Steamed fish is a must because seafood at Noble House is very fresh. A wide variety is available, and the soon hock is among the more popular. The list of chef's recommendations also includes the deep-fried pork ribs with salad cream and this is excellent, although the cream can be a little cloying. For something lighter, the steamed bean curd with prawn paste and egg white, another of the restaurants specialities, is extremely refreshing. The wine list may be modest, but it comprises a fair selection of French, Australian, Californian and New Zealand wines.
Prices range from affordable to high-end.
Service staff at the restaurant are extremely quick and efficient. Illustrated Magazine Publishing Co Ltd. All rights reserved. All Rights Reserved.