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A very imperial-style Chinese restaurant done a la Tang Dynasty era has opened up amongst the row of eateries behind Boat Quay - a bustling area where the CBD-ians dine or wine along. Royal Noodles Restaurant got our attention because it was new, and the friendly staff was outside introducing passerbys to their cuisine.The soup was tasty, and contained pieces of soya beancurd- so soft, so smooth, they could not have been normal tofu-styled beancurd; these slimy pieces of beancurd were definitely "tau huey" - soya beancurd. It gives a new texture to the soup, sliding down the throats beautifully, like clouds drifting past the palate enroute into the throats.For sides, we shared the Seafood Rolls, Sugar Cane Prawns and Deep-fried Spring Rolls. The sugar cane prawns were very lovely - sweet, succulent and tasty with a firm texture.Finally, the noodles. All three of us ordered the Dry version, all selected "spicy" options. We had some rather springy noodels tossed with a savoury gravy, button mushrooms, minced meat, peanuts and spring onions - all the allure of different textures tossed together so that every bite brought out the springy-ness of noodles, chewy-ness of meat and crunchy-ness of nuts.For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2015/06/lunch-at-royal-noodle-restaurant-along.html
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