Malaysian Food in SG 🇲🇾

Also available in original and red versions, this is a simple, down-to-earth, and authentic Sarawakian noodle dish topped with char siu, minced meat, shallots, and spring onions. I ate the black version for a richer flavour.

The Kolo Mee had a QQ springy texture, was slurpy, and coated well with the sauce. The char siu leaned toward the sweeter side, was quite meaty, less fatty, and tender. The minced meat enhanced the dish with an extra meaty taste.

Served with a bowl of savoury soup, this dish keeps things straightforward so no gimmicks, just honest flavours. Highly recommend getting the chilli sauce; it’s spicy-licious and pairs nicely with the noodles.

I wanted to try their Sarawak Laska too but sadly was sold out. Will stop by another time to try out!
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🚩Yew's Noodle, 51 Yishun Ave 11, 01-18 Yishun Park Hawker Centre, Singapore 768867
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Homemade tau pok stuffed with smooth fish paste, served in the rich superior soup. The tau pok bursts with juiciness on the first bite, followed by the comforting smoothness of the fish paste filling. Truly, a comforting, satisfying dish.

These iconic meatballs, also seen in the noodles, burst with a savoury minced meat filling encased in a tender outer layer. The Shao Xing wine adds an extra dimension to the soup, enhancing the meatball’s juicy umami flavours.

A hearty pao fan for those who enjoy bold flavours. While the minced pork patty is tender and succulent, its rich, salty notes intensify with each bite, which may appeal to those who enjoy heavy flavours but might need a palate cleanser.

Thin noodle coated in a homemade spicy sauce, topped with century egg, pork lard, minced meat, black fungus, ikan bilis, spring onions, coriander, and shallots. After mixing, the noodles are still slightly dry but full of character from the spicy, savoury sauce and the complex flavour of the century egg.

This generous bowl is a seafood twist on the double pork combo, replacing meat with thick, delicate slices of fish that pleasing to the mouth. The soup and fish pair well with a dash of Shao Xing yellow wine, making this a great choice for those who prefer seafood.

The bursting meatball lives up to its name, bite too quickly, and you’ll get a mouthful of hot, savoury broth exploding from within!

This hearty bowl of mixian features Spanish pork belly slices, signature bursting meatball, nai bai, coriander, and spring onions. Add a dash of premium Shao Xing Hua Tiao wine to elevate the soup’s fragrance and add a touch of boozy depth. The noodles are silky and slippery, while each pork slice is flavourful, chewy, and fatty, soaking up the soup's rich essence. The bursting meatball lives up to its name, bite too quickly, and you’ll get a mouthful of hot, savoury broth exploding from within!

An unassuming yet underrated Malaysian noodle house, Go Noodle House serves up comforting, slurp-worthy mixian in savoury, boozy broths that leave a lasting impression.

Double Pork Combo Noodles in Superior Soup 特级双拼猪 ($13.50++)
This hearty bowl of mixian features Spanish pork belly slices, signature bursting meatball, nai bai, coriander, and spring onions. Add a dash of premium Shao Xing Hua Tiao wine to elevate the soup’s fragrance and add a touch of boozy depth. The noodles are silky and slippery, while each pork slice is flavourful, chewy, and fatty, soaking up the soup's rich essence. The bursting meatball lives up to its name, bite too quickly, and you’ll get a mouthful of hot, savoury broth exploding from within!

Fresh Fish Slice Noodles in Superior Soup 新鲜鱼片 ($15.90++)
This generous bowl is a seafood twist on the double pork combo, replacing meat with thick, delicate slices of fish that pleasing to the mouth. The soup and fish pair well with a dash of Shao Xing yellow wine, making this a great choice for those who prefer seafood.

Hakka Sauce with Century Egg Noodles 客家酱加皮蛋 (Spicy) ($12.90++)
Thin noodle coated in a homemade spicy sauce, topped with century egg, pork lard, minced meat, black fungus, ikan bilis, spring onions, coriander, and shallots. After mixing, the noodles are still slightly dry but full of character from the spicy, savoury sauce and the complex flavour of the century egg.

Steam Minced Pork Patty with Tian Jin Tung Choi in Double Boiled Soup 天津冬菜蒸肉饼汤饭 ($12.90++)
A hearty pao fan for those who enjoy bold flavours. While the minced pork patty is tender and succulent, its rich, salty notes intensify with each bite, which may appeal to those who enjoy heavy flavours but might need a palate cleanser.

Signature Bursting Meatball in Superior Soup 招牌酱爆丸 ($12.90++)
These iconic meatballs, also seen in the noodles, burst with a savoury minced meat filling encased in a tender outer layer. The Shao Xing wine adds an extra dimension to the soup, enhancing the meatball’s juicy umami flavours.

Golden Pillow in Superior Soup 自制金枕头 ($10.90++)
Homemade tau pok stuffed with smooth fish paste, served in the rich superior soup. The tau pok bursts with juiciness on the first bite, followed by the comforting smoothness of the fish paste filling. Truly, a comforting, satisfying dish.

Given the exchange rate and price differences between Singapore and Malaysia, there’s a certain appeal to travelling up north for this, plus the menu is wider over there, though it can be time-consuming.
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🚩Go Noodle House Terminal 4 Departure (Public), 10 Airport Blvd., 02-203 Singapore Changi Airport, Terminal 4, Singapore 819665
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An icy treat befitting its name. Its slow melting nature earns its merits. The crushed ice is topped with green rice flour jelly, sweet creamy red bean, crunchy crushed peanuts, gula melaka-infused bubble, and a scoop of cooling coconut ice cream. A refreshing and cooling dessert to have after a meal.

A concoction of creamy coconut milk, sweet & thick palm sugar, and rich fragrant dark coffee.

Smooth, milky white coffee with a bear bear floating ice. A cute coffee for the cuties.