Hello!!!
Here is a quick food review. I think I am turning into some food blogger but no complaints, I love food.
Today review will be on two stall that specialize in udon.
I love noodles and usually when I went to have japanese food, I will most likely order noodle dishes.
So when I heard of this two stalls, I knew I have to try.
Tamoya Udon
I visited this place twice. I ordered Bukkake Udon, thick soya-source (which I think is soya-sauce) taste in regular size ($4.80) and I added a prawn tempura and a shiitake mushroom tempura. I don't really remember the price of the tempura but this set cost less than $10.
Oh my. Can I say this is one of the best udon I ever ate in Singapore!? The soup is good. It is just nice for my taste buds, not too salty and full of flavors. The udon is CHEWY, no raw udon taste and the texture is just perfect. The tempura is crunchy but I found them a little oily. Free condiments like wakame, spring onion and those crunchy fried tempura bits.
However on my second visit, I tried Kama-tama udon, Al dente Kama-age udon with freshraw egg. I didn't took a photo down but you can check out the pictures at here . Okay I must admit this time round I didn't enjoy my food. It taste weird as in I think I ate it in a wrong way. There's a sauce/dipping sauce that come with the udon and I just pour everything into the bowl and mix and it's like super weird. But the udon is still chewy!!! I guess I will just stick to my ususal hot udon soup or cold udon next time.
Tsuru-koshi Udon
Wanted to try this for the longest and I tried Hiyashi Tan Tan Udon, cold udon served with chinese hot sauce ($9). This udon is quite nice in flavor as compared to the Kama-tama udon. The chinese hot sauce is like minced pork sauce and it really give the udon a nice taste. However I personally feel that there's a pork taste which I don't like and when I'm biting on udon, I feel like I'm biting on a rubber. Maybe hot udon will make the udon more chewy than cold.
Comparison for cold udon
Flavor wise: Tsuru-koshi Udon
Texture of udon: Tamoya Udon
Price: Tamoya Udon
Maybe I should give Tsuru-koshi Udon another try for the hot version of Hiyashi Tan Tan Udon, or other hot udon soup.
Til then! (Review on either a casual fine dining or milky foot mask)
Here is a quick food review. I think I am turning into some food blogger but no complaints, I love food.
Today review will be on two stall that specialize in udon.
I love noodles and usually when I went to have japanese food, I will most likely order noodle dishes.
So when I heard of this two stalls, I knew I have to try.
Tamoya Udon
I visited this place twice. I ordered Bukkake Udon, thick soya-source (which I think is soya-sauce) taste in regular size ($4.80) and I added a prawn tempura and a shiitake mushroom tempura. I don't really remember the price of the tempura but this set cost less than $10.
Oh my. Can I say this is one of the best udon I ever ate in Singapore!? The soup is good. It is just nice for my taste buds, not too salty and full of flavors. The udon is CHEWY, no raw udon taste and the texture is just perfect. The tempura is crunchy but I found them a little oily. Free condiments like wakame, spring onion and those crunchy fried tempura bits.
However on my second visit, I tried Kama-tama udon, Al dente Kama-age udon with freshraw egg. I didn't took a photo down but you can check out the pictures at here . Okay I must admit this time round I didn't enjoy my food. It taste weird as in I think I ate it in a wrong way. There's a sauce/dipping sauce that come with the udon and I just pour everything into the bowl and mix and it's like super weird. But the udon is still chewy!!! I guess I will just stick to my ususal hot udon soup or cold udon next time.
Tsuru-koshi Udon
Wanted to try this for the longest and I tried Hiyashi Tan Tan Udon, cold udon served with chinese hot sauce ($9). This udon is quite nice in flavor as compared to the Kama-tama udon. The chinese hot sauce is like minced pork sauce and it really give the udon a nice taste. However I personally feel that there's a pork taste which I don't like and when I'm biting on udon, I feel like I'm biting on a rubber. Maybe hot udon will make the udon more chewy than cold.
Comparison for cold udon
Flavor wise: Tsuru-koshi Udon
Texture of udon: Tamoya Udon
Price: Tamoya Udon
Maybe I should give Tsuru-koshi Udon another try for the hot version of Hiyashi Tan Tan Udon, or other hot udon soup.
Til then! (Review on either a casual fine dining or milky foot mask)
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