Pieces Of A Wunderkind's Mind

Snippets of Life, Love, Food, Travels, Discoveries, and Whatnot

Hand-pulled Noodles FTW

on October 19, 2010

Strolling along the mall one rainy evening, with dinnertime just a few minutes away, Francis and I hurriedly brainstormed on what and where to eat. We had no particular craving at the time and we weren’t in the mood to scour through the entirety of Mall of Asia. What we did was to enter the restaurant nearest to where we were standing, which happened to be a Chinese joint that we have never been to before.



Upon entering we noticed that the place was packed. Waiters were kind enough to assist us find a table. Most of the customers were Chinese and Filipino patrons who seemed to be enjoying their dinner. Right then we knew that we’ve made a hasty yet favorable decision of coming to Mey Lin. The aroma of soup, dimsum, and dumplings confirmed it.



Mey Lin Pot & Noodle House offers a sumptuous feast not only for the taste buds but also for the eyes as it relives the ancient art of pulling noodles by hand or La Mian. It was rather astounding to watch the dexterous La Mian chef perform this age-old Chinese tradition as he magically transform fresh dough into noodle strands right before your eyes. Basically, the dough is prepared by repeatedly kneading and folding it. The dough is then made to twist around itself and then shaken several more times until it is firm enough. Next, the chef pulls the dough with his arms fully extended, folds the dough in two, then stretches again. He does this over and over until the dough becomes long and fine enough to pass as noodles. Parts of the whole impressive process of hand-pulling noodles are captured in the slideshow below.


[To view this photo slideshow you need to have Flash Player 9 or newer installed.]


As we were engrossed in the spectacle of La Mian, we didn’t notice that our orders were already on our table. I must say that the quick service combined with the waiters’ extra friendliness was commendable. We got ourselves the following:



Francis got himself a bowl of Taiwan Beef Noodle Soup. It was spicy yet comforting. The serving was huge [good for two, actually] and although he didn’t finish it, he said it was delicious.



I ordered a snack-size bowl of Ansio Beef Noodles. I think it was the non-spicy version of what Francis had. It had a slice of adobo egg, siew choy, and large chucks of tender beef. The broth was full-flavored and really tasty. It went well with the freshly made noodles. The whole dish was a sizable portion and though I got the small bowl, I still wasn’t able to consume everything. Lesson learned: Share a bowl of noodle soup on the next visit.



Of course, no Chinese meal is complete without some steamed dumplings. As always, it came with a special sauce. This time it was a thick, sweet one unlike the black vinegar dip we are accustomed to. Mey Lin’s dumplings are comparable to that of Hunan Lutong Bahay. It was juicy and plump. The pork was sweet and it matched the chives well. We didn’t bother to use the sauce. The dumplings were that good. We won’t think twice on ordering this again.


For everything we had, we paid the bill amounting to just less than P500. We were thrilled! Such value-for-money Chinese fare made us come back for more. On our second time in Mey Lin, let me share with you what we had.



Francis asked for a bowl of Fukien Congee. It had a generous amount of century egg slices, lean pork bits, bok choy, and squid balls. It gave off this distinct sharp taste reminiscent of hototay. It was a great new take on the usual century egg & lean meat congee. It goes without saying that the serving was chock-full, as always.



The raddish cake I ordered was mediocre. It was neither rave-worthy nor horrible. I find it soggier than the other raddish cakes I’ve tried. Plus, it was served with ketchup. I wouldn’t get this dish again next time. A good raddish cake doesn’t need any condiment to make it enjoyable. I would go for Wai Ying’s raddish cake any day… crisp on the outside, soft [but not soggy] on the inside.



I also got myself an order of machang. Though this dish is available in any Chinese restaurant, I wanted to try out Mey Lin’s version. Machang, also known as Zongzi, is a traditional Chinese food made from glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. Usual fillings include Chinese sausage, char siu [barbequed pork], black mushrooms, salted duck egg and/or quail egg, chicken, and shrimp. Mey Lin’s machang was just okay. Again, theirs came with ketchup, which I found weird. [I personally think that ketchup will just ruin the abundance of flavors the machang has to offer.] Overall, I would say that there are a lot of other dimsum houses that serve far more mouthwatering machang. Luk Yuen is one.


If you want honest-to-goodness, authentic La Mian with a wide range of choices to satisfy your Chinese cravings, Mey Lin would be the place for you. Not only could the freshly-made hand-pulled noodles wow you, but also their reasonably-priced fare. Mey Lin’s selection of noodle soup has every right to be sampled. Go on, try it.



Mey Lin Pot & Noodle House
SM Mall of Asia
G/F North Parking Building [beside SM Hypermarket]
Telephone: 556-0818 or 556-0828


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4 responses to “Hand-pulled Noodles FTW

  1. Mara says:

    YUM. Kagutom. Closest thing I could have now is instant pancit canton 😐

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