Being in Noodle & Congee is like dining in a pavilion

Tracey Furniss

PUBLISHED : Tuesday, 08 September, 2015, 10:16pm
UPDATED : Tuesday, 08 September, 2015, 10:16pm

Noodle & Congee 
Upper 2/F, Grand Lisboa, Avenida de Lisboa, Macau
853 8803 7755, www.grandlisboa.com

 

Grand Lisboa re-opened Noodle & Congee last month, moving it to another floor and doubling in size. Designed by Alan Chan, the 24-hour restaurant evokes the feel of dining in a pavilion amid silver lotus leaves and flowers, and birds etched into the mirrored walls.

The extensive menu features regional dishes, though specialising in noodles. A must try is the yi gen mian in the pork bone broth - one long, single strand of noodle. The broth is silky smooth and full of flavour, and comes with Shanghainese spare ribs and large pork and vegetable dumplings.

Another noodle dish is zhuan pan ti jian, where dough is flicked into the boiling hot water, and our sauce of choice was the northern comfort food of stewed tomato and egg.

For congee lovers, an interesting combination is thousand-year-old egg and barbecue pork in crab base, which was savoury and hearty. The dough sticks are irresistable because they are deep-fried, with a crunchy exterior and soft bread inside. Stir-fried prawns with salted egg yolks were delicious and perfectly executed, with the yolk a fine powder - not too salty - and the prawns very crunchy. Another textured dish is the deep-fried spring rolls wrapped in steamed rice flour, alternatively crunchy and soft. For dessert, the sweetened bean curd comes with three toppings, the best of which is the sweet osmanthus syrup.