Triple egg udon ($9.80); Sanuki beef egg udon ($11.20); Chicken cutlet ($2.20)!
Monday Tamoya Udon Clarke Quay — triple egg udon $9.80 + sanuki beef egg udon $11.20 + chicken cutlet $2.20. Sanuki-style udon at Clarke Quay.
Monday blues dinner with BB — triple egg udon $9.80 + sanuki beef egg udon $11.20 + chicken cutlet $2.20 at Tamoya Udon Clarke Quay. The sanuki-style udon specialist that’s defined the proper handmade udon category in Singapore.
We ordered:
- Triple egg udon — $9.80
- Sanuki beef egg udon — $11.20
- Chicken cutlet — $2.20
Total: $23.20 for both.
Tamoya Udon is the Japanese sanuki udon (讃岐うどん) specialist chain originally from Kagawa Prefecture in Japan (the famous sanuki udon home region). Tamoya operates the Clarke Quay outlet plus other Singapore locations and runs the udon-counter format with the noodles made fresh on-site.
Sanuki udon is the gold standard of Japanese udon — defined by the noodle’s distinctive square-edged cross-section, firm-chewy “koshi” texture, and the slightly translucent quality. The proper sanuki udon is made by hand-stretching the dough, then cutting into uniformly square strands. The Tamoya kitchen has the visible noodle-cutting station where you can watch the udon being made fresh.
The triple egg udon ($9.80) was the signature combination. “Triple egg” suggests three different egg preparations on top of the udon — likely some combination of:
- Onsen tamago (soft-poached egg with the slow-cooked yolk)
- Hanjuku (soft-boiled marinated egg)
- Raw egg yolk (for the carbonara-like richness when mixed through)
- Or possibly tamagoyaki (rolled Japanese omelette)
Each egg preparation adds a different texture and richness layer to the udon. The combined egg richness makes this the indulgent comfort version of the udon.
The sanuki beef egg udon ($11.20) was the protein-substantial version. Thin-sliced beef on top of the egg-udon base — the beef provides the savoury umami protein anchor, the egg provides the silky richness binder, the udon provides the substantial chewy carb foundation.
The chicken cutlet at $2.20 was the side addition. The Tamoya chicken cutlet is the proper Japanese karaage or chicken katsu format — deep-fried breaded chicken pieces that work as a side or as a topping addition to the udon bowl. At $2.20, this is one of the cheapest protein add-ons available.
Tamoya Udon at Clarke Quay is the proper sanuki udon experience — the noodles cut fresh in-house, the proper tsuyu broth, the udon-counter format where you order at the front then pick up your tray. The whole eating ritual is faithful to the Japanese sanuki udon shop format.
Overall: 4.6 / 5. 😋👍🏼 Excellent Tamoya Udon Clarke Quay dinner — would re-visit.
