Did a menu of a recent Shanghai-themed event. I served a comforting yet punchy Chicken Noodle Bowl that quickly became a crowd favorite.
At the heart of the bowl was juicy Cumin-roasted boneless chicken legs — fragrant, earthy, and packed with bold, warm spice like cumin and paprika. It sat atop a bed of springy la mien noodles mixed with a peanut chili sauce coating each strand of noodle beautifully.
For texture and contrast, I added black fungus and fresh kangkung, bringing both crunch and a slightly grassy note to balance the richness.
A soft 63°C egg nestled gently in the center, its golden yolk ready to coat the noodles to give it even more richness and a silky sauce.
To finish, a generous spoonful of my
house-made garlic chili crisps added just the right amount of heat and umami. The result? A bowl that felt both familiar and exciting — East meets spice-road inspiration. It was fulfilling to see guests slurping it up with smiles, a reminder that great food always speaks louder than words, especially when shared at events like this.
We had some leftovers and of course it became some extra staff Supper for the night.
