The sesame-flavored noodles are mixed with handmade noodles and shreds of cucumber, carrot and chicken meat are added along with bean sprouts. Wu then adds fried garlic slices, sesame seeds and shreds of nori on top to give it a more stronger flavor.
One bite of the noodles packs a powerful punch thanks to the Sichuan peppercorn oil.
Before joining Cue, Wu worked in Shanghai for a decade, which helped him to master the famous traditional Shanghai dish - noodles with scallion oil.
His version sees him add a spring egg, caviar and pork floss. "I use the caviar and pork floss to boost the umami, and when you break in the spring egg and mix it with the noodles, it gives the noodles a more creamy texture," he says.
Wu's signature dessert, which he names Boom Boom Boom, also features Southeast Asian flavors. He covers coconut ice cream with pandan sauce and milk foam and tops it with boom boom rice.
Wu was invited to prepare the menu for Cue last November, and it took him six months to create the first version of the menu in time for the official opening of the restaurant in May.
His appetite for creating new dishes never ceases, and he spent the next six months updating and refining the menu - adding more new dishes and upgrading the flavors of the existing ones.
The latest version of the menu was launched just this week. Wu is training his chefs how to make the new dishes and has also started creating a new seasonal menu.
