Off to Singapore, the "hawker nation."
Singapore Shrimp Noodles TEXT/YUSUKE TOKOSHIMA, PHOTO/NAOKO TAKAHASHIEven among the many quirky, distinctive shops of the Tanukikoji shopping arcade, the giant sign reading “Singapore Shrimp Noodles” stands out. Written only in kanji and English, it gives off a distinctly foreign air. This shop, which opened just at the end of last year, specializes in Singapore’s “shrimp noodles.” While still relatively unfamiliar in Japan, shrimp noodles are known in Singapore as “prawn noodles” and are a beloved national local food enjoyed by people of all ages.
Owner and manager Kaieda chose shrimp noodles, out of the many dishes Singapore has to offer, as the one most likely to suit Japanese palates, and opened this specialty shop. Shrimp noodle stalls can be found all over Singapore, and just like ramen shops in Japan, the flavor and method vary from shop to shop, each with its own devoted fans. This shop modeled its recipe on a particularly popular, well-known establishment back in Singapore, faithfully recreating its flavor. "After trying so many bowls, I knew this was the one," Kaieda says with confidence.
A tiled counter, exposed stainless steel, and dazzling orange walls. Combined with the Tanukikoji shopping arcade glimpsed through the glass entrance, it feels almost like stepping into a Southeast Asian back alley. Even the ordering style follows the Singapore custom. First you choose your topping, whether to have soup or not, and the noodle type. The most classic option — prawn, with soup, mixed noodles — is 850 yen. Rich, umami-packed broth made from a generous amount of shrimp comes topped with large boiled prawns, an irresistible combination for shrimp lovers. The pale brown broth is surprisingly light, with the deep flavor of shrimp lingering gently afterward. Also worth pairing is the mini chicken rice, finished with chicken stock and ginger, for 300 yen — a perfect match for the shrimp noodles.
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