@hooiyewlim 4 August 2025 more from that month

Xiao Chang Sha Fresh rice noodles with braised pork belly & preserved mustard greens

Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. Recently, a new stall called Xiao Chan Sha opened in the food court. It is time to try the new stall.

This time, I ordered a Fresh Rice Noodles with Braised Pork Belly & Preserved Mustard Greens (Dry) from the Xiao Chan Sha stall, which cost RM16.50 per bowl. The dish features a generous portion of wide, flat rice noodles (mi fen) served dry. The noodles is well-coated with mala chilli oil. The main topping is a rich, dark mixture of tender, braised pork belly and preserved mustard greens (梅干菜 - mei gan cai). This combination provides a savory, slightly tangy, and earthy taste. Chopped green onions are scattered on top, adding a fresh aromatic touch. The meal is served with a bowl of soup. There is also a small condiment plate containing chopped garlic, chilli, and crunchy peanuts, offering additional textures and flavours to complement the main dish. While "Fresh Rice Noodles with Braised Pork Belly & Preserved Mustard Greens" is a specific noodle dish, its main topping, braised pork belly with preserved mustard greens (梅菜扣肉 - Mèi Cài Kòu Ròu or Mei Cai Kou Rou), is a classic and very popular dish in Chinese cuisine, particularly in Hakka and Cantonese culinary traditions. Serving Mei Cai Kou Rou as a topping for noodles is a great and delicious adaptation. The rich, savory topping pairs perfectly with the plain rice noodles, making it a complete and fulfilling meal. The addition of mala chilli oil is a Sichuan influence, adding another layer of complex flavour and heat to this traditional topping. In essence, the dish presented is a flavorful and spicy noodle bowl featuring a classic Chinese braised pork dish as its star topping, complemented by various condiments for an enhanced eating experience.