{"id":294024,"date":"2024-05-02T10:39:07","date_gmt":"2024-05-02T02:39:07","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=294024"},"modified":"2024-05-02T14:48:16","modified_gmt":"2024-05-02T06:48:16","slug":"nou-noodle-bar-singapore-review","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/nou-noodle-bar-singapore-review\/","title":{"rendered":"Nou review: Familiar noodle dishes and cocktails are given funky and quirky modern twists"},"content":{"rendered":"

On my walk to Nou, I would\u2019ve missed it had it not been for my dining companion. The space whispers its presence, tucked away in a quiet corner of Craig Road, marked by a bright red neon sign that says noodles and cocktails<\/a>. I chuckle to myself because the messy string of lights in the sign looks like noodles, which amused me. Was it intentional or just a happy coincidence? Who knows. But it set the tone for my dinner and left me tickled.<\/p>\n

When food and drink powerhouses collide<\/h3>\n
\"nou
Photography: Nou<\/figcaption><\/figure>\n

Don\u2019t be fooled by my (slightly) tweaked photos, because the dim lighting makes it incredibly intimate. The warm ambient lighting is playful and flirtatious, adding to the mysteriously alluring aura. Elegant and modern, it welcomes you warmly and invites you to take a seat at one of the tables or the bar. As diners who love chatting up the bartender<\/a>, we naturally deviated to the bar.<\/p>\n

We love a good modern twist on traditional classics, and that\u2019s what you get when you visit Nou. The brand is born from a collaboration behind Petites Ventures (the same group that gave us Foxtail and Juice) and Petrina Loh, the chef-owner of Morsels in Dempsey<\/a>. Thanks to this partnership, the food and beverage menus are given extensive and dedicated attention to detail.<\/p>\n

\"nou
Photography: Ashe Liao<\/figcaption><\/figure>\n

If you\u2019ve visited Morsels, you\u2019ll already be familiar with chef Petrina\u2019s wildly creative menus. They are ingredient-driven, inspired by artisans who work with her, rotating every month or so. You\u2019ll be happy to know she\u2019s also bringing her knowledge and love for fermentation to Nou. The technique is showcased in several components such as garnishes, appetisers, and even drinks!<\/p>\n

Libations are taken care of by the team behind Foxtail and Juice. They come in the form of cocktails, mocktails, and a wine list so extensive it left my vino-loving dinner companion impressed. Foxtail has become a fan favourite among locals for its affordable (we\u2019re talking $18 nett) and impressively well-made cocktails. Meanwhile, Juice has earned itself a reputation as one of the coolest wine bars<\/a> in the city. Even if you\u2019re not hungry, we highly recommend popping by for a drink and a chat with the team.<\/p>\n

Nuanced but bold flavours in every bite<\/h3>\n
\"nou
Photography: Ashe Liao<\/figcaption><\/figure>\n

Starting off the night, we were treated to a bowl of Nou olives ($10) marinated in-house with citrus and chilli. Full disclosure: I\u2019m not the biggest fan of olives. But the ones at Nou might\u2019ve converted me with the brightly sour and not too bitter notes.<\/p>\n

A must-order appetiser is the beef tongue Spam ($19). Hear me out \u2013 organs can be intimidating. But when they\u2019re as good as this dish, you\u2019ll want to have them all the time. After being sous vide for a day, the beef tongue gets sliced up, fried, and topped with pickled red onion and housemade mentaiko mayo. You won\u2019t even realise you\u2019re eating tongue because it tastes just like Spam fries.<\/p>\n

Onto the main event: the noodles. The chicken mazemen ($25) comes with soup and ume kosho (a plum and pepper paste). The noodles are coated in an umami peanut sauce, with pickled lotus roots cutting through the richness. Not to mention a generous portion of tender chicken. We recommend adding the ume kosho to the noodles for a sweet-sour addition.<\/p>\n

The duck kut teh mee sua ($26) is topped with shredded duck, fried tau kee, and a crispy \u201ccigar\u201d filled with duck rillettes. Snap your pictures quickly because the mee sua absorbs the broth quickly. After adding some chilli padi, we tucked in, surprised by how rich and layered the broth was. What a showstopper.<\/p>\n

However, my favourite was the Nou umami noodles ($18). Even without a protein, this bowl of bouncy noodles in an olive scallion sauce was a shining star, especially after adding Nou’s hot sauce. I\u2019m also obsessed with the tea-marinated egg. It tasted exactly like Chinese tea eggs while having the texture of ramen eggs. So good.<\/p>\n

Shaking up classics with elegant Nou twists<\/h3>\n
\"nou
Photography: Ashe Liao<\/figcaption><\/figure>\n

Just like the food, the cocktail menu is stirred up with added dashes of fun and flair. You\u2019ll find familiar ones like the Garibaldi, highball, negroni<\/a>, and more with curious ingredients. As a gin<\/a> fan, I was thrilled to find a gimlet ($23) on the menu and ordered it right away. Dotted with an oil infused with bay leaves, charcoal, and coriander, the resulting drink was refreshing and citrusy. I especially loved how the lime didn\u2019t mask the flavour of the spirit, but uplifted it instead, bringing out and complementing the juniper taste.<\/p>\n

A pleasant surprise for us was discovering the brines from Nou\u2019s housemade pickles are incorporated into drinks too. Talk about zero waste. The Tomato Tomato ($24) is Nou\u2019s take on a dry martini. It\u2019s spirit-forward with a pleasantly bitter taste (I know, I\u2019m surprised too), and subtle tomato flavour from the koji fermented tomato brine. The Ducktini ($24) was a game changer. It\u2019s a savoury cocktail, which may not be everyone\u2019s cup of tea. But it\u2019s something we recommend trying once.<\/p>\n

The biggest draw for Nou\u2019s menu is that it doesn\u2019t feel intimidating. You\u2019ll be greeted with familiar names, flavours, and dishes, and teased with the team\u2019s unique personalities and interpretations. Elevations are subtle but can be felt through the whole menu – they wow you with every bite. Psst: don\u2019t tell my boss if you see me sipping on another gimlet on a work night.<\/p>\n

Nou noodle bar<\/a>, 45 Craig Road, Singapore 089683<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

On my walk to Nou, I would\u2019ve missed it had it not been for my dining companion. The space whispers its presence, tucked away in a quiet corner of Craig Road, marked by a bright red neon sign that says noodles and cocktails. I chuckle to myself because the messy string of lights in the […]<\/p>\n","protected":false},"author":107581,"featured_media":294026,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,9744,6363],"tags":[],"acf":[],"yoast_head":"\nNou review: Singapore's funkiest noodle bar | Honeycombers<\/title>\n<meta name=\"description\" content=\"Nou in Singapore is the new kid on Craig Road dishing out refined takes on classic noodle dishes like bak kut teh, tom saap, and wonton mee.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/nou-noodle-bar-singapore-review\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Discover familiar dishes and drinks with modern twists at Nou\" \/>\n<meta property=\"og:description\" content=\"On my walk to Nou, I would\u2019ve missed it had it not been for my dining companion. 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