GRUB Noodle Bar popped up for a night at Cookyn, and I couldn't be happier. I loved the quality of their noodles and broth, and was sad to see the Noodle Bar close in 2015. The friends and I didn't know about the pop-up till fairly late (stupid facebook algorithms), but there were still tickets available. Whewww.
It was so good to see Mervyn giving the food all his personal attention. Amanda, as usual, is being her awesome-hostess self, plating and ensuring the guests were comfortable. There wasn't exactly fixed seating although you could opt to sit with the friends you bought tickets with. It's communal dining style at this pop-up. Unsurprisingly, we ran into many many familiar faces, and it was nice catching up with everyone too.
For S$38, we had a six-course menu. Three appetizers, a main of noodles, and dessert of choux. There was a fair bit of food to fill us up with. I couldn't stuff in dessert, and didn't bother. Passed it on to the friends who merrily chomped up choux of durian and ondeh-ondeh. There was coconut ice-cream for the ondeh choux.
Appetizers were generous in the form of kale salad tossed with nyonya achar and house dressing, Hokkaido scallops tataki lightly torched with mustard glaze and mandarin orange segments, Venus clams steamed in beer, toasted ginger and lemongrass broth, and steamed Tiger prawns in sake, garlic and ginger glaze. So good! The green tomato salsa and chincalok sambal complemented every dish, and I asked for a top up for both. Heh. Ahhh, I've missed all these flavors.
While the Kurobuta pork collar noodles are just as tasty, you need to really like fatty pork and marbling. None of us do. This isn't our kind of dish. Anyway, the beef noodles are where it's at. The Angus beef sirloin noodles with meatballs and beef balls were as delicious as I remember. That beef broth was thick and full of umami. Drank it all up. Mmmm.
The next GRUB Noodle Bar Pop-up is on Friday 1 June, 2018 at 7pm. It comes with a different menu. While it serves up either beef and pork noodles for your choice of main, the three appetizers are salmon tataki, foie gras chawanmushi and soft shell crab with crispy garlic. (All of which I don't eat! Muahahaha.) If you're keen, tickets are available on its Eventbrite page.
It was so good to see Mervyn giving the food all his personal attention. Amanda, as usual, is being her awesome-hostess self, plating and ensuring the guests were comfortable. There wasn't exactly fixed seating although you could opt to sit with the friends you bought tickets with. It's communal dining style at this pop-up. Unsurprisingly, we ran into many many familiar faces, and it was nice catching up with everyone too.
For S$38, we had a six-course menu. Three appetizers, a main of noodles, and dessert of choux. There was a fair bit of food to fill us up with. I couldn't stuff in dessert, and didn't bother. Passed it on to the friends who merrily chomped up choux of durian and ondeh-ondeh. There was coconut ice-cream for the ondeh choux.
Appetizers were generous in the form of kale salad tossed with nyonya achar and house dressing, Hokkaido scallops tataki lightly torched with mustard glaze and mandarin orange segments, Venus clams steamed in beer, toasted ginger and lemongrass broth, and steamed Tiger prawns in sake, garlic and ginger glaze. So good! The green tomato salsa and chincalok sambal complemented every dish, and I asked for a top up for both. Heh. Ahhh, I've missed all these flavors.
While the Kurobuta pork collar noodles are just as tasty, you need to really like fatty pork and marbling. None of us do. This isn't our kind of dish. Anyway, the beef noodles are where it's at. The Angus beef sirloin noodles with meatballs and beef balls were as delicious as I remember. That beef broth was thick and full of umami. Drank it all up. Mmmm.
The next GRUB Noodle Bar Pop-up is on Friday 1 June, 2018 at 7pm. It comes with a different menu. While it serves up either beef and pork noodles for your choice of main, the three appetizers are salmon tataki, foie gras chawanmushi and soft shell crab with crispy garlic. (All of which I don't eat! Muahahaha.) If you're keen, tickets are available on its Eventbrite page.
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| Fresh egg noodles with 150-day grain-fed Angus sirloin and homemade meatballs. |
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