HPB Voices Reloaded
July-August 2005
Congratulations to Clarice Teoh and Adrian Heok for their winning entries! They walk away with a pair of movie vouchers courtesy of Voices Reloaded.
Read about their gastronomic experiences in this issue of I-Spy…
Discover Azhang
Tucked away in Joo Chiat Road out in Singapore’s eastern sector is a little-known restaurant waiting to be discovered for its tasty offerings. Its name – Azhang – is certainly unusual and very “Chinois”.
The two-storey property may have somewhat unsavoury neighbours such as the rent-by-hour hotels/guest-houses and the sleazy and garish neon-lit bars and pubs. But step into Azhang and any feeling of doubt or unease is dispelled.
Run and owned by a trio of food enthusiasts – Patrick, Penny and Ava – the décor is pleasant, comfy and warm. Its cuisine is primarily western.
Run through the menu and you’ll see offerings from a variety of influences from European to Jewish, Middle Eastern, and even Asian. There’s also a good selection of wines to boot.
As Patrick and Ava explain the dishes and make their recommendations, you soon realise their passion for their business.
They capably multi-task – greet, take orders, cook, serve and clean up, in addition to attending to and chatting with all their customers.
A unique dining experience aptly describes a visit to Azhang. Personal, enjoyable, unhurried, friendly and relaxed are other adjectives that trip off your tongue too! Best to call ahead to make reservations when intending to go.
Azhang, 323 Joo Chiat Road, Singapore 427580.
Tel: 6440 0323.
Lan Zhou La Mian
The choice was obvious. Kris was a vegetarian bordering on veganism and Eunice was just dying to show us this new place where we can indulge in healthy food - guilt free.
Furnishing seem to come out of a Chinese martial art movie where stools and tables were haphazardly knocked together for wanderers through "Jiang Hu"(pugilistic world).
Near the rear of the stall the master chef unleashed his prowess as the sticky dough magically transforms into strands of noodles that flapped and bounced with every jerk of his wrist.
After the flour mist settled we saw the rubbery strings being bundled and thrown into boiling water. This is how the exquisite La-Mian from Nanchou is made.
Kris had hers with sauteed mushrooms in a spicy sour soup. Eunice's mince meat paste was dripping luxuriously over the pile of freshly cooked noodles. Mine came fried like hokkien mee, lightly tossed in a wok under high heat and adorned with fleshy prawns and squids.
Lan Zhou La Mian -
Look for it at No. 19, Smith Street.