After many years operating from UIC Building, Noble House has officially closed to make way for a brand new building.
We were there a few days before its official closure. The decor of Noble House is rather unique, and after its closure, only Paramount at East Coast will spot a similar design.
We each had a Crispy Deep Fried Lobster with Chilled Fruits (S$28 per person). The lobster was crispy due to the batter.
We like the soups in Tung Lok restaurants. Their Double Boiled Soup with Chicken & Fungus (S$38 for 1 pot) tasted good and did not have any "herbal" tastes which some may not like.
After serving the 1st bowl of soup, the service staff will usually "fish out" the ingredients in the soup. Here, we have a whole chicken thigh+drumstick and the fungus mushrooms used to brew the soup.
Next up, Steam Fish Slices With Tofu, Black Fungus & Brinjal (S$12 per person). Fish was fresh and tasted sweet.
The final dish was my favourite - Stir Fried Aloe Vera Noodles with Scallops (S$8.80 per person). According to the restaurant, this Aloe Vera noodles (texture is almost similar to a hybrid of mee pok and kway teow) is really made of aloe vera. The noodles is quickly cooked in hot water, and then mixed with a spicy seafood sauce.
Before desserts were served, we had their signature fruit juices served in test tubes.
Dessert consisted of the ever popular Herbal Jelly with Mango Pudding (S$10)
And a special dessert of Coconut Dessert with Tangyuan (S$16).
So it's goodbye to Noble House at UIC Building.
5 Shenton Way