I find noodles to be a versatile dish crossing over all meal times. I think that noodle soups are most popularly consumed in the morning during breakfast among the Pinoy households, especially on cold weather. My family and I also commonly consume noodle soups in the afternoon during merienda time.
However, our frequent problem has always been on the soup that comes with the ramen, since most restaurants use pork as a soup base, and that is something that we do not eat.
Tuan-Tuan Menu
Fortunately, a few noodle houses such as Tuan Tuan Chinese Brasserie offers soup base alternatives such as one that is fish-based.
We tried Tuan Tuan the first time at the fifth floor of SM Aura in Taguig City, the spot where Magnum used to be situated at. The brasserie’s menu is stylish as it is like a gazette, featuring its history that traces it back to its origin: Hong Kong. It is complete with descriptions for each item on the menu.
It was quite late for merienda, yet too early for dinner. So we ordered meals that seemed appropriate for the time of day:
Original fish base soup topped with fish balls
Original fish base soup topped with fish balls – the soup’s flavorful and milky taste makes it a ‘must try’ if you ask for my recommendation.
Ox Tongue Curry– quite flavorful; the servings are good for two people unless this happens to be your favorite.
Nai Cha Contonese Milk Tea– was what got my son to agree to dine in this place. It is a perfect pair to any dessert at Tuan Tuan. Similar to other tea shops, here, you can also opt for a ‘half sugar.’
Plain rice – and lots of extra cupful of it
Fried “Black & White” Milk Bread – this basketful of deep-fried mantau was our pick for dessert and it went well with Tuan Tuan’s exclusive Black & White condensed milk. The exclusivity intrigued me a little, especially when the staff said that the brand is not for sale outside its store. Taste-wise, however, I didn’t sense any difference from any other condensed milk that abounds in the local stores.
The place’s interiors are superb to my liking, and this sets Tuan Tuan apart from the other Chinese restaurants that we have been to. The interior designer has successfully fused in the French decors and Asian ambiance (including the ratio of nationalities that dine in this place); indeed, a clever place to bring friends and relatives from Europe or from Asia.
If it were not for the 10% service charge that comes with dining in Tuan Tuan each time, we would be happy to keep coming back.
