Tsukemen aka dipping noodles, the broth is usually very rich because it’s meant for dipping. Tsukemen is not as common as ramen in sg, not everyone knows how to appreciate it. I actually like tsukemen more than ramen. Tried the limited edition Uni Tsukemen here and I was blown away! The noodles are thick & bouncy. I chose the one with all toppings which includes seaweed, char siew, ajitama, bamboo shoots, and uni. The broth is thick and rich and packed with umami. Luckily it was just mildly spicy, if not I’ll be crying 😂. The pain about eating Tsukemen is that the soup turns cold after a few dips. I like that they actually help you to reheat the soup when it turns cold. Not all restaurants will be this thoughtful. The Uni is fresh and creamy, just a little bit of it enhances the umami to the next level. とても美味しいですね！😋