4 must-try noodle experiences at Sands Resorts
Noodles are a much-loved staple of many Asian cuisines. Despite the humble appearance, it takes a skilled chef to make and cook noodles perfectly every time, every day. At the hands of a master chef, a bowl of noodles will engage
all the senses: from the enticing aroma of the dish through to the texture of the noodles, everything about it brings pleasure.
Red Dragon Noodles at The Venetian Macao offers a distinctive classic with their Sichuan hot and sour beef noodle soup. The delicious translucent, slippery noodles are made from sweet potato starch and have a chewy, gelatinous feel with a bouncy bite. While the hot and sour broth complements, the liberal use of fresh coriander adds freshness and vitality, with texture supplied by fried
dried chick peas.
Another bestseller is the spicy Taiwanese beef noodles in a complex broth. Diners can choose their own noodles from flat rice, vermicelli, yellow noodles, Hong Kong-style egg noodles, udon and thick vermicelli. These bolster a comforting dish whose centrepiece is the chopstick-tender beef shank.
Red Dragon Noodles features enticing noodle dishes from all over China, Japan, Malaysia, Singapore and Thailand. The bustling restaurant features high ceilings with red dominating the colour palette. Decorative dragons add an auspicious touch to the ambience.
Step into the streets of Paris and its pavement cafes at Market Bistro, The Parisian Macao, which highlights a number of Asian cuisines, including those with a historical connection such as Vietnam. Dishes include the signature beef pho, featuring beef balls, beef brisket, sliced beef and rice noodles, in a rich layered beef broth, plus side dishes of fresh, zesty garnishes, as featured in the Autumn 2017 issue of Sands Style (pp. 65-69). Take a journey to Singapore with the
deliciously spicy Singapore laksa, served with shrimp, fish, bean curd and basil, and a touch of coconut. Market Bistro offers traditional pulled noodles, flying dagger noodles, sweet potato noodles and yellow noodles, each with a choice
of broth and toppings.
For true noodle art, try the award-winning North at The Venetian Macao, famous for its handmade, handpulled, hand-shaved noodles, made in front of diners at the centrally placed noodle counter.
North focuses on dishes from northern China, but you can also try their outstanding “Beijing” noodles. Springy (dried) wheat noodles are topped with a spicy fermented soy bean paste and served with textural contrasts, such as raw cucumber and bean sprouts, creating a delicious harmony. Another great light option is the chilled buckwheat noodles served with sliced beef, pickled and fermented vegetables, fresh apple and a broth with notes of apple vinegar. Dan dan noodles are another speciality, with a wonderfully spicy peanut broth with big notes of Sichuan pepper, and handmade noodles that speak of the mastery behind their making.
Complementing the dining experience at North is the interior: refined yet comfortable, the red motifs and other decorative works of art create an authenticity in harmony with the cuisine.
Over at Moonlight Noodle House, at Sands Macao, the focus is on Cantonese dishes inspired by traditional recipes elevated for restaurant dining. One of the signatures is the classic stir-fried rice noodle with sliced beef and bean sprouts. While this dish appears on many menus around Asia, getting it right takes a skilled chef. Alain Hui, Executive Chef at Sands Macao, explains: “When a chef is moving up the ranks of mastering the wok, this dish is always a test dish. If done right they are promoted, if not, no.” What proves challenging to some – but not to the chefs here – is being able to cook the fresh noodles without any sticking, ensuring that there is no oil residue on the plate, that the beef is not overcooked
and that it arrives at the table fragrant and fresh.
Another quintessential southern China dish is the noodles in soup with shrimp wonton. The broth is complex and flavourful, the wonton skin thin, the filling tender and bursting with shrimp flavour, while the egg noodles, made with duck egg, give the dish richness. Chef Hui is proud of the soup, inspired by his grandmother’s recipes: many regulars come to the restaurant every day just for this broth. Hui is particular about the noodles he uses – all are made by an outside supplier to his exacting recipe, with daily deliveries, depending on the type of noodles.
There’s much more to this essential Asian dish than meets the eye. Which noodle journey will you take today?