Noodle Bar Description

Noodle Bar is the brainchild of food photographer Cayman Liu, who was turned down in an interview with the company behind Enjoy (an app promoting food and drink), only to receive an interview request from the same organization after he opened his restaurant.

Their shrimp laksa is composed of a boiled egg, tofu, sprouts, fresh shrimp the size of one’s thumb and thin noodles typically used in ramen. Liu utilizes both chicken soup and oil extracted from frying the shrimp to prepare the broth, which gives the dish a satisfying depth of flavor. But at RMB58, it’d better be tasty.