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Tamoya Udon

Let's talk about udon! I realised that I have yet to write on my favourite udon restaurant where I have eaten numerous bowls of chewy, heavenly, sinful goodness best accompanied by equally chewy, heavenly, sinful goodness. While I can't say for sure if the atmosphere feels like an authentic Japanese restaurant since the single-trip air ticket to Tokyo is nowhere near my hands, I feel that there might be a need to control what could be a manifesting addiction to udon specifically from that restaurant. Honestly, I would have that every other day if I could! Gosh, I'm salivating. Okay, before I attempt to eat the pictures off the Google search results, let me just dive straight into the article proper. From Kurokawa Tamotsu, touted as the representative of Sanuki udon, came the establishment of Tamoya.

First, a little history lesson...for the sake of udon, I'm more than willing to endure it. Tamoya originated from Kagawa prefecture nearly twenty years ago by the then-champion of a reality television show Kurokawa Tamotsu. Incidentally, Kagawa was previously known as Sanuki, which was how its signature udon came under the spotlight. Tamoya Singapore is the first overseas outlet in the franchise. Currently, there are three restaurants in Singapore - Liang Court, Chinatown Point and United Square. I have only been to the outlet in Liang Court thus far. The udon is made using three types of flour, and blended with salt in which the amount is varied according to season. The chewy texture is the pride of the Sanuki udon.

A quick glance at the menu reveals eight udon dishes out of which four can be eaten either hot or cold. I have tried the Kake, Sanuki and Pork udon. Besides udon, there is quite a wide spread of side dishes that complement the noodles nicely. Tempura wise, I have eaten the prawn, chikuwa (fish cake), pumpkin, croquette and sausage. Yeah, it isn't too difficult to realise that I'm largely carnivorous. Oh, there are also riceballs and kitsune (sweet beancurd skin) by the side. However, we are still a little far from what I feel is the biggest highlight of the udon experience. Yes, I'm referring to the condiments! Tempura flakes are a must-have in the broth. I also fancy grated daikon, seaweed, chili flakes, sesame seeds and a little lime juice in my udon! Naturally, there is the dipping sauce for the tempura which is contained inside a flask. Other condiments (which I don't use) include green onion, wasabi paste and soy sauce. Like the condiments, plain water is complimentary.

I would say that the crowd at the Liang Court outlet is pretty bearable. I have been able to dine in without difficulty each time I visit. The crew is always genki and full of gratitude. Apparently, customers can have a refill of the broth (not the udon, sorry) and even request for any tempura that isn't on the racks. There is just something about Tamoya that tingles the heart. I didn't expect to be in love with the udon there. Once seated in the restaurant, any concern of adding extra globs of fat to the waist and everywhere else is no longer a concern. After all, it is about enjoying mouth-watering udon and such at Tamoya. I'm so craving for some udon right now!

Eccentrically Yours.

Written by J.Fluffysheep ♪

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