Fu-Men Japanese Udon & Donburi Restaurant (Hong Leong Building)

Yummy! The udon was of good quality and quite qq, better than the average udon which doesn’t have as nice a bite to it. The soup was clear and light, and the burdock tempura was good too - crisp and the thin strips of burdock had a pleasant fibrousy texture, but was still very easy to eat. It was a little oily tho, but thankfully it didn’t leave a greasy aftertaste.

The self-add-on toppings like shredded seaweed, spring onions, chili powder, and tempura bits was a nice touch, this way you can customise the type and amount of topping to your liking. I didn’t try the tempura bits but it looked quite crisp.

Come before 11.45 or else the queues may get quite long!

Hidden gem serving yummy chewy, springy udon that you can choose to be served w hot/cold dipping sauce. The fishcake was so good too. Will be back!

The udon was very enjoyable because of its smooth and chewy texture! The soup was clear and flavourful and I mixed in some chilli powder for good measure.

Read more: https://www.misstamchiak.com/fu-men-udon-and-donburi-restaurant/

It’s a good choice when having lunch with Muslim colleagues. Came at 12 noon on a Monday but the crowd seems to be quite small. There’s empty seats and didn’t wait long for the food. I was slightly dissolved with my onsen egg though, it was tad too cooked. As compared to other kiseki ventures this is probably one of the not so good ones.

Halal-certified udon joint in the heart of the CBD!

In the “The Basement”, a newly renovated F&B and shopping space in the Hong Leong Building, houses Chef Teppei Yamashita’s latest concept, Fu-Men.

Fu-Men prides itself in being a halal-certified establishment and also for Fukuoka cuisine as it serves Hakata udon. Hakata udon is thinner than sanuki udon (think Tamoya, Marugame) and less chewy.

I had the premium beef udon, $15 (or $8.50 for half a bowl) and what I loved about it was the clear broth that was light and less salty. The broth was made with light soy sauce, flying fish, dried anchovies, dried bonito and kelp.

It is indeed a tad pricey but for being right smack in the CBD, it’s pretty reasonable.

Another new restaurant here at the basement of Hong Leong Building. Chef Teppei Yamashita opened another venture here with udon specialised restaurant. Serving up Hakata-style udon from Fukuoka.

Gobo Ten Udon is one of their signature item, topped with Burdock Tempura with udon soup base. Personally I would recommend you to get a side dish to complete your meal here. $12+