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2014-01-29
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For more reviews, visit my blog at www.ms-skinnyfat.comThe ordering method is the same as the udon shops in Tokyo. First you pick the type of Hot or Cold udon you prefer. It comes in various version, Zaru style (cold, dry with dipping sauce), Kama-age (Hot Al dente, dry with dipping sauce), Kake (Special "Golden dashi broth"), Sanuki (thick soya sauce broth). Meat toppings and Curry options are available too. After which, move down the counter to pick up your choice of tempura, pay and there you
The ordering method is the same as the udon shops in Tokyo. First you pick the type of Hot or Cold udon you prefer. It comes in various version, Zaru style (cold, dry with dipping sauce), Kama-age (Hot Al dente, dry with dipping sauce), Kake (Special "Golden dashi broth"), Sanuki (thick soya sauce broth). Meat toppings and Curry options are available too. After which, move down the counter to pick up your choice of tempura, pay and there you have it, a cheap and delicious meal. Prices are nett. There's no service charge or GST.
The udon starts from $4.80 for a regular portion. There's quite a bit of noodles in this one. A large bowl of noodles (from $6.80) is more than enough for sharing between S and i. I absolutely love the Cold Zaru Udon.
Hot Kake Udon ($4.80/6.80) in Golden Broth is also very delicious. It's a simple but a refreshing dashi stock. The hot udon is not as chewy as the cold one though.
The tempura selection is rather limited compared to what i've seen in Japan. Vegetable tempura are from $1 and the ebi tempura is most expensive at $2.50 each.
The tempura isn't the most fantastic actually. The first time we tried it at the Clarke Quay Liang Court outlet, the tempura items were a little cold and the batter had lost its crunch. The prawn was a little powdery and unlike the typical crystal version that is usually used in Japanese ebi tempura. The fried chicken ($2) was flavorful and well marinated though. The Chinatown Point outlet fared better imo.
Tamoya, best value for money and uber delicious udon. This is definitely where i'm heading everytime i have an udon craving.
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