Located next door to Cheers Cut, Trum Shang Kitchen at Mawson Lakes specialises in serving up a decent range of Chinese noodle dishes. The food at Trum Shang is of a similar style to that offered at MW Dumplings. Most of the items on the menu are available for both lunch and dinner except for their hotpots, which are only served for dinner. Ordering their hotpots involves picking a desired soup base along with the ingredients that will feature in it.
We placed our order and were waiting for our meal when we heard a mechanical noise coming from the kitchen. Curious, we took a peep and were amazed to see a robot shaving noodles straight into a wok of boiling water. That explains why their noodles are called Shaved Noodles.
The beef in their Stewed Chunky Beef with Shaved Noodles was tender enough to be cut with a spoon and the pieces of bok choy added a bit of crunch to the dish. The savoury taste of the soup tied everything together.
Stewed Chunky Beef with Shaved Noodles (Photographed by Jonathan Phoon)
Trum Shang's Minced Pork with Soybeans with Shaved Noodles is a good choice for those that want a tossed noodle dish. The pork mince mixture gave the dish a meaty texture and there were enough soybeans to give the dish a delectable savoury flavour. There was also a bit of broth to prevent the noodles from being too dry. To best enjoy it, mix everything up thoroughly to spread the flavour of the pork through the noodles.
Minced Pork with Soybeans with Shaved Noodles (Photographed by Jonathan Phoon)
The Fish Flavoured Pork Fried with Rice is notable for the sticky texture of the rice. There was enough fish sauce in the dish to give it its distinctive flavour and there was some shredded black fungus to add some texture. It might not look like it but the dish had some chilli to give it a bit of a spicy kick.
Fish Flavoured Pork Fried with Rice (Photographed by Jonathan Phoon)
We liked that the filling of their Fried Dumplings was very juicy. The slightly crisp skin set off the moist filling well. Aside from the soy sauce and vinegar provided at the table, you can also request for chilli sauce to dip the dumplings in if you like to add some heat.
Fried Dumplings (Photographed by Jonathan Phoon)
With the addition of Trum Shang Kitchen, this row of shops now has three eating places that we like: Uni Sushi - our favourite sushi and Japanese hot dishes restaurant, Cheers Cut and Trum Shang. In addition, there is also a Chatime outlet. Parking is easy because there is a huge car park in front of this row of shops.
Noodle Slicing Machine (Photographed by Jonathan Phoon)