An owner-chef with over 20 years of experience in French cooking opened this 20-seater specialising in just 12 noodle soup items, each with a specific soup base and topping. The signature flat noodles in beef soup with Sichuanese beef cheek and French-style braised oxtail takes two days to make, involving eclectic techniques. The dessert menu is equally impressive – try the all-natural sorbets made in-house with fresh fruits.