I had the pleasure of previewing Yunnan Noodle Shack on Baldwin St. ahead of its grand opening on May 6. Although the concept of solo dining isn’t anything new, and you can technically do it at any restaurant, Yunnan Noodle Shack offers a different experience, as solitary dining is the only option here.
I had vegetarian cold noodles with a side of chilli-spiced potatoes, pickled cabbage, and a tea egg, which all complemented each other well. The pickles were perfectly crunchy, the tea egg was subtle but deeply flavoured, the noodles were light and fresh, and the potatoes were spicy and tender.
From the interior design to the food, it’s clear that owners Andy and Jane have thought about everything. I had a chance to chat with Andy, who kindly showed me around the restaurant and the tea and dessert shop next door, which you can access by walking past the kitchen — making it easy to get a sweet treat without exiting the building. The tea and dessert shop offers an entirely different vibe. It’s vibrant and has an open concept like your usual cafe, unlike the next-door restaurant, which is darker and quiet. The contrast is very much like yin and yang.
Speaking to Andy made my day as he talked me through his vision for the place and the people he hopes to visit. I could tell how passionate he was about what he was doing, even showing me the traditional ceramics they’ll be using to serve. The tea and dessert shop won’t be open until the next month or so, but I’m very much looking forward to it.
Zucchini Tempura
As mentioned in the previous newsletter, this will be the last recipe until I’m back in June. You can view previous recipes here or browse the archive on Substack. If you’d like to stay up-to-date with all the activities I end up doing, feel free to follow me along on Instagram or TikTok.
Anyway, zucchini tempura. This, to me, is a perfect summer snack. It’s light and crispy while also being sweet and tender. It’s also very easy and fast to make. Use this batter to make any other vegetable tempura or even herbs like cilantro or parsley.
Ingredients
2 medium zucchinis
1 lemon, wedged
1 cup soda water
1 cup all-purpose flour
1 tablespoon cornstarch
Kosher salt to taste
Flaky sea salt, for garnish
Neutral oil, for frying
Instructions
Slice the zucchinis lengthwise, then cut it into 2-inch long strips about 1 cm thick. Set aside.
Combine the flour, cornstarch, soda water, and salt to taste. Whisk together until smooth. Drop the zucchini sticks into the batter and gently toss them together with a spatula.
Heat about a quarter cup of oil using a heavy-bottomed pan over medium heat. Drop some batter into the hot oil to check if it’s hot enough — if the oil bubbles around it, you’re ready to fry. Note: you can use more oil if you want to deep fry the tempura, but shallow frying works just fine. If using more oil, be sure to let it cool and strain the excess batter, then save the remaining oil in a jar and use it again for another meal.
Gently place a few zucchini sticks into the pan and fry in batches to prevent them from sticking together. Cook each side for 4 to 5 minutes or until golden brown and crispy. Remove from heat and transfer onto a sheet pan with a wired cooling rack or a dinner plate lined with a paper towel to drain excess oil.
Sprinkle on flaky sea salt on top and serve with a couple of lemon wedges.