Ready to brave the queues for Udon Shin’s opening in Singapore? The wait is nearly over: Udon Shin’s first-ever overseas outpost is opening on 13th November 2025 at Takashimaya. Before you head over to town to queue for the viral udon on opening day, here’s what you can expect from the restaurant. If it’s your first time hearing about Udon Shin, they’re known among udon lovers for their freshly-made udon noodles and the ultra-viral Carbonara Udon.
Carbonara Udon, $24
It goes without saying that we were probably most excited to try the highly-raved Carbonara Udon ($24); which, like the traditional Italian carbonara pasta, is created with no added cream. This Japanese-inspired “carbonara” is topped with a whole raw egg (egg whites and all), a hunk of butter, parmesan cheese, cracked black pepper and oodles of udon noodles doused with umami-rich dashi. And the star of the show: the bowl of udon is topped with a massive slab of thick-cut bacon tempura. Unlike Italian carbonara, Udon Shin’s Carbonara Udon has a much lighter taste and is much less salty, though still creamy and saucy. We highly recommend mixing your udon together as soon as it’s served for the best taste, as the udon tends to get sticky when left out for too long. While we enjoyed the egg-slicked udon noodles, what stole the show was definitely the bacon tempura topping. The bacon tempura was lightly battered and fried but not greasy in the slightest, and offered that much needed salty kick to balance the rich noodles.
Tempura Kake Udon, $29
Surprisingly, what emerged as a favourite for us was not the Carbonara Udon, but the Tempura Kake Udon ($29), which was a hot soup-style udon served with a separate assortment of tempura. For this option, the udon comes swimming in a dashi-based broth that’s both umami yet refreshing with a subtle zesty twist. The hot soup made it much more addictive to dig into, and highlighted the chewy texture of the noodles themselves.
Tempura Zaru Udon, $28
If you like your udon noodles really chewy and “al dente”, you can try the Tempura Zaru Udon ($28) instead, that’s served cold with a soy-based dipping sauce. This option offered the bounciest texture and mouthfeel for the noodles, and really let the udon shine. Their assorted tempura was also well-executed, with each one lightly fried to a crisp without being overly oily. Udon Shin’s bowls start at just $10 for a plain bowl of udon noodles, and you can even build-your-own udon with your desired toppings (from $2 each): like Seasoned Cod Roe, Beef Short Plate, Soft-boiled egg, Spicy Mala Sauce, Grated Daikon Radish and more.
Udon Shin’s udon noodles are freshly made in-store daily, from kneading, rolling and cutting. The result: perfectly stretchy and bouncy noodles that have the ideal balance of slipperiness and firmness once boiled. You’ll also be able to watch the chefs masterfully make, twirl and assemble the noodles through the restaurant’s open kitchen concept. Udon fans will have a variety of options to choose from here: with signature cold, hot and soup udon noodles available on the menu. The final verdict: yes, Udon Shin is definitely a must-try if you love udon, but we’d probably wait till the initial hype dies down before visiting again.
Udon Shin Singapore
Date: 13th November 2025
Address: 391 Orchard Road, #B2-32, Takashimaya S.C., Singapore 238872
Opening Hours: 11am-10pm daily
