WHAT WE ATE
- (Signature) Chao Da (Charred) Ebi Noodles, 75/100 (07 May 2025, Cuppage Plaza)
Prawn noodles, but make it modern. Ebi Bar at Cuppage Plaza reimagines this local staple with a bold, Japanese-inspired twist—think charred tiger prawns, rich prawn broth simmered for hours, and a menu packed with customisable add-ons like truffle and miso. Positioned somewhere between hawker heritage and ramen bar indulgence, it’s a concept that turns heads (and raises eyebrows). I dropped by to see if this elevated take on prawn mee lives up to the buzz—or gets lost in the sauce.
(Signature) Chao Da (Charred) Ebi Noodles – 75/100
Noodle: 30/35
You get a choice between ramen noodles and kway teow, but ramen feels like the obvious pick here. The noodles are medium-thick and wavy, pale yellow with a semi-translucent sheen. They’ve got a firm bite, springy texture, and that familiar mochi mochi chew. Unlike typical prawn noodles, there’s zero alkaline aftertaste—just a gentle, earthy wheat flavour that plays really well with the broth. Smooth, slippery, and satisfying.
Soup: 25/35
At first glance, the soup looks like a toned-down version of your usual Singapore-style prawn broth—reddish but noticeably clearer. It’s tempting to think it’s watered down, but that’s not quite fair. This broth charts its own course.
It opens with a pleasant prawn aroma and sweetness, followed by a clean savoury body with a whisper of spice. The finish is all about that lingering sweetness. Think prawn noodles without the briny, “prawn brain” punch—just the cleaner, sweeter essence of shellfish. It also brings to mind Le Shrimp Ramen, though this one skips the creamy richness for a lighter approach.
That said, it does leave you wanting just a bit more. A richer umami punch or slightly deeper flavour could have taken this from good to great.
Meat: 20/20
This is where the dish really shines. You get a charred prawn and three slices of chicken chashu—and both are on point.
- Prawn: It’s not just here for show. The slightly charred shell adds a subtle smokiness to the broth without overwhelming it. The prawn itself is firm, juicy, and naturally sweet—balancing the soup beautifully.
- Chicken Chashu: The unexpected MVP. It’s like drunken chicken with attitude—savory, a touch salty, and with a slight tang that cuts through the sweet broth brilliantly. The meat is springy and juicy, and the soft, melty skin just dissolves on your tongue. Honestly, it steals the show.
Topping: 0/10
Unfortunately, the toppings drop the ball.
- Negi is sparse and sad—dry, limp, and barely noticeable in flavour or texture.
- Soybean sprouts don’t do the dish any favours either. They’re tough to chew and have a bitterness that clashes hard with the otherwise sweet-savory profile.
Summary: A thoughtful remix of local prawn noodles with Japanese finesse. The noodles are excellent, the soup is clean and gently sweet, and the meats—especially that sleeper-hit chicken chashu—are stellar. But the toppings really let the dish down. A few tweaks there, and this could easily be a standout bowl.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
