The popular GO Unique “有间不一样”, a new venture by GO Noodle House, has finally launched in Singapore.
You can find the eatery in the basement of Raffles City Singapore.
Known for its Chinese noodle dishes, GO Noodle House has shifted gears with GO Unique, offering a more diverse and experimental dining experience.
The “GO Unique” concept started in Kuala Lumpur last year, and quickly garnered attention for its bold new take on familiar flavours.
At the Raffles City outlet, the overall décor and atmosphere of GO Unique are more modern, comfortable and casual, making it a good spot for a quick lunch or a relaxed dinner.
The service is prompt, and the staff are happy to provide recommendations if you’re unsure about what to try.
GO Noodle House’s favourites, such as Hakka Sauce Pan Mee with Century Egg, Super Soup Pan Mee, Special Spicy Dark Sauce Pan Mee with Onsen Egg, and Signature Bursting Meatball can still be found here.
Here’s the difference: GO Unique’s menu also features items like steamed rice, pao fan, claypot rice, and buns, all crafted with new recipes. Here’s more:
Hakka Sauce Pan Mee with Century Egg ($11.90, $12.90 for spicy)
This is the signature dish for a good reason. The thin pan mee noodles, coated with pork lard, have that wonderful balance of silkiness and bite.
Topped with a mix of minced pork, black fungus, crispy fried shallots, and crunchy fried anchovies, the textures and flavours really come alive after a good mix.
I have always loved the earthy richness of century egg, but I know it is not everyone’s cup of tea. This dish, though, did a fantastic job of bringing out the egg’s creaminess and distinct flavour without overpowering the other ingredients.
Signature Bursting Meatball ($12.90)
As the name suggests, these pork meatballs are filled with minced pork, and when bitten into, they quite literally burst in your mouth.
A word of caution – these juicy meatballs are served piping hot, so it’s worth letting them cool for a moment before taking a bite to avoid a too-quick burst.
This pairs well with either mixian or bee hoon – I will recommend their signature mixian.
The mixian, a type of Jiangxi province-style noodle made primarily of rice flour, is silky and chewy.
Steamed Pork Patty with TianJin Tung Choi Rice in Broth ($12.90)
This instantly took me back to the comforting meals my mum used to make.
There is something deeply nostalgic about the pork patty, which was tender and full of flavour from the overnight marination.
The patty may look ‘simple’, but the finely chopped mushrooms and preserved vegetables added a subtle complexity to each bite.
For this ‘Pao Fan’ dish, you can choose between nourishing double-boiled soup or the signature dried shrimp curry soup (for an additional $1).
After pouring the broth over the dish, cover it for a brief 45 seconds before topping with roasted rice, which adds that tasty crispiness.
Drunken Prosperous Claypot ($24.90)
The first thing that hit me was the rich aroma of the Shaoxing wine in the superior broth – made from 14 types of fish bones.
The wine gives the dish its distinctive ‘drunken’ flavour, adding a sweet, warming undertone to the already aromatic broth.
You get seafood such as plump vannamei prawns (also known as grey prawns), tender batang slices, and squid fillet.
The other ‘under-rated’ ingredient has to be the Bentong ginger. The ginger strips are stir-fried until fragrant before being combined with the other ingredients, and makes all that difference.
Unique Lap Mei Rice ($15.90)
I have always had a soft spot for Claypot Rice, and this one was bursting with flavours. Do plan your time as it requires 20 minutes for the Claypot Rice to be cooked.
Within the pot, you will find four types of preserved meats such as Chinese sausage (腊肠) and liver sausage (润肠) from Hong Kong; alongside gui fa cured meat (桂花肉) and lap yuk or cured pork (腊肉).
That’s not all: there is actually a combination of three types of rice that gives it a texture that you don’t usually find.
As the rice absorbed the rich oils from the preserved sausages and meats, it became this decadent, almost buttery delight.
And I know that soccarat – the crispy layer at the bottom of the pot, is a favourite for many.
Steamed Chicken with Mushroom & Salted Fish ($15.90)
If you prefer a meatier take of the Claypot Rice. The chicken was so tender, and the mushrooms added an earthiness that paired well with the saltiness of the fish.
Give it a thorough mix for the rice to be infused with the flavours of the seasoning ingredients, making each bite a blend of salty, savoury, and earthy.
I took the staff’s recommendation and added a bit of their sambal belachan for an extra kick, and it really elevated the dish.
Unique Bak Kwa & Floss Toasted Bun ($8.80)
The combination of smoky bak kwa and light chicken floss has this nostalgic element. Also suitable for children to have.
There is also crispy beancurd skin (fried fu chuk) added some crunch.
The bun itself is butterflied, spread with butter, and then pan-seared, giving it a slightly crispy outer layer while maintaining its softness.
Bentong Ginger Tea ($3.50)
Bentong is a region in Malaysia renowned for its high-quality ginger, and it’s often used for medicinal purposes due to its potency.
The Bentong ginger, known for its more intense heat and aroma compared to regular ginger, gives this tea its distinctive warming spiciness.
Soothing and invigorating at the same time.
Hor Kar Sai ($6.50 per flask for hot, $7.50 for cold)
For something a bit more indulgent, the Hor Kar Sai is an interesting blend of coffee, milk tea, and cocoa.
Served in a retro-looking flask, this drink is a blend of familiar yet contrasting flavours.
Each sip brings something different—the bitterness of the coffee, the sweetness of the cocoa, and the creaminess of the tea blend in a way that feels surprisingly balanced.
If you are torn between ordering a coffee or something sweeter, you know what to order now.
GO Unique by GO Noodle House
Raffles City Singapore B1-12, 252 North Bridge Road, Singapore 179103
Opening Hours: 11am – 9:30pm (Sun – Thurs), 11am – 10pm (Fri – Sat)
Last order 30 min before closing
* This entry is brought to you in partnership with GO Noodle House.
