12 Teck Lim Road
Singapore 088387

(open in Google Maps)

Thursday:
12:00pm - 03:00pm
05:00pm - 11:00pm

Friday:
12:00pm - 03:00pm
05:00pm - 01:00am

Saturday:
12:00pm - 01:00am

Sunday:
12:00pm - 11:00pm

Monday:
12:00pm - 03:00pm
05:00pm - 11:00pm

Tuesday:
Closed

Wednesday:
12:00pm - 03:00pm
05:00pm - 11:00pm

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Reviews

From the Burpple community

Not missing out on the Mala fad, their Lobster Wanton Mee also had a light touch of Mala spiciness. Notably, the Mala touch was the highlight of the dish, next to the Japanese Char Siew. The fried lobster meat, however, wasn’t memorable.
Overall, it was tasty bowl with the egg noodles and a gentle dose of Mala suitable for those who don’t fancy the numbness.
The Honey roasted Iberico pork ramen was another of their popular item, where the honey taste stood out not only in the nicely charred Char Siew but also into the broth. This was a pleasant sweet touch to the flavourful Tonkotsu broth, although it may not appeal to those prefer the usual savoury taste.
Fancy other unusual mix? How about Mala in a seafood soup ramen? The various noodle items in their menu should appeal to many in one way or another.

Perfect for date night or intimate gatherings is this snazzy ramen bar in Hotel Soloha along Teck Lim Road. Start with their succulent Char Siew Platter ($12) and plump Mentaiko Oysters ($5 per piece, $13 for three). Be sure to leave room for the Sliced Wagyu Beef with Truffle Iberico Tonkotsu ($23.90) — choose between the Japanese ramen noodles, linguine or angel hair pasta. Think Mizayaki A5 wagyu beef, nori seaweed, shimeiji mushrooms, ajitsuke tamago, bamboo shoot and green onion in an aromatic truffle tonkotsu broth. Psst — come from 5-8pm to make full use of their Happy Hour and get 1-for-1 Asahi Beer!
Photo by Burppler Xing Wei Chua

4 Likes

Opened recently within Hotel Soloha, Takeshi Noodle Bar is a new ramen establishment that serves up fusion ramen. Allowing patrons to customise their ramen according to their preferences, Takeshi Noodle Bar offers several types of noodles with their Ramen (i.e. Japanese Ramen noodles, Linguine or Angel Hair), whilst also allowing patrons to go for different levels of firmness of the noodles and various thickness of the broth.

Going for the Japanese Ramen noodles for hard level of noodle firmness and a normal thickness of the broth, the ramen also features other elements such as Mizayaki A5 Wagyu Beef, Nori Seaweed, Kikuage, Hon Shimeiji, Ajiitsuke Tamango, Menma, Green Onion and a Truffle Tonkotsu broth. Taking a sip of the broth, the broth carries a light truffle aroma that perfumes the entire bowl; prominent but not overwhelming the creamy and aptly thick Tonkotsu broth that is not too cloying on its own. The slices of Wagyu Beef portioned was not something I would call generous; understandably so considering the grade of the beef for such a price tag but they were pretty tender without carrying any gaminess — a mix of lean and fatty meat without needing much effort to chew and almost akin to that of Shabu-Shabu style beef. The remaining condiments help to provide more texture to the ramen; the Hon Shimeiji and Kikuage providing a bouncy bite, while the Menma adds a crunch — the Ajiitsuke Tamago coming with molten yolk that carries a savoury note from the marination. Whilst opting for hard firmness for the noodles, we found the noodles to be much on the soft side instead. A pretty decent bowl of ramen; all served it a pretty hip environment that would work well as a spot for dates or catch-ups for small groups.

3 Likes
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