The hype: With a slew of outlets dotting Malaysia and Australia in tow, well-loved Malaysian noodle chain GO Noodle House arrives in Singapore to open its first outlet at 313@Somerset, offering all a taste of their signature fish bone broth that’s doused with a shot of fermented rice wine for added flavour and good measure.
The vibe: Decked out in dark wood furnishings and red drapes, the humble eatery utilises traditional Chinese architecture elements in its design. Hence, the noodle house resembles a quaint, cosy home, despite it being in one of the trendiest malls in town.
The food: Before you dig into piping hot bowls of fish bone broth with thick and chewy mi xian noodles, be sure a shot of fermented Chinese rice wine is splashed in, and mix well.
Here, a standout in our books is the Signature bursting meatball (pork) in superior broth with mi xian ($10.90). It’s one large serving of pork balls stuffed with minced pork meat, akin to Fuzhou fish balls, accompanied by the signature noodles and light yet tasty broth. Should you require a meat-free alternative, the restaurant serves the Double bursting fishball ($13.90) too.
The Handmade fish paste ($11.90) is also a good option at GO Noodle House, as the hand-scooped fish paste pieces are cooked fresh daily, using a special technique that keeps the bites springy and firm.
While GO’s noodle soups are the main draw, the Hakka sauce homemade noodles with century egg ($9.90) has its appeal as well. The Hakka sauce is weaved into the pile of thin, you mian strands, offering a flavour much like those of Malaysian chilli pan mees.
The drinks: You’re actually unlikely to require much beverages when indulging in noodle soups, so pick the Dates Wolfberry Tea ($2), that’s a mildly sweet treat which can double as a palate cleanser.
Why you’ll be back: Never cross the frequently jammed Johor-Singapore causeway to find GO Noodle House’s signature bowls ever again; get all the slurp-worthy noodle soups you crave delivered fuss-free, and right in the heart of Orchard Road.
