From Tailor’s Family to Chef — Meeting Hashizumen

―――What led you to become a chef?

Born in Japan in 1964 as an overseas Chinese, he followed the proverb of ‘three blades’ — tailor’s scissors, barber’s razor, or cook’s knife. Unable to work in the family tailor business due to asthma, he chose cooking. A family connection to an Okura honorary chairman led to his joining — 39 years ago.

―――How did you come to work with Hashizumen?

When a previous noodle supplier closed its doors and the recipes were lost, Hashizumen successfully recreated the original noodles. Toh Ka Lin has worked exclusively with Hashizumen ever since.

 

 

Responsive Partnership and Continuous Improvement

―――Why do you work exclusively with Hashizumen?

The ability to fulfill orders of 300–500 portions for banquets — delivered the next day if ordered the day before — is invaluable. The noodles also hold their texture throughout a banquet. And Hashizumen continually improves the noodles based on feedback every few years, ensuring constant evolution.

 

One Noodle, Infinite Possibilities

―――How do you use the same noodle in different ways?

The same noodle serves yakisoba, tsuyusoba, chilled Chinese noodles, and zhajiang mian — each with different boiling times and temperatures. Yakisoba noodles are boiled for one-third the time, cooled, then pan-fried; chilled noodles boiled longer and shocked in cold water.

―――What are your signature noodle dishes?

First, ‘Komomen’ — noodles in top-grade shark’s fin soup with nothing else added. Its simplicity makes the noodle’s own flavor unmistakable, and it has devoted fans. Second, the Five-Ingredient Ankake Yakisoba, crispy on both sides and fluffy inside, the No. 1 menu item for 60 years.