Expressing a love for some of Northern China’s classic dishes, Noodle Stories opens its doors this month to offer a menu consisting of freshly-made ‘Guo Tie’ (dumplings) and noodles in the casual eatery at Orchard Central.
we queued about 20 mins before we got a table which we shared with another couple. we dont mind that. the service was ok considered its a busy friday evening, i like their dumpling noodle soup, their soup is fantastic. but if the portion is bigger it will be better. other than the short of staff problem, i think this is a great place to come. but its not for sitting around and chit-chatting with friends.
Sliced Pork with Garlic Sauce had a zing, which made the appetiser not cloying at all for one person to finish on his/her own. Tender slices of meat, with subtle and nice aromas of garlic and sesame seeds, were balanced in texture by cucumber strips and sesame seeds. Lovely, just like the refreshingly light and sweet Mee Sua with Double-Boiled Chicken Broth that had a faint aroma and taste of Chinese herbs. Sautéed Diced Chicken with Dried Chilli and Cashew Nuts was not too sweet but could do with more spice while there was nothing to rave about or fault on the Shrimp, Pork and Chives Guo Tie and Beijing Salad – crunchy greens and cherry tomatoes tossed in a tart dressing with orange slices and hazelnuts. The only dish that fell flat was Red Bean Pancake as the red bean filling was overwhelmed by thick layers of dough. See full review and pictures at http://live2eatdottravel.blogspot.sg/2014/07/new-kid-on-block-noodle-stories.html
#TGIF! We got through the week, and in good shape. The week was made so much more pleasant by these lovely, attentive women - Ivy Tham (left) and Amy Chan are servers at Noodle Stories at Orchard Central (#07-14). "We are both part-time staff," said Amy, "I work Mondays to Saturdays, while Ivy comes in to help us when she is needed." Thanks for making sure our teacups were always full!
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned