WHAT WE ATE
- Grilled Duck Soba, 85/100 (18 Apr 2025, Alexandra Central Mall)
Liu Lang Mian isn’t your typical ramen joint—and neither is its chef. Helmed by Chef Hubert Arnold, a former head chef at Kilo Kitchen and Raw Kitchen Bar, this noodle bar in Alexandra Central Mall is the result of years of passion, pivots, and perseverance. During the pandemic, Hubert left his restaurant role to start a home-based noodle kit business, crafting soba from his HDB flat under the name Soba25. As demand shifted, he brought his experimental “vagabond noodles” (which is what liu lang mian means in Mandarin) to pop-ups before finally settling down in a permanent space. Today, Liu Lang Mian blends Japanese noodle techniques with bold Chinese flavors—think duck chashu soba, or punchy mazesoba with charred toppings. It’s ramen with a local soul, served by a chef who’s taken the long, winding road to get here.
Grilled Duck Soba – 85/100
Noodle: 35/35
These noodles slap. Medium-thick, wavy, and low hydration — exactly the kind of dense, al dente texture that noodle nerds (like me) live for. The bite is super satisfying, almost firm to the point of resistance, and there’s a deep nutty flavour from the whole wheat that adds a wholesome touch. If you like your noodles on the harder side, this is love.
Soup: 30/35
The soup hits you first with an intense wok hei aroma — smoky, savoury, and deeply appetising. The first sip gives you a bold umami punch. There’s a quick flash of duck richness before the niboshi (dried sardines) and salted vegetables rolls in. It’s strong but balanced — just enough fishiness to add character without turning metallic. The finish is a mellow shoyu note wrapped in a rich, creamy paitan-style broth. That said, the smokiness, while great at first, does start to take over after a while, which slightly mutes the more subtle layers beneath.
Meat: 15/20
The duck chashu features both skin and lean meat. The lean part is soft and juicy — not dry at all — and the skin brings in that signature duck richness. There’s a light char that adds some depth without overpowering the natural sweetness of the meat. Savoury, a little sweet, and a great match for the broth. Just wish there was a bit more of it.
Topping: 5/10
Simple toppings, but they all do their part:
- A slice of naruto for the classic touch.
- Menma’s a standout — soft, tangy, slightly fruity, and gently funky in a good way.
- The negi is crunchy and fresh, cutting through the richness nicely.
- Seaweed’s a great little sponge, soaking up the soup and delivering mini bursts of salt and umami.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
