SquareMeal Review of
This tough-to-spot, industrial-chic noodle bar might be just what you’re looking for if you’ve tired of ramen. Tāng (‘soup’) offers a range of prawn, chicken or tofu bowls inspired predominantly by Singaporean recipes and filled with a choice of wheat, glass or rice noodles. There’s also a congee option, and generous sides of delicately fried chicken or black-bean tofu, the former paired with bright orange hot sauce or lemon tofu dip. Our highlight was the prawn tāng: an intensely dark prawn and pork broth with soy sauce, egg and springy, fat prawns. The small menu changes seasonally, while drinks include cans of Beavertown beer, one white and one red wine and oolong tea. Tāng’s biggest problem is location, sharing an entrance with fellow St Giles Hotel tenant VQ and possessing only a small exterior sign. With its windowless interior this pit-stop is fine for a quick bite, but nothing more.