Go Noodle House Terminal 4 Departure (Public)

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!