Fernando Medrano / Noodles

Authentic HK style bowl. The broth is not as gelatinous as Tsim Chai's. Subtle dried seafood flavours. Noodles are thin and have a nice snappy texture. Small wontons just like at HK noodle houses.

One of the nicest in the city. Their signature fried garlic chips makes all the difference.

Broth is strongly redolent with the flavour of the dried seafood that they use. Very nice and reminds me of HK.

Another truly rustic preparation - the noodles are made by rolling the dough into a pancake which is then cooked on a griddle. It is then rolled and cut into noodles. Nice and chewy. Very nice with pork (in this particular case).

One of the poorest I have had. They plopped a couple of tablespoons of peanut butter right on top of the noodles. I couldn't finish it.

This Tan Tan Noodle uses a dark, toasted sesame sauce. It is similar to Lin's Tan Tan Noodles. Lin used to own The Place prior to moving to Lin's. The recipe is similar...though The Place's rendition is deeper and more toasty in flavour.

Lin's own take on Tan Tan Noodles. It uses a deeply toasted sesame paste. Very rich and flavourful. I believe they call it their "Special" Tan Tan Noodles now (it used to be their regular one.)

This rendition uses sesame paste - not toasted. Excellent hand-stretched noodles with a nice flavourful sauce.

This is one of the variants of Tan Tan noodles which uses toasted sesame paste as a base for the sauce. Very spicy and good.

Authentic 'Chengdu' style Tan Tan noodles - the one with a vinegary, chile oil sauce (no sesame paste or peanut butter). Not for everyone -- but if you are looking for the kind of Tan Tan noodles they serve as street food in Sichuan province - this is the stuff.