Wisma Wah Eng Beef House @ 23 Serangoon Central #04-00, Food Junction
For a change, I decided to hunt & share a thing or 2 from foodcourts, instead of the usual restaurant & diners.
This should come as form of good news for many beef loving dwellers living in the north-east, for they no longer need to voyage all the way down to Wisma Atria, Orchard Road for a piping hot bowl of good beef noodles.
Nex is possibly 1 of the busiest & most visited heartland mall ever erected, and is patronized by many within proximity, as well as many more who come from distanced precincts.
There are 2 food courts anchored in this mall, and I honestly prefer frequenting Food Junction on Level 4; seating is abundant, and they offer a good selection of food vendors, and I shall endeavor to cover some of my favorites in time to come.
Now, back to the good stuff! I’ve been quite a fan boy for beef noodles since my younger days, and as the name of the stall suggests, it’s a subsidiary branch (Wisma Atria) stationed in this food court, and is well sought after by beef eaters like me.
Beef noodles are best consumed with white noodles, for it accommodates the tastes of either the stock soup, and/or the dry version – starch gravy (as pictured). The menu presents variants of combinations in the likes of; sliced beef, meat balls, briskets/tendons or combination etc.
My personal favorite is the combination of all listed, and dry. Some may fear that the viscous starch may splatter & stain their outfit, but given my experience, the starch helps the keep the white noodles intact, while the soup version leaves the noodles to fling & splash resulting in more mess.
Thinly sliced beef strips are scalded just enough so it’s not rubbery, and one can enjoy the natural juices of the beef. The brisket & tendons are stewed to a tender finish. Hence, is friendly for the young & old. The meatballs have a good bounce in each bite, and I can’t stress enough that this attribute is somewhat hard to find.
How I usually savor beef noodles is to add generous amount of lime juice in the noodles, leaving a tiny bit for the blended chili dip, as well as the chinchalok (fermented micro shrimp) dip. The chinchalok usually come with sliced shallots, so the saltiness isn’t too overbearing.
The art of eating dry beef noodles is being modest with the noodle helpings. Begin by giving it a decent stir, to ensure the lime juice is well mixed into the concoction, with the chopsticks, pick & place a manageable amount of noodles in your spoon, top it with a slice of the beef/ innerts, and if its too much for a mouthful, then you simply haven’t been modest enough.
Unlike most noodle dishes, this is rather filling for a big eater like me. Hence, is often top of my to-eat-list when I’m at the foodcourt, because of the satiability to price ratio.
(In my opinion, the soup version is quite similar to Vietnamese pho, and if I must have soup version, I’d prefer to dine in a Viet joint)