Seaweed-Bok Choy Noodle Soup With Peppery Pork Balls: A Kitchen Experiment

RamenA few years ago, I vowed to log all my random kitchen creations on this site.

Well, I’m a little embarrassed to say that other than a delicious Singapore-inspired¬†turmeric-sambal chicken stir-fry I concocted one early spring night two years ago, this endeavor has rather fallen by the wayside.

And then this week, I whipped up a quick lunch that had me reaching for pen and paper at first bite — a garlicky seaweed and bok choy soup noodle studded with super peppery pork balls.

From the first taste, I knew this was a keeper …

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Excellent Pork Chop House: Taiwanese Comfort Food

There are some people whose food instincts and advice I greatly respect. One of them is the voracious (and all-around awesome) Ed Lin, author of New York Chinatown thrillers “One Red Bastard,” “Snakes Can’t Run” and more.

So when Ed recently posted a photo of a bowl of noodles at his favorite Taiwanese place in New York, I immediately sat up. I trust Ed on all matters gastronomic — especially Taiwanese, a cuisine he knows inside and out.

Which is how a few days later, sous chef and I found ourselves wending down a narrow curvy lane in Chinatown, eyes peeled for one “Excellent Pork Chop House” …

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Kok Kee WanTon Noodle: Battling a Memory


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"It is impossible," my Singaporean chef friend Willin said to me one day, "to please everyone when you make wanton mee."

This Cantonese-style noodle dish, which is ubiquitous in Singapore, is usually served dry, with the broth in a small bowl on a side. The thin yellow noodles come swimming in a salty sauce that's usually some combination of soy sauce, a sweet and dark thick soy sauce, sesame oil and, perhaps, oyster sauce. Slivers of Chinese roast pork, vegetables and wantons (which is how wontons are spelled in Singapore) are scattered on top and a smear of chili sauce is scooped onto the side for added fire.

There is one fundamental problem with wanton mee, according to Willin. It's fairly easy for hawkers to make and there are so many variations on the dish out there — each hawker center in Singapore usually has at least one, if not two or three, stalls selling just wanton mee. The noodles could be more al dente at one place; the gravy could be thicker and saltier at another. The wantons could be soft, boiled versions or crispy and deep-fried.

"Everyone ends up loving the exact kind of wanton mee they grew up with," Willin says. "So unless you're making that exact kind, they're not going to love it."

It's an interesting perspective, but I still wasn't sold — until I trekked to a spacious hawker center in Singapore's Lavender neighborhood to sample the dish at Kok Kee Wanton Noodle, a little stall that had come highly recommended by some of the most discerning palates in Singapore…

 

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