Tamoya triple egg udon ($9.80), Sanuki beef egg udon ($11.20) & Chicken cutlet ($2.20)!
Sanuki udon at Tamoya: a triple egg udon with onsen egg and tobiko, a beef egg udon, and a fried chicken cutlet. $23.20.
A Monday-blues dinner cured with handmade udon at Tamoya Udon in Clarke Quay: triple egg udon ($9.80), sanuki beef egg udon ($11.20) and a chicken cutlet ($2.20). ππ
What we had ($23.20 total):
- Triple egg udon: udon with an onsen egg, tobiko and shredded nori, with grated ginger and spring onion
- Sanuki beef egg udon: udon with sliced beef, an onsen egg, wakame, tenkasu and spring onion
- Chicken cutlet on the side
Tamoya does proper sanuki udon, made fresh at the counter, and you can tell from the bite: the noodles have that signature square edge and firm, springy chew (the koshi) that holds up in the broth. You order at the front, watch the udon being cut, then pick up your tray, a fun little ritual.
The triple egg udon was the rich, fun one: a soft onsen egg with its molten yolk, a bright spoonful of popping tobiko (fish roe) and shredded nori, all stirred through so the udon turns silky and savoury. The sanuki beef egg udon was the heartier bowl, sweet-savoury sliced beef and another onsen egg over the noodles in a clean tsuyu broth, with crunchy tenkasu for texture.
The chicken cutlet at $2.20 was a steal of an add-on, crisp golden crumb over juicy chicken, lovely dunked in the broth. A comforting, well-priced udon dinner.
Overall: 4.6 / 5. πππΌ Springy fresh-cut sanuki udon, a silky triple-egg bowl and a bargain chicken cutlet. Would re-visit.
