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| Mixed Fish Soup |
No Milk at 18 Pahang Street is a
new outlet of Famous Traditional Fish Soup from Bedok, who first open in 1992. Distinguishing
themselves from the Clifford Centre outlet, this outlet serves traditional
Teochew Fish Soup and Fusion European Cuisine as well. It seems that this trend has been happening in
Singapore, combining traditional cuisine with modern cuisine or location that
serve different concepts during day and night.
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| No Milk @ 18 Pahang Street |
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| Transport Drivers Promotion |
The Fish Soup Boutique at level
one. The décor is very simple and functional, just like the shops selling local
Singapore food. It opens from 11.00 – 22.00 from Monday to Saturday.
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| The Ordering Counter - Level 1 |
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| Part of the Dining Area - Level 1 |
We tried the Mixed Fish Soup
($7). True to its name, no milk is added to the fish soup, so they only serve
the clear broth version. No Milk uses two types of fishes: mackerel (for sliced
fish) and sea bass (for fried fish version). The consommé like broth is clear,
yet filled with the delicate flavour from the fish. The mackerel is fresh,
smooth and delicate while the fried sea bass has a crisp exterior but moist
internally. The tofu, tomato and ramen style seaweed round up the texture and
flavour of this humble dish.
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| Mixed Fish Soup |
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| Close up with Tofu, Slice Mackerel and Fried Sea Bass |
There are two types of chilli to
go with the fish soup, normal and belacan. For carbo, there are 8 different
types of noodles and rice that you can choose from to complete your No Milk
Fish Soup Experience.
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| Noodles and Rice Image Credit: No Milk |
Side dishes include Grilled Pork
Belly, Black Char Siew, and Homemade Ngor Hiang. The black char siew has a nice
caramelisation externally, while tender internally. For those who worried about
burnt flavour, it does not have a burnt smell or flavour. More like charcoal
seasoning.
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| Grilled Pork Belly, Homemade Ngor Hiang and Black Char Siew, (Top to Bottom) Same arrangement for the chillis [TASTING PORTION] |
The pork belly has a very strong five
spice seasoning. I personally like my pork belly to be thick and fatty, not
thin as it is not shiok. The ngor hiang is delicious indeed. Juicy, packed with
fillings and have balance seasoning. Each of the side dishes come with
different chilli, like a typical Teochew cuisine.
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| Level 1 Menu |
Spicy
Fragrant Handmade Egg Noodles with Fish Belly Mala Style. Springy and
al-dente handmade egg noodle topped with mala chilli. Look a bit like KL Chilli
Ban Mee, but served with handmade egg noodle instead. The fish belly is crisp
and bursting with flavour with you bit into it. To put off the fire, the noodle
comes with robust mushroom broth.
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| Spicy Fragrant Handmade Egg Noodles with Fish Belly Mala Style [TASTING PORTION] |
Moving to the Rooftop Bistro at
Level 2, you can expect European infused with local cuisine to pair with your
alcohol. The second level is decorated pub-like, where the lights are dimmed
and the bar with alcohol are the main attractions. It opens from 17.30 to
midnight daily.
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| The Bar at Level 2 |
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| Part of the Dining Area - Level 2 |
Fresh Made
Tagliatelle, Thai Red Curry with Tiger Prawns. The tagliatelle is freshly
made, cooked with Thai Red Curry with Tiger Prawns. It is served with two types
of prawns, pan seared with the Thai Red Curry and fried Ebi style. The Thai Red
Curry has a solid coconut richness and spices, plus super spicy as well. I actually
need to drink some Yakult to put off the fire.
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| Fresh Made Tagliatelle, Thai Red Curry with Tiger Prawns. [TASTING PORTION] |
Fresh Made Tagliatelle, Beef
Rendang is definitely a dish that I will come back for. The tagliatelle is
al-dente, and the width of the pasta helps to soak up the rich and creamy beef
rendang. The spiciness level is moderate and the tenderness of the beef in each
bite sure make this dish enjoyable.
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| Fresh Made Tagliatelle, Beef Rendang [TASTING PORTION] |
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| The Hidden Rendang |
Tequila Marinated Angus Beef
Served with Tortilla Wrap, Sour Cream, Pico de gallo and handmade mash potatoes.
Nicely marinated with tequila, the beef is then cooked perfectly. Although it
uses a leaner part of the meat, it is still tender and succulent. The tequila not
only helps to tenderise the meat, but it also gave the steak bitter taste at the
end. The beef should be eaten with a tortilla wrap, sour cream and pico de
gallo. Not to be miss, is the creamy and velvety mash potatoes, that can be a
dish on its own.
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| Tequila Marinated Angus Beef Served with Tortilla Wrap, Sour Cream, Pico de gallo and handmade mash potatoes. [TASTING PORTION] |
The second level is a good
setting to pair your food with alcohol. Although I’m unable to drink, I noticed
the Yakult and grape soju looks like an interesting pairing.
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| Grape Soju with Yakult |
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| Lime Juice |
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| Roof Top Bistro Menu |
Overall, No Milk sure delivers an
interesting concept. The first floor focused on Traditional Teochew Fish Soup,
while the second floor on modern fusion cuisine. However, don’t let the
different level stop you from ordering dishes from different floors. Basically, you can have traditional fish soup, handmade pasta and grape soju with Yakult
on the same table. WOW, definitely worth to check out and there is something
for everyone. Cheers!!
Food &
Drinks: 7.5/10
Value: 7/10
Service: N/A
(Tasting Event)
Ambiance:
7.5/10
Budget per
Person: $11 - $25; $26 - $50
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