Managed to snag seats at Udon Shin (#B2-32 Ngee Ann City, 391 Orchard Road) without a ridiculous queue today. They're from Tokyo and this outlet is apparently the first outside of Japan. Another one of those.
From what I gathered, their udon are not cut or boiled in advance. Each portion is rolled, cut, and cooked on order. Gotta admit the texture's smooth, firm and chewy.
This was their seasonal Arrabbiata bowl which featured a tomato base. Because of the name, I had the impression that it would be spicy. Wasn't really. It was cheesy and tomato-y though. And unexpectedly sweet. Came with some vegetable and snow crab tempura on the side. Those snow crab legs were puny.
Their Carbonara bowl was topped with a strip of tempura bacon. That bacon was not bad tasting and wasn't as thick or salty as I had imagined. I'm not sure if I'd associate the flavour of this bowl with carbonara but it was eggy, buttery and cheesy. Kinda enjoyed it. Don't think I'll be getting it again though.
A couple of weeks later......
Butter shoyu udon with tempura. Tempura was sliced chashu and cheese.
Cheese was gooey and salty so I liked it. Charshu was dry-ish and flavoured from the marinate. I think there was considerably more punch from the udons the last round because of the cheese in the noodles. This butter shoyu bowl felt less intense.
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