Because noodles. I am not afraid to admit I prefer noodles over rice ANYTIME. Sorry to the grains.
After doing my rounds of 10 New Ramen Places In Singapore, I couldn’t let all these other noodle places go.
Flying soba? Instagram-worthiness checked. Queues checked.
Add some Shake Shake Noodles, Mee Tai Mak with Century Egg, Spicy Pan Mee, Wagyu Thai Beef Noodles and Green Curry Noodles. You would realise that we Singaporeans love our mee.
11 Special Noodle Places In Singapore – Flying Soba, Spicy Pan Mee and Mee Tai Mak with Century Egg
Hana Restaurant Singapore
The Forum Shopping Mall, #01-17, Singapore 238884
Opening hours: 12pm – 3pm, 6pm – 10:30pm (Mon – Sun)
What sorcery is this? Floating soba? Something from the Trick Eye Museum?
The Flying Cha Soba ($16), created by the team who were the first to introduce OTT milkshakes in Singapore, has made sales fly up high.
The noodles such as soba and somen, are supported by a hidden pole in the middle of a dim sum basket. Diners would just need to scoop off the floating noodles into dipping sauces.
Note 1: There is a SALTED EGG dip.
Note 2: Queues can be an hour or two long.
Doodles
Tiong Bahru Plaza, 302 Tiong Bahru Rd, B1-111, Singapore 168732 (Tiong Bahru MRT)
Tel: +65 6702 4311
Opening Hours: 10:30am – 9:30pm (Mon – Sun)
Shake Shake Noodles
Choose, zip, pay, shake, eat. A particular style of noodles made popular in Hong Kong, has come to Singapore.
You may have heard of “Bai Wei Noodles”, which literally means “hundreds of tastes”, a concept where cold noodles are mixed with a myriad of chosen ingredients, shaken in a bag.
Singapore’s Doodles, opened at the basement of the revamped Tiong Bahru, seems to have taken a cue or two from it.
Here’s how Doodles work, almost like a salad bar: Choose from options of protein and vegetable; get a cold noodle type, such as angel hair pasta, fusilli or soba; top u with sauce.
Then zip, shake, eat.
NOW Noodles +
Novena Square 2 #02-65, 10 Sinaran Drive Singapore 307506
Tel: +65 6251 0177
Opening Hours: 11am – 9pm Daily
Mee Tai Mak with Century Egg
NOW Noodles + at Novena Square 2 Level 2 offers Dry Laksa, Dry Mee Siam, Fried Mee Tai Mak with Century Egg, Heng Hwa Noodle Soup and Vegetarian Mee Goreng.
Get a trace of home-style cooking, as though your mum prepared this for you, with many ingredients such as the rempah made from scratch.
Many of my blogger friends from MissTamChiak, Camemberu and SgFoodOnFoot have gave a thumbs up to the Fried Mee Tai Mak with Century Egg.
The ‘mouse noodles’ were fried with home-made belacan and generous proportion of century egg. The spiciness was really quite something, and reminded me of what my grandma would cook for a Sunday afternoon feast.
Tsuta Singapore
9 Scotts Road, #01-01/02/03, Pacific Plaza, Singapore 228 210
Michelin Ramen
Tsuta’s Singapore outpost will open in Pacific Plaza, along Orchard Road in October – adjacent to the upcoming Kam’s Roast Goose outlet.
The intimate 18-seater will offer ramen in three soup bases: a Miso Soba; a Shio Soba made with an enticing chicken-seafood broth, rock salt, red wine and rosemary; and Tsuta’s signature Shoyu Soba, made with dashi brewed from a combination of beef, chicken, clams and and three types of soy sauces, including one specially brewed by an artisanal soy sauce producer in Japan’s Wakayama prefecture.
Kanshoku Ramen Bar
Orchard Central, 277 Orchard Road #01-06, Singapore 238858
Tel: +65 6384 4770
Opening Hours: 11am – 10pm Daily
Truffle Ramen
Kanshoku Ramen means “to finish eating every last bit of your food’ in Japanese”. This is their 2nd outlet, the 1st at Metropolis.
This is a locally developed brand. Their broth boiled eight hours with filtered water, no added salt or preservatives, pork marinated for four hours, and Hakata style ramen made in house.
I am a fan of their noodles, though I would have still preferred it to be a tad harder. Also, there might have been some consistency issues. Generally a safe choice if you are in Orchard.
The Truffle Ramen ($16.90) is a dry version, somewhat reminding us of angel hair pasta with truffle. Kanshoku Ramen (Orchard Central)
Saigon Alley
273 Thomson Road #01-06 Novena Gardens Singapore 307644
Tel: +65 6256 0261
Opening Hours: 12pm – 2:30pm, 5pm – 10:30pm Daily
Modern Vietnamese Pho
This new Vietnamese casual concept is quite promising, serving familiar Viet street food of Pho ($14), Banh Mi ($7 – $9), Spring Rolls ($8 – $10), and other side dishes.
The menu is inspired by the traditional recipes from Hanoi, with emphasis is on the modern usage of fresh ingredients, and strong flavours like mint, coriander, thai chilli, fish sauce, and many secret herbs & spices to add depth to the dishes.
Kin Cow
Chinatown Point #02-34 Singapore 059413
Opening Hours: 11:30am – 3:00pm, 6:00pm – 10:00pm (Tues – Fri), 11:30am – 10:00pm (Sat – Sun), Closed Mon
Wagyu Thai Beef Noodles
‘Kin Khao’, means “eat rice” in Thai, also a commonly used Thai expression to imply “to eat”.
This is for fans who love traditional kuay teow neua or Thai Beef Noodles, together with premium, imported beef from Australia and the US.
It is said to use a recipe which has been passed down through many generations.
I had the Sirloin Bowl ($14.90) and generally liked the robustness of the soup base. However, the egg noodles used didn’t feel ‘right’ – not the typical Thai style.
Face to Face Noodle House
180 Kitchener Road, City Square Mall Level 2 Singapore 208539 (Farrer Park MRT)
Tel: +65 6595 6595
Opening Hours: 11am – 10pm
https://www.facebook.com/FaceToFaceSG
Spicy Malaysian Pan Mee
Face To Face Noodle House 面对面, home to the original Sarawak noodles is found at City Square Mall.
Its noodle style is closely related to the Jook-Sing technique, one of the rarest forms of noodle-making. The shop currently uses a 104 year-old recipe handed down by the founder’s great-grandfather who honed the skills in Hong Kong.
Their Hot & Spicy Pan Mee is already a perennial favourite, largely due to the house speciality pan-fried dry chilli that provides a spicy and savoury crispness, contrasting with the smooth freshly homemade noodles.
Try from a choice of 4 levels of spiciness, with the chance to sweat it out, and earn bragging rights.
Baan by Rochor Thai
125 East Coast Road, Alibabar the Hawker Bar, Singapore 428810
Tel: +65 9820 8739
Opening Hours: 12pm – 2:30pm, 6pm – 9:30pm (or until the food is sold out)
Thai Style Wonton Noodles
Baan, which means “home” in Thai, is started by the team behind Rochor Thai at Novena..
The Thai stall within the popular Alibabar Kopitiam along East Coast Road, serves up a lean menu of Wonton Noodles ($5.30, $6.80), Braised Pork Leg ($6.30), Green Curry Chicken ($5.80) and Basil Pork ($5.80).
The Wonton Noodles has received some attention after a favourable review in the local papers.
The star in the bowl to me, is the Grilled Pork Collar, firm yet with a suitable amount of tenderness. Also, a refreshing change instead of the usual char siew.
Gu Thai Noodle Cafe
1 Selegie Road, #01-04, PoMo Mall, Singapore 188306 (Dhoby Ghaut, Rochor MRT)
Opening Hours: 11am – 5am (Mon-Sun)
Thai Green Curry Noodles
Opened by the folks behind Noodle Cafe at Golden Mile, Gu Thai Noodle Café took over the space once occupied by Montana Singapore beside Ya Kun Kaya Toast at PoMo. (So familiar with this place so much so that my group of friends call this the “Montana Thai Noodles” LOL.)
The Thai Green Curry ($12) supposedly would come with 3 balls of coloured noodles, but instead came with ordinary pale looking egg noodles instead (actually they were okay).
We were ‘cheated’ by the menu, a reminder that photos are just an illustration
This method of eating was more enjoyable and practical instead – you add noodles to your liking into the green curry, and it would stay al dente and not soggy.
I Want My Noodle
Shaw Centre, 1 Scotts Road, #03-14/15, Singapore 228208
Opening Hours: 10.45am – 10.00pm, Last order 9.00pm
Lor Bar Noodles
Their specialities are the Lor Bar Noodle ($12.90) topped with braised pork belly made with the owners grandma secret recipe, and Noodle with crunchy Double Roast ($12.50).
The noodles are made fresh in-house every day, without using any additional preservatives and colouring. It reminded me of a thicker version of Indomie (and I was not the only one who thought the same way).
This version could be best described as local Bar Chor Mee meets Indonesia Bakmee with a Japanese style egg (though the yolk could be softer), tossed tastily with unique seasoning. Thumbs up.
Other Related Entries
10 New Ramen Places In Singapore
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