7 Maxwell Road
#01-39 Amoy Street Food Centre
Singapore 069111

(open in Google Maps)

Tuesday:
11:30am - 02:00pm
05:30pm - 07:00pm

Wednesday:
11:30am - 02:00pm
05:30pm - 07:00pm

Thursday:
11:30am - 02:00pm
05:30pm - 07:00pm

Friday:
11:30am - 02:00pm
05:30pm - 07:00pm

Saturday:
11:00am - 01:15pm

Sunday:
Closed

Monday:
11:30am - 02:00pm
05:30pm - 07:00pm

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Reviews

From the Burpple community

A Noodle Story is no stranger to many by now. Now that Amoy Food Center is under renovation, the outlet has moved to the basement of Guoco Tower, where they’re sharing a stall’s premises with Ya Lor Braised Duck. While the duck rice stall is making pretty decent business, one can tell that most have come for A Noodle Story.

Priding themselves on their aesthetically presented fusion bowl of noodles, A Noodle Story’s main (and only) dish on the menu is named ‘Singapore Style Ramen’ to reinforce that very message. However, I’m inclined to not see it as a fusion dish as it’s more of a combination of very segmented elements together. Fusion wasn’t in its flavour, rather, a literal fusion of Singapore style wanton yellow noodles paired together with ingredients that you’d usually find in ramen — flavoured egg, cha shu, and an ebi this time because their Idaho potato-wrapped prawn was not available (sadly). I personally did not know what to expect in terms of taste other than a very beautiful noodles, but I was a little disappointed to know that it was a simple combination of Singapore noodles + ramen ingredients.

What truly wow-ed me was their wonderfully executed ingredients. First off, Cha Shu was amazingly melt in your mouth tender, and for $10.80 at a regular bowl, it was a pretty decent portion. Replacing the Idaho potato-wrapped prawn was a fried ebi that was so crispy. The flavoured egg blew my mind. Yolk was runny, whole egg was so flavourful, I was upset that I didn’t add one more to my bowl. My favorite ingredient was however, the prawn wantons (unfortunately not pictured) which were served in a bowl of soup on the side. 2 prawn wantons were served with a regular portion, and these 2 juicy, plump, wantons made me regret not getting a whole bowl of wanton soup on its own (it costs $6 for a bowl of soup!).

Ultimately, the Singapore Style Ramen was to me a mashing up of decent quintessential Singaporean sauces up yellow noodles with a couple of premium, amazingly well-executed ingredients. Both aspects of the noodles and the ingredients felt separated to me in terms of flavour, so this fusion bowl of noodles is more in terms of putting different elements together. That being said, I love Singapore noodles and I adore the ingredients here so much that I’d come back for it.

P.S. I think getting the large bowl at $13.80 may be more worth it than the regular bowl with the greater portion of ingredients!

Rate:🌟🌟🌟🌟

Awarded the Michelin Bib Gourmand and multiple F&B accolades, A Noodle Story is famed for their Singapore Style Ramen ($10.80/$13.80) which comes with a bowl of wanton noodles that has been tossed in the signature sauce, braised pork belly char siew, the iconic Idaho potato-wrapped prawn, whole hot spring egg and a bowl of shrimp wanton soup.

Every single ingredient has been meticulously thought of such as the handmade wantons that are filled with freshly minced pork and chunks of prawns that have been seasoned with sesame oil and ginger juice, while the premium pork belly is slow braised for 36 hours in a soy sauce marinate and the strips of Idaho potatoes are wrapped around a prawn and deep-fried till crisp. Even down to the noodle which is tossed in a blend of dark soya sauce, roasted dried shrimps and dried seaweed for umami-ness.
•••••••••••••••••••
✨ A Noodle Story
📍 1 Wallich Street, Guoco Tower, B2-32, Singapore 078881
🌐 https://take.app/s/6590276289
🍴 [Media Invite]

Incorporating elements of Japanese ramen into wanton noodles and creating a Singapore Style Ramen
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Consists of ramen charshu (Japanese pork cooked in a sous vide machine for 36 hours), onsen egg, hong kong noodles, potato wrapped prawns and wantons filled with prawns and crushed dried flatfish
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Prices have steadily gone up with the small bowl now priced $2 higher than when we first visited in 2017. This one of a kind Singapore Style Ramen has a generous serving of delicious ingredients. Everything is well-executed - the QQ noodles, tender cha-su, crispy potato-wrapped prawn, onsen egg, and fresh prawn dumplings. Would frequent this more and give a higher rating if not for the long queues and relatively steep price (for hawker standards). But definitely worth a try if you’ve never had it before!

Insta: cafehoppingkids

I like how the chef puts in the effort to plate every single bowl of noodles before serving it to their customers. Although they call this ramen, the noodles used are actually mee kia / wonton noodles without a strong alkaline taste. Think of this as an upgraded version of wonton mee.

Each bowl of al-dente and springy noodles comes with meltingly tender cha-su, crispy potato wrapped prawn, HK-style wonton, onsen egg, springy noodles and freshly sliced scallions then tossed in their homemade sauce made from sambal and dried shrimps for the flavour 》$9/small

Ordered a small bowl ($9) which was shown as per the photo on their stall. Clarified that the larger bowls come with more ingredients, not just noodles 😂.

The bowl came with springy wanton noodles, hot spring egg, cha-su, crispy potato wrapped prawn, HK style wontons and scallions. The wanton noodles were springy and with the addition of the scallions and chilli, it tasted flavourful. The hot spring egg was cooked to the right texture with a lava yolk and was sweet-savoury flavoured as a whole. Crispy potato wrapped prawn added more texture than taste to the dish while the HK style wontons were filled with very generous fillings of prawn and meat. The best part of this dish was the tender and melt-in-your-mouth Cha-su 💯🤤.

Would have to say that although the ingredients were really fresh, generous and delicious, this bowl didn’t come together as a dish. It’s a dish that I personally feel everyone should try at least once in a life time, but I wouldn’t revisit it again.

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