Tag Archives: noodles

The Naked Finn

1For today’s post, I’m going to take you a three and a half hour flight away from Hong Kong… to Singapore!

There are times when one stumbles across a wonderful restaurant unexpectedly. That was the case when I was visiting art galleries at Singapore’s Gillman Barracks recently.

I was supposed to meet my brother for lunch, since he lives nearby, so I asked one of the gallery managers to recommend a restaurant in the Barracks. That restaurant was The Naked Finn.

2We shared everything – since we’re both foodies and always like to try more things. It was halfway through our DELICIOUS Lobster Roll that I borrowed his phone to take last-minute snaps for a blog post.

Please forgive the lack of photos for this dish; you’ll just have to trust me that:
(1) The brioche bread = PERFECT, fluffy and sweet
(2) Succulent lobster cooked with rich creamy butter
(3) Homemade mayonnaise slather in the roll…..soooo divine

I’ve always maintained that mayonnaise goes great with seafood (check out my post on mayonnaise here: For the Love of Mayo!), so just a perfect combination…

3Next, we dove into a kind of ramen-inspired noodle. I say ramen-inspired because it comes with a slice of pork. You can also choose between vermicelli (aka bee hoon) or Japanese sōmen noodles. We went with the latter. Those scrumptious looking prawns are giant prawns.

On a blurb on the menu, Naked Finn will tell you that their prawn-based soup stock is cooked for hours, and made without MSG or added sugar. Instead, they offer seasoning on the side (top right pic) – although the broth was so potent and fragrant that it wasn’t really necessary. In fact, we only used the dips out of curiosity. A perfect bowl of noodles.

4To finish: a dessert so heavenly we spent the whole time talking about how good it was in between bites. It’s called the Naked Chendol, and is an updated take on a classic Singaporean dessert: chendol. The original, which has its origins in Indonesia, normally uses coconut milk + green rice jelly + red beans + gula melaka (palm sugar syrup) over shaved ice.

Naked Finn’s version was sublime – a simplified and refined interpretation. Instead of using ice, they served their own incredibly smooth and fragrant homemade coconut sorbet. The gula melaka was clearly handcrafted as well, since the texture and flavour was much richer than we were used to. Each bite was pure ecstasy.

This restaurant alone is worth making a visit to Gillman Barracks, but don’t stop there! Make a day out of it, since it’s great fun to check out all the latest art exhibitions on display to build up an appetite.

ENJOY, see you in the next post, and Happy Holidays in the meantime.

Bakker x

Sig bbites


Typhoon Usagi

typhoonusagiDear Hong Kong readers: please STAY SAFE and indoors when Usagi hits… ❤

Also, watch this classic HK clip from In the Mood for Love  (my favourite movie) where the two main characters get stuck in the rain when going to buy noodles 🙂 .

Or, better yet – if you haven’t seen the film – watch it from start to end; it’s perfect for a rainy/stormy day!


Bakker x


Tsui What?

This year’s Chinese New Year holiday in Hong Kong marked my brother’s first visit to the city as an adult.  After he arrived at IFC in Central he was tired, hungry and curious, so lunch would have to be satisfying as well as interesting and promptly served.  Just a ten minute walk from the airport express, Tsui Wah’s Wellington Street branch met all of the above.

Tsui Wah is well known to locals and foreigners as the go-to for “after-clubbing food” in Lan Kwai Fong.  Open 24 hours a day, brightly lit, loud and hectic, it is the perfect place to sober up due to the sheer atmosphere of the place but also by soaking up seas of alcohol in your stomach with copious amounts of carbohydrates and protein.   No doubt, I will be covering Tsui Wah in other… *ahem* capacities for future posts under the “Drunken Dibs” category.  But on the day of Matt’s arrival we enjoyed a sober dumpling soup and fried noodle dish together for lunch.

Tsui Wah is one of the few places where the food lives up to the photos!

Overall the soup was nice but not particularly memorable, save the novelty of eating cartilage.  Apart from Tsui Wah’s “Pork Cartilage Bun” which pretty much tastes like a regular slab of meat in a burger, I had, to my knowledge, never eaten cartilage before.

The texture was, for lack of a better word, dubious.  I only had the comfort of knowledge that I wasn’t eating a piece of pork fat.  Disclaimer: fat is wonderful, but I am quite incapable of eating pure fat in chunks.  The cartilage itself was a bit porky for my liking but, if you’re a big pork and fat fan, this might hit the spot.  As for the rest of this dish: the dumplings were very fresh and green tasting and the soup was in need of a drop of soya sauce.  I don’t see this as a negative however, I always appreciate it when restaurants let the customers adjust their salt and sauce needs themselves.  A too-salty dish is irreparable and therefore translates to cuisine crime!

Next came one of Tsui Wah’s most popular dishes, once recommended to me by a friend when I was new in town, and now passed on to my next of kin:  Shredded Pork and Mushrooms with Fried Noodles.  When served steaming hot and fresh, it is one of those combinations where silence follows its arrival to your table as those eating it battle it out for the crispiest enclaves and the juiciest bites of meat and vegetable.  Golden brown with spices reminiscent of cinnamon, ample pork and mushroom, this dish is simply delicious as its sauce seeps through the layers of noodle to give you wonderful crispy and soggy mouthfuls.

If you pass through a Tsui Wah anytime soon, be sure to order a Pork and Mushroom Fried Noodle!  It was such a hit with my brother, he insisted we return before his departure for one more round.  To finish this post, please check out a guest video appearance by my brother as he contemplates noodles vs. pasta @ Tsui Wah itself.

Bakker x