Chef Jack Huang from Inner Mongolia, whose love for his mother’s home made noodles has translated into a 17-year career as a noodle maestro, now introduces a new array of provincial signatures from across China for patrons at Silk Road. From 1 June to 31 August, relish this unique dining experience with some of his recommendations below.
- Wok-fried Chicken with Thick Noodle, Xinjiang-style
Xinjiang, officially the Xinjiang Uyghur Autonomous Region, is a provincial-level autonomous region of China occupying the northwestern corner of the country. Enjoy one of its culinary favourites – Wok-fried Chicken with Thick Noodles. Here, succulent cutlets of chicken thighs with garlic, chilli, spring onions and capsicum are fried in fragrant oil which is infused with herbs and spices.
- Pan-fried Minced Meat, Mongolian Style
Juicy minced pork is marinated with spring onions, ginger and chef’s special sauce and is then coated in a thin layer of flour to produce that crunch. Best savoured hot and fresh.
- Pan-fried Minced Meat Bun
A popular snack from Jiangnan region. Dainty doughs, filled with flavourful, juicy pork broth, is pan-fried in scallion oil to ensure fragrant bites.
View full menu here
11.30am to 3pm daily
6pm to 10.30pm daily
Reservations and enquiries:
Tel: (65) 6227 3848
Handmade Noodle, Dumpling & Treats
Offer ends on: Aug 31 2017