What To Know
- The next evening, I tried the Zhajiang noodles, which is another familiar taste for me as a kid, and I wished to find that taste again.
- ” I would say I preferred their fresh meat dumplings over their braised meat version, as the fresh meat dumplings have a more refined taste and were not oily, while the braised meat dumplings were a tad oily for my taste.
Born and raised in Taiwan, our family regularly served dumplings (similar to steamed buns) and noodles for meals. Since we relocated to Singapore, especially when we grew up, the availability of that familiar home taste of dumplings and noodles faded away, replaced by the local rendition of noodles and often a poor presentation of dumplings. The Japanese style of ramen is very different from what I grew up with, and so, when a new Chinese restaurant, WarmBao, promised dumplings and noodles, I was elated to try it.
Recently, the WarmBao restaurant opened near our office, drawing a crowd during lunch, likely due to special daytime offers. However, I chose evenings to try out their food, as it was quieter, and I felt I could savor the taste without feeling the noon rush.
Their motto is to show customers an open kitchen so they can see their meals being prepared. As usual, this restaurant succumbed to the “QR code” ordering phenomenon, a practice I strongly dislike, but their friendly crew convinced me to stay.
I tried their food on two consecutive evenings, in the order of photos presented below.
I have a deep affection for beef noodles. I customized the Chongqing Beef Noodles to be “less spicy,” and I found the taste very palatable. The beef has that familiar taste I experienced as a kid, that of braised stewed meat. The beef was soft and tender, with its flavor permeating the meat, indicating that it had been braised and stewed for a considerable length of time. The taste of the beef differs from what I experienced at home and in eateries in Taiwan, but it was equally wonderful. The vegetables and braised eggs were not particularly noteworthy, and in terms of taste and presentation, I believe the Japanese braised eggs would easily surpass those found here.
The next evening, I tried the Zhajiang noodles, which is another familiar taste for me as a kid, and I wished to find that taste again. Often, the Korean version of Jjajangmyeon, while vaguely similar, falls far short of the taste I enjoy. But WarmBao’s version delivered. I loved it! There is no funky minced meat smell at all, found in many eateries selling noodles with minced meat. WarmBao’s Zhajiang noodles’ minced meat was delightful, and again, I finished everything in the bowl.
Now, since WarmBao is known for their dumplings (or steamed buns or “bao”), I ordered 2 sets, one of braised meat and another of “fresh meat.” I would say I preferred their fresh meat dumplings over their braised meat version, as the fresh meat dumplings have a more refined taste and were not oily, while the braised meat dumplings were a tad oily for my taste. However, your experience may differ.
I will try more of their food soon, as it reminds me of my childhood and is close to my office. WarmBao does not seem to have a website, and so you can find them at the ground floor of International Plaza, 10 Anson Road, Singapore.
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