Tamoya Udon Chinatown Point – Love The Udon, Not The Tempura

Tamoya Udon Chinatown Point - Love The Udon, Not The Tempura
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Udon, the thick Japanese wheat flour noodles, never really caught on the waves in Singapore like ramen or soba. That was before Tamoya Udon came along at Liang Court, and I know many who are converted fans and swear this is one of the best udon available locally.

Tamoya’s udon propelled to fame after it won the “Best Udon Maker of Kagawa Prefecture” in a television champion show in Japan (We should have a show like this in Singapore for our noodle sellers).

Since its opening in Singapore, I must have had it at least 4-5 times. Never regretted each time. And within months of coming to Singapore, they have already opened a bigger branch at Chinatown Point basement.

Compared to the Liang Court first outlet where they are more Japanese expatriates, housewives and local executives, the branch at Chinatown seems to be frequented by families. They even have Chinese words scribbled over their menu in marker pen.

Okay, I think that some aunties appear lost at what to do and what to order. So here are some of Tamoya’s offerings:

Kake Udon ($4.80) – The most basic version. This is hot udon in rich ‘golden’ broth topped with thin sliced green onions. (I realised there is also free self-service top-up for the broth here)
Sanuki Bukkake Udon ($4.80) – Sanuki style with thicker soya-source flavour. Order this if you prefer something tastier and saltier.
Zaru Udon ($4.80) – Cold udon noodles topped with shredded nori, accompanied by a chilled dipping sauce
Kama-age Udon ($5.3) – Chewy, more ‘al dente’ noodles. This may take 10-15 min to serve.
Kare Udon ($8.80) – With Japanese curry gravy

Tamoya’s udon blends 3 types of different flour, and will change their combination ration by the seasons depending on the temperature and humidity. Thus, you would find it having more bite and chewiness unlike some others who can be soggy or just plain rubbery.

Here’s how you order. (Just imagine that you are in a canteen)
Step 1: Choose the type of udon
Step 2: Pick your tempura sides
Step 3: Pay money
Step 4: Then add some condiments (there are green onions, ginger, grated radish, seafood and tempura flakes, but don’t be so greedy such that the condiments overtakes the taste of the broth.)
Step 5: Be friendly customers, and return the utensils

Previously, I thought the tempura brought down the food quality a whole level, some were rather cold and dry after being left in the open for a while. They made an improvment! This Chinatown branch has increased the variety to include more fried vegetables, fish cake and chicken karaage, and fry in smaller quantities so that the tempura remains fresher and crisper.

Of all the bowls I tried, my personal favourite is the Sanuki Udon with Beef ($10.80), slightly pricier, but the thinly sliced tender beef really brings out the flavour of the broth.

Tamoya Udon Singapore たも屋うどん-シンガポール
Chiantown Point, 33 New Bridge Road, Basement 1 #48-49 (Chinatown MRT), Tel: + 65 6337 0301
Opening Hours: 11:00am – 9:30pm (last order)

Other Japanese Restaurant Entries
Tamoya Udon (Liang Court)
Osaka Ohsho (Raffles City)
Nana’s Green Tea Café (Plaza Singapura)
Hifumi (Plaza Singapura)
Nirai Kanai Okinawan Restaurant (Liang Court)

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Comments

  1. how would u compare tamoya to tsuru koshi udon at takashimaya?

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