Uma Haus Ramen & Donburi (Chinatown)

($6.90) opt out for original soup base so the noodle was dent enough (not that soft or hard texture) and jio my friend to come with me for lunch time. but I felt that their tonkotsu filling was too less portion.

Got to know of a new stall that had recently surfaced in Chinatown Complex Food Centre — Uma Haus Ramen & Donburi takes over the former premises that was previously occupied by the now-defunct OH MY BENTO in the red zone of the food centre; this would be quite a prominent spot within Chinatown Complex Food Centre with its neighbour being Bangkok Thai Food. The stall should be relatively easy to spot, considering its use of a signboard that features a wooden-esque background which is pretty unconventional for hawker centre stalls all across the island. As the namesake of the stall suggests, the stall specialises in its Donburi and Ramen offerings —the menu split between the categories of Rice and Ramen. There are also a small number of Sides that one can go for to complement with their rice and ramen offerings.

The Kuruma Tempura Ramen is an item that can be found in the Noodles section of the menu — Uma Haus describes this item to feature elements such as the Original Tonkotsu Broth, Ajitama and three (3) pieces of Black Tiger Prawn Tempura. Interestingly, patrons can opt for four different flavour variants for their Tonkotsu Soup base — the Original, Black Garlic Oil, Spicy and Prawn Oil; we found ourselves opting for the Spicy variant. The Spicy variant is observed to come with chili oil added to the Tonkotsu Soup base. Taking a sip of the broth, the broth does come savoury and sufficiently creamy — whilst not as intricate or complex as those served up in actual Japanese Ramen specialty restaurants which can be found all across the island, the broth is still creamy and sufficiently savoury with a slight tinge of spiciness coming from the chili oil added; nothing much to pick about considering how this only costs $7.90. We were glad that the noodles turned out right for our order given how they looked swimming in the broth; they did carry a sufficiently firm texture and carried a bite. The Ajitama also did come with soft egg whites and a molten egg yolk that has been marinated with soy sauce that carried a deep, savoury note. Coming also with black fungus on the side, the black fungus provided a textural contrast with the soft crunch that it comes with. The Black Tiger Prawn Tempura does come well-sized; the texture of the batter being pretty well-executed considering how it is being served up from a hawker centre stall. The golden-brown batter is sufficiently light; crisp without being greasy, while the prawn within carries a good bite; fresh and carries a natural sweetness of crustaceans with a dollop of mayonnaise on the side.