It has been a goal of ours for a little while to kick start a food blog. We LOVE eating, C loves taking photos (although K would say she has the better eye for composition) and no holiday is complete unless we've visited the best places to eat.
Our recent trip to Perth and in particular, our visit to Noodle Forum was the real motivator to kick start this little project. We were blown away by the food and Chef Wong's passion for all things noodles. More people need to know about this place! So what better way to start this blog than to make the first post all about this humble little noodle shop.
Visiting this restaurant on our last day in Perth and being welcomed by enthusiastic Malaysian waitresses and the scene of Chef Wong preparing his freshly made noodles, we knew we would be in for a treat. But nothing prepared us for just how much of a treat this was going to be!
The restaurant is not particularly big but is nicely decorated, displaying Chef Wong's heritage and love for noodles. The menu itself is also not particularly extensive, with various types of noodle choices including laksa and soupy or dry noodles - but this did not bother us one bit - it's usually a good sign when a restaurant can do so well specialising in just one type of food.
Now onto the food!
Noodle Forum pride themselves in using all local WA, free range produce, being MSG, colouring and preservatives free. It definitely shows in the quality and taste of their dishes.
C and K both ordered a bowl of char siew mee with wonton soup on the side. We knew this was going to be good so did not even bother trying to share one bowl. And we were right. This bowl of noodles brought back so many fond memories of our honeymoon in KL. The char siew had just the right amount of charred bits and the perfect balance of lean meat and fat. The noodles....where do we start! They had the perfect amount of chewiness and "springyness" - it literally feels like it's bouncing in your mouth with every chew. The sauce is delicious and not just your normal Malaysian black sauce. The noodles came with a good amount of dried onion flakes as garnish along with 2 pieces of fried wonton skins.
As for the wonton soup - the soup tasted authentic, slightly peppery with nicely garnished. The wontons themselves had on the thinnest wonton skins we have ever had. The prawns in the wonton were fresh and crunchy. All in all, the perfect accompaniment to the char siew mee.
|Char siew won ton mee|
|Crispy skin satay chicken mee|
|Chef Ian and Chef Wong with us. The room behind is where Chef Wong makes his noodles and wonton skins fresh daily!|
|Chef Wong making spinach wonton skins for us to bring back to Sydney|
|C with Chef Wong. The bamboo Chef Wong is holding is what he has been using for decades to make noodles.|
Shop 16 and 17 Equus Retail Arcade
580 Hay Street, Perth