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CHEF Li Enhai can make 2,652 kilometers of noodles from a single kilogram of flour, his are thinner than the thinnest thread and outstandingly tasty to boot, writes Aubrey Buckingham
Guinness World Record buffs can catch a glimpse of a genuine record breaker at the JC Mandarin this week. Each evening till May 17, chef Li Enhai will demonstrate his noodle-pulling prowess at the property's Tatlers restaurant between 7pm-7:30pm.
Chef Li has won the coveted award three times for making the world's thinnest noodles and threading 39 strands of his noodles through the eye of a needle that's merely 0.11 millimeters wide.
The London-based Guinness World Records, previously known as The Guinness Book of Records, is an annual reference book featuring an internationally recognized set of world records.
The records were established in 1954 when the then marketing director of the Guinness Brewery, Sir Hugh Beaver, commissioned the McWhirter twins to compile a set of answers to the questions likely to be posed in pubs across the country.
Initially selling 70,000 copies following its US launch, the annual compendium now sells millions of copies around the world and holds a record of its own in the guise of the best-selling copyrighted series of all time.
The guide was initially focused on more noteworthy feats than it is today, as anyone who has seen the television series would confirm.
Once concerned with significant statistics such as largest animals, tallest buildings, strongest men and the ilk, the attempt to sell more copies has led the annual to include more asinine feats like being able to pop one's eyes out of their sockets.
Chef Li's mastery with flour, on the other hand, is a worthwhile recognition. Watching the Xinjiang Autonomous Region native, complete with medals round his neck, in action is supremely satisfying. The "Noodle King" demonstrated both speed and skill in his presentation, inviting onlookers to fondle his delicately pulled threads. According to the hotel, he is able to churn out 2.09 million strings of noodles from a single kilogram of flour - they would stretch for 2,652 kilometers.
Given the humble noodle's role as a staple in local diets, such an amazing feat is worthy of praise.
Even better than watching the remarkable feat is chomping down on these noteworthy noodles. Chef Li swears by Red Peony flour from Guangdong Province, and it is easy to figure out why. The extra fine flour results in noodles that have bite and springiness.
The herbal broth they came served in was also an intricate mix of flavors that will have diners slurping till the last spoonful.
Chef Li's noodles are available either a la carte or as part of the dinner buffet, which costs 228 yuan (US$32.56) per person, plus 15 percent tax.
Besides the tasty dish, patrons can also tuck into the sumptuous spread of cold cuts, salad, sushi and sashimi, assorted seafood, roast meats, Asian delights and Western hot treats.
The hotel is currently focusing on salmon dishes, offering the fresh fish imported from New Zealand.
The fish is offered both raw and cooked, and is done in a variety of international styles.
The sashimi is particularly fresh, and waitstaff must constantly restock the station.
Address: 1225 Nanjing Rd W.
Tel: 6279-1888 ext 5106/5107
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