Here for #28: NamNam Noodle Bar at Raffles City

28 10 2014

I NEED a really good lemon sorbet at this point, before I talk about the next ramen place on my quest.  That or a seat at the bar – right in front of the cooks – at NamNam Noodle Bar at Raffles City Shopping Centre, #B1-46/47, 252 North Bridge Road, Singapore 179103.

They can try but they can't take noodles away from me.  Haha!  This is NamNam Noodle Bar's “Phở Beef Steak Slices” (S$ 8.90).

They can try but they can’t take noodles away from me. Haha! This is NamNam Noodle Bar’s “Phở Beef Steak Slices” (S$ 8.90).

I can read the thought bubble above your head, “It is still noodles.”  Yes, but it is definitely a flavor 3368 km West Southwest of Japan.

I’ve been to paradise, but I’ve never been to Vietnam.  Thankfully, its flavors are no stranger to me.  Unlike that of the Philippines’ (so far… it’ll change soon enough), the fate of Vietnamese cuisine isn’t one that has sent it to oblivion.  Rather, to me it stands proud as one of the more definitive Asian cuisines.

And wherever I go, I’d manage to find a Vietnamese place that captivates my palate – then my heart –   be in Folsom (California), Burlingame (California), Chicago, Boise, and of course, Manila.

I start with my Bahn Mi (Vietnamese sandwich) of choice (S$ 6.90).  On to the inside of a crusty–outside–airy–inside single–serve French baguette, I asked for cold cuts, caramelized five–spice pork belly, and chicken floss, smothered with their regular fixings pork pâté, mayonnaise, hot chilli peppers, pickled carrots, daikon radish, cucumber and lots of fresh cilantro.

My Bahn Mi (Vietnamese sandwich) of choice (S$ 6.90) – cold cuts, caramelized five–spice pork belly, and chicken floss, smothered with pork pâté, mayonnaise, hot chilli peppers, pickled carrots, daikon radish, cucumber and lots of fresh cilantro, in a French baguette.

My Bahn Mi (Vietnamese sandwich) of choice (S$ 6.90) – cold cuts, caramelized five–spice pork belly, and chicken floss, smothered with pork pâté, mayonnaise, hot chilli peppers, pickled carrots, daikon radish, cucumber and lots of fresh cilantro, in a French baguette.

 

NamNam Noodle Bar prides itself for bringing in the taste of authentic Vietnamese street food.  When the Banh Mi came in on this newspaper-print paper, in a wicker basket, I see the effort.  If it were brought to me by a waiter on a high-speed motorbike, that would've hit it our of the ball park.

NamNam Noodle Bar prides itself for bringing in the taste of authentic Vietnamese street food. When the Banh Mi came in on this newspaper-print paper, in a wicker basket, I see the effort. If it were brought to me by a waiter on a high-speed motorbike, that would’ve hit it our of the ball park.

The flavors going into the sandwich are quite traditional but what sold me to this savoury combination is the five–spice powder (star anise, cloves, cinnamon, Szechuan peppercorns, and fennel) that I highly suspect is used as a dry rub on the pork belly before it is either slow–roasted in the oven or braised on the stovetop to caramelized perfection.  It becomes fork tender and is the succulent star of this delectable, edible colonial influence.  In between bites, I’d sip my iced Vietnamese coffee with condensed milk (S$ 2.60).

I meant this pit stop as a respite from ramen – or, noodles in general.  So I thought all I needed was to finish my Bahn Mi and ignore the call of freshly cooked rice noodles in a broth that is equal parts rich– and clean–tasting, the layers of flavors mirrored by the layers of textures as thinly sliced white onions and a bunch of fresh herbs give off their crunch as your chewing finds its way to the tender beef slices.

But that wouldn’t be an eNTeNG thing to do.  Besides, I’d be totally remiss if I’d pass up on Vietnam’s ubiquitous culinary export – the Phở (or, pho).  I asked for the “Phở Beef Steak Slices” (S$ 8.90) which comes with the promise that the meat is served medium rare.  In my head, I went finger–snappin’ and head–bobbin’, almost singing, “That’s the way uh–huh uh–uh / I like it / uh–huh uh–huh, mashed up with…  “#Turnip for what?!”  Haha!

I squeezed the lime wedge into the broth, took a sip, closed my eyes, and savored the goodness.  I opened my eyes and knew that the world is as it should be.  Or maybe not.

I realized I should at least be wearing a nón lá – or be on a street somewhere in Hanoi – to be enjoying food this good.

Seated by the bar, I had a full view of how my steaming hot bowl of “Phở Beef Steak Slices” was prepared.

Seated by the bar, I had a full view of how my steaming hot bowl of “Phở Beef Steak Slices” was prepared.

 

I had my eye on the beef the whole time.

I had my eye on the beef the whole time.

 

I'm amazed at how much work is needed to fill a large pan like this with really thinly sliced onions and herbs.  I just had to pile a lot of this into my “Phở Beef Steak Slices”!

I’m amazed at how much work is needed to fill a large pan like this with really thinly sliced onions and herbs. I just had to pile a lot of this into my “Phở Beef Steak Slices”!

 

I love the rustic feel this metal cup brings to the table.  And the fact that it holds the order slip, which I do intend to go through completely soon enough.  Check away!

I love the rustic feel this metal cup brings to the table. And the fact that it holds the order slip, which I do intend to go through completely soon enough. Check away!

 

The “Phở Beef Steak Slices” bowl makes it to the table!  The beef steak slices are medium rare as promised!

The “Phở Beef Steak Slices” bowl makes it to the table! The beef steak slices are medium rare as promised!

 

I asked a little fresh cilantro on the side from the young chef and this was how much he gave me!

I asked a little fresh cilantro on the side from the young chef and this was how much he gave me!

Copyright © 2014 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Breaking bread

5 05 2014

WATCHING BUTTER melt on hot toast – a slice from a hearty homemade loaf – is a sight so comforting that I couldn’t help but stretch my legs and rest my feet on the ottoman, clasp my hands behind my head, and think that all is well in the world.

A most scrumptious treat!  Butter melting on a hot slice of my good friend Chase Mecham's specialty bread!

A most scrumptious treat! Butter melting on a hot slice of my good friend Chase Mecham’s specialty bread!

And all is indeed well, especially when one realizes that a friend made this loaf.  In this day and age of information that travels at lighting fast speeds and emotions packed into 140 characters (or less), posted much sooner than when the emotions are actually felt right down to the bottom of your soul, the ultimate luxury is time.  And making bread takes time.

Ok, he did make use of the dough hook to help with all the mixing and probably, some of the work needed to knead.  But still, not too many people will opt to make bread.

This whole grain bread arrived at my desk tightly enrobed in cling wrap.  What made it all the more special was a mix of seeds and spices that permeated the wrap and escaped in coy luscious whiffs.  Once the loaf was sliced, the whiffs I caught translated to a subtle flavor on the dense crumbs.  I first tasted the grain, then the nuts while my teeth negotiated popping the sesame seeds.

My good friend Chase Mecham, the generous Baker King himself, would usually make his own mix of nuts, seeds and spices that he would throw into his dough mix – the image in my head involves a lot of wrist action like in flouring a counter top on to which the dough would be mercilessly slammed – but this time, he used a mix he found in random at Trader Joe’s.  It’s called DUKKAH: A Nut & Spice Blend.  It was a whiff of inspiration.

After having savored a slice bare, it was time to butter it up – literally.  And it stood well, no matter how I heated it up – on the conventional toaster, or zapped for 15 seconds on the microwave – ready to receive dabs of butter all too willing to melt and slide down.

DUKKAH was meant to be used as a dry “rub” after a hunk of crusty bread has first been dipped in olive oil.  By mixing it into the bread, it has to be said – the Baker King has cut to the chase.

I started with these couple of slices and popped a DVD in!

I started with these couple of slices and popped a DVD in!

 

This loaf passed the perfect doneness test!  (Do you know what that is?)  Notice the bits and pieces of the nuts, seeds and spices that beautifully dot the bread, in and out!

This loaf passed the perfect doneness test! (Do you know what that is?) Notice the bits and pieces of the nuts, seeds and spices that beautifully dot the bread, in and out!

 

An All-American healthy bread on top of my Italia bag.  This was such a welcome sight!

An All-American healthy bread on top of my Italia bag. This was such a welcome sight!

 

 

Copyright © 2014 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.