Bull Market Noodle Bar

Wagyu-minced beef stir-fried with caramelized holy basil. Yume Obako rice crowned with molten lava egg.

Faith, fire, and flavour in every spoonful.

"Tom yum spiked beef soup ignited with citrus and spice, served over somen crowned with short plate beef and hand-crafted meatballs.

Momentum, swagger, and heat."

Beef bone broth with soulful depth trimmed beef, hand-crafted meatballs, and a seasoned hard-boiled egg over silky inaniwa udon.

Refined. Restorative. Real.

Pan-seared udon with shimeiji mushrooms, soft leeks, and silky egg. Folded gently in deep savory glaze. Finished with short plate beef and the bloom of Japanese flower shiitake.

A season made for shadows and fire.

"Pan-seared hor fun glazed in a house blend of sauces, tossed with egg and a medley of green, white, and dragon chives. Finished with short plate and savory beef, seared to perfection.

Simple to eat. Forever to master."

"A rich beef broth layered with prime beef slices, slow-braised shank, hand-crafted meatballs, and melt-soft tendons. Served over delicate flat rice noodles – clear and honest, like a memory you refuse to let go.

Simple, soulful, and 100% Singapore’s."

"Tagliolini tossed in garlic-infused olive oil, chili flakes, and herbs.

Sometimes, less is more."