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Introduction
GRUB Noodle Bar offers quality beef & a wholesome broth made in-house with no MSG.
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Opening Hours
Mon
Closed
Tue - Sun
19:00 - 00:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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Full Review : http://dairycream.blogspot.sg/2014/11/the-abc-of-grub-noodle-bar.htmlThe same team behind GRUB andFIX, does it again with a brand new supper noodle concept place called GRUB Noodle Bar. Don't be surprise if you find only two types of noodles on the menu as they are delicious enough to form the pillars of the bar. Think of it as a ramen-ya or a noodle hawker stall which doesn't throw out a platoon of choices. First up is the Assam Laksa, a vibrant bowl of noodles that boasts an assertively punchy fish gravy, enlivened with the medley of textures from the sliced cucumbers, rings of onions, sweet pineapple chunks. I haven't try a Penang Laksa in Penang before but I enjoy the richness and acidity, sweetness and heat; it's primal satisfaction in a slurp The Beef Noodles is another competent bowl served dry using preservative-free egg noodles sourced from a local ramen manufacturer and comes with the bowl of hearty beef soup. It does resemble a bowl of Bak Chor Mee with familiar toppings of minced meat and braised mushrooms but the flavour is very different. Subtly sweet like the 卤汁 sauce of braised meats, this bowl tastes actually comparatively light unless you throw in their powerful chincalok that brightens everything instantly. Just be careful that too much of a good thing can turn this into a chincalok noodles instead. Another way of enjoying the noodles which I discovered, is to dip the noodles into the beef broth which contains hormone-free and antibiotic-free 150days grain-fed Angus Ribeye ($19) measured with careful precision of 100g per bowl. Casting all the big facts aside, the beef slices were amazingly stretchy and tenderly soft, a stark contrast to the three disappointingly dry beef meatballs in the noodle bowl. In fact, one can also choose the brisket ($12), rump ($15) or sirloin cut ($17) but the ribeye could possibly be the safest bet. Besides the noodles, there is a fair number of appetizers ranging from steamed alcohol-infused dishes such as Venus Clams sautéed in beer, ginger & lemongrass broth ($13), live tiger prawns steamed in sake, garlic & ginger glaze $15 to the common deep-fried food with mayonnaise items such as the Soft shell crab mayo & house seasoning $13 and Baby cuttlefish basil pesto mayo $9.I was highly anticipating the Kang Kong Salad with nonya achar $7 which turned out to be non-spicy at all. Without the fiery kick from Sambal, this has become a pretty light, healthy dish with plenty of crunchy greens. Speaking of the Chicken Drumlets with curry leaves, garlic and sesame seeds($9), they were crunchy gold outside, juicy perfection inside. However, it would be nicer if the fragrant of curry was sharper and the seasoning was reduced slightly. Perhaps the most memorable bites that night would be the Hokkaido scallop tataki ($15) that glides down your throat effortlessly. These raw scallops sliced deftly to thins were merely lightly torched with mustard glaze that tasted fondly of teriyaki sauce, yet without sacrificing its natural fresh sweetness. This place opens till 12.30am so if you are planning to come here for late night supper, just remember the ABC: Assam, Beef & Chincalok.
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Grub Noodle Bar is the third F&B concept from the people behind Grub at Bishan Park and Fix Café at HomeTeamNS. They have converted their previous cooking studio into a supper bar. The bar is located at Rangoon Road which is an approximately a 10mins walk from Farrer Park MRT station. Their official opening day is on 16th October and we had a media preview few days before they officially started.The place has an open concept kitchen with simple and yet stylish interior design for the dinning place. With the huge glass display at the end of the place gives the whole place a spacious look. And most importantly their kitchen ventilation is well-designed as we were walked out the place without any frying smell.We started off with Kang Kong Salad S$7.00 which gave me a surprise. Unlike the salads that served in restaurants, Grub decided to serve salad with kang kong tossed in a Nonya achar and house dressing. It turned out to be an appetizing combination and touch of crunchiness.Chicken Drumlets S$9.00 coated with curry leaves, garlic and sesame seeds. It’s decent good with the crunchy bites and best have it with beer. Grub also offers bottled and draft beers for diners to enjoy the night.Soft Shell Crab S$13.00 served with mayo and house seasoning. Crispy golden deep fried snack with has the nature sweetness that blend well with the sauces.I would recommend you to try Hokkaido Scallop Tataki S$15.00 because it is my favourite. Fresh scallop lightly torched with mustard glaze and mandarin orange segments. Scallop sliced thinly with the well combination with the ingredients taste awesome just like sashimi for me.Venus Clams S$13.00 sautéed with beer, toasted ginger and lemongrass broth was indeed flavorful. Taste of clam sweetness and not overwhelming beer taste is just perfectly fine to have.Baby cuttlefish S$9.00 is another option for those we are heading for beer. The dish was deep fried into a delightful crisp with basil pesto mayo.Live Tiger Prawn S$15.00 steamed in sake, garlic and ginger glaze was a splendid one. Nature freshness of the prawn gives the sweetness into the seasoning.Assam Laksa S$13.00 comes with prawns, fresh cucumber, pineapple chinks and fish gravy. It’s a bowl of goodness with combination of sweet, sour and spicy taste. It is one of the worth trying assam laksa in Singapore as compared to other places though.Beef Noodles serving from S$12.00 to S$19.00 is the signature main course at Grub Noodle Bar.There are 4 types of beef slices – Pasture-Fed Brisket, Pasture- Fed Rump, 100% Hormone and Antibiotic free 150-day Grainfed Angus Sirloin and 100% Hormone and Antibiotic free 150-day Grainfed Angus Ribeye. The noodles are freshly made by their supplier everyday with their in-house sauce. The bowl is full of goodness and flavorful taste with the meatballs, minced beef and mushroom stew.My choice of beef broth is the angus ribeye S$19.00 that has the smooth and tender meat texture. But the sirloin S$17.00 tasted not bad too. The portion served was value for money and quite filling if you are having it all by yourself. The beef broth is quite addictive with its mild and less oily taste. There is also homemade Chinchalok to go with the beef noodles and it taste pretty good.Grub Noodle Bar has started their operation on 16/10/2014. This would be an ideal place for people who are craving for supper or even those who knock off late and can’t find elsewhere to have a nice decent dinner.
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