What was the motive behind the concept of introducing a curry dish to its outlet at Wisma in such a saturated market? Unlike the typical Japanese curry rice, Udon GOEN blends tonkotsu broth which has simmered for more than 10 hours instead of diluting its curry gravy with water. The texture and taste of sauce was thick and rich in pork bone flavour. Given our penchant for spicy dishes, our only complaint was that the curry lacked robustness in heat. Expect to be blown away by an abundant plate of crispy fried delicacies to be served on a bed of generous portion of rice. Go for this ultimate dish if you want to try all of their ingredients and share with your friends or family, certainly a value-for-money satisfying platter to indulge.

*Note that you can ask to refill the curry gravy and help yourself with the condiments such as cheese and garlic at the counter. You can also customise your own meal by adding-on your preferred items.

Another delight was their tonkotsu noodle bowl, we chose the ramen option as recommended to better absorb the essence of the broth. As mentioned, the homemade tonkotsu broth was boiled for more than 10 hours. We enjoyed the richness in flavour and the viscosity of the gorgeous broth though it may be a touch too strong for the light-weight! Accompanied by the perfectly cooked soft-boiled egg and succulent pork belly, this ramen is a close contender for some of our favourites in Singapore such as Ippudo and Sanpoutei.