Noodle House is one of those rare entities, a venue actually deserving of that too-often-plastered-about title – a bona fide “UAE institution”.
Aside from the nine venues spread across Dubai and Abu Dhabi, the Southeast Asian staple’s distinctive chopstick symbol can now be glimpsed as far afield as Russia and Cyprus, as well as outlets across the region in Saudi Arabia, Bahrain, Qatar, Oman and Kuwait. Yet it remains a proudly genuine homegrown concept, born here in the UAE, by the Jumeirah Group.
If you’re a convert already, we have good news. If you’ve never been, then there’s no better time to try – with Noodle House unveiling a whopping 28 new or rejigged offerings on its new menu.
My mission statement was simple – to try as many of them as possible. I did take a friend for back-up, when I stopped by the buzzing Madinat Jumeirah venue.
Staff were adamant I HAD to try the wasabi prawns (Dh42), so this is where I begin. Fine advice, too – I was served a generous bowl of large, lightly battered prawns, slathered in the signature wasabi mayo chilli; after a single bite the kick of the "Japanese horseradish" hit me in the nose. Sloppy and satisfying, and despite the dish's impenetrable size, very moreish.
On the side I munched down the new gado-gado (Dh30), a traditional Indonesian warm salad. Here it came served as a bowel of crisp Asian vegetables and soft boiled egg, flavoured with an excellent peanut sauce. Trust me, it worked.
Perhaps eyeing up the competition, there are five new noodle soup dishes on Noodle House’s new menu. I tried two – and both were clear highlights of the evening.
Everything was right about the tasty, tangy, tom yam goong (Dh35), a new take on the Lao/Thai staple which adds prawns and mushrooms to the classic spicy/sour broth – and packs a cleansing respiratory kick which feels more effective than any medicine.
But most impressive was the Singaporean curry laksa (Dh40). Inside the thick, creamy broth was an ample feast which could easily serve as a main: wholesome lumps of chicken, prawn, tofu and – best of all – authentic fish balls, which brought back welcome backpacking memories. Thin noodles, bean-sprouts and bok choy also float in the rich, milky coconut sauce.
Already rather full, I marched onto the mains. I was recommended the brisket noodles (Dh55), a new stir-fried concoction scattered with tiny pieces of moist, slightly stewed beef, lending every mouthful a hearty meat taste – recalling, ever-so-slightly, an Italian pasta sauce. The dish is also garnished with tomatoes and mint leaves, and comes as a very generously sized portion.
I also sampled the new and improved take on nasi goreng, the classic meal-on-a-plate known as the "national dish of Indonesia". Here an oval plate is served, combining a mountain of chicken fried rice topped with a fried egg (sunny side), a charcoal-textured chicken satay, prawn crackers and salad – at Dh50 this represents excellent value.
Despite my better judgement, I closed the evening with the new crispy banana (Dh25) desert, a surprisingly soft, un-greasy fruit served with vanilla ice cream and light cameral sauce.
So that’s seven dishes down – and 21 to go. It’s a huge achievement for a chain of this size to introduce such a comprehensive new selection overnight, and I’m impressed with both the ethos and the outcome.
Perhaps even more commendable is the restaurant’s commitment that, of the 65 dishes total dishes now on the menu, 50 will be frozen at Dh50 or less. For food of this quality, that’s simply fantastic value. Noodle House may be an old favourite, but it’s clear this chain won’t be caught standing still.
The National was a guest of the venue.
Noodle House boasts nine venues across the UAE. See www.thenoodlehouse.com.
