Tamoya Udon – NEW Beef Onsen Egg CURRY Udon, Authentic Inexpensive Udon At Liang Court
Udon, the thick Japanese wheat flour noodles, never really caught on the waves in Singapore like ramen.
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 in Singapore.
(Click PLAY for video highlights of Tamoya Udon Singapore.)
Founded in 1996 in Kagawa prefecture, 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.)
Good to know (and see) that its udon dishes are handmade on site with ingredients imported from Japan, from flour to shoyu to bonito.
The noodles blend 3 types of different flour, and will change their combination ration by the seasons depending on the temperature and humidity.
Therefore, you would find it having more bite and chewiness unlike some others who can be soggy or just plain rubbery.
The other plus point is that most of the udon items are $10.80 or below, inclusive of GST, and the eatery waives off the additional service charge.
That is even though they import many of the raw ingredients, which honestly pushes the cost.
If this is your first time at Tamoya Udon, 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
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
The 3 most popular tempura pieces are the Fishcake ($2), Kakiage ($1.80) and Ebi Prawn ($2).
My tip: I look out for those who are just out of the hot oil, as some pieces could have been left there for a while.
Beef and Pork Udon ($10.80, $9.80)
As for udon items, the ever favourite are the Beef ($10.80) and Pork Udon ($9.80), with prices still remained UNCHANGED from opening days of 2013.
Although looking clear, the soup stock was on the slightly saltier side comparatively, which I think was also tastier. The thinly sliced tender beef also brought out the flavour of the broth.
For those who has yet to be back for a while, there are 4 tossed udon items on the menu – Oooh-mami Udon ($10.80), Triple Egg Udon (S$9.80), Fried Onion Udon ($8.80), and Pesto Udon ($8.80).
Think of this as dry Mazesoba, but with Udon as the lead.
Oooh-mami Udon ($10.80)
My favourite was the Oooh-mami Udon ($10.80), which had a lot going on with dried sakura ebi, fresh spring onions, and bonito flakes.
The handmade udon noodles were coated with rich XO sauce, and the dried sakura ebi added a delightfully toasty and crispy texture.
Triple Egg Udon ($9.80)
Egg lovers should also like the Triple Egg Udon ($9.80), with 3 different eggs of tobiko, mentaiko and tamago added for layered flavours.
Curry Niku Onsen ($12.20 for beef, $11.20 for pork)
Tamoya’s udon now comes with a Japanese curry version of Curry Niku Onsen.
The bowl contains mildly spicy (more to the sweet-savoury side) Japanese curry topped with sliced meat. The thinly-sliced beef is cooked in seconds, in order to retain the tenderness and natural flavours.
Break the onsen egg and mixed it with the curry for that satisfying gooey sensation.
Other than the rich creamy curry, I enjoyed the soft cubes of sweet carrot. Overall, quite a comforting bowl.
If you come during dinner time, there are 4 mainstays of Beef Sukiyaki Udon ($13.80), Double Tempura Vegetable Udon ($13.80), Pork Spicy Miso Udon ($13.80) and Maze Mix Udon ($8.80).
Beef Sukiyaki Udon ($13.80)
If you like Sukiyaki for the soy sauce broth full of bold flavours, then this is for you.
The Beef Sukiyaki Udon ($13.80) included accompaniments of Chinese cabbage, carrots, green onions, tofu, shiitake mushroom, enoki mushroom and shirataki – noodles made from konnyaku.
There are 3 ways to enjoy sukiyaki udon: dip the chewy udon into the egg mixture; immerse the udon in the soup for one minute to get a softer texture; or mix an egg with the soup and udon to enjoy them together.
However, as the Sukiyaki broth is generally very rich, dipping the udon into it with a small sip of the soup, rather than drinking it whole would work better.
It has been a while since I last returned to Tamoya Udon, and glad to see that they give taste consistent, introduce new dishes, yet still keep prices competitive.
Lunch times can be slightly crowded, so pick a slightly off-peak time to come.
Tamoya Udon Singapore たも屋うどん-シンガポール
177 River Valley Road, Liang Court Shopping Centre, #01-32, Singapore 179030
Opening Hours: 11:00am – 9:30pm Daily
* This entry is brought to you in partnership with Tamoya Udon Singapore.
January 21, 2019
January 20, 2019