Noodles For Lunch At Morsels

I like the weekly rotating noodle lunch sets at Morsels. For S$25++, you get a main of noodles and steamed egg done chawanmushi style, or a little starter of sorts. The portions are just right for me, so it could be less filling for some people.

Well, the a la carte menu is available too, so if my lunch companion desires, we would simply add on eggs, toast, fish or whatever tickles our fancy that day. Please check Morsels' facebook page to see what's the noodle set of the week. Not every bowl mentioned here is available. 

The prawn noodles with its grilled wild-caught Sri Lankan tiger prawns and ajitsuke egg were consistent favorites with everyone, and also my kryptonite. I had to pop an antihistamine prior to eating it. The prawn bisque is the bomb. No photos. Went with a bunch of hungry humans who didn't stop to do the pre-food ritual to take photos. I also forgot about it. Hahaha. Was zonked from a grueling gym class.

The beef noodles were decent, using rice vermicelli, Australian beef flank grilled medium-rare, and beef balls. They sit in a tasty slow-cooked broth with lots of bone and spices. It's neither Hainanese or Vietnamese. There's no comparison in that sense. To me, it's just a hearty bowl of light noodles with good ingredients. Till today, I haven't tried its betel leaf southern Thai curry. The homemade octopus fish cake is most interesting, but the cuttlefish and cockles in the curry aren't very attractive somehow. :P

I loved the herbal duck tsukemen that serves up a beautiful slow braised duck leg and green papaya pickles. The clumps of somen separate easily in the dipping sauce. The dipping sauce is herbal, as promised, quite traditional and full-flavored, but a tad sweet. Perhaps too many red dates and wolf berries. I was a little wary of that because of the possible allergic reactions to whatever else that might have gone into the herbal dipping sauce and marinade for the meat. They did say the marinade uses 20 different Chinese herbs. I had forgotten about popping an antihistamine that day, and within an hour of finishing lunch, my eyelids swelled. DAMMIT. The braised duck leg is superb though.

Then there's the restaurant's version of spam musubi made from brined ox tongue. The cubes of ox tongue were finished on the plancha, and served with yaki-onigiri, mushrooms and raspberry yangmyeon sauce. It was delicious!

We had to have Morsels' latest noodle dish- cold jjamppong naengmyeon, a fusion of sorts meshed together. It came with a cute appetizer of monkfish tacos.  The cold broth is made with flower clams, prawn stock, gochugaru and yuzu. It's served cold with grilled wild Sri-lankan tiger prawns, Boston Bay blue mussels, squid and homemade kimchi. And half an egg. The noodles aren't quite what we get in mul naengmyeon, but the entire bowl toally works for me.

The jjamppong naengmyeon.