This is a series of reviews done up for my trip to San Francisco. I figure that since I have to eat, I might as well write about it. Enjoy!
One thing that I like about short overseas working stints is that you would normally be put up near the office itself to minimise travel time. Not that I have any issue about that as I do fancy taking a stroll back to my accommodation to chill during lunch hour and still back it back with time to spare. Or I can do lunch takeaway and not having to jostle for space in the office cafeteria.
"You'll like the chinese restaurant just round the corner," Wife murmured when I was wolfing down the pork katsu curry from JapaCurry one afternoon. I paused my assault on the pork katsu for the briefest of moments. "Well," she continued, "their wanton noodles was good though, I tried it yesterday." She got me hooked at the mere mention of wanton noodles, the half demolished Japanese curry laid in front of me seemed to have lost its allure. Darn, she does know the right buttons to push. On the bright side, I got my lunch plans the following day all planned out.
Or so I thought.
What she didn't tell me was that New Ming's Restaurant located along Mission Street (and New Montgomery) does "economic noodles" as well. I'm sure there's a more decent name for it but economic noodles (or jing ji mian in Mandarin) is the name that it's known for back home. It essentially comprises of a main noodle (sometimes rice or rice vermicelli) portion, often pre-tossed in soy sauce and comes with a choice of side dishes from a variety all laid out behind a glass cabinet counter. The final price depends on what side dishes or more precisely, whether they belong to a meat or vegetable category; a choice of two vegetable side dishes will cost much lesser than another with two meats.
So I promptly decided to give the wanton noodle a miss and promptly went for a meat (sesame chicken) and two vegetables (broccoli and tofu with long beans) to go with soy sauce tossed noodles (just under $9). With a silly grin on my face, I marched up to my apartment and settle down for lunch.
Truth to be told, New Ming's Restaurant's economic noodles was nothing to shout about. The noodles was bland at best, chicken was under-seasoned, broccoli and tofu are, well, broccoli and tofu. However, economic noodles, as the name implies, is never haute cuisine. The dish itself is a triumph of quantity over quality. Simply put, it is meant for people whose primary aim is to stuff down as much food through their gut at the shortest possible time.
And that was exactly what I did that afternoon. It felt exactly like when I had to finish my lunch (no prizes for guessing what it was) before hopping onto the ferry to Pulau Tekong in my army days. Boy, was it satisfying. Sadly I didn't get a chance to return for New Ming's Restaurant's wanton noodle so I'll just have to take Wife's word that they are good.
Sunday, 15 May 2011
New Ming's San Francisco Mission Street's "economic noodles"