LeShrimpNoodle Bar
Singapore-style Hainanese chicken rice with broth and chili, ginger-scallion, and dark soy.

The story

A Singapore noodle bar, built around one broth.

Japanese noodle soup. Cantonese wok heat. Two specialty broths and a show kitchen.

Wok-hei is the aroma when food meets a well-seasoned pan at ferocious heat. Prawns baked, then simmered eight hours with chicken bones and Chinese spices.

Hainanese chicken rice sits beside that broth — free-range thigh and breast, chili, ginger green onion, the Singapore plate we grew up with.

The shells go dark in the oven. The broth runs eight hours. The wok is the last heat the bowl ever feels.

Order pickup

Pickup is processed by ChowNow. The first link opens the ChowNow menu on this page (a new page on phones). Prefer to call? Use the dining-room numbers below. Prices shown are the amounts charged by the dining room before tax. We do not add a mandatory service charge. Third-party platforms set their own fees.

Prefer the phone? Call the dining room. Accessible ordering: call or email marketing.us@paradisegp.com.

Reserve a table

Reservations are processed by DoorDash Reservations. Add accessibility notes for the host when you book.