Review: Gu Zao Wei Noodle House (Singapore)

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Zion Riverside Food Centre

Review.

Gu Zao Wei Noodle House

serves a variety of fishball minced meat noodles, chicken cutlet noodles, laksa and lor mee. Decent.

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Signature Noodle.

The signature noodle comes with a bit of everything served in a claypot filled with a decently flavoured soup. A raw egg and some lettuce are included in the soup. Served alongside the pot of soup, is a bowl of mee pok tossed in crispy pork lard and fried shallots. with braised mushroom slices, bean sprouts and lettuce added. The mee pok is firm, springy and pleasantly flavoured. The braised mushroom slices has a nice braised taste with a subtle hint of sweetness.

Found in the pot of soup are, a fishball, meatball, pork slices, minced pork, crab stick and fish cake slices. Both the sliced pork and minced pork are firm and meaty. The meatball is firm and has a meaty taste. The crab stick is the usual supermarket type, and is soft. Both the fishball and fish cake slices are soft and smooth with a pleasant fish taste.

Overall this serving of signature mee pok tastes decent.

Nearby.

Fishball & Minced Meat Noodles

Review: Huang Chao Teochew Noodle House (Singapore)

Chicken Cutlet Noodle.

Gu Zao Wei Noodle House: Chicken Cutlet Mee Kia

The decently flavoured chicken cutlet is firm and meaty, a bit dry, and coated in a crispy breaded crust. The mee kia is firm and springy, but it has a mushy texture. It comes with bean sprouts, crispy pork lard and lettuce. Tastes decent, but a different choice of noodles will probably be better.

Laksa.

The steamed chicken laksa features slices of tender and meaty chicken meat, served with thick mee hoon, bean sprouts and tau pok, in a spicy and flavourful laksa broth. The tau pok is soft and soaking up the nice laksa flavours. An optional dollop of savoury chilli paste can be included.

Overall this bowl of steamed chicken laksa tastes rather nice.

Lor Mee.

The lor mee comes with slices of fish ngo hiang, fish cake, braised pork belly, and half a braised egg, served with thick yellow noodles and bean sprouts, in a starchy braised sauce with savory and subtle sweet flavours.

The fish cake is soft and smooth. The fish ngo hiang is soft, while the braised pork belly is firm and meaty with a layer of fat, and the braised egg has firm texture. All these taste decent.

The lor mee is served topped with crispy fried batter bits, fried shallots, and chopped corriander leaves. It tastes alright.

Costs.

It costs $23.00 SGD in direct product costs to create this post, done over 4 anonymous visit. All expenses involved in this post are fully paid for by the.fat.guide.

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