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

(open in Google Maps)

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

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

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

11:00am - 01:15pm


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

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

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From the Burpple community

A fusion dish that carries a unique identity of Singapore.
Springy al dente noodles coated with rich and umami special homemade sauce, topped with succulent cha siu, big fat plumpy shrimp wanton, crispy tasty ngoh hiang and half a ajitama. Comes with a small bowl of savoury soup.
The savoury sauce that give its bursting flavours consists of dark soy sauce, kelp, dried shrimps and various spices.
Cha siu was braised wonderfully for its taste, soft & near melt in the mouth fats and firm tender meat.
Ngoh hiang was meaty, juicy and clean. Clean as in no funny oil taste. A delectable refined savoury taste.
Shrimp wanton had a smooth wrapping skin filled with bouncy prawn in it. So big, so satisfying. Somemore, got 2 pieces. Yummm!
Ajitama was standard tho but no one can resists that molten lava yolk there.
I know the price is abit steep, but if you were to breakdown it, its actually quite an acceptable amount for the premium ingredients they used.
🚩A Noodle Story, Amoy Street Food Centre, 7 Maxwell Rd, Singapore 069111
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #amoystreetfoodcentre #singaporestyleramen #ramen #dryramen #wonton #anoodlestory #wanton #chasiu

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The only item on the menu. It’s like an interesting take on dry wanton mee, with chashu, an ajitama egg & the best thing ever - a crispy potato-wrapped prawn😍🦐 I will say though the price is quite steep & i would honestly prefer traditional wanton mee…but it’s worth a try!

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This is a delish bowl of SG style ramen. This is indeed a zhng up version from the usual wanton mee with plump shrimp dumplings, ngoh hiang (subsitutted from the previous potato wrapped prawn😭), hot spring egg and Charsiew. All the side dishes are really executed well and complements very well with the palatable sauce coated noodles. A must try if you are around the vincinity! 👍🏻👍🏻👍🏻👍🏻

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!


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
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