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拉面 La Mian World

the quest for the perfect noodle

Tag Archives: art

Who would think that you could find a La Mian stall in a business hotel on Orchard Road in Singapore?

The Orchard Hotel features the noodles restaurant in one corner of its lobby floor.  It was opened already in May 2012 and is more a bar or bistro than restaurant. I did not take notice of its existence until today.

Recently they hired the new chef Xu Ai Min for noodles from Beijing and put in some advertising effort which successfully reached out to La Mian World. Well, I stumbled over it by coincidence while googling.

I was a bit sceptical about the setting, but it is actually quite nice and bright inside the huge glass facade of the hotel. The place is as simple as it gets with a menu concentrating on the most important La Mian dishes like beef La Mian, Dan Dan Mian, minced pork La Mian and a couple more fancy ones like one with Abalone. Interiorwise noodles features only the bar with the La Mian chef,  one friendly waiter and some bistro tables.

I went to have You Po Mian and my lovely companion ordered the La Mian soup with vegetable and pork dumplings. You have four choices of noodles: either the classic round, super thin, flat or egg noodles. Both dishes were ordered with flat La Mian. The expert chef went to pulling and hitting the dough as I was snapping away at his fast motions. Some perfect La Mian noodles emerged from his hands and submerged into the boiling water.

The meal was served in no time and looked fantastic on nice white china. I must admit that I would have wished my La Mian to be a bit more chewy but in essence both the dishes were excellent.

Which way will the art of La Mian making go? Is it a dying art or will we have La Mian outlets mushrooming up soon at every corner like Starbucks cafes?

noodles, Orchard Hotel Singapore, 442 Orchard Road, Singapore 238879

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Did I mention before that La Mian World is not a food blog?

Actually I intended to start a world-noodle-revolution.

Since the invasion of Sushi in the 1990s in the USA and the 2000s in Europe I kept asking myself, why can La Mian not do the same. It is great, healthy food. Freshly handmade and a real art, just like Sushi.

Maybe it takes more to become a La Mian chef than to be a Sushi master? Maybe noodles are not exotic enough? Maybe La Mian did not find the right promoters yet?

The La Mian World blog managed to prove that La Mian is not at all mainstream but indie, underground, gothic even. The circle of readers is exquisite and shy.

On the other hand it might be attributable to my failure to ride the wave of social media successfully.

Where am I getting at here?  I need your support to start the real La Mian revolution! Come and join me!

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