When it comes to having Udon in Singapore, Tamoya Udon’s hard to beat. Afterall, founder Tamotsu Kurokawa was crowned the champion of Sanuki Udon in TV Champion, a reality competition in Japan, after years of pursuing his craft as an udon specialist. In their newly launched dry udon series, Tamoya Udon retains their signature smooth and chewy udon. I enjoy my noodles well flavoured, so the dry udon was right up my alley!
Tamoya Udon radiates a casual and lively atmosphere. If you’re lucky, you will catch one of their chefs handmaking udon live in their station. All of their ingredients, from flour to shoyu to bonito, are imported directly from Japan!
Having the dry udon were a fun eating experience, as we tossed the springy noodles and abundant ingredients amidst the flowing onsen egg, and savoured the punch of flavors with each spoon.
Of the four new dishes, my favourite is no doubt the Oooh-mami Udon ($10.80). Other than the smooth udon that is made extra silky by the onsen egg, the XO sauce and dried sakura ebi lent a slight saltiness and spice that kept me back for more. The spring onions and bonita flakes also provided that extra crunch. I ended up mopping my entire bowl clean!
The Triple Egg Udon
Fried Onion Udon
The Triple Egg Udon ($9.80) and Fried Onion Udon ($8.80) were more singular in flavour but still equally enjoyable in their own ways. The Triple Egg Udon features the trio of mentaiko, tobiko and tamago, while the Fried Onion Udon comes with pork, fresh spring onions, onions, shallots and topped with spring onion oil. I’m pretty much Mad for Onions, so the latter dish packed a punch in a bowl. For my tablemates however, they find the onions a tad too generous.
The last dish of Pesto Udon ($8.80) was an interesting combination. The fragrant pesto whetted my senses when served. However, I wasn’t so sure about the minced meat in the dish, which came out a tad too salty for my palate.
Tamoya Udon is clearly a hit with its wallet-friendly prices and good quality food. With its flavourful udon bowls, it surely deserves a visit!
With lots of love,
An Affair With Food