Go Noodle House

Go Noodle House is a beloved Malaysian restaurant chain founded in 2014. Since then the chain has grown to more than 30 eateries across Southeast Asia.

Expect snacks such as porky (spam) fries, crisp bean-curd skin, sweet Taiwanese sausages and pork jerky. Deep-fried fish skin and fried fish dumpling crackers go well with a cold Tsingtao.

The star of the menu is the laksa. The broth is made using fish and shellfish boiled for 24 hours. There’s a five-step ordering process. First, choose your dish (try the sliced beef, grouper fish or pork belly), then your soup base – superior (mild) or hot and sour. Then select from rice vermicelli-style mi xian noodles or homemade udon. Then there’s the option to load up on more proteins or vegetables. Finally, add either three, five or 10-year-aged rice wine.

A dish of pan mee noodles comes in three parts so you build your own. There’s a bowl of flat flour noodles, one with fried shallots and anchovies, and another of salty, fishy broth with springy fish-paste dumplings.

A five-kilogram beef and pork noodle soup is free if you can finish it within 30 minutes. You’ll also receive a complimentary “I LOVE NOODS” cap.

Seventeenth-century Chinese emperor Kangxi (who is said to be the first to add rice wine to his laksa), his son and grandson feature in three portraits on one wall. Hand-carved wooden furnishings and lanterns adorn the space alongside a grand but faux doorway next to the actual entry. The separate entrance is symbolic nod to the emperor; should he show up he can enter without mixing with the masses.