Sweet cabbage. — Photos: LEANNE WONG
Making noodles isn’t just about skill, it’s an art form passed down the generations. It requires strength, methodology and fresh ingredients.
Most noodle makers use only egg yolk and kansui (alkaline water) but at Fifty Tales, high-quality whole eggs are used to get special bite and bounce. Chefs Aaron Khor and Aaron Phua have persevered through countless trials to perfect the noodles here.
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