The signature and only dish on the menu. Visually stunning with vibrant colors and texture contrast. The pork broth is smooth and deeply flavored, while the springy noodles provide the perfect bite. Sous-vide char siu melts on the tongue, the 63-degree lava egg enriches the broth, and crispy potato-wrapped prawns add crunch. House-made sambal adds a crucial finishing kick. This fusion earned the restaurant 10 consecutive years of Michelin recognition.
Tips from diners
Arrive 30 minutes before opening or after 8pm to minimize wait. The stall closes when the day's 200 bowls sell out, typically by 9:30pm or earlier.
One bowl per person. No sharing allowed due to limited quantities. The broth is worth savoring—don't skip it.
The sambal on top is essential—mix it into the bowl rather than eating it separately to distribute the heat throughout.
The Signature version offers the same base preparation but with notably larger portions of sous-vide char siu, additional egg, and more generous prawn cakes. The broth depth remains identical but the elevated toppings make it feel more substantial. Many reviewers recommend this over the Regular if appetite and budget allow.
Tips from diners
The Signature is noticeably more generous. For a hearty appetite or full lunch, this is the better value despite the higher price.
Diners often order an extra egg to double down on the creaminess. The yolk's silky texture enriches the broth exponentially. At SGD 2-3 for a single egg, this is considered a worthwhile upgrade by most who try it.
Tips from diners
Adding an extra egg is the best way to amplify the bowl's richness. Crack it into the remaining broth at the end and mix.
The iconic prawn cake from the ramen bowl can sometimes be purchased separately as a snack. Golden-brown exterior shatters between your teeth, revealing sweet prawn meat and soft potato interior.
Tips from diners
If available separately, grab one or two to test the stall's quality before committing to a full bowl.
Occasionally available as an alternative for those not in the mood for noodles. The same quality sous-vide char siu is served over fluffy white rice with a small cup of the signature pork broth on the side. Less formal than the ramen but equally rewarding.
Tips from diners
Check if this is available before you visit—it's not always offered and depends on the day's inventory.
Founded in 2013 by Gwern Khoo and Ben Tham, A Noodle Story pioneered Singapore-style ramen, fusing Hong Kong-style wonton mee with Japanese ramen traditions. The stall operates from Amoy Street Food Centre and has expanded to Guoco Tower, earning consistent Michelin Bib Gourmand recognition since its inception. Limited to serving around 200 bowls per service, the stall manages demand by closing once stock runs out.
This is at Amoy Street Food Centre, a prime location with many other stalls. Come hungry for a full hawker experience.
The stall only serves one dish (and variations). This is intentional—quality focus over menu breadth. Expect pure, focused execution.
Check if a virtual queue system operates during peak hours. If so, join online before heading to the food centre.
Page last updated: