Thailand’s viral Emily’s Chicken Noodles is now in Singapore and available only on Grab for delivery
If you love authentic food from Thailand and have spent any time scrolling through socials recently, chances are you’ve come across the Emily’s Chicken Noodles brand.
Known for its addictive mee kai cheek (also known as shredded chicken noodles), the Bangkok-born brand has amassed a loyal following among both locals and tourists.
Videos of its neatly packed shredded chicken noodles have gone viral across social media, with everyone from lifestyle creators to food reviewers documenting their visits or unboxing the now-iconic noodle boxes.
Last year, TikTok creator @newlynlala showcased a box of the noodles in a viral video with over 200,000 views that introduced many Singaporeans to the Bangkok favourite.
Now, Singaporeans no longer have to hop on a flight to Bangkok for a taste. Emily’s has officially made its Singapore debut — its first-ever overseas!
Those looking to enjoy the dish from the comfort of home can do so, only on Grab — the brand’s exclusive delivery partner.
What the brand is about
Emily’s is more than just another viral food trend. The brand was founded in 2022 by couple Naiyanachanok “Peb” Patamasingh Na Ayutthaya and Thaparat “Pat” Waerojruedee during the Covid-19 pandemic.
The signature mee kai cheek traces its roots to Peb’s childhood. Her family’s original crab-noodle recipe was adapted by her mother into a shredded chicken version.
What started as a pre-order, delivery-only concept in Bangkok quickly took off and expanded to pop-ups across Bangkok, before they opened permanent outlets and a flagship dine-in restaurant, House of Emily.
Today, the brand operates multiple outlets across Thailand and has become one of GrabFood Thailand’s top-performing merchants.
According to the founders, earlier pop-ups in Singapore attracted not only homesick Thais, but also plenty of international diners who had previously discovered the brand while holidaying in Bangkok. That enthusiastic response convinced the team to make Singapore the first stop in its global expansion plans, with more launches planned across Asia and Europe.
Trying the viral noodles
After hearing so much about the food, we didn’t want to miss out and ordered the viral noodles on Grab.
The food came packed in its signature takeaway packing, including the shredded chicken noodles (S$12, including a small pack of shallots) and a larger pack of spicy fried shallots (S$10).
After trying the signature item for ourselves, we were impressed by just how well the noodles travelled. It was still warm and retained a pleasant springy texture after delivery. A piece of plastic separated the chicken and noodles, and could be pulled away easily before giving them a good toss. The seasoning was savoury and flavourful without being overpowering.
I especially enjoyed the generous helping of shredded chicken, which was tender and packed with flavour — it was strangely addictive and immensely satisfying.
Of course, no Emily’s meal feels complete without its famous spicy fried shallots. I was glad to have ordered the separate pack, so that I could add even more shallots to my meal.
The crispy shallots added both crunch and fragrance to every mouthful, while bringing a gentle chilli kick that complements the savoury noodles.They ended up being one of my favourite parts of the dish.
The verdict
Fans in Thailand often rave about Emily’s shredded chicken noodles. After our taste test, we can certainly see why. The dish travels exceptionally well, is easy to eat, and makes for a convenient meal without compromising on quality.
While you can visit the brand’s physical pop-ups at Fourgather in Amoy Hotel until August 13, or along Basement 1 of Raffles Xchange at Raffles Place MRT station Exit B from July 20 to July 31, those craving the noodles at home can easily order it from Grab — the exclusive delivery platform carrying it in Singapore.
If you’ve been seeing the brand pop up all over your social feeds and wondering whether it lives up to the hype, now’s your chance to find out.
This article is in partnership with Grab.
Rebecca Wong is a experienced freelance writer whose work has been featured in The Straits Times and Channel NewsAsia, to name a few. She gravitates towards topics like food, travel and human interest stories, and cannot resist a hearty plate of chicken rice or freshly kneaded pizza.
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