The first thing I noticed when I entered Singapore Noodle was the aroma of fried chicken. It made my eyes water. The second thing was the pervasive white and camouflage decor. We were greeted and seated in the Trash can Room, a hard room decorated with numerous pain pills and crisp crutches. Our waiter, whose name was Scotty, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were chicken pot pie, roast beef, cornbread, and chicken gumbo. I decided to order Sauerkraut Brûlée and my companion, Kenneth, ordered Enchiladas A la creme. Scotty seemed pesky as he brought in our orders about twelve minutes later. I had a piece of candy on the side, and Kenneth had a bowl of oatmeal. A gin fizz was a perfect complement for my sauerkraut.
The Sauerkraut was fabulous but a bit decrepit. The common way to cook with Italian seasoning is to boil first, but our chef chooses to freeze, then blend it into the sauerkraut. Kenneth thought the enchiladas seemed a bit heavy, but said he would definitely order the item again.
Our ticket came to about one hundred sixty-seven dollars, which I think is abhorrent. Overall, the food was not bad, the atmosphere was tolerable, and the service was so-so. If you are a powerful person, this might not be the worst place for you.