A Fresh Take on Classic Udon and Tempura Singapore at Tamoya Udon SingPost:

I walked into SingPost Centre on a Wednesday around 7:00 PM, hungry and a little skeptical. Tamoya Udon SingPost is famous for its signature freshly made udon noodles, hand pulled daily using three different flours imported from Japan, giving them a firm and chewy texture. But I had a confession brewing, I wasn’t there just for the udon; I came chasing a bowl of ramen.

Maybe that sounds backwards. Walking into an udon specialist and ordering ramen feels a bit like going to a pizza place and asking for pasta. Still, I’d heard the black garlic tonkotsu ramen here was quietly worth a look, and I wanted to taste it for myself.

So I rolled up my sleeves, joined the queue, and decided to let my stomach do the judging.

Finding Tamoya Udon Tempura Singapore at SingPost Centre: First Impressions

Tamoya Udon Tempura Singapore is a Japanese chain founded by Chef Tamotsu Kurokawa, the “Sanuki Udon Champion” known for his expertise in sanuki udon, a classic dish from Kagawa, Japan. The brand built its reputation on freshness, with udon noodles made udon hand pulled daily and a casual, canteen-style ordering flow. You grab a tray, point at what you want, and watch your meal come together fast.



The SingPost Centre location at 10 Eunos Road 8, #01-149 SingPost Centre, Singapore 408600, makes a lot of sense. It sits right above Paya Lebar MRT, catching the after-work crowd and lunch rush with equal ease. For anyone hunting for authentic Japanese food at SingPost Centre, it’s an easy, no-fuss stop.

When I arrived, there was a short but noticeable queue. I waited about 12 minutes, shuffling forward as the line snaked past the open kitchen where the udon noodles were simmered in rich soup stock and the tempura was freshly fried to a satisfying crunch. Watching the broth ladled out and the tempura flakes sprinkled over bowls made the wait fun, not frustrating.

The space felt clean and bright, with that slightly industrial canteen energy. The AC was strong, almost a touch too cold, so I was grateful my bowl arrived steaming hot. It’s the kind of spot where you dine in for a quick, satisfying meal and don’t linger forever.

The Ramen and Udon I Ordered at Tamoya Udon Tempura SingPost

Here’s where my little experiment began. I ordered more ramen and udon than one person reasonably should, all in the name of research. Prices below are rough placeholders, so treat them as TBC until you check in person.

Black Garlic Tonkotsu Udon ($12.30)

This bowl features Tamoya’s signature udon noodles doused in a rich and creamy tonkotsu broth made with house made black garlic oil (ma yu). The broth’s richness is complemented by a generous serving of tender chashu slices, crunchy bamboo shoots, and half an ajitama egg, creating a perfect balance of textures and flavors.

The black garlic tonkotsu broth adds a smoky, nutty depth that elevates the classic dish. The inclusion of crunchy bamboo shoots and an ajitama egg adds a delightful contrast in texture and a savory hint that enhances the overall umami experience.

Sanuki Beef Egg Udon ($12.70)

A crowd favourite, this beef udon features tender beef slices simmered in Tamoya’s signature bonito soup stock, accompanied by fresh udon noodles and a jiggly onsen egg. The broth is seasoned with soy sauce and offers a satisfying umami richness. It’s a generous portion that showcases the quality of the tender beef and the firm, chewy udon.

The combination of the savory beef, the creamy yolk of the onsen egg, and the springy noodles creates a comforting and hearty dish that keeps diners coming back for more. This dish perfectly balances traditional Japanese flavors with a satisfying texture, making it a standout choice on the menu.

Ankake Udon ($14.40)

This dish features thick, velvety soup stock made from fish broth, seasoned with soy sauce and topped with crunchy bamboo shoots and half an ajitama egg. The ankake udon is a unique offering that highlights the diverse flavors Tamoya Udon Tempura Singapore brings to its menu.

Tempura and Sides: The Perfect Accompaniment

No visit to Tamoya Udon Tempura Singapore is complete without sampling their tempura. The ebi tempura and vegetable tempura are fried to a golden crisp, offering a satisfying crunch that contrasts beautifully with the tender udon noodles. Tempura flakes sprinkled over some dishes add an extra layer of texture.



The tempura is a highlight of the tempura Singapore scene, with two pieces typically served alongside bento meals or udon dishes. The tempura here is seasoned just right, maintaining a light, crispy coat without being greasy.

Broth, Noodles, and Toppings: The Heart of Tamoya Udon SingPost

What makes Tamoya’s dishes stand out is the harmony between the broth, noodles, and toppings. The broths range from the rich and creamy tonkotsu broth to the lighter, soy sauce-based shoyu broth, each carefully simmered to develop depth and flavor.

The udon noodles are hand pulled daily using three different flours imported from Japan, ensuring a firm, springy, and chewy texture that holds up well in the broth. Whether you choose the classic udon or the beef udon, the noodles deliver on the promise of freshness.



Toppings like chashu slices, crunchy bamboo shoots, wakame, spring onions, and ajitama egg or onsen egg add layers of texture and flavor. The house made black garlic oil and ma yu bring an aromatic richness to the black garlic tonkotsu ramen and udon.

Dining Experience at Tamoya Udon Tempura SingPost Centre

The dining experience here is casual and welcoming, perfect for a quick lunch or dinner. The self-service flow keeps prices affordable, and the free-flow condiment bar lets you customize your bowl with tempura flakes, soy sauce, and spring onions to your liking.

The staff are friendly and efficient, guiding diners through the menu without pressure. Seating is simple but functional, suitable for those who want to dine in comfortably without pretense.



For those visiting during peak hours, arriving early is recommended to avoid long queues.

What Else to Try on the Tamoya Udon Tempura Singapore Menu

Besides the udon and ramen dishes, Tamoya offers unique fusion dishes like the creamy cheesy broth Carbonara Udon and the tangy Tomato Cream Udon, both priced around $13.40+. Bento meals such as the Salmon Teriyaki Bento and Beef Bento come with Japanese rice, two pieces of mushroom tempura, and salad, rounding out the menu nicely.

Final Thoughts: Why Tamoya Udon Tempura SingPost is Worth a Visit

Whether you come for the fresh udon or the rich, creamy tonkotsu broth ramen, Tamoya Udon Tempura SingPost delivers a satisfying dining experience with quality ingredients and thoughtful preparation. The tender beef slices, crunchy bamboo shoots, and perfectly cooked eggs make each bowl a delight.

If you’re in Singapore near Paya Lebar’s SingPost Centre, this spot is a must-try for lovers of udon, tempura, and Japanese comfort food. Dine in and enjoy the signature freshly made udon and tempura that have earned Tamoya its reputation as a sanuki udon champion.

Address: 10 Eunos Road 8, #01-149 SingPost Centre, Singapore 408600
Opening hours: Sun-Thurs 11:15am to 9:30pm, Fri-Sat 11:15am to 10pm

Trust me, you’ll be planning your next visit before you’ve finished your first bowl.

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