Doodles – Hong Kong Inspired Shake-Shake Noodles In Singapore
Choose, zip, pay, shake, eat. A particular style of noodles made popular in Hong Kong, has come to Singapore.
You may have heard of “Bai Wei Noodles”, which literally means “hundred of tastes”, a concept where cold noodles are mixed with a myriad of chosen ingredients, shaken in a bag.
Singapore’s Doodles, opened at the basement of the revamped Tiong Bahru, seems to have taken a cue or two from it.
Finding this takeaway shop can be slightly tricky though, as it is hidden at the back of Tiong Bahru Plaza basement, away from where the other eateries and kiosk are.
Here’s how Doodles work, almost like a salad bar:
– Choose from options of protein and vegetable (The most basic Herbivore packet of noodle with 2 veg is at $4, the On-Nom-Nomnivore with 2 veg and 2 protein is at $6.)
– Get a cold noodle type, such as angel hair pasta, fusilli or soba.
– There are over 40 ingredients, and the Doodles team recommended the smoked duck and salmon done poke style.
– Top up with a sauce, with options of garlic, sesame, onion and spicy. Truffle XO at an additional $1.
– Zip, shake, eat.
Compared to Bai Wei, Doodles has a more Western slant.
I had an angel hair with kimchi and truffle sauce. So once the bag is opened, there is not impossible to get that obvious whiff.
The tasty garlic seasoning complimented well with the noodles, and ingredients tasted fresh.
Two tiny suggestions: The portion seems small to make it a full meal (unless you are on diet), and a bigger-bag-more-noodle option should be made available.
Hong Kong’s Bai Wei uses a transparent bag so you can see your food clearly, while Doodles’ bag though cute, could do better with a bigger opening.
There is an element of both novelty and health, and this ‘shake-noodles’ which may remind some of shaker fries, would not have difficulty getting curious onlookers to try.
Tiong Bahru Plaza, 302 Tiong Bahru Rd, B1-111, Singapore 168732 (Tiong Bahru MRT)
Tel: +65 6702 4311
Opening Hours: 10:30am – 9:30pm (Mon – Sun)
November 28, 2016