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Right along Robinson Road inside Oxley Tower, Nice Noodle, a low-key noodle bar, has been quietly drawing long lunch queues. Unsurprisingly, the very aptly named Nice Noodle serves just that — nice noodles with a sophisticated twist.
Nice Noodle is the second venture of Chef Mandel Ban, who previously trained at the former 1-Michelin-starred restaurant Vianney Massot before striking out on his own to launch Nice Rice, a hawker stall serving affordable French-Japanese fusion rice bowls. Similarly, the menu at Nice Noodle blends Chef’s expertise in French culinary techniques with Asian noodle dishes.
I arrived promptly just past 11.30am (which is their opening time), feeling smug that I had beaten the CBD lunch crowd. To my absolute horror, a long, snaking line had already formed, winding halfway down the corridor. It took a patient 35-minute wait before I finally snagged a seat, eagerly awaiting my meal.
What to order at Nice Noodle
Nice Noodle lets diners build their meal by pairing 1 of 3 protein choices with 1 of 6 noodle varieties. The main options include pork belly chashu, butter-poached chicken breast, and marinated beef short plate (which incurs a S$2 surcharge). For the noodle base, the menu is split evenly between 3 warm broth preparations and 3 dry, sauce-tossed styles.
I made up my mind before coming here that I absolutely had to try their 5-year aged tare stock. In Japanese cuisine, tare refers to a highly concentrated seasoning sauce placed at the bottom of a ramen bowl before it is filled with unseasoned soup stock and noodles. Thus, it’s mainly responsible for the saltiness, umami, and overall flavour profile of the dish it is used in. In this case, the aged tare had more complex, layered flavours that have been built on for 5 years.
Needless to say, I quickly ordered the Cool Broth with Beef (S$14, including S$2 add-on for beef) which came adorned with cubed white onions, tobiko and house-made mushroom jam.
Initially, I worried the cubed onions would be too astringent and overpower the delicate broth, but they ended up offering a mild sweetness and a sharp, satisfying crunch. The tobiko acted similarly; rather than taking over, it imparted a subtle brininess that elevated the clean tare stock. The mushroom jam added an intensely earthy, umami richness. Every topping complemented the next, coming together in a perfectly balanced, cohesive bowl.
As mentioned earlier, I was particularly excited to try the broth — I mean, it’s not everyday you see a 5-year-aged tare on the menu, especially for just S$12. It had a rather delicate and refreshing profile, especially since it was served cold. It tasted really clean and complex, with the tare bringing a subtle, mellow depth rather than a heavy kick.
Another thoroughly well-executed and arguably second most important component was the noodles. If you’re anything like me and hate soggy, soft noodles, this is the dish for you. Beyond being just al dente, these noodles had an extremely springy texture and retain a satisfying snap when bitten into.
As for the protein, I’d say the beef shortplate is well worth the extra S$2 price tag. It’s fall-apart-tender and possesses a deeply beef-forward flavour profile. The cut is naturally high in fat, which becomes buttery and soft when cooked. Prior to serving, Chef blowtorches the beef slices to give them a good sear which creates a savoury, brown crust.
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Next, I moved on to trying Garlic Fantasy with Pork (S$10). It comes dressed in a rich French butter sauce, roasted garlic, crispy garlic, and an aromatic herb trinity. Similarly to the previous dish, it also includes a small pile of cubed onions and a modest scoop of mushroom jam.
The noodles in this dish were noticeably softer and a different type from the noodles used in the first dish we tried, and clumped up slightly before mixing.
Contrary to the name, I didn’t find this dish to be particularly garlicky — though that might just be the garlic lover in me speaking. However, I found the French butter sauce to be absolutely delicious. It was rich, silky and paired well with the herb trinity, which I assume features fresh parsley. Butter and parsley remain one of my favourite combinations ever, because of the creamy yet bright, aromatic flavours it brings.
Similarly, the thick pork belly slices are blowtorched right before they reach your table, which results in a crisp, caramelised finish. While the leaner bits can be slightly dry, the fatty sections stay soft, with the marinade leaving a subtle, sweet finish on the palate. The fat itself was melt-in-the-mouth soft, while the thin layer of skin added a gelatinous, springy bite.
Who is Nice Noodle best for?
Nice Noodle is ideal for CBD workers looking for a quick, elevated lunch at a pocket-friendly price point. The chef’s passion for his craft shines through in every detail, from the thoughtful flavour pairings to the meticulous execution.
That said, do keep in mind that portion sizes lean on the smaller side. While the quality-to-price ratio is exceptional especially for the CBD, bigger eaters like me might need an extra side — or a second bowl — to feel fully satisfied. Do note that the eatery is also rather small, so groups of 6 people or more may have trouble finding a seat for dining in. But rest assured — Nice Noodle offers takeaway options as well, so you can enjoy these bowls from the comfort of your office or home.
How to get to Nice Noodle
Nice Noodle is located on level 1 of Oxley Tower, which is just a 4-minute walk from Tanjong Pagar MRT Station (EW15). The station connects to the East-West Line. Take Exit G and walk towards Telok Ayer Street before turning right onto McCallum Street.
Alternatively, you can take a 6-minute walk from Shenton Way MRT Station (TEL19), which connects to the Thomson-East Coast Line. Take Exit 3 and walk down Park Street, before crossing the road and continuing straight onto McCallum Street.
If you prefer to travel by bus, alight at Aft Capital Twr (03111). Do note that the stop is served daily by 10, 97, 100, 106, 130, 133, and 196. Services 70 and 107 operate on weekdays and Saturdays only (switching to 70M and 107M on Sundays and public holidays). Express routes 10e, 97e, and 196e, along with City Direct and Premium peak-hour services 545, 591, 592, 646, 647, 648, 649, 650, 651, 652, 653, 654, 655, 656, 657, 660, 660M, 661, 663, 665, 666, 667, 668, 670, and 671, run only on weekday peak periods with no weekend or public holiday service.
Do we recommend Nice Noodle?
Yes! Nice Noodle is a great find for anyone seeking an upscale, chef-driven meal in the CBD without the hefty restaurant price tag. The care and quality of each dish honestly exceed what you would expect for the cost. Just keep the modest portion sizes in mind if you are heading down with a larger appetite, and be prepared to brave the lunch rush.
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