WHAT WE ATE
- Rich Tonkotsu Tsukemen with Special All Toppings, 95/100 (28 May 2025, Hong Kong Street)
TOWA Singapore, nestled along Hong Kong Street, has swiftly become a hidden gem for Tsukemen enthusiasts in the city. Their signature dish features thick, chewy noodles served cold, accompanied by a rich, umami-laden dipping broth—a delightful departure from conventional ramen offerings. What sets TOWA apart is its commitment to quality and exclusivity: only 30 bowls of Tsukemen are prepared daily, ensuring each serving meets their meticulous standards. This limited availability has not only heightened the allure but also sparked viral attention at one point. For those seeking the best Tsukemen in Singapore, TOWA’s offering is a must-try, blending authentic Japanese flavors with a touch of local fervor.
Note: Tsukemen is only for lunch because they turn into teppanyaki izakaya at night.
Rich Tonkotsu Tsukemen with Special All Toppings – 95/100
Noodle: 35/35
The noodles are customised specially for TOWA’s tsukemen—and I have to say, these are the best I’ve had so far.
- Mouthfeel: Most tsukemen noodles tend to focus on mochi mochi chewiness, often sacrificing that firm bite. But these manage to do both. The outer layer is springy and chewy, while the inside stays dense and firm, giving you that snappy, shiko shiko bite. It’s like someone took the idea of al dente and applied it to super thick, chewy noodles. Very satisfying.
- Taste: A lot of tsukemen noodles have either a strong alkaline kansui taste or an overly eggy tang, but not these. They’ve got a solid earthy wheat base with a nutty, slightly sweet undertone. It’s a flavour that stands up confidently to the thick dipping sauce—but honestly, it’s good enough to eat on its own.
Tip: Try the noodles plain before dipping. It really lets you appreciate how good they are.
Soup: 30/35
The broth starts off with a punch of bonito, then mellows into savoury umami with a nice, lingering sweetness. It’s slightly thinner than some other tsukemen broths, but that actually helps it pair better with the dense noodles. It coats without overwhelming. Still, something feels like it’s missing. A slice of lime or a touch of yuzu might’ve brightened it up and given it that extra sparkle. It’s delicious—but it’s just shy of unforgettable.
Meat: 20/20
Two types of chashu, and both are excellent in their own ways:
- Grilled chashu (2 thick slices): These have a great mix of lean and fat. The fatty parts melt the moment they hit your tongue, while the leaner bits stay tender and juicy. The marinade is rich and savoury, with a nice smokiness and just a touch of charred bitterness that plays well with the richness.
- Special chashu (2 thin slices): These look like pork ham and probably went through a sous vide process. Super even texture, really moist and tender. The fat has just enough structure to hold together until you bite, then it breaks apart cleanly. Lightly seasoned, which lets the natural flavour of the pork come through. You can eat this on its own without sauce and it still holds up.
Toppings: 10/10
Each topping feels like it was picked to add something specific to the experience:
- Ajitama egg: Slightly more intense marination than usual, but well-balanced. It’s salty, savoury, and just a little sweet without any overpowering mirin notes. The yolk is runny and rich.
- Seaweed: Adds a big hit of umami and soaks up the dipping sauce well. It’s a bit thick—maybe a thinner sheet might’ve disintegrated into the broth and deepened the flavour, but that’s just nitpicking.
- Bamboo shoots: Soft, tender, with a mild pungency and a deep, sweet-savory finish. A solid addition.
- Diced cabbage: Gives a light crunch and some vegetal notes, though it doesn’t stand out too much in the mix.
Bonus Customisation Toppings:
- Bonito flakes: Crank up the umami levels in the dipping sauce.
- Flavoured vinegar: Lightens and balances out the richness of the dipping sauce.
- Chilli oil: Adds a bit of heat that cuts through the creaminess nicely.
Summary: This was a standout bowl of tsukemen. The noodles alone make it worth coming back for, but the meats, toppings, and even the small touches like custom condiments show how much thought went into the whole experience. The broth might be one note short of a perfect symphony—but that’s a small gripe in an otherwise top-tier dish. Definitely a bowl I’d go back for again.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
