[CLOSED] No Milk

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18 Pahang Street
Singapore 198615

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From the Burpple community

If you’re a fan of mala or anything HOT, don’t say bojio ah! This rendition of Mala noodles at @nomilksg is bound to satisfy that Mala craving, just like it did mine! 🔥🔥🔥
Go all out on your cheat day with their signature Spicy Fragrant Egg Noodles ($8) that will keep you wanting more! 🤩🤩🤩 The springy egg noodles with a luscious coat of homemade mala chilli sauce remain chewy with a firm bite. 🤤 Simply can’t rave enough of the noodles - they carry a rich eggy aroma that dissipates in your mouth in every bite! Texture-wise was ideal too, not too soggy nor hard & it doesn’t stick to your teeth! 👏🏻👏🏻👏🏻
Needless to say, the mala sauce is also house-made & is bound to make you go “ooh la la”! 💕Just the right level of spice & a little tongue-numbing effect for that kick! 🔥 Absolutely love the crunchy peanuts that is iconic of any mala bowls, as well as the hearty amount of grilled fish or pork belly that also present a nice crisp exterior. 😋😋😋
Perfect for a rainy day or just keep you warm from the blazing aircon in office! SHIOK LA! ❤

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Their photo of the spicy fragrance egg noodles (Mala) caught our attention at the doorstop and we never regretted our pick to try it.
Not a fan of Mala, but this was at the right level that was acceptable for us, tasty with a little kick of numbness. Also loved the deep fried fish belly for the crunch, and the roasted peanuts and flavourful mushrooms in the noodles.
Their tagliatelle in Thai red curry, on the other hand, would be our pick if we were to recommend a fusion pasta with an Asian twist. The sauce was absolutely on point, just the right amount and consistency of an Italian pasta but the Thai curry taste that delivered the spicy punch.
Both noodles were memorable with distinct flavours. Most importantly, the delicious egg noodles and tagliatelle were handmade. Springy egg noodles and pasta absolutely al dente and good. More than that, almost every item on their menu (less nuggets) was made in-house.
With a bar menu, customers get to complete their meals with beer, cocktails, wine, sake, etc. That’s a pretty good place to eat and drink, and chill at their rooftop too.

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They're a bit similar to Ka Soh Restaurant with their ways of cooking the fish bones for hours to turn the soup into this milky broth but I find that the soup was lighter in terms of flavor.

While you're there, you may want to pop by the second floor for the bistro to get some bar bites along with drinks.

Here are some of the recommended items:
Homemade Black Charsiu ($12.80)
Grilled Pork Belly ($12.80)
Deep Fried Chicken Wings ($14.80)
Thanks, @esth3r_esth3r for the invite and @nomilksg @whitelabelpr for hosting us.

I thought the mala noodles was the out one out given how this eatery specialises in fish soup. I ordered it out of novelty and did have much expectations for it. But I changed my mind when I tried the well marinated pork belly slices as it was so tender and soft. The noodles too went so well with the mala sauce that I was so tempted to get another bowl!

Okay here is the thing: I really rarely rave about fish soup because most taste rather similar and it's rather hard to come up with a distinct differentiator. No milk's version might taste simple but it gets more addictive with each month. I thought long about why their formula was a winning one and it occurred to me that it was actually the perfect combination of the all the ingredients put together. Their homemade chilli sauce deserves a honorable mention as it packs some zest and flavour into the soft fish slices. I added the tofu floss for an additional $1 for an added texture and it was really soft but you could taste the crisp in the broth. The staff are also a super friendly bunch who offered more soup when they saw how much I was enjoying it; totally made my night. I foresee myself popping by more often for a comforting bowl of fish soup!

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Only fresh handmade pasta is used here. Here's a lifting shot of this delicious Beef Rendang Pasta ($16.80). The beef rendang is cooked for 12 hours to achieve the soft and tender texture. The flavourful and sweet beef rendang sauce clings so well to the al dente pasta. yum yum yum!
Thanks, @esth3r_esth3r for the invite and @nomilksg @whitelabelpr for hosting us.

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