Had a farewell lunch for a colleague who’s leaving at Noble House. It’s been years since I last visited this restaurant and I noticed that the management had renovated the place.

We order dim sum from their ala carte menu as Noble House do not offer ala carte buffets anymore.

The pan-fried carrot cake was very nice. Crisp on the outside and soft inside. I prefer the pan-fried version to its steamed one.

Here’s the steamed carrot cake. Very soft and melts in your mouth but I felt it’s a bit bland compared to the fried version.

Minced Pork with Century Egg congee. Not very nice. Somehow a bit bland. Was kinda disappointed.

Char Siew Pastries. I like this one. Very soft inside. Nice

Fried Banana with Prawn Rolls.

Prawns wrapped with beancurd skin and fried till golden brown. Prawns were huge and crunchy. Beancurd skin was crisp and nice.

Yam Rolls. There’s some char siew filling instead and wrap with yam paste on the outside and fried till golden brown. I love this one. Really delicious. Eat it hot.

Peking Duck. Add some sauce and a cucumber stick and eat it together with the peking duck.

We round off the meal with these fruit juices served in test tubes. $2.50 each. It’s a blend of beetroot, lemon and apples. Very very refreshing and it aids in digestion

In general, the fried dim sum tasted much nicer than those steamed ones. If I compare this with the dim sum I had eaten at the other Tung Lok outlet (Tung Lok Seafood Arena), I would say that the dim sum at the Seafood Arena is nicer than these at Noble House.

And I think Noble House specialities are not in dim sum but dishes like the Stir Fried Symbal Asparagus with Fresh Scallops.

Noble House
UIC Building #06-13
5 Shenton Way S(068808)