of noodles up, the plain looking la mian gradually takes on a sexy reddish hue coming from the chilli oil. The noodles reminded me of al dente strands of spaghetti, and absorbed the scrumptious flavours of the chicken, sharing its spotlight.
The crunchy peanuts gave the la mian a satisfying nutty taste while the finely shredded cucumber provided a textural surprise while doubling up as a palate cleanser.
The next dish I tried was the one I selected from the Golden Soup section. I chose the Crispy Chicken Chop Noodles (S$9.80), and opted for Knife Sliced Noodles (+S$1) instead. The bowl of noodles came with pieces of black fungus and green cabbage together with a side dish of fried chicken pieces.
The soup was indeed “golden”, and the colour reminded me of the pumpkin soup that I made back in my chef days. My dining partner had a go at it, and closed his eyes while shaking his head. Knowing exactly what his actions meant, I tried it myself and was lost for words.
“Is it corn?” “Is it pumpkin?” I was constantly guessing as I slurped the mind-blowing broth. I asked one of the staff members and it was indeed pumpkin. The golden soup had hints of collagen chicken flavours as well— I could finish a whole bowl by myself, it was that good!
The Knife Sliced Noodles reminded me of a combination of mian fen guo and fettuccine, with jagged edges that resembled the teeth of a saw blade. The thick strands slid past my tongue like butter, with an addictive mouthfeel that kept me going back for more.
The black fungus and green cabbage pieces were half cooked and still had a slight element of crunch.
Another star of the dish were the crispy chicken pieces served on the side. The golden brown pieces of meat were well marinated, and remained crispy while still maintaining its softness.
I moved on to my final dish, the Chopped Braised Pork In Grilled Bun (S$5.50). First impressions, it reminded me of a perfectly round coin prata.
The bun was filled with chopped braised pork belly which looked similar to pulled pork. The fatty bits of the belly could clearly be seen and I discovered tiny bits of leek in the mix as well.
The juicy pork filling was extremely flavourful with its aromatic braised soy seasonings. It paired really well with the dry, crumbly grilled bun which tasted exactly like the crust of a flaky mooncake.
Final Thoughts
Dining at Jiang’s Noodle House amidst the sounds of the slang of its patrons, and the tunes of Jay Chou made me feel like I was dining in a restaurant in China. With the strong influx of Chinese regional eateries popping up everywhere in Singapore, I’m glad to have found a new place to add to my list of must-try foods.
I guess I’ll be returning to this place pretty often. Remember to say hi if you spot me!
Expected damage: S$5.80 – S$18.80 per pax
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