Tongue Tip Lanzhou Beef Noodles – Popular Lanzhou Lamian Restaurant Has Arrived In Singapore, At Tiong Bahru Plaza

Tongue Tip Lanzhou Beef Noodles - Popular Lanzhou Lamian Restaurant Has Arrived In Singapore, At Tiong Bahru Plaza
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One of China’s most famous Lanzhou Lamian restaurants Tongue Tip Lanzhou Beef Noodles 舌尖尖兰州牛肉面 has arrived to Singapore, right at Tiong Bahru Plaza Level 2.

A 2nd branch is in the works, to be opened at Chinatown Point.


(Click PLAY for video highlights of Tongue Tip Lanzhou Beef Noodles 舌尖尖兰州牛肉面.)

Isn’t this just the perfect weather to have some hot, piping Lanzhou Beef Noodles with a burst of spices?

While Lanzhou Lamian is probably one of China’s most iconic noodle styles, it has only started to slowly gain popularity in Singapore.

So how is Lanzhou Lamian different from the rest?

It originated from the Lanzhou, Gansu province in China, first created by the Muslim Chinese (Hui) people with the recipe passed on for generations since the Tang Dynasty.

The Chinese-Muslim style of beef noodles is typically known for incorporating halal-meat and clear beef broth flavoured with herbs and salt.

The other key feature is the hand-pulled Lamian noodles with long strands. Symbolising longevity, these noodles are a popular choice for birthday meals as well.

To spot an authentic Lanzhou noodle dish, it must include 一清、二白、三红、四绿、五黄, meaning “one clear (soup), two white (radish), three red (chili oil), four green (leek) and five yellow (noodle).”

The well-loved Tongue Tip Lanzhou Beef Noodles includes all 5 signature elements, easily identifiable with the blob of vibrant red special chilli oil and fresh cuts of green coriander, green leeks and radish.

The noodle chain has a strong presence of over 300 outlets across China, won multiple food awards and, is an accredited member of the official Lanzhou Lamian Association.

Now you can have it right near home. Here are 10 special features of Tongue Tip Lanzhou Beef Noodles:

1. 4 different beef noodles
The menu is kept focused with 4 different styles of Beef Noodles – Signature Beef Noodles 招牌兰州牛肉面 ($8.90, $10.90), Sauerkraut (Suan Cai) Beef Noodles 兰州酸菜牛肉面 ($9.90, $11.90), Mala Spicy Beef Noodles 兰州麻辣牛肉面 ($9.50, $11.50), and Dry Beef Noodles 干拌面 ($8.90, $10.90).

If you do not take beef, the restaurant also offers a non-beef version ($7.50, $9.50), and newly launched Chicken Fillet Noodles.

For first timers, it is recommended to take the original Signature Beef Noodles to savour the most basic and authentic flavours, before trying out some of the variants.

The “Suan Cai” bowl is also popular with the addition of Chinese pickled vegetables, providing that piquant and zesty taste.

The good news if you order a large-sized portion, there will be FREE top up of noodles for a more fulling meal.

2. Customize your Lanzhou noodle bowl
Get a selection from 3 soup bases or 1 dry noodle, with 8 different noodle types to choose from.

You can further customise your noodle bowl from spice level, noodle type, extra beef and garnish.

3. Make it a set
Top up $4 for a braised egg, side dish and drink.

The other side dishes include braised beancurd (my favourite), peanuts, chilled cucumber, long beans or black fungus. Tip: you can add some of that special vinegar to have that extra “zing”.

4. 15-spice blend premium stock
Tongue Tip Lanzhou Beef Noodles uses a soup base that is added with more than 15 spices and cooked for at least 10 hours every day. No additional oils included.

While the soup looked clearer and less dark than many beef noodles we are used to, it is no less flavourful.

When you take a sip, you could really feel all the “jing hua” (essence) within, which makes a comforting treat especially during the cooler days. Plus point, there is NO added MSG.

Some diners may not like beef soup in the first place due to a slight-gamey taste or smell. Surprisingly, this clear soup had very little of that, and was robust and hearty.

5. Hand-stretched noodles made from finest high protein flour
While there are many Lamian restaurants in Singapore, there are not many which allows you to see the chefs at work.

Over here, the chefs would hand-pull the noodles upon order, and can be watched from behind a window.

This is no easy work as the dough is worked upon aggressively – pulled straight with quick tugs and regular slap of the noodles against the prep board to ensure more uniform thickness.

I enjoyed the chewy-QQ texture of the noodles, which uses a custom blend of flour with a higher protein ratio to give the noodles more bite.

6. 8 different noodle types
Not just one or two, but 8 different types of hand-pulled noodles.

The styles range from normal, thin, thick, thicker, leek leave, small flat, flat, triangle. The first four are round-shaped, next three are flat, while the last is a special ‘triangle’. Confused yet?

I generally find that the thinner noodles pair better with the dry style, while you can opt for thicker strands to go with the soup-based ones.

For example, the Mala Spicy Beef Noodles are best recommended to go with flat noodles.

7. Made using only Halal meats
Meats used are thinly sliced fresh beef shank and brisket.

While the shank is normally considered a tougher cut of meat, braising them over a long period of time, makes this meat tender with rich flavour.

8. Chicken noodles
The local outlet understands that not every diner takes beef, and has introduced Chicken Noodles which can be ordered dry. Usually I would find chicken fillets on the dry side, but this was surprisingly tender and mosit.

9. Imported Lanzhou chillies for maximum punch
As earlier mentioned, the soup comes with 一清、二白、三红、四绿、五黄, a reference to clear soup, white daikon radish, red chili oil, green Chinese leeks and yellow noodles.

The chilli and vinegar used are home made using a traditional recipe.

I would recommend having the soup on its own first, then mix in some of the bright red chilli oil to savour the difference.

While it looked intimidating at first, the spiciness was actually manageable with just that slight amount of ma-la that would cause that kick and numbness to the tongue.

10. Fresh and fragrant coriander
Love or hate your vegetables, I thought that the generous portion of chopped coriander, green Chinese leeks and radish gave it that refreshing taste and pleasant crunch with the soup. Makes a healthier bowl as well.

The restaurant does enjoy brisk business during lunch hours, due to its heaty broth and tasty noodles, matched with affordable pricing.

Many reviews have commented that this is an authentic bowl of Lanzhou Beef Noodles you can find in Singapore.

For all students and seniors, you can now also enjoy the signature noodles with a side dish and homemade Herbal Tea at only $9.90. Timing between 2pm and 5:30pm on weekdays.

Tongue Tip Lanzhou Beef Noodles in Singapore is pending Halal-certification.

Tongue Tip Lanzhou Beef Noodles 舌尖尖兰州牛肉面
Tiong Bahru Plaza, 302 Tiong Bahru Rd, #02-107/187
Opening Hours: 11am – 10pm (Mon – Sun)
https://www.facebook.com/Tonguetipbeefnoodles
https://www.instagram.com/Tonguetipbeefnoodles

Chinatown Point, 133 New Bridge Rd, #01-43 Singapore 059413 (opening end Dec/early Jan)

* This entry is brought to you in partnership with Tongue Tip Lanzhou Beef Noodles.

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