Occupying now-defunct Cookyn Inc on Rangoon Road, the month-old casual eatery focusing on hearty, brothy concoctions makes for a wonderful pitstop after café hopping (that’s all the rage right now), or those late night Mustafa shopping sprees.
The menu is kept extremely concise and straightforward with only 2 choices of noodle mains and 7 appetizers (price ranges from $7 – $19), though we hear there are plans to broaden variety with another noodle dish as well as new creations by Chef Michael Liu, pastry chef behind the winning pastries at FIX.
With seafood coming from a supplier just 2 doors down, it’s all too easy to go overboard with moreish morsels like the Venus Clams ($11, steamed with beer and toasted ginger in a lemongrass broth) that packs just the right hints of salt, pepper and heat, and the delightfully sweet Sake-steamed Live Tiger Prawns ($14).
The Assam Laksa ($13) lacked punch and didn’t quite work for me—chefs still tweaking the menu—but their robust Beef Noodle Soup, prepared from a housemade beef bone stock and served with springy egg noodles, more than makes up for it.
Each bowl of noodles comes with 100% beef meatballs, minced beef and mushroom stew and a side soup with choice of quality beef cuts ($12 – $19).
Highlights include the less fatty cut of pasture-fed rump ($15) with a pronounced beefy flavour, and the tender, almost-buttery 150-day grain-fed Angus ribeye ($19) that teams superbly with their piquant chinchalok chili sauce.
Grub Noodle Bar
221 Rangoon Road
Tel: +65 63415631
Daily 7pm – 12:30am daily
Closed Mondays, and last Tuesday of every month