Tay Kee Noodle House Review: Salted Egg Yolk Chicken Cutlet Noodles Near Bugis

When I heard that Tay Kee Noodle House offloaded Salted Egg Chicken Cutlet Noodles ($5/ $6) , I was rather excited. Salted Egg Yolk Chicken Cutlet Noodles Near Bugis Food at Tay Kee Noodle House The salted egg chicken cutlet noodles looked like a sea of gold – golden brown chunks of fried chicken were swimming in a luscious pool of salted egg yolk.

The beautiful hue came from the careful emulsification of salted egg yolk and milk. Going to Splashes of green laksa leaves were, to the pan to accentuate the sauce’s piquant quality, breaking its heavy monotony.

I was impressed by how generous they were with the salted egg yolk sauce. Ladles of sauce blanketed the noodles, soaking them in its creamy essence.

It had a more serrated texture that was good for clinging onto the sauce. The salted egg sauce filled my mouth with an onslaught of indulgent flavours. Lightly battered pieces of chicken were fried to a crisp, its flesh maintaining a juicy succulence.

But the consolation came in its specks of chilli and bursts of spice – all of which added to the spectrum of flavours. The wanton noodles ($4.50/ $5.50) on the other hand, could have worked on its taste.

I appreciate that the noodles were well cooked, but its sauce could have done with some improvement. The Malayan Curry Noodles ($5/$6) had a much better mastery of flavours. It had a strong mix of cloves, star anise and cinnamon complemented by a blitz of heat from the chillies.

Despite all that fanfare from its sauce, I was somewhat disappointed by how the chicken turned out. Upon mixing the noodles, the sambal’s sweetness was able to spread throughout the noodles.

Those cubes of potatoes in addition managed to absorb the sauce’s pleasant taste, allowing for a gorgeous oomph of spices with every bite of the pillowy potato. Ambience of Tay Kee Noodle House Situated at chic food court Wild Market, dining at Tay Kee Noodle House is a comfortable affair, even if you have to be prepared to jostle for seats during lunch and dinnertime.

The verdict Chef-owner Derrick, who was previously in the shipping industry, helms this noodle stall. Without any experience, he sank into the deep end of the food business – starting a stall of his own.