The story
Tucked away in the heart of Central Flacq, this Chinese-Mauritian noodle shop offers a rare glimpse into the island’s culinary history. Housed within a charming 100-year-old building, the venue provides an authentic, old-school atmosphere that feels worlds away from modern dining trends. It is a must-visit destination for those seeking a genuine taste of local heritage.
The restaurant has earned high praise from food enthusiasts, most notably Mark Wiens, who featured the spot in his ultimate Mauritian food tour. Wiens highlighted the establishment for serving "excellent mine bouillon with beef liver," a standout dish that anchors their traditional menu. Whether you are a local or a traveler exploring the region, this historic shop remains a quintessential stop for anyone looking to experience the best street food that Mauritius has to offer.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Mark Wi’s review of the Noodle Shop’s mine bouillon with beef liver is a soulful standout, served in a 100-year-old building that hums with cozy, timeworn charm. The broth is rich and deeply savory, making this a quietly memorable bowl.
“Those are nice noodles — blanched hot, soft, a little bit doughy. I really like the chives. The fresh beef liver is awesome — sweet and creamy and kind of made into a stew, just with a simple flavor focusing on the flavor of that liver. With the garlic vinegar and chili sauce, you can really get those juices starting to mingle. Oh yeah, that was great — breakfast of champions in Mauritius.”
What creators say
1 creator has covered Noodle Shop (100-year-old building). Most active: Mark Wiens
- Mark WiensLoved
Best STREET FOOD in Mauritius!! 🇲🇺 23 Meals - Ultimate Mauritian Food Tour! [Full Documentary] · @ 80:00
An old-school Chinese-Mauritian noodle shop in a 100-year-old building, serving excellent mine bouillon with beef liver.
Dishes mentioned
Mine Bouillon with Beef Liver
Those are nice noodles — blanched hot, soft, a little bit doughy. I really like the chives. The fresh beef liver is awesome — sweet and creamy and kind of made into a stew, just with a simple flavor focusing on the flavor of that liver. With the garlic vinegar and chili sauce, you can really get those juices starting to mingle. Oh yeah, that was great — breakfast of champions in Mauritius.
