Uncle Xian Noodle House Fish Balls

The first lunch of 2024 was at Uncle Xian Noodle House. What attracted me was the number of diners it was pulling in to its place and the fact that they served Chinese ramen. Chinese ramen, or lamian, showcases its uniqueness in the texture and preparation of the noodles. Unlike the springy, alkaline-infused strands of Japanese ramen, Chinese ramen tends to lean towards a softer, doughier texture. This distinction plays a pivotal role in shaping the overall character of the dish.

Opting for the curry broth, I discovered a flavour profile that danced on the edges of sweetness, a departure from the savoury depth often associated with Japanese ramen broths. The softer texture was certainly evident in the chinese ramen. While it's not to my preference, it doesn't mean that it's not to yours.

The tasting extended to the sui kow and wantan, where the latter emerged as a standout with its delectable filling featuring the crispness of water chestnuts. This nuanced touch elevated the overall enjoyment of the dish.

One notable entry on the menu was the treasure chicken — a symphony of poached chicken, liver, heart, and gizzard. While the seasoning was on point, the texture of the chicken erred on the mushier side. Otherwise this dish would have scored more points.

However, the true star of the meal was the fishball. Imbued with a texture reminiscent of tofu, the fishball managed to strike a harmonious balance between softness and springiness, showcasing their culinary artistry and craftsmanship.

Prices at Uncle Xian Noodle House could certainly be a draw as most of the dishes come under RM10 while the noodles were under RM15. Our bill for 4 pax came up to RM98.55