Our handpicked la mian generously soaks up the flavor of the broth that it is cooked in whilst holding its soft and springy texture. Made daily with seaweed extract to provide a hint of natural sweetness.
With a long history tracing back to the 1500s, this characteristic Asian noodle has even made its way into Japanese cuisine. La Mian making is an art form, made through stretching dough into thin strands. Firm, but not too hard, stretchy, but not too sticky, the noodles hold their delicious textures from start to end and, generously absorbs the flavour of the broth and serving sauce.
*contains alkaline lye water
90gm x 4 pcs
Keep chilled 4°C for 14 days. Frozen -18°C for 1 month.
Once open, use within 3 days.
Dangeln Magg –
Amazing texture and spring, they cook in no time and have a great mouth feel. Restaurant quality for sure
Nah Cheo Hui –
Springy and absorbs flavour well. Important is that it is so easy and simple to cook. Including my dish of sesame oil, ginger Chicken, I took only 20 minutes to serve. My kids wipe out all within 10 minutes.
Ah Bi –
Had it for lunch in the office. Convenient and yummy
Soft and smooth texture just right for zha jiang mian that kind. We had it dry that day with special Chili paste and mince pork. It’s so yummy and soft to my liking! We even had second & third helping :p
Teo Hsin Yi –
So fresh tasting, comparable or even better than those in the restaurants . Bought some for my friend and her son, who is a fussy eater, is now hooked on it!
Michelle Chua (verified owner) –
The noodle very Q and the potion big. Will definitely order again. The service very prompt. Cooked dry and soup, both very yummy!!! Got restaurant standard
Hands down the best la mian in Singapore. Great texture and freshness. My family and I love it.
Favorite La Mian. Love all their noodles! ?