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2014-10-17
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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 pla
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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