68 Orchard Road
#B2-53 Plaza Singapura
Singapore 238839

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11:00am - 10:00pm

11:00am - 03:30pm
05:00pm - 09:30pm

11:00am - 03:30pm
05:00pm - 09:30pm

11:00am - 03:30pm
05:00pm - 09:30pm

11:00am - 03:30pm
05:00pm - 09:30pm

11:00am - 03:30pm
05:00pm - 09:30pm

11:00am - 10:00pm

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From the Burpple community

It’s been close to 2 years since I had this TOMYUM Mazesoba. Covid was the main reason but actually they also pulled off this TOMYUM creation for over a year. Mazesoba or Taiwan style Mazesoba originates from Nagoya and is a pretty recent creation in 2008 as a dry ramen 🍜 option. The noodles are wheat soba which is thick like udon but texture unlike the soft and delicate soba. Instead it has that extra bite that is hard to compare with other ramen/noodles. What comes close was Tokyo’s famous dry style ramen-ya Rokurinsha六厘舍 which was as I recall much harder and thicker). The texture of the thick smooth soba goes so well with the minced meat sauce. The original flavor/toppings of mazesoba is minced pork, chives, spring onion, fish powder and of course onsen egg. This variant available at Kororo ❤️ Mazesoba, in my view their best creation to date: TOMYUM 🇹🇭MAZESOBA. So glad they brought this back!


🥢 Centered with an Onsen Egg resting on top of marinated minced Pork, Chashu, Chives, Spring Onions and Seaweed

🧾 SGD$12.80

✍🏻 ★★★★★★★★★☆〘9/10〙

💬 Instantly regretted ordering just a regular. This was too good! The noodles were so thick and chewy, and cooked superbly al dente. Started salivating the moment I broke the onsen egg. The yolk added a layer of creaminess to the already delicious meat sauce, and together they coated every strand of noodle with saucey goodness. Each slurp was further elevated with hints of spiciness mixed in. The minced meat was super flavourful. Chashu slices were a little dry but forgivable just because everything else was so good. To not cloy your palate, pour in the kombu vinegar midbowl for its acidity. It transforms the dish entirely; the vinegar itself on the sweeter side, adding a nice sour-y sweet note. This tangy vinegar helps to cut through the creamy richness of the sauce, thus balancing out the flavours. By far the best mazesoba I have tried in Singapore! The noodles are definitely my favourite!

Was craving for mazesoba and decided to give menya kokoro a try (Cha Shu $12.80++)! The noodles were chewy and thicker compared to kajiken’s and were also less spicy. The Cha Shu tasted tender and fragrant too. Bonus points for their friendly service staff

6 Apr’21, Tue🌧
📍Menya Kokoro (Plaza Sing)
- Zenbu All-in Ramen (Red) 全部のせ豚骨ラーメン (Regular)🍜

Decent tonkotsu soup base, not too heavy, but couldn’t really taste the spiciness given that this supposed to be the “red” ramen, other than that, the soup base was fine.

As for the cha shu, well marinated, quite decent. The ajitsuke tamago, aburi babycorn and bamboo shoot were not bad too, but nothing to be surprised of.

Quite disappointed with the ramen noodle, thin noodle (like mee gia), but wasn’t expecting them to be lumpy, and this kinda spoiled the whole bowl of ramen in my opinion.

Doubt will be back for their soup ramen again...

Damage: $18 (inclusive of svc charge & GST)

japanese style dry ban mian taste-alike. the original sauce was the best and it goes well with rice too!

(chashu tokyo mazesoba $12.80 / tomato tori soba $13.80)

1 Like

I don't know how they do it but the outer shell is quite chrispy. It works well with the creamy I side of the Takoyaki. Quite a different version of the usual Takoyaki.