Face to Face’s special noodle recipe traces its roots to Sarawak over 100 years ago. The story begins when the founder’s great-grandfather picked up the technique of making Jook Sing noodles, one of the rarest forms of noodle-making in existence.
Leveraging on his family’s three generations of experience in the F&B business, Mr Aidan Goh later started a noodle store in a run-down coffeehouse in Miri, Sarawak in 1999. The fresh homemade noodles that he served quickly captured the hearts and stomachs of many Sarawakians. By 2006, Face to Face Noodle House had expanded to include multiple stores across Malaysia.
In 2015, Face to Face Noodle opened its first branch in Singapore. This was only after Face to Face’s team of experts spent many hours sourcing for ingredients that matched the quality and taste available in Malaysia. Unique Pan Mee creations were also crafted to suit Singaporeans’ taste.
Order and wait for your bowl of delectable handmade noodles to arrive.
Stir all the toppings and take a bite to experience the original noodle taste.
Add a dollop of our house speciality dry chilli.
Mix everything together again, and enjoy your noodles! And remember, it's OK to slurp!
"The chain, which serves Sarawak kolo mee and pan mee, has 30 outlets across Malaysia, with an annual turnover of more than $9 million, and sells more than 2 million bowls of noodles, among other dishes."
"The noodles made were enjoyably thin, and not as curly as the other brands that I know about. The ‘bite’ was enjoyable – cooked al dente, with a chewy, springy, eggy texture"
"Nothing can be more comforting than a bowl of House Specialty Pan Mee. The thick and flat noodles has a good bite with a bowl of cloudy soup that’s not too oily or salty. Slurping the pan mee is profoundly therapeutic."
"Noodles were made daily because no preservatives were used. The egg yolk is still runny so you can mix it in with the noodles. It is best eaten with the special homemade fried chilli."
"The noodles were pleasantly fine and springy while the minced pork was savoury and flavourful...Overall it’s easy to see why these noodles are so successful in their home country...I loved the dishes and I’m already making plans to come back."
"When I compare Face to Face to other food in this price range—the value set is only $9.90, available all day, everyday—Face to Face is one of the best food I ate this year."
"While the noodles may seem dry at first glance due to the lack of any sauce, the onsen egg provides enough liquid to act as a binder when you mix up it all up. The chili flakes seem to disappear from sight, and with comforting yolk coating every strand, there is no warning – or scent – of the Armageddon that is headed your way."
"The handmade noodles were cooked just right and al dente, the flavours were rich and spot on... Portions were hearty and value for money."
"...my friends and I thoroughly enjoyed the simple meal and get-together at Face To Face Noodle House, and we all agreed that we would come back to the restaurant again for their delicious home-made noodles."
"Traditional taste of Kolok Mee, with special-made Char Siew sauce and minced meat that adds a homely feel to the taste."
"Green themed interior gives a comfy and relax feel to the environment."
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