A modern Malaysian noodle bar that celebrates its Chinese roots. Founders Aaron Phua, Bimmy Soh, and Aaron Khor draw inspiration from the cultures of dialect groups, such as Cantonese, Teochew, Hokkien and even Peranakan.
The vibe: The team, when designing the restaurant, wanted “to instil a sense of home.” Fifty Tales has a style that hints at its cuisine: it’s inviting with warm textures and tones, pulled together by lighting sculptures reminiscent of Chinese lanterns, at once contemporary and traditional.
The food: It’s all about the noodles. Texture: bouncy, springy. Taste: fresh, rich. Here, they’re handmade with eggs, high-protein flour, oil and water — and not alkaline water or kan-sui either.
The drinks: A selection of Chinese loose-leaf teas, sodas such as fizzy lou han gou (monkfruit) or kok fa ginger, low ABV beers, cocktails with a Fifty Tales twist, and a short sake and wine list.
Time Out tip: If you’re after something heartier, the restaurant serves a dinner menu titled ‘cincai’ – meaning casual, and slang for ‘whatever’ – that stays true to the essence of comforting Malaysian Chinese cuisine. Expect elevated staples such as steamed golden pomfret, roasted corn-fed chicken leg, and triple pepper wagyu belly, all best enjoyed with a bowl of noodles or pork lard rice.