I remember reading our previous review on Pang’s Hakka Noodles as part of planning for my visit to his new outlet in Sprout Hub. It’s been more than a year since then, but it definitely primed me for what to expect—top-tier quality comfort food, nothing less.
Fans of Chef Pang’s Hakka noodles would’ve missed paying the occasional visit to his previous store at Xin Tekka Food Hall. Fear not, for his new location still boasts the familiar plethora of comforting Hakka fare beloved by many.
What I tried
You can’t really go wrong with the basics, so if you want to go for a safe option that’ll keep you full and happy, the Signature Hakka Noodles (S$7) will be your best bet.
Springy, chewy noodles are always the way to go, and Pang’s Hakka Noodles hit the nail on the head perfectly. Tossed with Chef Pang’s homemade minced pork sauce and topped with spring onions and lard. Not only does the crispy lard provide a crunchy textural contrast to the noodles, but it lends a savoury smokiness that meshed together seamlessly. These noodles are made to last, which means that they’ll retain a robust flavour and chewy texture without becoming sticky even if you opt to tapau your meal.
Of course, the Signature Hakka Noodles won’t be complete without Chef Pang’s Stuffed Tofu Soup (S$4 a la carte). It falls on the lighter side, which goes well with the hefty portion of noodles. Patrons can expect perennial yong tau foo ingredients such as bitter gourd, tofu, and vegetables.
And if you’re as big an eater as our producer Solomon, the Signature Hakka Noodles with Wings Set (S$8.80) will be an ideal option the next time you visit Pang’s Hakka Noodles. Who said you can’t indulge in a cheat day along with comfort food? The set comes with two pieces of fried chicken wings, which is marinated in fermented red bean curd for a touch of acidity that sets it apart from the fried chicken you can find in chain restaurants. It’s double fried to achieve that impeccable crrrunch that’s music to the ears of any fried chicken fan.
Chef Pang’s pride and joy is the Hakka Noodles with Scholar Soup (S$5.50). Chef Pang cites Scholar Soup as an ancient Qing Dynasty dish made by Hakka mothers for their children taking the imperial exams, in the hopes that they would clinch the top prizes after eating the soup’s ‘luxury ingredients’.
The version offered by Pang’s Hakka Noodles comes chock-full with quality ingredients—think sliced pork, pork liver, minced pork, fish ball, prawn sticks, and fish paste.
The three cuts of pork symbolise the top three places in the imperial exam and is not widely available in Singapore. Chef Pang’s Scholar Soup would give you the best bang for your buck—there’s no shortage in terms of quality, portion, and variety.
Most of us associate soups with our favourite comfort foods, and if you’re part of that club, opt for the Hakka Red Wine Chicken Noodle Soup with Egg (S$8). Just like his Scholar Soup, this boasts of a solid variety of ingredients in a fragrant red wine chicken broth.
The chicken’s flavour was boosted by the combination of the three types of wine, and its tenderness is commendable. The portions at Pang’s Hakka Noodles are hefty, featuring a mix of tofu, black fungus, tau kwa, chicken, and topped with chopped scallions. The hard-boiled egg gives the soup extra sustenance, though my only gripe is that the layer of oil above the soup was slightly off-putting.
Go all out by adding Chef Pang’s Hakka Fried Balls (S$5) to your order. Deep-fried to golden-brown perfection, these pork balls are chewy, savoury, and flavourful. It’s the type of dish you’ll devour within minutes and wonder why you didn’t order a second portion—and that’s exactly what I did.
Whether or not you’re a fan of soup noodles, Pang’s Hakka Noodles has you covered with its heaping portions and flavourful dishes. It’s undeniable that you’ll get the best bang for your buck whilst scratching your itch for comfort food, giving you a satisfying taste of authentic Hakka fare.
Expected damage: S$5.50 – S$8.80 per pax
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