Impeccable Ingredients, Unassailable Soup Bases @ Chef Wai’s Noodle Bar, Singapore

Chef Wai’s Kitchen features Chinese dishes cooked using a tagine. The conical lid of a tagine helps trap steam and moisture to cook the food evenly while keeping the meat and vegetables tender and jiuicy.

Sauerkraut Fish Crackers $5.50

Unexpectedly world class appetiser. It is sweet, sour, spicy and crunchy. The onions add acidity. This would go excellently with an ice-cold Sauvignon Blanc.

Poached Vegetables with Garlic Sauce $5.50

The vegetables are green and crunchy. I thought it was already delicious until I reached the bottom and then it became incredible. The sauce was amazing. I tasted soy sauce, Hua Diao wine? and sesame oil?

Soy Bean Sauce Pork Ribs $6.50

This side dish is more traditional-tasting. I liked the sweetness of the pork ribs. The pork ribs are completely cooked through. The meat falls easily off the bone.

Tagline Bake Kampong Chicken $19.00
Muscular chicken with not a lot of meat. This should appeal to traditional eaters who loves the bones. The broth is rich.

Sauerkraut USA Sliced Beef Noodles (120g) $11.90
Pork bone Soup base
The beef really tastes like USDA prime beef. It is sliced shabu shabu thin. The thick rich pork broth is moderated by Chinese sauerkraut and becomes not so sickening. The shabu shabu beef is so delicious. I am confident of dragging my western friends to taste this bowl of Chinese style noodles and they will like it.