Lan Fang Noodles is run by two close brothers, fusing Sichuan home cooking and delicacies traditionally found in military dependents' housing compounds (MDHC). The restaurant, clean, warm, comfy and cosy, stands out with its wooden door and old wooden planks passed on from the Japanese occupation era, plus its old food cabinet and dining cart from the MDHC.
Lan Fang Noodle's exclusive popular signature dish: Lan Fang noodle with Sichuan pepper. For an enticing aroma, the noddle is cooked with chilli oil that consists of ground Da Hong Pao (a variety of Sichuan pepper), green Sichuan pepper and dried chillies. Then mix in garlic puree, ginger puree and minced meat stir-fried with aged Xiaoxing liquor, straight after the noodle is boiled. This dish has an initial hint of bitterness from the Sichuan peppers, followed by fragrant numbness in the throat, and then the pungent spiciness will kick in with a pleasant aftertaste.
Also on the menu are mixed braised dishes that are cooked in and thus smell of Chinese medicinal herbs, smooth on the palate. Enjoyed with the restaurant's signature Sichuan chilli oil, the braised dishes are a must-order. If spicy food doesn't take your fancy, you can try Shaozi Noodle. Once you mix up the noodle with its minced meat sauce, the aroma will immediately win you over. The slightly salty sauce is very popular even with the picky eaters like children.
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