My friend Nicole @pinkypiggu who found great love for Chong Qing Noodles due to her current idol Xiao Zhan 肖战, decided to find some of the best versions in Singapore.
We made our way to Upper Boon Keng Market and Food Centre, which is in fact my first time ever to this hawker centre.
DaShao Chong Qing Xiao Mian 大少重庆小面 has gained a good reputation for selling authentic Chong Qing style noodles with hometown flavour, at inexpensive pricing. A basic bowl starts at $3.
Fun fact: this style of noodles is called Xiao Mian 小面 literally “small noodles” to signify the simplicity and humbleness of this everyday Chinese dish.
The noodles are usually served as breakfast or lunch in small eateries everywhere in the Chongqing city.
Although the hawker Wei Liang Cheng is not from Chongqing itself, he made his way there to pick up the ropes after he fell in love with the dish.
Through the process, he learnt how to fry chillies, prepare the meat sauce and beef in order to bring out the most original taste.
“DaShao” 大少 is Liang Cheng’s nickname in school, which means “little master”.
There is also some backstory for this stall: In memory of his mother who passed away from cancer, he decided to dedicate his life to making and selling noodles. (The stall was opened 13th December, which is his mother’s death anniversary.)
If you looked up the top left hand of the signboard, you would notice a plum blossom design. “Mei Hua” is the name of his mum, and this flower print symbolises her watching over his stall.
On the menu are ChongQing Mala Noodles ($3, $3.50, $4) – no meat toppings type, Shredded Chicken Noodles ($3.50, $4, $4.50), Minced Meat Noodles ($4, $4.50, $5), Beef Noodles ($4, $4.50, $5), and Pea Minced Meat Noodles ($4, $4.50, $5).
You can add a fried egg at additional $0.50, cooked with olive oil as Liang Cheng wanted to present a healthier version. Even though the Chinese style of fried egg is typically ‘fully cooked’, you can request for runny egg sunny-side up.
While the default mode of noodles is ‘localised’ to the palates here, meaning less spicy and ma (numbing), customers can inform the hawker that, “I want the authentic Chongqing taste” – which was what we ordered.
Worthy to note is the thin noodles had a delicious chewy bite, light and almost-springy, complementing the sauces well.
They are served in measurements of ”liang” 两, and one ”liang” is equivalent to 50 grams. Most customers go for two “liang”.
Even though I ordered medium spicy, I thought that it was moderately fiery with strong numbing sensation, and may prove to be too much heat for some Singaporeans. But eat this during a rainy weather, and it would be quite shiok.
The chilli oil is wok-fried in-stall, prepared using a combination of four different types of chillies sourced from China. Each batch requires 4 hours in the making.
Special mention goes to the minced meat sauce, which is adapted from the recipe of Liang Cheng’s mum – coming with special aroma and unique homestyle savoury taste.
My favourite of the lot turned out to be the Pea Minced Meat Noodles, which had this classic beany flavour and soft deliciousness. Something unique I have never tried before.
Da Shao Chong Qing Xiao Mian 大少重庆小面
Upper Boon Keng Market and Food Centre #01-81, 17 Upper Boon Keng Road, Singapore 38001
Opening Hours: 10:30am – 8pm (Mon, Wed – Sun), Closed Tues
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