Singapore Style Ramen.

A Noodle Story serves Singapore style ramen which is essentially a fusion wanton mee mixing both Singaporean and Japanese elements. It features char siew slices, half an onsen egg, and a piece of fried wanton served on a bowl of tossed noodles. A bowl of wanton soup is provided on the side.

Let’s start off with the wanton. The wanton dumplings are Hong Kong style wonton featuring prawns as its filling. The soup wanton has soft skin, while the fried version has a crispy skin. The soup is flavourful with a peppery taste. Both types of wanton taste nice.

Now things get a bit muddled. The noodles isn’t ramen per se, and the char siew is not exactly Japanese char siew either. Only the onsen egg is similar to the Japanese ones. Allow me to explain.

Instead of Japanese ramen, the noodles used is egg noodles that is commonly found in Hong Kong’s noodle stores. It is firm and springy with decent seasoning flavours, and topped with some spring onions on the side.

Now for the char siew. It is more like pork belly braised with soya sauce à la Japanese chashu, instead of the usual thinly sliced Japanese ones. The char siew is thickly sliced, tender and meaty with some soft fatty parts, and some tiny bits of soft bones found within its meat. The braised pork belly has nice soya sauce seasoning flavours.

However, if one is to set aside its confused identity, this serving of wanton mee actually tastes not bad.