Noodle Lab

Time Out says

Noodle Lab is here to satiate any noodle fanatic’s dreams

Noodles are one of the greatest meals on Earth. You may have them dry or swimming round in a soup, wonder at see-via glass noodles, or chow down on thick, chewy udon noodles. Chef Ryan Domingo (Pure South, Ten Minutes with the aid of Tractor) is right here to show off their versatility in a venue devoted to noodles.

Noodle Lab is primarily based in Melbourne’s CBD and run by way of restaurant group Dining Concepts, which plans to roll out restaurants at some point in Australia over the following few years, together with web sites within the Star Sydney and the Ritz-Carlton Melbourne.

Inspired by way of Domingo’s Southeast Asian heritage, the pan-Asian fusion diner allows diners to chop and change noodle dishes by pairing every dish with a ‘shot’ of sauce. Each dish comes with advice on the condiment to match, from housemade XO to a candy citrus shot, and diners can decide how a good deal they want to feature. This comes as exceptional information to those who adore it extra saucy or need to attempt wacky flavor combinations that attitude far away from the original dish.

Dishes at the menu will appearance acquainted, but the team has taken ideas from some of the most popular recipes from Asia and respectfully altered them. Chinese map tofu is served here on noodles, in preference to rice, and Lab’s Special Duck or Duck Mee capabilities slow-cooked Chinese marinated duck partnered with a highly spiced crimson curry sauce and caramelized pineapple and grapes.

All produce is sourced domestically, from Warrnambool lamb to unfastened-range chook from La Ionica in Thomastown to prawns from Port Lincoln. The accompanying sauces are also crafted from scratches, such as the housemade XO chili sauce, sambal, and Domingo’s Noodle Lab Secret Soy Sauce.

By: Rushani Epa

Posted: Monday, April 19 2021