Go Noodle House, The School Jaya One
Found something nice today. Soup soup more soup! Hubby and I have a thing for soup *twink twink*
Go Noodle House is one of my favourite ever since I visited them. This slurp-worthy noodle is one of the 20km worth travelling food irregardless taste or price wise. It is just too too awesome!
The only thing is that I have to pump before I eat because this noodles consist of wine and quite a fair bit of it. I think that’s why the fragrance linger in my mouth for hours! #drooling
Not only the soup base noodle taste nice, even the dry noodle is yummy!
- Menu price and food range (5/5)
Taste vs price, I would say worth it! Even thou it is more expensive that other noodle house chain shop, but they use fresh and good ingredient. If you usually cook you will know what I mean. The soup noodle is order is RM14.50 and dry noodle is RM8.60.
Highly recommended. Taste to conquer 🙂
One thing I do not like is, the shop have a weird smell. The table is sticky.
Conclusion: Highly recommended and it is in one of my must visit monthly restaurant.
有間麵館 GO Noodle House
No. 61-P1 The SCHOOL @ JAYA ONE
46200 Petaling Jaya, Malaysia
Tel: 03-7499 1126
Business Hours: 11:30 a.m. – 9:30 p.m.
Also would like to reblog a comprehensive blog by Nigel Low about this shop as follows:
Providing a rustic touch, the newly opened GO Noodle House has been the latest buzzword around The School, garnering positive feedbacks from customers for its slurp-worthy noodles. A brainchild of Alvin Tan, the restaurant offers a distinct ancient Chinese ambiance to match its noodles that dates back to the Chinese imperial era. According to its menu, San Xian Tang Mi Xian originates from the early years of Qing Dynasty where Emperor KangXi visited his southern empire. During his entourage, he came across a shed by the lakeside and noticed people eating noodles from a bowl. He then ordered one to try with a bottle of Chinese wine. Upon eating it, he realised that the the noodle soup tasted so good and he asked the chef what were the ingredients. The chef replied that it was Shan Xian Noodle which is made from fresh ingredients that are sourced from the mountain range nearby. Hearing that, the emperor came up with an idea of adding Chinese wine to his bowl of noodle to enhance the flavour. He loved the combination so much that he invited the chef back to his palace to make the noodles as part of his imperial cuisine.
GO Noodle House which stands for ‘Got One Noodle House’ is a play word that Alvin thought of when he was trying to figure out a name for his restaurant. “Initially, I thought of ‘San Xian Noodle House or Kingdom Noodle House’ but somehow it didn’t match our theme. GO Noodle House sounds more aptly, since people tend to ask if there is any good place to have noodles, he joked.
Alvin’s personal favourite Grouper Fish Slice (RM 14.50) with Frog (RM 9.00) was scrumptiously inviting with its silky smooth Mi Xian noodles, fresh tasting fish slices and frog all immersed in the tasty home-made soup. “To ensure freshness, we source the fish daily from our supplier. We also limit the quantity purchased and any unused meat will be discarded”, he explained.
He also added that each bowl is individually prepared and hence takes time for the order to arrive at the customer’s table. “Certain ingredients are cooked with different timing too. For example, pork balls take a longer time to cook than slices of Grouper fish”, he added.
The Pork Ball noodle (RM 8.70) with Pork Belly Slice (RM 5.50) naturally came with all the porky goodness. Portion wise, the generous serving at GO Noodle House was a plus point where strands of Mi Xian noodles didn’t seem to lessen despite tucking into it insatiably.
The Superior Soup is also versatile enough to yield different flavours when paired with different ingredients. “Although we use the same soup base, the Clam (Kepah) Soup has a distinct taste” he said. True enough, the soup carried a briny tang of flavour which is unlike the taste found inside the noodle soup. The clams were also fresh as evident from the plump flesh.
“Our signature Superior Soup based noodles comes with a small quantity of wine to enhance the flavour. We also sell three to thirty-year-aged bottles of Chinese wine (RM 29.90 – RM 388.90) for our customers who like to have more flavour in their soup”, he added. Alvin promptly poured a spoonful of five-year old wine into the bowl of noodle and asked to taste the difference. The rich-flavored amber liquid wine added a boost of flavour and fragrance to already tasty soup, a must-have item for those looking to dig into the bowl of noodle with relish. One could only imagine what it would be like to add the premium thirty-year-aged wine instead. “We will normally keep the wine bottles at our premise. Customers can also bring it back if they wish”, he explained. Apart from being a flavour enhancer, he also said the wine can be readily consumed as a beverage as well. Alvin reckoned that the profit margin from selling these bottled wines is very marginal but he considers selling it as a value-added service since the history of Shan Xian Noodles is associated with the Chinese wine which improves the flavour of the soup. He also added that each bottle can last up to fifty servings.
GO Noodle House also offers Pan Mee (flat flour noodle) in several variation (thick, thin or torn) served in either Superior Soup (RM 8.60), Home Made Spicy Soup (RM 8.90), Trio Special Dark Sauce (RM 8.60) or Trio Special Spicy Dark Sauce (RM 8.90). The noodles were freshly made with springy texture while the dark sauce has a bold taste of spiciness that comes from their unique concoction of ingredients. Alvin also added that the kitchen only kneads up to eight kilograms of noodles to ensure freshness of the noodles.
Despite being only a month old, Alvin has plans to take GO Noodle House to greater heights. “Our express concept restaurant will be opening soon just outside the current premise. We plan to serve quick meals there at an affordable price range. Plans to franchise the brand is also in the pipeline but for the moment, he would like to ensure that everything is in place. I want to make sure that our food quality meets the highest standards”, he said.
Credit to Nigel Low for such comprehensive review. Click here for the link to the blog.