PROFILE BY BEST RESTAURANTS
The colourful decor makes an instant impact. Lilac and lime walls may not be everyone's cup of Chinese tea, but many find the colour scheme contributes to this boutique eatery's appeal. It is fresh in both design and dishes. Potted palms give a summery feel and, on winter days, you are likely to return to be warmed by its spicy aromas. Fanned lavender napkins match the funky feature walls, however, the stalwarts of Asian restaurants – Claret tablecloths – subdue the contemporary tones. Fake flower arrangements strung with fairy lights sound kitsch, but the two of them fit in, adding to the room's pretty cosiness. The space suits intimate dining but would also be perfect to book out for a party of 25.
Her restaurant's name might be a mouthful, but Sharon Trinh wants people to know it is not just a casual noodle joint. She has both sides of the menu covered – literally. The large, laminated list (her favourite colour must be purple) has bubbles and brews on one side and all things food on the other. Respected wine labels such as Henschke, Pikes and Coriole make a good impression. Do not let the "noodle bistro" part fool you. There are around a dozen styles to choose from but also plenty of non-noodle options worthy of attention. Sotong goreng mentaga is an eye-catching entree of squid, onion, red pepper, butter and sweet spicy soy sauce. The specials boards showcase salt and pepper dishes using crocodile, king prawns and kangaroo. If noodles are what you're here for then explore the rice noodles cooked with chicken, a light egg sauce and Shanghai vegetables. Desserts are not thick on the ground so this is a good excuse to complete your meal with a mound of steaming nasi goreng or Chinese special fried rice.