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Niku King Tonkotsu Ramen Special (S$19.90) is generously filled with chasyu slices, Tontoro pork chasyu slices, bamboo shoots, spring onions, flavoured egg as well as seaweed. The ramen broth at Niku King had super thick, creamy strong broth with extra umami flavours. We noticed that each slice of meat comes with a layer of the sinfully delicious fats. The noodles are also thicker and larger comparing to the standard ramen. There is also an option for you to make it spicy with an additional S$1. Unfortunately for heat lovers, they’re not spicy at all. Something new you can expect at Niku King will be soy sauce based Shoyu broth and a special Hokkaido-style- savoury miso paste broth – a favourite among the Japanese at Niku Soba in Japan. One of the exclusive side dishes like Salmon Rare Katsu (S$8.90). The sashimi grade salmon katsu looks as good as it look, full of crunch they won’t disappoint try them out! Who doesn’t love a giant bowl of stomach-filling ramen with free-flow of beansprouts and hard-boiled egg? It filled us up for very long. Small eaters are recommended to share a bowl instead!

Niku King
60 Paya Lebar Rd, #01-02/03 Paya Lebar Square, Singapore 409051



kiyoshi-06
Chef Kiyoshi learnt the art of making Inaniwa udon in Japan and it requires special equipment. Kiyoshi Japanese Restaurant is one of the few Japanese restaurants in Singapore that serves Inaniwa Udon for its soft texture and also easy to swallow. As compared to the regular udon, Inaniwa udon is hand-stretched, cream coloured and slightly thinner and smoother in texture. This cold thin udon is packed with a melody of assorted tempura such as scallop, cherry tomato, mushroom, avocado and capsicum. Enjoy the tempura crunch while slurping on comforting udon. I’ve enjoyed the avocado tempura the most, it becomes very creamy and is delicious.

Kiyoshi Japanese Restaurant
75 Amoy St, Singapore 069894
tamjai-samgor-meatball-noodles
TamJai SamGor Mixian has started the first shop at Sham Shui Po, spreading across 66 outlets over Hong Kong. The brand is awarded with “Bib Gourmand” by the Michelin Guide from 2011 to 2013. Famed for their soup bases with 10 levels of spiciness and a variety of ingredients to pair with your desire comfort bowl. As it’s our first visit, the menu gets a little confusing. Each bowl of mixian is customisable. Firstly, pick your toppings followed by a soup base. There is a range of soup bases to fit whether or not people like spicy foods from non-spicy charred pepper and spices soup to mala soup base. And also, the spicy level depending on how often one eats spicy food.

TamJai SamGor Mixian
311 New Upper Changi Road, #B1-52, Bedok Mall, Singapore 467360
8ASH-hokkaido-scallop-somen
The dining space is at the second level of the shophouse and the first boasts a tech-driven kitchen. The scene stealer of the day has to be this chilled Hokkaido scallop somen.  Chilled somen is doused in shio combo dressing and topped with ponzu jelly, ikura and hokkaido scallops.  The noodles still retained the requisite bite and the scallops were fresh. 

8ASH
8 Ann Siang Hill Singapore 069788
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GO Noodle House is famed for their inherited fish bone broth with more than 40 types of fish bones including tenggiri or mackerel. Something different about their soup broth is that they have added aged shao xing hua diao jiu (Shaoxing wine in jar engraved with flowers) to GO Noodle House’s soup noodles, removing any fishy smells and leaving a distinct aromatic. The Signature bursting meatball not just in name only, the juiciness of the pork shined and they are of QQ texture and flavourful. And a little surprise as it is generously filled with minced pork! I’ve enjoyed this meatball with their sambal chilli. This bowl of noodles texture was firmer.

 Go Noodle House
313 Orchard Rd, #B3-37/38 [email protected], Singapore 238895
chef-kang-prawn-noodle-house-04
 If you’ve been following close to Michelin guide, his Cantonese private kitchen, Chef Kang’s has accumulated Michelin star for three years and the wanton mee stall, Chef Kang’s Noodle House has gained a Bib Gourmand Distinction. We went in with high expectations for the Signature prawn noodle soup. The prawn noodle soup was light and lack of the depth of prawn flavour. There are only 2 pieces of sliced prawns, glad that the prawns are decently fresh. Well, the highlight of this King Prawn Noodle Soup, in my opinion, goes to the prawn paste spare ribs.

Chef Kang Prawn Noodle House
85, #01-328 Lor 4 Toa Payoh, 310085
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Wai Hai Lou serves specialty noodles such as Speciality Noodles with Beef Brisket or Pork Knuckles. Enjoyed the complex and robust beef soup with tender beef brisket braised over 3-4 hours daily. The pork knuckles are cooked till soft. The meat and skin can be easily pierced through and looks as though it is ready to fall off the bone.

Wai Hai Lou
25 Smith St, Singapore 058939
The-Masses-8
Tucked along the busy streets of Beach Road just opposite Shaw Towers is a casual and cosy restaurant serving affordable and innovative Franco-Asian food.  Chef-Owner Dylan Ong (previously from Saveur) fuses modern techniques with local flavours and European classics and aspires to bring to these creations to the masses. 

 The Masses
85 Beach Road #01-02, S(189694)
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As we are sitted at the chef’s table, I’ve noticed that Chef Taizo paid extra attention to the preparation of this linguine pasta. The sakura shrimp was soaked in the clam dashi broth for awhile before tossing with the noodles. The linguine is of perfect al dente texture, well-tossed and flavourful with the bottarga (cured grey mullet roe) in clam dashi broth with ohba (shisho) leaf sprinkles.

Monte Risaia
59 Duxton Rd, Singapore 089523
uni-tagliolini
With the simple goal of making quality Italian food affordable for Singaporeans, owner Keith Lee founded Poco Loco in 2015. Despite his first failed Italian F & B venture almost 20 years ago, that did not deter him from his dream, led by his passion. For under S$20 each, you would be able to find two recipes of Uni Tagliolini, featuring fresh Hokkaido sea urchin lying atop fresh homemade pastas strands. An option of tagliolini for a hot pasta dish served fresh from the pan, or the delicate capellini crowned with uni and Hokkaido scallops, served cold. I prefer the hot dish since I love my pasta drenched with savoury sauce.

PocoLoco Upper Thomson
215f Upper Thomson Rd, Singapore 574349
Lei Garden Restaurant (Chijmes)
The vermicelli has soaked all the goodness of the broth and topped with real crab meat is simply an indulgence.

Lei Garden Restaurant (Chijmes)
30 Victoria St, #01-24 Chijmes, Singapore 187996
Menya Kanae Ramen

I miss Hokkaido so much! Glad that I can enjoy Hokkaido-style ramen in Singapore too. As featured Tokusei Sapporo Ebi Tonkotsu Ramen with two sexy flame-seared tiger prawns, two tender chashu, half ajitama egg, savoury sakura ebi tempura flakes and assorted vegetables. Do not get intimated by the fiery red broth, I’ve ordered a non-spicy bowl. The broth has a nice combination of creamy Japanese-style pork bone broth with a rich seafoody taste.

Menya Kanae Ramen
275 Thomson Rd, 01-08, Singapore 307645
East Treasure
There are two types of prawn broths including the spicy kind. The spicy prawn soup is not that spicy but has a mild hum to it. What I enjoyed most in this bowl of prawn noodle is their sweet and plump prawn flesh with a nice crisp bite and chilli sauce! 🌶 As this is my first visit to East Treasure, I almost went to the wrong place (East Bistro). Both brands have no affiliation. 

East Treasure
1 Maju Avenue B1-K1 myVillage at Serangoon Garden Singapore 556679
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