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Dry noodle, Japanese bak chor mee vibes at first. Springy noodles tangled with spicy minced pork, flavour clinging to every strand. The soft-boiled egg broke apart and turned everything creamy, and suddenly it shifted from bak chor mee to carbonara, rich and indulgent. Seaweed flakes added a savoury lift and extra texture, while spring onion gave freshness and gentle crunch. Each bite had layers of spicy heat, creamy egg, chewy noodles, crisp greens.
And the best part, when the server sees you finishing the mazesoba, they will automatically come over and ask if you want a bowl of rice. Free of charge, the rice mixes into the leftover sauce and turns it into round two. Saucy, spicy, savoury, filling, shiok and belly full to the max.
Big hearty bowl. Noodles soaking in chicken broth that was thick, creamy, collagen-rich. Every sip coated the lips and left that savoury depth lingering. I went for soft noodles, and they slid down so easily, slurp after slurp, pure happiness. The pork char siu was really good, savoury and umami, tender slices with smoky edge that made each bite addictive. The chicken char siu was also good, soft and tender, well seasoned and balanced, lighter but still flavourful. The ajitama egg was nicely done, yolk jammy and rich, well marinated so the flavour seeped into the whites, giving that perfect bite that lifted the broth.
Free flow iced tea was served by the staff, and service was attentive. They came automatically to refill the cup, cold and refreshing every time, a perfect reset before diving back in.
Torikoku Ramen Special ($19.80++)
Big hearty bowl. Noodles soaking in chicken broth that was thick, creamy, collagen-rich. Every sip coated the lips and left that savoury depth lingering. I went for soft noodles, and they slid down so easily, slurp after slurp, pure happiness. The pork char siu was really good, savoury and umami, tender slices with smoky edge that made each bite addictive. The chicken char siu was also good, soft and tender, well seasoned and balanced, lighter but still flavourful. The ajitama egg was nicely done, yolk jammy and rich, well marinated so the flavour seeped into the whites, giving that perfect bite that lifted the broth.
Free flow iced tea was served by the staff, and service was attentive. They came automatically to refill the cup, cold and refreshing every time, a perfect reset before diving back in.
Taiwan Mazesoba with Charsiew ($18.80++)
Dry noodle, Japanese bak chor mee vibes at first. Springy noodles tangled with spicy minced pork, flavour clinging to every strand. The soft-boiled egg broke apart and turned everything creamy, and suddenly it shifted from bak chor mee to carbonara, rich and indulgent. Seaweed flakes added a savoury lift and extra texture, while spring onion gave freshness and gentle crunch. Each bite had layers of spicy heat, creamy egg, chewy noodles, crisp greens.
And the best part, when the server sees you finishing the mazesoba, they will automatically come over and ask if you want a bowl of rice. Free of charge, the rice mixes into the leftover sauce and turns it into round two. Saucy, spicy, savoury, filling, shiok and belly full to the max.
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π©Ramen Matsuri γγΌγγη₯γ, 7 N Canal Rd, Singapore 048820
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#RamenMatsuri #γγΌγγη₯γ #TorikokuRamen #TaiwanMazesoba #γΎγγγ° #γγΌγγ #γ©γΌγ‘γ³ #Ramen #ζιΊΊ #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #oishii #ηΎε³γγ
The juicy tender smoky grilled chicken was to die for , paired with their water spinach which was wok hei out so amazingly the smoky flavour was savoured in every crunchy bite . The Tom Yam soup with prawns was a huge ass portion and so yummy .
Super good service and u can order sides like brocoli & mushroom to increase your fibre
Was going around the Circular Road area and got to learn about the existence of 85@Parklane that is situated right beside the outlet of Wild Coco there. A new addition to the neighbourhood, it does seem that 85@Parklane is affiliated with Parklane Teochew Mushroom Minced Meat Noodle based on some newspaper clippings that are being featured within the interior decor of the space. For those whom are unaware, Parklane Teochew Mushroom Minced Meat Noodle was a stall that was once located at Paradiz Centre (subsequently known as PoMo; now known as GRiD) before its move to the former Coffee Express 2000 coffeeshop at Bras Basah Complex β they are now located within the BK Eating House coffeeshop at Blk 101 Yishun Ring Road (i.e. Chong Pang City). Noting its roots, 85@Parklane is all about their Teochew-style noodle offerings which includes the Minced Meat Noodles, Fishball Noodles and even Braised Pork Belly / Trotter Noodles as well β there are also a number of ala-carte sides that one can opt for as well.
We went for the Minced Meat Noodles (Dry) and this is almost essentially the full works considering the number of elements it features β the marketing poster at the entrance of the shop describes the Minced Meat Noodles (Dry) coming with elements such as braised shiitake mushrooms, crispy meatball, fishball, fishcake, marinated minced meat, handmade dumpling and fish dumpling. There are quite a few customisable options for the dish as seen from the online POS system where one is to make their orders from by scanning the QR code on the menu β one of the options being the choice of sauce base which we opted for the recommended choice of Chilli Vinegar. We did find that the Chilli Vinegar option does feel a bit vinegar-heavy here; that being said, it does provide quite a good tang to the springy noodles for those whom prefer their minced meat noodles to come that way. Of all the elements that are featured here, we did feel that the fried items are the best executed; the crispy meatball being crisp on the exterior whilst carrying a meaty note without any undesirable porky stench within β also not too greasy, while the crispy pork lard was also well-executed. We also liked the fillings within the dumplings that were surprisingly soft; our favourite being the fish dumplings that was made with fish meat that is absolute soft and slightly springy as well.
Not bad ah. Looked quite unassuming at first, but after taking a bite my view changed. Generous portion of noodles with thinly sliced pork belly, chewy sotong, crunchy beansprouts, eggs and loads of crispy pork lard. Comes with two prawns but kinda small and a lime on the side. Yellow noodles were cleaned properly with no strong alkaline taste. Cooked together with thick bee hoon in the wet style hokkien mee. Full of umami, egginess and smoky wok hei. The zhup was flavourful and shiok. Chilli also packed a moderate spicy kick. SLURPPP!!!
This branch is open 24 hours, good for night owls looking for something hearty around the area.
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π©ειΈ Eat Bar, 21 S Bridge Rd, Singapore 058661
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#FriedHokkienMee #HokkienMee #ηη¦ε»Ίι’ #EatBar #ειΈ #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #hkm #η¦ε»ΊηθΎι’ #ηθΎι’ #ηη¦ε»ΊθΎι’ #porklard #umami #ηͺζ²ΉζΈ£ #ζ₯ε§ειΈ
Established in December 1991 by husband-and-wife team of Raj Kishor Patro and Ritu Patro, this casual eatery is known for authentic North Indian curries presented with a fine-dining touch. Dishes are made with traditional recipes, using slow-cooking methods such as the tandoor clay oven.
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No fewer than 14 spices bloomed in mustard oil are used to marinade the boneless mutton chunks, including Kashmiri red chili, black cardamom, green cardamom, cloves, cinnamon, cumin, asafoetida / hing, and bay leaves, to which whisked plain yoghurt and water are gradually added. Garnished with strips of ginger.
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The result is a pleasant and mild curry, bursting with deep meaty savoury sweet earthy spice flavour, having a velvety thick creamy texture while the mutton is tender and chewy, yum.
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Mutton Rogan Josh
Kinara
@ 55 Boat Quay
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-rogan-josh.html
[RAFFLES PLACE, SINGAPORE] If you are looking for another ramen spot in CBD, @ramen_matsuri is another place to consider. I tried both their soup and dry ramen and I must say, I very much prefer their dry version.
The Original Taiwan Mazesoba π ($14.80) boasts quite a variety of ingredients with thick cut noodles underneath. For me I feel like the noodles and seasoning sauce are very important in a mazesoba, and their rendition was superb. It had the right amount of savoury and meaty flavour that isn't too cloying, and can be further enhanced with a dash of vinegar they give at the side. With the acidity and chewy noodles, this was very addictive. Definitely one of the best mazesoba I've had. Extra noodles is FREE too!!
I also tried their Yokohama Tonkotsu Ramen π ($16.80) and I must warn you that it's REALLY thick and meaty. The broth itself can be quite salty and incredibly meaty, which may not be for everyone. They use the same thick noodles that are very al dente. I must say, as much as I like such ramen broth, it really got quite cloying as the taste is quite one-dimensional. It's still decent ramen, but definitely not one of the best I've had!
Please get their Karaage π ($5.50 for 2) as well, as these were chunky, meaty, juicy and yet so flavourful. Garlic Gyoza π₯ ($8 for 6) was decent but nothing much to shout out about.
Will come back whenever I crave for mazesoba π
Established in December 1991 by husband-and-wife team of Raj Kishor Patro and Ritu Patro, this casual eatery is known for authentic North Indian curries presented with a fine-dining touch. Dishes are made with traditional recipes, using slow-cooking methods such as the tandoor clay oven.
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Their rendition features chicken eggs scrambled with turmeric, curry leaves, green chili, and red onions, garnished with coriander. Carries a fluffy soft bouncy crisp texture, with eggy savoury salty sweet spicy flavour.
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Designed as an appetizer or a side dish to a meal, this lovely dish will appeal to all ages.
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Egg Bhurji / Egg Poriyal
Kinara
@ 55 Boat Quay
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More details:
https://ivanteh-runningman.blogspot.com/2022/12/best-of-singapore-hawkers-egg-bhurji-poriyal.html
Unsweetened, fizzy, citrusy drink that helps to digest your meal.
Refreshingly sweet, with the sweetness just right. Loved the generous amount of longan and the hint of pandan aroma.
