WHAT WE ATE

• Signature Singapore Ramen, 45/100 (18 October 2024, Amoy Food Market)

A Noodle Story is a beloved hawker stall in Singapore that’s famous for its unique fusion of Japanese ramen and local flavors. Awarded the Michelin Bib Gourmand, the stall offers innovative yet affordable ramen dishes that blend traditional Japanese techniques with Singaporean flair. With several locations across the island, it has become a popular go-to for locals and tourists alike.

Just a heads-up for ramen lovers—this isn’t your traditional Japanese ramen. Instead, it’s more of a modern take on the classic wanton mee, featuring some Japanese-inspired elements like chashu and egg. So, while it borrows some of the flavors from ramen, it leans more towards the texture and essence of local wanton noodles, making it a fusion dish with its own unique flair.

Review for Signature Singapore Ramen: 45/100

Noodle: 10/35
Though labeled as ramen, the noodles are more like those you’d find in a Singapore-style Wanton Mee. They’re thin, curly, and vibrant yellow, with a perfect al dente texture. The bite is snappy and clean, which is nice, but the taste is very flat. The prominent eggy flavor—common in Wanton Mee noodles—might appeal to some, but it doesn’t do much for the dish overall, especially since the flavor lacks depth.

Soup and Sauce: 5/35
As this is a dry noodle dish, I’ll compare it to Mazesoba or Tsukemen. The sauce mixed with the noodles is a thin, dark soy concoction, with some standard Chinese condiments. Unfortunately, it’s pretty underwhelming—mildly savory with a slightly bitter, tangy undertone. The flavor is simple and lacks complexity, coming across as one-dimensional.

The soup that comes with the wantons is the typical watered-down broth you’d expect from a Singaporean Wanton Mee. There are some peppery notes, but it’s overall thin and lacking substance. The eggy taste from the noodles also seeps into the soup, which doesn’t help much.

Meat: 20/20
The meat is definitely the star here. You get an indulgent variety: chashu, a fried minced meatball made of shrimp and pork, tempura-like shrimp wrapped in potato twirls, and wantons.

• The chashu, though looking mostly like fat, has a nice gelatinous texture. While it doesn’t melt in your mouth, it has a springy, pleasant bite, and the savory pork flavor lingers nicely.
• The fried minced meatball was juicy, with a springy shrimp texture that was enjoyable. However, there was a slight metallic oily aftertaste that detracted from the overall experience.
• The tempura shrimp was a bit of a letdown—it looked crispy but wasn’t as crunchy as expected. It was more visually appealing than flavorful.
• The wantons are larger and heartier than the thin, mostly floury ones you’d find in typical Singaporean Wanton Mee. They’re filled with chunks of shrimp and minced meat, making them quite satisfying, though the eggy taste of the wrapper was a bit off-putting.

Topping: 10/10
The toppings were a nice touch, including roasted scallion oil, angel hair chili, half a marinated egg, and a few strands of rocket. The vegetables added a piquant bitterness, and the roasted scallion oil provided a bit of aromatic depth. The marinated egg had a great runny texture, though the oddly sweet, caramel-like flavor felt out of place with the rest of the dish.

DISCLAIMER

One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉