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[Paya Lebar, Singapore 🇸🇬]
Ka-Soh Signature Fish Noodle Soup (S$18++)
Available 15 July to 31 August
Slices of grouper fish, thick bee hoon, served in baby chye sim. The accompanying crispy pork lards had a stable oil taste. The greens looked sadly quite yellow.
I got the chance to try the signature Claypot chicken rice. The consommé is a very intense chicken broth and I loved the crispy rice on the bottom, which contrasts nicely with the juicy tender chicken on top.
Would come back to try the pork chop next time!
The youbu egg cake was unique and delicious! Definitely exceeded my expectations and makes me want to come back again
Delicious food that i still think about til this day! All the dishes were perfectly cooked and packed with flavour. The steak is definitely a must get!
Our dinner at Nai Nai was excellent. The soup was hearty and the fried rice was so good.
Can't recommend this place enough - every bite decadent and exploded with flavour. The steak and scallops were the highlights but every dish had my heart for real. Need to go back soon!
Lighting and atmosphere was rustic and relaxing, while the food was delicious and aesthetically pleasing. I had the oxtail stew and the meat was well seasoned and came right off the bone! Would highly recommend paying a visit!
Love the soup, the environment and also the other dishes like dumplings. Will really recommend for people who are looking for a nice soupy dinner
Zhup Zhup offers a refined yet deeply comforting take on the beloved local classic, elevating prawn noodles with a broth of remarkable depth and intensity. Rich with the concentrated sweetness of prawn heads and layered with the fresh brininess of seafood, the soup is luxurious without feeling overwhelming, striking a fine balance between indulgence and restraint. The freshness of the prawns and lala is evident, lending clarity and natural sweetness to every bowl, while the claypot presentation preserves the broth’s heat and amplifies its richness throughout the meal. The Pao Fan version was equally good
Beyond its signature noodles, Zhup Zhup impresses with dishes that are equally thoughtful in execution. The Hokkien mee carries a pronounced seafood character, complemented by springy noodles and a subtle wok hei that rounds out the dish beautifully.
The Ngoh Hiang tasting platter is particularly memorable — freshly fried, impeccably crisp, and varied in texture, with each piece offering its own distinct appeal, from savoury crunch to tender, flavourful bites. Details such as the house chilli, generous portions of pork lard and vegetables, complimentary prawn crackers, and refillable soup contribute to a dining experience that feels polished as well as generous.
While the prices sit above the average for prawn noodles, the quality of ingredients, depth of flavour, and consistency of execution justify the premium. Coupled with attentive service and a clean, well-ventilated coffee-shop-style setting, this stands out as one of Singapore’s most compelling destinations for a truly elevated bowl of prawn noodles.
I had the hokkien mee, prawn noodle soup with clam as well as their prawn paste chicken.
The hokkien mee was really spectacular and was like no other. The yellow noodles and thick bee hoon had a really bouncy, QQ texture despite soaking up the broth. The texture was something I had never experience in a hokkien mee before! Paired with 4 big pieces of prawn and its rich prawn flavour, it really is something you should definitely come down to try!
