This new opening has two identities.
Cafe in the day by the name of “NOA”, bar at night called “Laut”, this is located along Stanley Street near Tanjong Pagar.
Not “Notice of Assessment”, in case you are wondering, “NOA” means “water” in Lao language whereas “Laut” means “sea” in Malay.
Both names are inspired by the rich diversity of crops and ingredients within South East Asia.
Opened by the owners behind Glyph Supply Co. at Glyph Supply Co. at TripleOne Somerset, they aim to transform simple regional ingredients into flavours and experiences through their coffee, ferments and food.
Unlike most cafes (and even Glyph Supply Co.) which are brightly lit with a white and minimalist interior, NOA chooses a darker and ‘mood’ interior.
It is also decked in high stools and chairs since the premise also serves as a bar in the evening.
Staying true to their South East Asian roots, the walls are decorated with wooden stilts to represent our local kelongs, and even the rattan chairs and the lighting fixtures above the bar counter are handmade by a 70 year old Indonesian man.
In addition, the triangle legs of the bar tables are made with wood from Merbau also known as Malaysia’s National Tree, and the bar top is made with Burmese teak.
Instead of serving poultry, Noa focuses on seafood such as Squid Adobo, Fish Rendang and Sambal Prawn served with Nasi Ulam rice ($15).
The seafood is sourced locally from Ah Hua Kelong, served alongside blue pea flower rice.
Even though the cafe opens till 4pm, unfortunately we didn’t manage to try their main dishes, which are only available till 2.30pm.
Their beverage menu includes Black ($4.50), White ($5), Cold Brew (Black $5.50/ White $6), Kombucha ($8) and Ferments ($6.50-11).
Using a single origin from Musfaha, Indonesia in their espresso-based drink, the triple-picked natural processed coffee from Sumatra Mandheling has a sweet milk chocolate and malty flavour.
The White Cold Brew is served in a 180ml glass bottle using the same single origin from Musfaha steeped for 8 hours before adding Wildflower honey from Vietnam to enhance the sweetness.
The result is smooth in texture, easy to drink, but a little on the sweeter side.
To differentiate themselves from their sister company at Glyph Supply Co., Noa focuses more on their Ferments and Kombucha such as the barrel aged Chiang Mai Assamica Kombucha ($8).
The tea leaves are first cured in whiskey barrels to create oak-like finishing after 7 days of fermentation.
The end-product is packed with a clean and refreshing peach-like, plum-like sweet and sourness, which has a more complex body.
Don’t miss out on their seasonal selection of ferments (fermented beverage), incorporating ingredients from Southeast Asia such as Fermented Lemonade ($6.50), Lychee Soda ($8), Cream Soda ($6.50), Pineapple “Beer” ($11) and Kefir fruit smoothies (Shot $4/ Glass $11).
Each beverage is naturally fermented and grown with active and beneficial bacteria and yeast cultures in their “mini lab” in-house with strict control for the optimal conditions.
The result is a lower sugar level in post-fermentation drinks which are healthier versions of fizzy ’soda’.
From their choice of coffee beans to fermentation products and food, Noa is an interesting concept that that focuses on flavours from South East Asia.
While kombucha and ferments might be something new and unfamiliar to the market, they are on the rising trend lately due to the additional health benefits.
17 Stanley Street, Singapore 068736
Opening Hours: 8am – 4pm (Mon – Fri), Closed Sat, Sun
* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.