Hubei, “North of the Lake” — that’s Dongting Lake, on the Yangtze River — is the less well known twin of its southern cousin Hunan. You may, however, recently have heard a thing or two about its provincial capital Wuhan, and a hankering to try out the signature “hot dry noodles” (热干面 règānmiàn) that kept being mentioned in news reports was one source of inspiration for this project.
The Chu cuisine (楚菜 Chǔ cài) eaten in Hubei has a fairly low profile even in China though, without an obvious spice or cooking style to differentiate it. Chu food revolves around freshwater produce like fish and lotus roots from the many lakes, rivers and marshes, with soups and steamed dishes predominant. The one originally-Hubei dish you can easily find in Singapore is pork rib and lotus root soup (排骨莲藕汤 páigǔ lián’ǒu tāng), but here it’s always done in the slowly simmered, herbal Cantonese style, which is quite tasty but doesn’t cut the mustard for this blog.
Singapore used to have one dedicated Chu restaurant, named after Wuhan’s top attraction the Yellow Crane Tower (黄鹤楼), but alas, this kicked the bucket even before COVID-19 put a crimp in business. The closest thing now is Xie Lao Song (蟹老宋 “Old Song’s Crabs”), a chain hailing from Wuhan but coming to Singapore via Beijing. The extensive menu has a lot of reputedly mediocre local food like satay and chilli crab as well as Peking duck, but the dish everybody including us came for is their own invention xiānglà xiè (香辣蟹), drably called “spicy sauce crab” on the menu but perhaps better rendered as “fragrant spicy crab”. Ordering the $38 medium set gets you two smallish mud crabs, cracked and tossed in a wok with celery, sweet potato, peanuts and soft cylindrical rice cakes similar to Korean tteokbokki, all doused in a fragrant chilli & Sichuan peppercorn mala sauce. This is sufficiently hard to eat that you’re given disposable plastic gloves for the job, but it’s worth the effort: the sauce is zippy, but not excessively so, and we ended up eating every last bit of the generously sized pot.
The restaurant recently relocated from Smith St to Pagoda St, right next to Chinatown MRT Exit A, and the new digs manage to be both clinical and tacky at the same time, with aquaria, backlit signage and bright orange plush leather seating (perhaps a nod to the crabs?). Like many other shops in this district, virtually no English is spoken, but the menu is in English. Xie Lao Song is also
the only one of two restaurants in Singapore that claim to have Wuhan “hot dry noodles” on the menu, but the first time around our order disappeared into the ether, and the second time we waited around for 45 minutes only to be told meiyou (don’t have). Curses! But at $68 for two all in including Tsingtao beer, soup and sides, it was still pretty good value.
Soon after my visit, I heard that the awkwardly named Nuodle (牛一嘴 Niú yīzuǐ, “A Cow Mouth” [!?]) also had hot dry noodles on the menu, so I trekked to their flagship store in Our Tampines Hub try it out. The wood-lined restaurant is decorated with manga-style cartoons where various people are shocked by how tasty their Lanzhou beef noodles are, but true enough, the menu has an item coyly called “Sesame Paste Dry Noodle” in English. The Chinese version is clearer: 武汉热干面, Wuhan reganmian. Orders are placed by machine, prepared by chefs assisted by a collection of very loud machines, and announced by an insistent GlaDOS-like female voice: “<DING> Order 202 <DING> Order 202 ready for collection <DING>”, and soon enough I had a bowl in front of me.
Having never had the real thing, I’m not well positioned to rate the authenticity, but this was… probably not quite right. Wikipedia indicates that reganmian are supposed to be a pretty spartan street food meal of noodles with a minimum of toppings, but at Nuodle my bowl was piled high with pickled beans, carrot, radish, thick sesame paste and a solid glug of spicy-numbing mala sauce. In short, there was a lot going on here, with the sesame paste and the vinegary pickles dominating. Interesting, but definitely not what I expected.
One minor Singaporean food trend that kind of fizzled out before it went mainstream was/is guokui (锅盔 guōkuī), reputedly hailing back over 1000 years to the Tang Dynasty when a hungry laborer fried up some simple flatbread inside his iron helmet — hence the name, “pot helmet”. A common street food eaten all over China, Chinese chains Xiao Yang and A Gan, both from Jingzhou, Hubei, landed in Singapore pretty much simultaneously in 2019, boasting some 8 outlets combined at their peak. At time of writing, though, all that’s left is a solitary outpost of A Gan Guo Kui (阿甘锅盔) in the basement of the flashy but struggling Funan mall, so that’s where I went to get my fix. They’re made to order, a little ball of dough with the stuffing already inside flattened into an oval shape and slapped onto a wall of a cylindrical oven very much like the Indian tandoor to cook: turns out this is basically Chinese naan! The Spicy Pork (香辣鲜肉, $3.60), eaten on the spot, was delicious, crispy, fragrant and meaty but not insanely spicy or oily. Alas, I saved the Brown Sugar Red Bean Paste (黑糖红豆, $3.20) for later and regretted it: what’s warm and crispy fresh turns chewy and bland in minutes when cold. Clearly delivery isn’t an option with these guys, so go out to eat one while you still can.
Hubei also makes a couple of interesting drinks. We already encountered retro hipster soda from Wuhan’s Hankow Factory Nr 2 (汉口二厂 Hànkǒu èrchǎng) back in the Xinjiang episode, and poking around baijiu options in Singapore, I stumbled on a tipple called Maopu Xiaoqiaojiu (毛铺小荞酒), made from Tartary buckwheat in Daye, Hubei. At $12.50 for a 42%, 125 mL flask, I was fully expecting this to be somewhere between rocket fuel and nail polish remover, so imagine my surprise when this was actually… rather nice!? It packs a complex punch, clearly in the same “strong aroma” class as Sichuan’s Wuliangye and Luzhou Laojiao, but to quote their own marketing, “compared to traditional Chinese baijiu, which has a stinging and fiery taste, the buckwheat spirits have a harmonious one”, with several changing layers of unexpectedly fruity notes. My favorite baijiu so far!