As far as supper places go, local food are in a different league of their own. From sumptuous Bak Chor Mee to crispy Roti Prata and mouth-watering Bak Kut Teh, these are some local delights that we just crave after a long day.
You can now add one more supper place to your list – the newly opened Grub Noodle Bar. Founded by the owners of the #instafamous eateries Grub and FIX, Grub Noodle Bar offers an array of delicious appetisers and beef noodles that will keep you coming back for more. They also sell decent beers at reasonable prices for a chill supper night out.
Upon entering the restaurant, the smell of food engulfs you and induces hunger instantaneously. I started off with a Pear Cider ($12), which was refreshing, cooling me down from the hot weather outside.
To start off our meal, we had the Kang Kong Salad ($7), which came on top of a plate of appetizing nonya achar that whets your appetite and preps you for the heavy meal to come. They were also generous with their serving size.
Next we had their Chicken Drumlets ($9). Coated and seasoned with curry leaves, garlic and sesame, the chicken drumlets had a similar recipe to the ones at FIX – but better. The strong curry flavour added more tastes to the chicken which was fried to perfection.
Adding to their variety of appetizers were a couple of fusion classics, the deep fried Soft Shell Crabs ($13) and Baby Cuttlefish ($9). This is seriously good beer food, and fantastic for munching on as appetisers. The soft shell crabs were fried to perfection, and came in a generous serving, while the baby cuttlefish were so addictive I finished every single morsel.
The secret behind the fresh seafood at Grub is that they get all their seafood from the seafood stall a few doors down. However, the Scallop Tataki ($15) was average at best, and I didn’t really enjoy it as compared to the other appetizers.
The Live Tiger Prawns ($15) were steamed with sake, garlic and ginger glaze, which produced a sauce that was absolutely mouthwatering. The Venus Clams ($13) had a similar taste, but was more bitter as it was mixed with beer instead of sake.
Although there isn’t a very wide range of noodles on offer at GRUB Noodle Bar, the beef noodles here are simply to die for. Their beef noodles are the perfect combination of zha jiang mian (minced beef noodles) and traditional sliced beef noodles. You have to try it to believe it.
They use delicious egg noodles that are springy and consistent, but what’s outstanding about GRUB Noodle Bar is how they use the highest quality beef. You have a choice of Angus Sirloin ($17) or Ribeye Beef ($19), both 150g hormone and antibiotic free grain fed. While most beef noodles serve up small pre-packed beef balls, here at GRUB, their meatballs are handmade, 100% meat and are similar to those you find in Bolognese.
For those who don’t take beef, the other noodle option they have on their menu is the Assam Laksa ($13). The laksa is worth a try, with authentic tasting laksa gravy and fresh seafood.
The prices here are on the high side, but the food is fantastic. Simply put, I can see myself coming here every week for supper and I am already craving the mouth-watering beef and crispy baby cuttlefish.
This beats your simple bak chor mee or late night pratas hands down.
Address: 221 Rangoon Road, Singapore 218459
Opening Hours: Tuesday to Sunday, 7pm to 12:30am
This post was brought to you by GRUB Noodle Bar.
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