Mak’s Noodle Now Has A Second Branch at Westgate

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In addition to Mak’s Noodle’s flagship outlet at The Centrepoint, they have now opened another outlet in the west at Westgate. This noodles chain has been serving their legendary wonton noodles since 1920, and now with their second branch in Singapore, more people will get to try their dishes. Also, in order to main food standards, their ingredients are shipped directly from the branch in Central, Hong Kong.
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Tossed Noodle with Prawns & Dried Shrimp Roe ($16.20). I found this dish overpriced.

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Tossed Noodle with Beef Brisket ($9). Even with the added green chilli, it could not diminish the saltiness of the noodles. However, I loved the thin and springy texture of the noodles and felt that it would fare better in soup form.

The noodles at Mak’s Noodle come in both tossed and soup versions. The soup variety being slightly cheaper than the tossed ones, for example the Beef Brisket Noodle Soup costs $7.80 ($1.20 lesser than the dry one). That said, I felt that there is a wider range of choices in the Tossed Noodles section.

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Yoogane @ Westgate

Yoogane, the famous Korean chicken galbi chain, was one of my most unhappy dining experiences ever because of the demands made even before stepping into the restaurant. I continued on to dine at the restaurant because it is a popular chain in Korea and I wanted to see if the standard of food matched up to the ridiculous requirements made of diners. #1: Guests will only be seated upon arrival of whole party. This is a pretty normal requests if the restaurant is packed and you are on the waiting list. However, as you can see, there were empty seats and even one closed section at the side. #2: Orders must be taken before seating. This is not a buffet restaurant, nor is it fast food. I do not see the point of standing up, having to flip through the menu, especially since it was my first visit there, to choose what I want to eat. Diners will definitely feel more welcomed if they were seated first. #3: After having decided on our choices, the staff then pointed to the small fine print hidden behind the menu on the stand that two of us had to order the same main course. That was because they needed to use the gigantic pot in the middle to cook and for that to happen, they needed a minimum of two servings. Then I asked her, what happens if I dine alone, and she said that was a different matter altogether. And I inquired if there were individual portions, and she said yes. Honestly, what is the point of limiting what your diners want to order? Continue reading