Tucked away in the basement of Capitol Singapore, just a two-minute walk from City Hall MRT Station, 800 Bowls is an under-the-radar eatery that’s quietly building a loyal following among office workers and noodle enthusiasts. With a stellar 4.6-star rating from nearly 200 Google reviews, this no-frills establishment proves that you don’t need fancy decor to serve exceptional food.
Location & Ambiance
Address: 11 Stamford Road, B1-32A, Capitol Singapore, Singapore 178884
The restaurant occupies a basement unit in the Capitol Singapore mall, making it highly accessible for anyone working or shopping in the City Hall area. The setting is decidedly casual and no-frills—this is a place where the food does all the talking. The lack of pretension is part of its charm, creating a comfortable environment where diners can focus on enjoying their meal without inflated prices or stuffy atmosphere.
Complete Menu Overview
Noodle Dishes (Dry)
- Sichuan Ramen with Peppery Sauce (Dan Dan Mian) – $6.50
- Ramen with Minced Meat (Zha Jiang Mian) – $6.50
- Ramen with Prawn Dumpling in Hot Chilli Sauce and Vinegar – $9.80
Soup Noodles
- Ramen with Shanghai Wanton – $8.00
Dumplings & Wontons
- Pork Dumpling in Hot Chilli and Vinegar (红油抄手) – $7.50 (6 pieces)
All prices are nett (no service charge or GST added)
Signature Dishes: Deep Analysis
1. Ramen with Prawn Dumpling in Hot Chilli Sauce and Vinegar ($9.80)
Dish Composition:
- Fresh hand-pulled la mian noodles
- Four handmade prawn dumplings
- Spicy-tangy chili oil sauce
- Black vinegar base
- Garnish of scallions and cilantro
Flavor Profile: This dish is a masterclass in balancing contrasting flavors. The tangy vinegar cuts through the richness of the chili oil, while the springy noodles provide the perfect vehicle for the sauce. The prawn dumplings add a seafood sweetness that complements the heat and acidity. The dish plays with temperature (room temperature sauce on hot noodles), texture (chewy noodles vs. tender dumplings), and flavor (spicy, sour, savory, and slightly sweet).
Texture Analysis:
- Noodles: Springy, chewy, with that characteristic QQ texture from hand-pulling
- Dumplings: Thin, delicate wrapper with a juicy prawn filling
- Sauce: Coating consistency that clings to noodles without pooling
Why It Works: The Sichuan-style preparation relies on the numbing heat of Sichuan peppercorns and the fruity heat of chili oil, balanced by sharp black vinegar. This isn’t just “spicy”—it’s complex, layered heat with depth.
2. Dan Dan Mian (Sichuan Ramen with Peppery Sauce) – $6.50
Dish Composition:
- Hand-pulled noodles
- Preserved vegetables (zha cai)
- Ground pork or peanut-sesame sauce
- Sichuan peppercorns
- Chili oil
- Scallions
Flavor Profile: Authentic dan dan mian should have that characteristic “ma la” (numbing-spicy) sensation. The sesame paste provides nuttiness and body, while the preserved vegetables add a crunchy, salty-sour element. The Sichuan peppercorns create a tingling sensation on the tongue—not just heat, but a unique numbing quality.
Cultural Context: Originally a Chengdu street food carried by vendors on shoulder poles (dan dan), this dish represents home-style Sichuan cooking at its finest. The $6.50 price point makes this one of Singapore’s most affordable authentic Sichuan noodle options.
3. Zha Jiang Mian (Ramen with Minced Meat) – $6.50
Dish Composition:
- Fresh la mian noodles
- Fermented soybean paste (tian mian jiang) sauce
- Ground pork
- Diced cucumber (traditionally)
- Bean sprouts
- Scallions
Flavor Profile: This Beijing-style dish is all about the savory-sweet fried sauce. The fermented soybean paste creates an umami-rich, slightly sweet coating that’s less aggressive than Sichuan preparations. It’s comfort food—hearty, satisfying, and less challenging for those who can’t handle extreme spice.
Texture Analysis: The contrast between the warm, soft noodles and sauce with the crisp, cool cucumber is essential. The raw vegetables provide freshness that cuts through the richness of the meat sauce.
4. Ramen with Shanghai Wanton ($8.00)
Dish Composition:
- Hand-pulled noodles in clear broth
- Shanghai-style wontons (typically pork filling)
- Clear, light soup base
- Bok choy or vegetables
- Scallions and white pepper
Flavor Profile: Unlike the bold, in-your-face flavors of Sichuan dishes, this Shanghai-style preparation is about subtlety and refinement. The broth should be clear, flavorful from pork bones and aromatics, but not overpowering. It’s comfort in a bowl—warming, satisfying, and gentle on the palate.
Why It’s Popular: This is the perfect rainy day or “feeling under the weather” dish. The clean flavors and warming broth provide comfort without overwhelming the senses. The wontons add substance and that satisfying burst of juicy filling.
5. Pork Dumpling in Hot Chilli and Vinegar ($7.50)
Dish Composition:
- Six handmade wontons
- Sichuan-style red chili oil (hong you)
- Black vinegar
- Garlic
- Soy sauce
- Sugar (for balance)
Flavor Profile: The Sichuan classic “hong you chao shou” is all about that glossy, fiery red chili oil. The wontons should be silky and thin-skinned, with the filling featuring ground pork seasoned simply to let the sauce shine. The sauce is simultaneously spicy, sour, garlicky, and slightly sweet—a complex dance of flavors.
Sharing Dynamics: Six pieces make this perfect for 2-3 people as an appetizer. The portion allows everyone to experience the dish without filling up before the main course.
Recipe Inspiration: Dan Dan Mian at Home
While 800 Bowls’ handmade noodles are hard to replicate without practice, here’s how to create a similar dish at home:
Ingredients (Serves 2)
For the Noodles:
- 300g fresh Chinese wheat noodles (or dried la mian)
- 2 baby bok choy, halved
For the Sauce:
- 2 tbsp Chinese sesame paste (or tahini)
- 2 tbsp soy sauce
- 1 tbsp Chinkiang black vinegar
- 1 tbsp chili oil (with sediment)
- 1 tsp Sichuan peppercorn oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 100ml chicken or vegetable stock
For the Topping:
- 150g ground pork
- 2 tbsp preserved vegetables (zha cai), minced
- 1 tbsp cooking oil
- 1 tsp soy sauce
- Scallions and roasted peanuts for garnish
Cooking Instructions
Step 1: Prepare the Sauce Base
- In a large bowl, whisk together sesame paste and stock until smooth
- Add soy sauce, black vinegar, chili oil, Sichuan peppercorn oil, sugar, and garlic
- Mix well and divide between two serving bowls
Step 2: Cook the Meat Topping
- Heat oil in a wok or pan over high heat
- Add ground pork and break it up, cooking until browned (3-4 minutes)
- Add preserved vegetables and soy sauce
- Stir-fry for another 2 minutes until fragrant and slightly crispy
- Set aside
Step 3: Cook the Noodles
- Bring a large pot of water to boil
- Add noodles and cook according to package directions (usually 3-4 minutes for fresh)
- In the last minute, add bok choy to blanch
- Reserve 1/2 cup cooking water before draining
Step 4: Assemble
- Add a few tablespoons of noodle cooking water to each bowl of sauce and mix
- Add drained noodles and toss to coat evenly
- Top with ground pork mixture
- Garnish with scallions and crushed roasted peanuts
- Serve immediately with extra chili oil on the side
Pro Tips:
- The key is balancing the “ma la” (numbing-spicy) sensation
- Don’t skip the Sichuan peppercorn—it’s what makes dan dan mian authentic
- The sauce should coat the noodles, not pool at the bottom
- Mix vigorously before eating to distribute the sauce evenly
What Makes 800 Bowls Special
Handmade Noodle Craftsmanship
The art of hand-pulled noodles (la mian) requires years of practice. The process involves:
- Kneading dough to develop gluten structure
- Resting the dough for extensibility
- Stretching and folding repeatedly (sometimes 10+ times)
- Creating uniform strands through rhythmic pulling
This technique produces noodles with a unique texture—chewy yet tender, with a slight irregularity that helps sauce cling better than machine-made noodles.
Dumpling Excellence
Handmade dumplings at 800 Bowls showcase traditional Chinese dumpling-making:
- Thin wrappers: Machine-rolled or hand-rolled to achieve delicate, translucent skins
- Proper folding: Pleating that’s not just aesthetic but functional—it creates surface area for sauce adhesion
- Balanced filling: The right ratio of meat to wrapper ensures juicy dumplings without sogginess
Value Analysis
Price-to-Quality Ratio
Outstanding Value:
- $6.50 mains in Singapore’s CBD are exceptionally rare
- Handmade components justify even higher prices
- Portion sizes are generous—satisfying for most appetites
- Nett pricing means no surprises at the bill
Comparison: Similar la mian dishes at other restaurants in town easily cost $12-18. At 800 Bowls, you’re paying nearly 50% less for comparable (if not superior) quality.
Best Bang for Buck
- Dan Dan Mian ($6.50): Maximum flavor, minimum cost
- Zha Jiang Mian ($6.50): Hearty and filling
- Prawn Dumpling Noodles ($9.80): Still under $10 for seafood protein
Practical Considerations
Timing Your Visit
Given its prime location in the CBD and popularity among office workers, 800 Bowls can get quite busy during weekday lunch hours (12-2pm). To enjoy a more relaxed dining experience without jostling for seats, consider:
- Best times: 11am-11:30am, 2:30pm-5pm, early dinner at 5:30pm-6:30pm
- Avoid: 12pm-1:30pm on weekdays
Operating Hours
Open daily from 11am to 8:30pm. The relatively early closing time means this isn’t an option for late-night cravings, but perfect for lunch or early dinner.
Important Note
800 Bowls is not a halal-certified establishment.
The Verdict
800 Bowls succeeds by mastering the fundamentals: handmade noodles and dumplings, authentic regional Chinese flavors, and prices that feel almost too good to be true for the location. Each dish demonstrates understanding of traditional techniques and flavor profiles, from the numbing heat of Sichuan dan dan mian to the gentle comfort of Shanghai wontons.
The menu is focused but diverse enough to satisfy different spice tolerances and preferences. Whether you want bold, assertive flavors or something more subtle, there’s an option here. The handmade quality elevates what could be simple comfort food into something memorable.
Who Should Visit
- Budget-conscious diners seeking quality over quantity
- Noodle enthusiasts who appreciate traditional hand-pulled techniques
- Sichuan food lovers craving authentic ma la flavors
- Office workers needing a reliable, affordable lunch rotation
- Groups wanting to share various dishes without breaking the bank
Recommended Ordering Strategy
For Solo Diners:
- Start with any $6.50 option to test the waters
- Upgrade to the prawn dumpling noodles ($9.80) if you want something special
For Pairs:
- One noodle dish + one dumpling order to share different flavors
- Mix spice levels (one Sichuan, one Shanghai-style)
For Groups (3-4):
- Two different noodle dishes
- Pork dumplings in chili oil to share
- Allows everyone to taste multiple preparations
The Bottom Line
In a city where affordable, quality meals in central locations are increasingly rare, 800 Bowls delivers genuine value without compromising on taste or authenticity. The handmade noodles and dumplings alone justify a visit, but the sub-$10 pricing makes it a place you’ll want to return to again and again.
Whether you’re a regular looking for a new weekday lunch rotation or a visitor exploring City Hall, 800 Bowls deserves a spot on your dining list. It’s proof that sometimes the best food comes from humble spots that focus on doing a few things exceptionally well.
Rating: 4.6/5 (based on customer reviews)
Price Range: $6.50 – $10 for most items
Contact: 9796 1669
For the best experience, arrive during off-peak hours, come hungry, and don’t skip the prawn dumplings in chili sauce—they’re a crowd favorite for good reason. If you’re spice-averse, start with the Shanghai wonton noodle soup before graduating to the Sichuan specialties.