Whether you’re a refined noodle connoisseur eager to try a unique take on umami-packed noodles or an aspiring foodie looking to explore different fusion dishes, you won’t want to miss out on one of the Irvine Spectrum’s latest arrivals: Le Shrimp Noodle Bar.
Hailing from Singapore, a country known for its long history of diverse culinary influences, Paradise Group’s Le Shrimp Noodle Bar opened its third U.S. location at the Irvine Spectrum on Oct. 27. Located across from Dave and Busters, this restaurant fuses Japanese-style vegan ramen noodles with Cantonese-inspired shrimp broths and toppings.
“The signature shrimp broth is meticulously crafted by baking prawns to enhance their natural flavors, then simmering them for eight hours with chicken and spices to create a rich, smoky aroma flavor,” said Desmond Boey, U.S. director of operations for Paradise Group. “This smokiness comes from wok-hei, or the ‘breath of the wok,’ a hallmark of classic Cantonese cooking techniques.”
“Wok-hei” is developed by cooking food rapidly at very high temperatures in a well-seasoned wok—a hallmark of Cantonese cooking techniques that is difficult to replicate at home. Although the restaurant has an extensive menu of appetizers, rice bowls and customizable noodle bowls, every dish shares this distinctive wok-hei flavor.
Signature Trio Shrimp Noodle ($18.95)
Their most popular dish, the Signature Trio Shrimp Noodle, includes three whole prawns, two ebiko (prawn roe) prawn balls, one prawn and chicken wonton and a small handful of wok-fried cabbage served in their signature shrimp broth.
Toppings: The whole, peeled prawns are perfectly cooked to a “C” shape, offering a satisfying bite and succulent interior. The ebiko prawn balls absorb some broth but maintain the natural bounce of cooked shrimp. Filled with tiny prawn eggs, they deliver a savory punch and a texture similar to cooked caviar. I enjoyed the wonton’s silky skin and flavor, but the filling felt sparse compared to the dough.
Broth: This dish is a must-try for those who enjoy thicker broths (like Japanese tonkotsu broth). The shrimp broth has a thick, velvety consistency with a well-balanced, complex flavor profile; the brininess of the shrimp is prominent but not overpowering, and the flavor is not too oily, salty or fishy. To maximize the savory flavor, choose the wide noodles, which are wavy, medium-firm and cling to the broth.
Presentation: Although the Signature Trio Shrimp Noodle was very flavorful, the presentation didn’t quite match its representation on the menu.
Conclusion: As a shrimp lover myself, I would definitely recommend this dish to anyone who is interested in trying their one-of-a-kind shrimp broth.
Braised Scallion Soy Chicken Noodle in chicken broth ($15.75)
If shrimp isn’t your thing, Le Shrimp Noodle Bar also offers delicious options like their new chicken broth noodle soups, enhanced with the savory flavor of black garlic
oil. One of their most popular chicken broth noodle soups is the Braised Scallion Soy Chicken Noodle.
Toppings: The star of this dish is the braised chicken thigh, which is slow-simmered in a slightly sweet soy sauce until tender and served sliced atop the noodles. The scallion flavor isn’t overpowering, so there is no sharp flavor that lingers in your mouth after enjoying this dish.
Broth: The wok-hei flavor in this dish comes from the eight-hour chicken broth, which is savory and garlic-forward, complementing the subtle sweetness of the chicken. Though this broth is slightly more viscous than the shrimp broth, it still clings to the noodles. It is slightly salty, so I would recommend ordering the chewier, thin noodles with any of the chicken broth dishes since they absorb the broth a bit less.
Presentation: Delicately topped with braised chicken slices and garnished with a generous handful of fresh scallions, the presentation of this dish definitely matched the representation on the menu.
Conclusion: For those who love garlic or prefer a garlicky, less briny flavor, this dish will definitely satisfy your savory cravings.
Bok Choy with Vegan Oyster Sauce ($5.95)
Wok-fried with vegan oyster sauce, drizzled with nutty sesame oil and topped with a hefty sprinkle of crispy, deep-fried shallots, this side dish helps cut through the richness of the main dishes. The fresh, crunchy bite-sized pieces are perfectly seasoned with a garlicky wok-hei aroma and a hint of sweetness from the sauce. One portion can be shared among two to three people.
Smoked BBQ Char Siu Le Shrimp Dry Noodle, Limited Edition
Although Le Shrimp Noodle Bar’s collaboration with Smoke Queen Barbecue ended on Nov. 24, manager Johnny Vo hopes to partner with more local vendors as the
chain grows. I had the chance to try their limited edition Smoked BBQ Char Siu Le Shrimp Dry Noodle, featuring al dente noodles tossed in a house-made sauce, topped with two thick strips of caramelized pork belly, bok choy and three shrimp.
Toppings: The pork belly char siu was a cross between Texas-style barbecue and Japanese chashu, with a tender inside and firmer, glazed crust. While I typically enjoy richer, buttery flavors with a hint of acidity, like vinegar, the juicy, briny shrimp provided a nice contrast to the bold pork belly. The sauce, just enough to coat the noodles, had a fairly mild flavor that allowed the wok-hei flavor from the char siu and the bok choy to come through, even without the broth.
Presentation: The presentation was simple yet eye-catching—an Instagrammable order for sure.
Overall, the pricing was fairly reasonable for the amount of toppings in each bowl, and the staff were all very friendly, courteous and eager to describe their most popular dishes. The restaurant offers both indoor and outdoor seating, with upbeat music, a spacious interior, an open kitchen and Ukiyo-e-style artwork, creating a modern, comfortable vibe perfect for dining with friends and family. Next time you’re craving a comforting bowl of noodles, check out Le Shrimp Noodle Bar at 670 Spectrum Center Dr, Irvine, CA 92618.
Disclaimer: While the food reviewed was provided free of charge, this did not impact our review.
