So I bought a packet of "Made in Japan" udon from FairPrice the other day because it just seemed such a simple dish to make, but I realised that there were no soup base or seasoning provided in the noodles. It was just plain, Sanuki style udon noodles. So my family had to improvise and use "chinese style" ingredients. That just made me appreciate actual udon dashi broth so much more, which is why I have to recommend this newly opened Udon Kamon at Suntec for anyone who's around the area and have a craving for some. By the way, from today 21st Feb 19 to Saturday, there's a opening 1-for-1 special promo for all udon (min. 2 diners, lowest priced udon is free) so do check them out.  Here's the interior, closer to the external escalator from Ground Floor outside Suntect that leads to the Eat At Seven compound. They boasts of 3 different signature udons, all soup-based so no dry udon here. But for what its worth, the udon is not just clear dashi broth variety, but incorporates ramen-style tonkotsu broth and even tom yam (they have the widest range of broths in SG). Prices are super reasonable considering the amount of effort that goes into hand-making the udon noodles from scratch. Here's the drinks menu for those looking to pair it with some drinks after work. S$32 for 5 Sapporo beers seems pretty reasonable to me! Anyway we tried 4 different udons on that night from light to extra spicy. Straight up, as a person who cannot tolerate too much spice I am unable to comment too much on the super spicy one except that super spicy fans will love it. Me personally? I really loved the non-spicy ones. That would have to be the most basic, but to me, the best-tasting one on the menu - their Smoked Duck Udon (S$11.80). The shoyu-based dashi broth is made with premium bonito (katsuo fish) from Kagoshima that has been aged for at least two years. The bonito flakes are also shaved fresh and used for garnish, apart from the broth. The duck is also flown in from Italy so you know they are not scrimping on the ingredients! The broth was sweet with umami flavours, light to the touch but perfectly complementary to the smooth, slightly chewy noodles which is the perfect carry for the flavours. 5/5 Then there's the Prawn Tonkotsu Udon (S$14.80), which employs ingredients such as tiger prawns, slipper lobster and the broth is cooked with pork and sakura ebi for that hearty seafoody flavour. This was my second favourite - it actually tastes sweet from the seafood goodness and is a very rich experience! 4/5 The Tom Yum Udon (S$13.80) is quite unique for a Japanese udon shop. I had a sip of the broth which tasted more peppery, but still packs a heat! It was also a tad too sour for my liking but we have given feedback for it. Coming in that stone vessel however ensured that the soup was kept hot for a bit. 2/5 The Magma Spicy Udon (S$13.80) is the most 'famous' for Udon Kamon and indeed packed an intense heat which I definitely could not withstand! It tasted good though according to others and if you are a spice lover, this is for you. •Thương hiệu: HI MYUN •Xuất xứ: Hàn Quốc •Khối lượng tịnh: 234g/gói •Bảo quản: Nơi khô ráo, thoáng mát và tránh ánh nắng mặt trời •Hạn sử dụng: 9 tháng kể từ ngày sản xuất •Hướng dẫn sử dụng: Nấu sôi 350ml nước, cho vắt mì và gói nước súp vào nước đang sôi nấu trong 2 phút, khuấy cho tơi vắt mì. Đổ mì đã nấu ra tô và bỏ gói súp flake vào khuấy đều và thưởng thức. •Mì Udon Hi-myun Cay 234g có dạng mì sợi vuông dài với độ dày vừa phải, đi kèm theo đó là gói nước sốt đậm đà chuẩn vị Hàn Quốc. •Cách nấu cực kì đơn giản và nhanh chóng, chỉ sau khoảng 2 phút là bạn có thể chén ngay tô mì udon nóng hổi thơm lừng ngay tại nhà. •Hấp dẫn hơn khi ăn kèm thêm trứng, củ cải vàng, thanh cua, chả cá,...
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