關於 clarke quay tsui wah ，我們在網路上蒐集到這些相關的討論、資訊與評價

When pita bread was served, Arielle exclaimed PRATA! 😆 She is looking super happy here because she saw her favorite bread and fries!

We had Greek cuisine for lunch after Heguru class with the kids at @Clakequaysg! It’s food haven here and we couldn’t decide what to have. We walked around and had so many options like Tsui Wah, Mimi. Decided with Zorba because the alfresco dining and beautiful view called out to us! Our favorites were the grilled wagyu beef skewers and marinated octopus! We wiped out almost everything!

Get $10 eCapitalVoucher when you spend $120 at Clarke Quay and an additional $5 on Sunday to Thursday! On Thristfree days, also from Sunday to Thursday, get a free drink or appetiser with any order at participating outlets!

Feeling hungry while watching world cup, and here is a peek at 翠華餐廳 Tsui Wah Restaurant will open tomorrow at Clarke Quay. Here's what to expect and what are the dishes to try and skip, other than the famous Pork Chop Bun and Milk Tea!

翠華餐廳 Tsui Wah Restaurant, the Hong Kong-styled “Cha Chaan Teng” will open its doors tomorrow at Clarke Quay on Friday, 15 June 2018 at 1pm.

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For this video, we headed down to Tsui Wah to complete a 4.5kg Braised Pork Instant Noodle Challenge! Tsui Wah is a Hong Kong “Cha Chaan Teng” (tea restaurant) restaurant located scenically at Clarke Quay, offering a medley of Hong Kong and Western-inspired cuisine. It closely resembles a Western café in terms of price and food offerings for those unfamiliar with this concept.

Ever-present in Hong Kong cafés, instant noodles dishes served in restaurants may come as a surprise to foreigners, but Hong Kong chefs have evolved and dressed up the humble instant noodles to a delicious yet affordable feast. Tsui Wah is an exemplary version of this trend, serving up their signature Kagoshima-style Braised Pork Noodles. It is plated simply with thick, meaty chunks of pork ribs covered in a brown sauce atop a standard portion of instant noodles, alongside a bowl of fish soup. The dish came from a Japanese chef sharing a recipe of how Kagoshima natives slow-cook their tougher bits of pork, but with a Hong Kong twist.

For my challenge, I was served 12 portions of their Braised Pork Instant Noodles, coming up to around 4.5kg of pork and noodle goodness. The pork was slightly cartilaginous, but had a commendable meat ratio.

It was superbly tender, reminiscent of perfectly cooked pork ribs, while the braising liquid used gave it a deep umami flavour that was undoubtedly compounded during the long cooking process. The noodles were flawlessly al dente, light and springy with a good bite. The sauce used on the noodles were the same as the pork’s, giving it a similar deep umami flavour. The sauce is a secret recipe but I was told Japanese soy sauce and miso are used in it.

Finally, the soup was an unexpected treat, with a crisp and clean flavour of a good fish stock. It was slightly peppery and clear, and served as sublime palate cleanser after the heaviness of the braised pork.

As is common for my challenges, as a single portion, the dish would be a perfect lunch treat for yourself. However, at 12 portions and the overwhelming richness of the pork, it became a struggle to complete towards the end. Regardless, I strongly recommend this dish if you have a hankering for some upgraded instant noodles and braised pork. Tsui Wah also serves many other Hong Kong dishes that might appeal to you.

Do visit Tsui Wah for your Braised Pork Instant Noodles fix!

Visit Tsui Wah at:

Clarke Quay
3 River Valley Rd #01-03
Singapore 179020

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