Reiwa Soba Honten (Bedok Reservoir)

Prepared with buckwheat flour, featuring onions, carrots, dried shrimp and scallops, all deep-fried to perfection. The result is a crisp, golden tempura with a light, airy texture that makes each bite enjoyable without feeling heavy 》$3

The soba showcases freshly made buckwheat noodles that are thinner than usual, offering a firm bite and subtle nutty notes. Served with thin slices of Spanish white pork and a warm dipping sauce, the dish highlights clean flavours, no MSG in the broth, hormone-free meat and homemade chilli oil. The sauce carries a mild spice and light profile, which works well if you enjoy a gentle balance, though it may feel understated for those seeking a bolder kick 》$13

For non spicy and cold dipping version, there was only zaru soba. It is just plain soba so i had to order toppings. Tempura was $7+. The tempura portion was quite small. The soba texture was quite good. But would not purposely come down for this.

Decent, slightly tasteless dashi fluffy rolled egg although supposed to be savoury. Their preparation seems a bit different from the normal tamagoyaki where normally it would be slightly sweet and custard kind. The egg white can be seen and the texture not custard like, more like normal omelette.

Lucky seven pieces of bold and briny mini squid. It was a memorable taste. Delicate with a mini umami explosion from within the squid. I want more please!

4 pieces of slurpy oyster cooked with melted butter sauce. Aromatic, buttery and succulent. Sauce is awesome. Can paired it with the soba too.🙃