Nothing beats a hearty bowl of aromatic fish soup this monsoon season, which is why Go Noodle House’ Singapore debut can be considered perfect timing.
The Malaysian chain opened its 94-seat outlet late last month in the 313@Somerset shopping center, bringing with it a slew of soup dishes steaming with fish broth made from 40 types of fish bones including mackerel.
Based on a recipe handed down through the family of one of three cofounders, the stock is made in Shah Alam, Malaysia before it is frozen into -20C blocks and transported to Singapore.
The fish soups come with handmade rice noodles as well as a variety of meats including fish, beef, pork and frog.Some of Go Noodle House’ dishes include its signature bursting pork meatball in superior broth (from S$10.90), handmade fish paste in superior soup (from S$11.90) and fresh frog in superior soup (from S$12.90). The frog dish is exclusive to Singapore.
For added oomph to your broth, add an optional shot of Chinese wine. Made of fermented rice, Shaoxing wine will also help to remove that raw smell from the dish.
The wine is also available by the bottle, from S$68 for a 10-year-old vintage to S$248 for a 30-year-old. Look out for the sound of a gong strike in the restaurant whenever a bottle is purchased.
If you’re looking for something soupless, the Hakka sauce pan mee with century egg (from S$9.90) is one you can consider. The noodles are coated with pork lard, and comes with black fungus, fried shallots, fried anchovies, minced pork, century egg and chili oil.
Opening hours: 10am to 10pm
More F&B news from the Little Red Dot at Coconuts.co/Singapore/lifestyle.
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