HILL CITY CAFE'S DRY CURRY NOODLES - UNDERSTATED GOODNESS

If you had subsisted on instant noodles for most of your teenage years like me, you would have realised that Maggi's Curry Noodles was da bomb! Not that it can compare in this day and age against more richly-flavoured versions like Prima Taste's.

I stumbled across Hill City Cafe located at the basement of Central located at Clarke Quay. Very nondescript especially on a weekend.

Noodles sold there were of the exotic Malaysian variants. But one thing caught my eye. Dry curry noodles.

What in the world was that? How would it taste like? What sort of noodles did they use? Any proteins?

What you get is a plate of dark-sauced al dente noodles with char siew and chicken. Laden below was a umami loaded Maggi curry powder tasting sauce that was so old school and good. Not forgetting lard bits too.

4.75/5

Not cheap at $6. But worth every single cent of it.

WEEKEND EATS

Gen Shu's.

Imperial Treasure Nanbei.

Live prawns thai-style!

Dover Road Curry.

HOMECOOKED TANGY CHICKEN STEW

I did not learn this from any one. I just imagined the flavours I would like in a pot of proteins and made it happened.

You would need the following:

• Deep non-stick pot with a heavy lid
• Chicken thighs
• Pork belly
• White peppercorns
• Big tomatoes
• Big onions
• Potatoes
• Bacon
• Salt 
• Chicken stock

Sear the proteins and bacon well, saute the chopped onions + potatoes and combine everything together with stock, water and salt to taste. Do not cut or pulverise the tomatoes.

You need a good 2 hours of cooking for the stock to reduce well to stew. Enjoy.

P.S. I would imagine later versions to include some pan-fried chicken livers.

Melt in your mouth chicken