WHAT WE ATE
- Braised Pork Noodles, 80/100 (7 Jun 2025, Circular Road)
- XO Prawn Noodles, 85/100 (7 Jun 2025, Circular Road)
If you’re craving something a little different in Singapore’s noodle scene, Dumpling Darlings might just hit the spot. Known for their handmade dumplings and springy egg noodles, this trendy eatery along Amoy Street and Circular Road blends bold Asian flavours with a creative twist — including a good dose of Japanese influence. Think miso, umami, and even ponzu popping up in both their dumplings and noodle bowls. It’s not your typical ramen shop, but for those who love noods and aren’t afraid to mix things up, Dumpling Darlings is a fun, fusion-style spot worth checking out.
Braised Pork Noodle : 80/100
Noodle: 30/35
The noodles used here aren’t your typical ramen noodles—they’re egg noodles. So what’s the difference? While both are made from wheat flour, egg noodles include eggs, giving them a springier, firmer texture. Ramen noodles, on the other hand, tend to be softer, slightly chewy, and often curly thanks to the addition of kansui, an alkaline salt that gives them their distinct bite and color.
These egg noodles are medium thick with a bright yellow hue. They don’t particularly stand out in taste, but they hold up well and complement the sauce nicely. Overall, they provide a pleasant mouthfeel without overpowering the dish.
Sauce: 30/35
The sauce is a soy-based tare with a tangy start and some sweet, vinegar-like notes before transitioning into a light, savoury body. The flavours are layered but fleeting, leaving a clean finish. It’s subtle and well balanced, but perhaps a little too restrained for those looking for bolder impact.
Meat: 10/20
The pork comes shredded, more like a ragu than traditional chashu. It’s firm, a little tough, and leans dry—definitely requires some chewing. The flavour is lightly savoury with a hint of sweetness, but overall, it could benefit from a longer braise or richer seasoning.
Toppings: 10/10
This is where the bowl really shines. The mix of bacon sofrito, fried shallots, sesame, spring onions, nori, and hanjuku egg brings complexity and texture. There’s a piquant bite from the negi, aromatic depth from the shallots, and a hit of umami from the seaweed. The hanjuku egg is lightly marinated and has that perfect jammy center. When mixed together, everything comes together harmoniously.
Summary: This is a satisfying, fusion-leaning bowl that plays with textures and layering. The noodles and sauce are decent, though they don’t steal the spotlight. The pork could use some work, but the toppings bring it all together in a really enjoyable way. If you’re in the mood for something that balances comfort with complexity, this one’s worth a shot.
XO Prawn Noodle – 85/100
Noodle: 30/35
The same egg noodles are used here—medium thick with a bright yellow hue. While they don’t particularly stand out in flavour, they hold up well and have a pleasant, slightly springy bite. They pair nicely with the sauce, offering just enough chew and body without overpowering the dish.
Sauce: 30/35
Made with XO seafood sauce and soy tare, the sauce is rich, savoury, and subtly spicy. What really stands out is a familiar undertone that evokes Hae Bee Hiam (spicy dried shrimp sambal)—a slightly briny, pungent umami layer that adds real character.
Compared to the braised pork version, this bowl feels noticeably more oriental, with deeper seafood-driven flavours and bolder seasoning. It’s well-executed and distinctive.
Meat: 15/20
You get three large prawns, fresh and springy with a natural sweetness. There’s little to no marination, but the quality of the prawn shines through.
Pro tip: Peel the prawns first, then toss them back in to mix with the sauce for better integration. That said, it would be more convenient if they came pre-peeled—or at least if gloves were provided. The extra step of peeling, washing your hands, and returning to your bowl does let the dish cool more than ideal.
Toppings: 10/10
Toppings include fried shallots, spring onions, nori seaweed, and a hanjuku egg. While slightly less elaborate than the pork version, everything works harmoniously. The negi adds sharpness, the shallots bring aromatics, and the nori gives a subtle hit of umami. The egg is lightly marinated with a lovely jammy texture.
Summary: A standout bowl that leans into bold seafood flavours while still delivering comfort. The XO sauce and Hae Bee Hiam-like notes add a unique dimension, while the prawns and toppings round it out nicely. A little more convenience with the prawn prep would make this even better, but otherwise, it’s a deeply satisfying experience.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
