Located opposite Hong Lim Complex, Dong Bei Xiao Chu (东北小厨) is just a short distance away from the Chinatown station on the North-East (purple) Line and Downtown (blue) Line.
The glass door of the restaurant is filled with photographs of dishes that I remembered from my childhood. So far so good.
Dong Bei Xiao Chu (东北小厨)’s menu is filled with professionally-taken photographs of all the dishes available, with English and Chinese translations. Foreigners and Chinese patrons alike should have no problem ordering food here.
There are more than 100 main dishes and 28 barbecued food available and new dishes are added all the time.
Green bean noodles are more commonly known as “liang pi” in North-Eastern China. It is commonly eaten during summer with various combinations of ingredients. Green Bean Noodle with Cucumber Salad 东北拉皮 [$10] is the most classic of North-Eastern “liang pi”. Dong Bei Xiao Chu makes their “liang pi” with green bean powder which gives the noodles a firmer bite. The green bean noodles are mixed with cucumber slices, morsels of pork and a vinegar dressing.
Those who want “liang pi” with a spicy kick can go for Sichuan Green Bean Noodle Salad 川北拉皮 [$8]. There is no meat in this “liang pi” so it is suitable for vegetarians. It’s just green bean noodles with sliced cucumber and carrots in a spicy mala dressing.
Hot & Sour Shredded Potato 尖椒土豆丝 [$6] looks deceptively simple but to make sure the potato remains crunchy is an art in itself. It is exactly as how I remembered from my childhood.
Stewed Chicken with Mushroom 小鸡炖蘑菇 [$14] is a classic example of North-Eastern China dish. Pieces of chicken are stewed with straw mushrooms and vermicelli in a aromatic broth. It is a very countryside-style kind of dish. The portion is huge, one pot of this dish can easily feed 3-4 people.
You can find Cold Noodle 冷面 [$6] in many Korean stalls and restaurants because it originated from Korean ethnic minority group. (No, it is not a part of South or North Korea, but a minority group in China). Dong Bei Xiao Chu’s version is 100% what I remember from my childhood. Chewy buckwheat noodles are served with beef slices, sweet and sour pickle and egg in a sweet and sour soup. It is served cold, the sweet and sour taste makes it great for Singapore’s humid weather.
Caramelised Sweet Potato 拔丝地瓜 [$12] was and always will be one of my childhood favorite dessert. Pieces of sweet potato are coated in a layer of caramelised sugar. When you try to separate the sweet potato pieces, the “sugar strands” that are formed are known as “ba si”.