The noodle house gets new menu with 45 new dishes
New menu inspired by Singaporean, Indonesian and Malaysian cuisine
Jumeirah Restaurant's flagship restaurant 'the noodle house' has launched its new menu with forty new main dishes and five new dessert dishes, inspired by the authentic culinary methods, flavours and ingredients of Singapore, Indonesia and Malaysia.
Authentic South East Asian dishes are created by the Indonesian and Malaysian chefs from indigenous ingredients - including ‘la mian noodles, turmeric root and kway teow noodles’, as well as black pepper beef, steamed sea bass and chicken or beef satay.
Jumeirah Restaurants' executive development chef Lloyd Carter said: "Rather than stick to a safe menu covering a variety of different countries, we wanted to add a little flavour of the adventurous culinary methods and tastes of Singapore, Malaysia and Indonesia to the menu. Over time, we hope to continue introducing diners to new flavours and tastes inspired by the local dishes of these vibrant countries, creating delicious dishes in tribute to the culinary heritage of South East Asia."
Returning to its roots, the restaurant has increased its noodle offering with twelve new dishes across two sections: wok fried noodles and noodle soups. With dishes such as char kwey teow beef, fried hokkien mee or Singapore vermicelli noodles as part of the wok fried noodle section; to noodle soups such as the newly introduced katong laksa from Singapore, bakso or a roast duck wonton soup, diners will have a plethora of different flavours and tastes inspired by the hawker stalls and street vendors of South East Asia.
Diners can now enjoy freshly baked roti canai, speciality flat bread from Malaysia with a curry, alongside accompaniments such as sayur lodeh, vegetables cooked in a lightly spiced coconut broth or fried wontons served with sea salt and Szechuan pepper or chilli and lime. Diners can also enjoy ‘fire cracker shrimps, steamed vegetable ‘popiah’, char grilled wings of fire or crispy calamari as part of the small plates.
For dessert, options now include zesty lime and ginger cheesecake, creamy coconut milk rice pudding or sumptuous mango pudding, as well as a new selection of ice cream flavours including green tea, banana and coconut, as well as sorbets such as lychee or passion fruit all handcrafted in house by the noodle house chefs.
The new menu is now available across all the noodle house restaurants in Dubai and soon in Abu Dhabi.