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For our last feast in Bangkok Andy took us to Seacon Square to Chiseng Lamian, a Chinese noodle shop where they make their own noodles and dumplings. Without a pasta machine too. We had the soup dumplings, though I must say they were nothing like the ones we had at the Pacificana in Brooklyn. One bite, and a burst of soup spurted into the mouth, perfectly warm without being scalding hot. However, the Chiseng noodles in the pork noodle soup were perfectly al dente, the baby mustard greens just crisp tender, and the pork was perfection: it held up to the chopstick until placed in the mouth then it was tender without being dry or chewy. We all ordered the Thai iced lemongrass-ginger spiced tea. Without the ubiquitous condensed milk. It was definitely home-made, with frozen tea-ice cubes. I thought I tasted cloves in it. For dessert, I ate the frozen ice cubes. By the end of the meal they had turned into the consistency of tea-flavored shaved ice.