Award-Winning Udon Chain Tamoya Udon And Tempura Celebrates Opening Of Their Latest Outlet At Plaza Singapura

When it comes to Japanese noodles, udon has been the underdog as compared to its globally popularised counterpart, ramen. However, there’s just something special about these thick wheat flour noodles which despite its simplicity always manage to bring about warmth and comfort whenever and wherever they are consumed. 

To udon lovers, Tamoya Udon and Tempura will not come as an unfamiliar name. After all, this popular udon chain was propelled to fame by its founder, Chef Tamotsu Kurokawa, who was crowned the Sanuki Udon champion by a Japanese reality cooking show, TV Champion. The brand has since continued to grow and, to date, has 17 outlets worldwide. 

Tamoya’s first Singapore outlet sits at a little corner in Liang Court and has been serving freshly-made udon to consumers since 2013. Thus, when the news of the refurbishment of Liang Court was announced earlier in November, I’m sure some fans of Tamoya, like myself, might be upset to know that they will be leaving Liang Court by January 2020. 

When one door closes, another door opens. Well, here’s some good news! Tamoya Udon and Tempura has unveiled their latest outlet and it’s now more conveniently situated at the heart of Singapore’s shopping district, Plaza Singapura.

In celebration of the opening of their new outlet, the restaurant has launched an outlet-exclusive, Truffle Tonkotsu Udon (S$11.80), available only at Plaza Singapura. 

I have always been a little sceptical when it comes to food with the word ‘truffle’ written on it as I have had my fair share of dishes with overwhelmingly artificial truffle flavouring. But I was pleasantly surprised when I took my first sip of the Truffle Tonkotsu Udon soup. 

The pork bone broth was rich and creamy, with a hint of earthiness from the truffle oil that was not overpowering. For those who prefer a stronger truffle taste, mix in all the truffle paste that is served on the side to enjoy its maximum aroma and flavour. The udon was topped with tender chashu slices that broke apart easily without force when it came into contact with my chopsticks. Pair it with half an ajitama egg (seasoned ramen egg) and you will get a rich and hearty bowl of goodness that is difficult to go wrong.

Besides the Truffle Tonkotsu Udon, the popular Beef Sukiyaki Udon (S$12.80) and Pork Sukiyaki Udon (S$11.80) have also made a hot comeback. I ordered the Beef Sukiyaki Udon and it was exactly what I needed that rainy afternoon. 

Each sukiyaki udon comes in an individual sukiyaki ‘hotpot’ filled with an assortment of fresh vegetables and mushrooms topped with a generous serving of thin beef slices swimming in their sweet-yet-savoury sukiyaki broth. 

I have no complains when it comes to Tamoya’s freshly made udon which is chewy and has more of a bite as compared to other udon in the market. When such noodles are dipped in soft boiled egg and eaten together with the beef slices that are coated with the oozy yolk, you know you are in for an explosion of flavours happening in your mouth. 

The only pity was that the sukiyaki broth was a tad bit too salty for my liking, thus if you are looking for a soupy alternative, I would highly recommend the Truffle Tonkotsu Udon instead. I’m pretty sure you will be able to wipe off the entire dish in a minute as I did.

A simple yet genuine bowl of udon is hard to come by. Despite their popularity, I’m glad that Tamoya Udon and Tempura managed to stay true to their roots, serving delicious udon that can evoke smiles and happiness to whoever consumes them.

Dates and Times: Truffle Tonkotsu Udon, Beef Sukiyaki Udon and Pork Sukiyaki Udon available only at Tamoya Udon and Tempura’s Plaza Singapura outlet | 11.30am – 9.30pm (Daily)

Price: From S$11.80 onwards