Go Noodle House

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.