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Da Ye Sung Rice Noodle Shop

小吃快餐 · ⭐ 4.4

East Side, 1st Floor of Cultural Palace Gymnasium, Compound No. 325, Gangwan Road (Former Machine Room)

Dishes

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  Tom Yum Soup

  Tom Yum Goong is a Thai sour and spicy soup, primarily made with lemongrass, kaffir lime leaves, galangal, and fresh shrimp. The ingredients and seasonings are boiled together until the broth blends the freshness of the herbs and ingredients, creating a tangy and appetizing flavor.
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  Inkfish Balls

  Inkfish Balls are made from fresh squid meat, seasoned and shaped into balls, then boiled or fried for a tender, savory dish often served in soups or hot pots.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Mudskipper Fish

  A dish made with fresh mudskipper fish, steamed with ginger, scallions, and garlic, resulting in tender and flavorful meat.
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  Seafood Singapore-style Fried Rice Noodles

  Made with rice noodles, seafood such as shrimp, squid, and clams, combined with bean sprouts, onions, and green peppers, stir-fried quickly with soy sauce, oyster sauce, and chili paste. Features a rich, savory flavor and tender, elastic noodles.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Sour Vinegar Soup

  Suo Po Cui is a soup made by simmering pork or chicken bones to create a rich broth, then adding ingredients like pickled cabbage, radish, and tofu. Key ingredients include rice wine lees, pork, seafood, and vegetables, slowly cooked to develop a rich, fermented aroma.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.

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