Noodle Express — Restaurant in Winnipeg

I was honestly exhilarated to give this place a visit since I'm a dimsum fan and this place has a good rating and even makes it to Manitoba suggested places for travellers. no visuals. No dish on display for the dimsum but ok. It's not like I'm not familiar with the dishes. I can give that a pass mushroom shrimp dumpling: definitely no mushroom, it's more of a ground meat (mixed) instead of actual shrimp. Tastes ok scallop and shrimp dumplings w corianders: the dumpling shell is tough. The taste is plain and so off that I didnt even bother to check out its content whose texture doesn't seem to have scallop in there golden dumpling buns: nice dumpling shell. The interior mixture is a joke. It's raw egg yolk and oil. No, I didn't mean the raw egg yolk that we Asians usually have (slightly cooked but still running). It was actually raw! The mixture is not consistent. You can literally pour the oil out. the spare ribs: it looks ok from the top but when you dive in, there's no ribs. It's mostly bones, fat, and white bones (cartilage). Nearly half of the sauce mixture is oil. You can literally the separating layer steamed rice with tender chicken: not sure what I should feel about this. How can Asians screw up steamed rice? More precisely, it looks like someone's leftover. And it tastes like soggy rice that we usually feed the pigs. Why soggy? From steamed chicken? Please! The chicken pieces are a little bigger than my thumbs. The total meat is about the size of my palm spreading one layer on the top of the rice. I didn't have any breakfast just to save rooms for this awesome dimsum. How disappointed! The red thing (not sure what it is but sometimes it's there in the egg) can be visually seen with the running yolk in the buns. I already bit a half of the bun before seeing that. Let's pray that I don't have...

I ordered their Sam Po Fried Rice, Deluxe Cantonese Chow Mein, and Singapore Fried Vermicelli noodles. I been ordering these items from them on a regular basis and recently the quality has gone downhill, not once, twice but several times.

The food taste off, not fresh. The bbq pork tastes off, like spoiled. The Singapore Vermicelli had clumps of curry powder not evenly mix in with the noodles. The bean sprout are soggy and tastes off. On one occasion this dish barely looked or tastes like curry.

Chow mein barely had any vegetables or meats, mainly very greasy noodles. They skim on the meat and veggies, especially the shrimps, it's becoming very inconsistent.

The fried rice is usually the most consistent however, the bbq pork they put in it tastes like it's gone bad the last few times. I think I will try a different place...

O.K... So our orders were limited as we only ordered a few Dim Sum dishes. (I have to mention that we use to go to Theresa's restaurant, Kam Ho on St. Marys.) They sold and we've been trying to find a new place to go. When you walk into this restaurant you can actually see into the kitchen. I like that! The menu selection was broad and it appeared that many patrons in the restaurant, were ordering the soup. It was lunch time. Prices are very reasonable and the service was great! It was busy and to me that shows the masses who have known about this gem for a while now. I highly recommend that you go a try the food. I can not wait to take my husband...