Friday, December 30, 2011

Noble House @ UIC Building

After many years operating from UIC Building, Noble House has officially closed to make way for a brand new building.

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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.

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We each had a Crispy Deep Fried Lobster with Chilled Fruits (S$28 per person). The lobster was crispy due to the batter.

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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.

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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.

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Next up, Steam Fish Slices With Tofu, Black Fungus & Brinjal (S$12 per person). Fish was fresh and tasted sweet.

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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.

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Before desserts were served, we had their signature fruit juices served in test tubes.

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Dessert consisted of the ever popular Herbal Jelly with Mango Pudding (S$10)

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And a special dessert of Coconut Dessert with Tangyuan (S$16).

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So it's goodbye to Noble House at UIC Building.


Noble House
5 Shenton Way
#06-13
UIC Building

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