Showing posts with label Beef. Show all posts

OLD KUCHING, CARPENTER STREET PART 2: NYAN SHIN

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mong all of the places we’ll visit throughout this multi-part series of food, none holds a greater place in my heart within this street than Nyan Shin. No it isn’t the cute setup they have, but how family oriented this shop is. Yes, you will see family members from cute grannies to grandkids that are currently in their early 20’s, but those aren’t who I’m mainly talking about. I’m talking about you too. The customers.


Badass Old guy and Candid Shot with me in glasses


In my experience at least, I’ve never felt unwelcome. Even when a trip is months apart from the last, the owner will exclaim, “Minced Beef Noodles!” when I try to order.




As hospitable as they may be though, good hospitality isn’t enough to bring you forward in the food industry. Fortunately, hospitality isn’t the only thing that draws customers here as the food is superb. Besides, you don’t get to sell the exact same bowl of noodles for three generations spanning the course of a century if it wasn't the case.



First of all, the noodles here are a little different from what you may be used to. Not only are they fresh, but they are also home-made. The noodles maintain its springiness while soaking up the juices (which also usually are topped up with lard by the way) that they are exposed to, thus creating noodles with mildly different tastes depending on what bowl you order.


Its ability to soak up juices is admittedly prone to drying to dish quicker than most, which means a drier bowl of noodles if you’re not quick to act. My word of advice is to not spend most of your time taking food pictures for your food/travel blog if you want to make sure that you finish this quickly before it dries up.


On that note, let’s try us some Hakka Noodles!


If I have to be honest, this is the most lacklustre of the few you will try here. On top of the noodles, you will have fresh spring onions that add a full aroma on top of the Char Siew and Minced Pork. 



The Char Siew isn’t anything to really sing about as it’s too thinly sliced to notice if it’s juicy or not, while the Minced Pork on the other hand is juicy and appropriately sized to still be able to taste mild flavours of pork.



The Wan Tan Noodles are similar in hand with the Kolo Mee in the sense that it is also topped with similar garnishes, but what the Wan Tan noodles lack in ingredients, it does well in its simplicity – if that’s what you’re looking for.


The Wan Tan has a nice bite to its skin as you can see, while still being soft. The inside of the Wan Tan is a good mixture of fat and pork meat that you can still taste the texture of the grounds as it isn’t overworked. Mind you, there might be a little more MSG for those who don’t like the taste.



The Taiwan Beef Noodles, as the name suggests isn’t really one of their more traditional bowl of noodles that they sell here. The noodles swim in a savoury beef flavoured broth while topped with some fresh herbs, a sliced tomato (which feels a little out of place), pickled cabbage and slices of juicy beef.





















The pickles contrary to what you may expect, is more salty than sour while the slices of beef are mildly seasoned to bring out the flavours of beef. Together, they aren’t as balanced as one might like as it leans more towards the saltier side of things but once again, to each his own.



If the Taiwan Beef Noodles bring forth natural flavours of the meat used, the Mutton noodles do the same in bringing out the natural flavours of Mutton. 



The slices are thick enough to feel the texture of the juicy Mutton and are cooked perfectly to slide off the bone. In terms of garnishes, it’s rather simple with only herbs to top it but it does well to balance the heavy flavours of the Mutton.


The coup de grace to this trip is the Minced Beef Noodles. This bowl is my personal favourite and is the noodles that have brought Nyan Shin to fame since its first inception about a century ago – and it’s easy to see why.


While simple at first glance, the textures that play in your palate is the combination of crispy pork and garlic that top the juicy Minced Beef. 


They are not stingy with their portion either, as this amount ensures that you have everything you need with each pull of noodles if mixed well. The balance of Beef and Pork sing as the pork complements the flavour of beef with crunchy pork bits and lard that coats the Minced Beef.



This business has been alive for a long time, and it makes perfect sense when you look back on the warm welcome that this family gives to their customers as well as providing delicious food. It seems fitting that an establishment with their legacy chose to set up shop in one of the most historical food streets in Kuching. Carpenter Street is very lucky to have had them within its company for the 20 years it has been here.


Nyan Shin is currently open every day from 6:30AM to 1:00PM if they do not sell out early – which they usually do, mind you!

OODLES OF GREEN NOODLES, CHONG CHON CENTRAL PARK

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It’s the recipes of old that really get to you sometimes. It’s those recipes that you know like the back of your hand, simply because you’ve had them as a child and they have made your childhood both fond and tasty. For those blessed with a childhood such as this, you’d be inclined to share it with those around you. For those who chose that road, God bless you.

Its stories like the ones above that Chong Chon Cafe in Central Park shares. Born from the same legacy of those delicious puffs that I hope you've tried and read from here, this establishment named after his mother “Chong Chon”, injects that same passion and feeling of tender loving care into their food.



I’ve been coming here for years but due to a busy schedule, and working far away, I’ve rarely been back since. The last visit I can recall was with my lovely foodie of a girlfriend, Leanne and it was touching that he remembered our visits and noticed her absence. Honestly, I’m not surprised when she’s quite a beauty to behold.

Ridiculously Photogenic Noodle Guy
Before I get carried away with talking about her, there’s something special about having a relationship of sorts with the people making your food. It’s those relationships that make going out to eat all the better. It helps when the person making your food, makes absolutely delicious dishes.

It is important to note that you’re going to have a hard time ordering any drinks while you’re here especially at peak hour. You’re going to have to bring yourself to the drinks counter to save yourself some time and frustration instead of waiting for waiters that will never come.


I’m a fan of noodles if you haven’t noticed, and when noodles are home-made, it makes them all the better. Do not be deceived by the health benefits that Spinach brings though. This is definitely one of those meals that looks healthier than it really is.


In terms of aesthetics though, the colour pops right out of your bowl, and upon biting you’ll notice how well cooked they are as the springiness of good noodles is achieved. The Spinach formed into the noodles have a good dense texture to them, just in case you’re wondering what else the Spinach does for this dish.
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 On these noodles, you’ll have a whole slew of things to try with them, but today I have ordered my go-to addition of Beef Stew while having the noodles dry. You have the option of having the broth in your bowl, but like all picky eaters I want to be the master of what I eat and how much I eat of it.



The beef is soft and juicy, and that flavour is achieved from having it cooked for hours on end. Those flavours are evident within the broth itself. It is elements like these that you’re certain have been given the right amount of care and supervision it deserves.

You also have the option of having some sweet plum sauce and fried shallots (Pronounced Sha-lots, as referenced by Colette) on the side. I'm not too sure what it's called exactly, but a friend Louisa calls them "The Extra Onion Thing". This is not a requirement, but it’ll be your loss considering you’ll be missing out on the sweet and savoury addition of this “sauce” if you don’t.


Something extra that was ordered was the roast chicken with the noodles. It’s definitely something lighter than beef and the chicken is well seasoned and roasted to tender juiciness. You may notice that the words tender, juicy and tasty are common adjectives with this place.

I hate using this term, but this is definitely a “must-try” for those looking for something different from the usual Kolo Mee most of us are accustomed to. It is the merging of simple elements, given the right time and care that makes delicious food taste the way they do. Noodles and meat have rarely ever tasted this good.

You can make your way down to Chong Chon noodles everyday from 7am to 2:30pm. For a rough location, you can find it behind the Third Mile Mcdonalds.


Prices can be found in the pictures provided. 

 I also post every Monday at around 8-9:00 pm Malaysian time. 





Eating with friends always make good food taste better. Here are some pictures taken by Julian of our food trip that day. Much sadness for not having John-Paul on our trip. Good luck on your exams tomorrow, buddy! God bless.




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