TAIPEI (Taiwan News) – Michelin-starred chef Lam Ming Kin (林明健) has unveiled his latest culinary venture, "Little Lam Noodle Bar," at Chun Place (春大直).
The new concept features four signature noodle dishes that tell a story inspired by childhood memories. He recalls waiting for his father to return home and cook beef hor fun. Now, as a father himself, he prepares the noodles for his children.
Little Lam Noodle Bar blends Hong Kong, Japanese, Singaporean-Malaysian, and Vietnamese culinary traditions while incorporating Chef Kin's fine dining expertise.
Each dish reflects his meticulous approach, applying precise French culinary techniques to craft the broths, sauces, and accompaniments. It elevates traditional Asian noodle cuisine to new heights.
The menu showcases four distinctive noodle creations: The spicy Hue-style beef noodles feature premium Hokkaido spring wheat noodles paired with A5 wagyu beef and house-made chili sauce.
The chicken broth ramen boasts a rich, five-hour simmered broth. Meanwhile, the black pepper shrimp tossed noodles harmoniously fuse Singaporean and Hong Kong flavors using artisanal noodles made from Japanese camellia flour.
The tomato seafood rice noodles reimagine Vietnamese street food through the lens of French culinary techniques, featuring a sophisticated lobster-based broth.
The side dishes are equally compelling. Highlights include Sichuan-inspired scallop and squid wontons, crispy pork and vegetable spring rolls, and the standout triple beef platter. The latter is a masterful preparation of slow-braised beef shank, tripe, and tendon in a proprietary char siu sauce, complemented by an aromatic garlic-chili vinegar.
The dessert menu features innovative creations such as cendol, adorned with fresh pandan leaf jelly and velvety coconut custard, finished with a soy caramel sauce that creates an intriguing interplay of sweet and savory notes.
The mochi cake, another must-try creation, incorporates sweet corn and vanilla seeds for a delightfully complex texture – crispy on the outside, perfectly chewy within.
Chef Kin's impressive culinary journey began in Hong Kong's Lan Kwai Fong, followed by stints at Michelin-starred establishments in Shanghai and Paris.
Since moving to Taiwan in 2014, he has achieved remarkable success. His recent ventures include collaborations with Tiffany Blue Box Cafe in partnership with LVMH Group in late 2023, and co-founding the Golden and Afterglo restaurants last year.
(Taiwan News, Lyla Liu video)
