Notes about Dry Ramen / Tsukemen / Mazesoba
Mazesoba is mostly about toppings and has little broth, while tsukemen serves noodles and broth separately. In tsukemen, you dip the noodles in the broth as you eat, but in mazesoba, there’s little to no broth, and you mix the various toppings directly with the noodles.
WHAT WE ATE
- Signature Noodles, 65/100 (8 Mar 2025, Yishun Park Hawker Centre)
51 Noodle House at Yishun Park Hawker Centre puts a creative spin on traditional bak chor mee by incorporating Japanese flavors, making it a must-try for noodle lovers. Founded by young hawkers Henry Yap (Ipoh Curry Noodle) and Darren Teo (Seafood Pirates), this stall blends local and Japanese influences to create a unique, fusion-style minced meat noodle dish. Their signature bowl features springy noodles tossed in a rich, umami-packed sauce, topped with an onsen egg, minced meat, fresh lettuce, and tender chashu. This combination gives the dish a mazesoba-like appeal while still staying true to the comforting flavors of Singaporean bak chor mee.
With operating hours starting as early as 7:30 AM daily, 51 Noodle House caters to both early risers and lunchtime crowds. Diners can customize their bowls with mee kia, mee pok, or even upgrade to udon for a twist on the classic. The stall has earned rave reviews for its flavorful sauce, generous portions, and seamless fusion of two beloved cuisines. If you’re looking for an innovative yet familiar take on minced meat noodles, this stall is well worth a visit.
Signature Noodle (non-spicy): 65/100
Noodle: 25/35
The noodles used here are mee kia—medium-thin, wavy, and springy. You can swap them for other options like mee pok or sek mee, both common choices in Singapore.
The texture is slightly soft and chewy but still has a nice bounce. There’s a pleasant wheat flavor, and the usual alkaline taste found in Chinese-style noodles is well-controlled. The sweetness from the onsen egg blends well into the noodles, while the dark soy sauce adds a subtle bitter but pleasant aftertaste.
Sauce and Soup: 25/35
The sauce is a well-balanced mix of savory and sweet. It’s strong enough to coat the noodles nicely without being too heavy, leaving a clean finish. It looks simple, mostly black soy sauce-based, but the balance works well.
The soup is a clear, light broth with a meaty, savory depth. A dash of pepper enhances the flavor, making it a nice side to complement the noodles.
Note: we opted for non-spicy version so it might taste better for those that likes it spicy.
Meat: 10/20
The bowl comes with three medium-thin slices of chashu—generous for the price. The lean meat is tender, while the fatty parts are soft but slightly chewy in some spots. The light savory marination has a hint of sweetness, allowing the natural flavors of the pork to come through.
Topping: 5/10
There’s a variety of additional toppings:
- Fishballs – Fresh, with a springy bite and slight sweetness. Nothing particularly special, but they do their job.
- Meatball – Unlike typical meatballs, this one has chunky bits of lean meat. The light savory marination brings out a rich, meaty taste.
- Pork liver – Fresh with no fishy odor or taste, making it approachable even for those who usually avoid liver. However, it feels slightly overcooked, affecting the texture.
- Onsen egg – A key topping in mazesoba, adding creaminess, umami, and that sticky, lip-smacking texture that enhances the noodles.
Overall, the Signature Noodle offers a solid balance of flavors and textures. The sauce and noodles work well together, and the variety of toppings adds some depth, though not all stand out. It’s a good bowl but not particularly game-changing.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
