The queue at GO Noodle House can be intimidating as it grows longer and longer, but the wait for a table is certainly worth the effort.

GO Noodle House, SkyAvenue

GO Noodle House, SkyAvenue

GO Noodle House’s signature noodle (San Xian Tang Mi Xian) is said to be fit for an emperor, with a secret recipe passed down from a chef from the Imperial Palace. To get a stronger “oomph” out of the bowl of noodles, diners can separately purchase a bottle of rice wine and add a spoonful of it into the bowl.

2. bustling inside

2. bustling inside

The bottles of Shao Xing wine (made from glutinous rice and malt) are imported from China. The 3-year-old wines are in brown bottles while the 5-year-old are in black. Which you choose depends on what you look for in your bowl of “San Xian Tang Mi Xian”. Do take note that GO Noodle House will store your balance of wine for your next visit, so there is no wastage.

clockwise from right: Imported Clams (Lala), Bursting Meat Balls, Fish Maw, Pork Tendon Balls & Nine Dragon Balls (in basket) to be washed down with Bentong Ginger Tea (dark) and leung sui (light)

clockwise from right: Imported Clams (Lala), Bursting Meat Balls, Fish Maw, Pork Tendon Balls & Nine Dragon Balls (in basket) to be washed down with Bentong Ginger Tea (dark) and leung sui (light)

Also, I would like to point out that some of these dishes that you see in this post are only available at the SkyAvenue outlet, so if you want to try, must go up to the mountains, ya. It’s only about an hour’s drive from Kuala Lumpur.

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