Go Noodle House
Time Out says
Hailing from across the Causeway, Go Noodle House specialises in piping hot bowls of rice noodles topped with ingredients such as slices of fish and beef ($10.90) or its Signature Bursting Meatballs ($10.90). What sets its soup apart is the use of a fish-bone master stock that's been bubbling for over six years in a secret location in Shah Alam, Malaysia. The other secret ingredient lies in the fermented rice wine that's been aged for three years at the minimum. It's served as a shot with your bowl of soup that you can add to the noodles at your own discretion. It goes especially well with the frog leg noodles ($10.90), masking any unpleasant aromas that might otherwise be present. Beyond the noodles served in broth, you also should not miss the Hakka pan mee with century egg ($9.90). The noodles are hand-rolled in-house daily and tossed with plenty of pork lard, black fungus, fried shallots and anchovies, minced pork, century egg and chilli oil. Not spicy enough for you? Add in a couple spoonfuls of tart chilli sauce for extra oomph.
313 Orchard Rd
|Opening hours:||Daily 10am-10pm|
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