Derrick uses his noodle
Derrick Kuah belongs to a rare species in urban Singapore where people pay for assembly of knock-down IKEA furniture. Derrick is not leery of working with his hands. Instead, he gets satisfaction from being surrounded by things handmade and authentic. For instance, the furniture – from the tables to his unique wok-lamp – in his rustic, old-school shop is all handmade by himself.
Looking at the quality of the furniture, you would think this man has been at it all his life. To our surprise, he used to be an art director in the advertising industry after returning from Los Angeles, where he studied design. He also tried his hand at wedding photography. This much explains his creative streak.
His idea for a restaurant began with his love of authentic egg noodles. He went to Indonesia for 2 years to learn how to run a kitchen. He also went under the tutelage of his mother and mother-in-law, both of whom have F&B business experience.
Almost 40, the happily married father of 2 has decided not to franchise his shop for fear that the quality of the food will not be up to par with the existing standard. “Most egg noodles contain essence of eggs instead of egg noodles which is why they are cheaper. They can also last very long as they contain many preservatives. My egg noodles can only last 2-3 days even with refrigeration and takes about 1.5 hours to make.” This results in high-protein noodles without the usual alkaline taste.
Check out our food review for details on how to get 10% off at I Want My Noodles.
Notice the lights at the restaurant’s ceiling ? Look what it says?
Packing a crowd with a love for authentic and freshly made egg noodles.
Owner Mr Derrick Kuah labours over flour and eggs to create the freshest noodles you can taste.