⭐️⭐️⭐️⭐️
I think it’s always a bit hard to have a totally unbiased experience when a place is this popular and hyped. I went to Shin Udon by myself and waited ~ 25 minutes before being seated. Once I sat down, the food came out quickly. The hardest part was choosing which noodle to order because everything sounded good. I went w/ beef + tempura shrimp noodle soup because I tend to prefer warm noodles.
There are pros and cons to dining alone. Going with others means you can try more dishes, but eating solo lets you really focus on the food without other people’s opinions clouding your judgment. Enjoyed watching how efficiently the kitchen staff worked.
The tempura shrimp was very light and crispy, and definitely left me wanting more. The beef was extremely savory and a bit on the saltier side, which isn’t really my personal preference, but still well cooked. Noodles were delicious and plenty!
Overall, I’d come back to try more b/c udon is one of my fave foods 😙
I’d recommend coming right when they open or a little before, since long queues can really raise expectations—especially when you’re hungry. And for those of us who can’t afford a trip to Japan right now, food experiences like this feel like the next best thing.
Spent $31 bucks on bowl of udon + one hot green tea
TheSoloDiner
4
Carbonara Udon @ Udon Shin
Having seen ads on it’s opening as well the very interesting Carbonara Udon, I knew I wanted to visit.
First off, the queue, arriving at the evening opening time at 5pm still required me to wait 50 minutes before getting a seat, be prepared to wait up to 1hr 30m or more depending on the crowd which may or may not make this place worth the trip given it’s also high price.
After that though, food service was fairly quick, no complaints there. The food was great, the udon wasn’t too thick, but still had the very Q texture. Smooth and presented beautifully, give it a good mix and you’ll be able to enjoy the creamy and flavorful sauce that coats the noodles, giving each bite a satisfying chew. It’s a pretty good fusion and the flavor is strongly reminescent of carbonata.
The tempura bacon was also interesting. A thicker, meatier cut of bacon is fried with tempura batter, giving the dish some level of crunch. It’s hard to have it with the noodles so perhaps you can bite into it while eating the noodles. The bacon is rarher savoury, enhancing the flavor of the sauce. Very nice.
Overall, I might be slightly discouraged from coming again given the long queue and the fact prices are slightly high, but once the hype goes away I do think it’s a nice place that’s really worth a try, and a must try if you love udon.
8/10
葉
5
Launched on 13 Nov 2025, the first international branch of the insanely viral udon restaurant from Tokyo draws throngs of diners to its location in Basement 2 of Takashimaya Shopping Centre. If you’re not the first few in line, be prepared to wait between 1 to 2 hours before being seated. The queue extends to a stretch outside Spectacle Hut (near Toast Box) due to limited space outside the restaurant. Menus are handed out to those in the queue to decide what they would want to have before ordering through a QR code once seated.
The popular Carbonara Udon is unique and memorable, topped with shaved parmesan cheese, fine black pepper, spring onions, raw or soft-boiled egg, and a decadent, chewy and moist slab of bacon tempura. When mixed together, each noodle is coated with the slick, lip-smacking sauce that is enjoyable till the last strand. The classic hand-made udon in cold/hot broth lets the springy texture of the freshly cooked and swirled noodles (a signature presentation) shine with a balanced chew and light flavour. The dashi broth has oomph and umami that complements the udon well with every slurp. Depending on the set ordered, one can have tempura prawn, lotus root, mushroom, capsicum, pumpkin, and for a premium order, succulent salmon and firm yet tender squid. The batter is crispy and light, and ingredients are fresh and delicious. It leaves one curious to try the other flavour combinations on the menu for return visits. 🍜 🍤 🥓 🧀 🍺🇯🇵 🇸🇬
Cherr
4
Great lunch. Queued at 10.40am on a Friday and was among the first group of diners. Food was good, delicious, but it is not worth a long wait. A little pricey for udon but I guess that’s expected in Sg.
Mordecai Lee
5
If you miss queuing for 3 hours at Udon Shin Tokyo, now you can queue for 3 hours at Udon Shin Singapore without the 7 hour flight!
Jokes aside, let's review only the food here without the queue times. Most diners will be here for their Carbonara Udon ($24++), a unique creation atypical of udon specialty restaurants.
The udon, which comes in a dashi stock, is topped with spring onions, butter, raw egg, and a freakish load of parmesan cheese. Mix it all in, and the earthy, thick udon noodles are silkily coated, making each slurp rich and cheesy.
Then, there's the titanic piece of bacon tempura that comes alongside. This bowl was already sinfully heartstopping, but I think the calories are worth it: the bacon tempura was an amazing contrast of a crispy tempura shell and soft streaky bacon within. It complemented the udon extremely well.
We also tried the Premium Tempura Kake Udon ($34++), which is a much more standard offering. You can get your udon hot or cold (zaru udon), and it's accompanied by an assortment of tempura.
You can appreciate the freshly-made udon much better with this dish, which is extremely QQ and possesses earthy flavours. The tempura here is also no slouch: the prawn tempura pieces are huge, and I loved the vegetable tempura, especially the meaty mushroom tempura.
I think Udon Shin is bucket list worthy, but I wouldn't brave a 3-hour queue for it. Thankfully, I'm told that the queue has been shorter after the opening hype died down, but do expect queues of up to 1 hour on peak hours.
Adam
4
A new udon establishment hailing from Tokyo, it brings with it the hype and queues that are otherworldly. Is it worth the 2-hour queue? No - not unless you literally have nothing else to do, and love udon. But is it an objectively good udon? Yes, especially in Singapore, udon is relegated to a quick-fix dish with random agemono, this establishment tries to put a more refined spin on it.
The udon is both thick and long, and has a chewy, almost mochi like consistency in the springiness of the noodle. Because of how thick it was, the core almost felt a tad bit undercooked. It could be that the crowds were overwhelming and they were trying to rush out the orders. The hot udon fared much better, as the warm broth helped to cook the udon a tad bit longer. It was a comforting dish.
The tempura is well-fried, it’s clear that the oil isn’t overused. It is a bit odd that no tempura dipping sauce or salt is included with the tempura though.
Overall, is it worth having again? Yes - but only if the queue isn’t like the ones you see at lotto outlets when there are big TOTO draws.
Kristin Chin
4
Tried Shin Udon Singapore and, to be honest, it felt a little overhyped. The udon definitely has that Q Q texture that everyone talks about, and the tempura batter is light, crispy, and made with fresh ingredients — no complaints on the food quality.
I was there on a Friday at 6pm and ended up waiting one full hour just to get a seat. For what it is, the prices are on the steep side. It’s nice to try at least once, but personally, I wouldn’t queue again to dine.
Good experience overall, but not worth the long waiting time.
Mady
5
Excellent chewy gooey udon that is done the way i love it. Love the broth that was with the beef udon. It has a deep dashi broth flavor. The mala beef udon was really spicy, the spicy level of a local not japanese level. The shoyu butter udon was done really well without being too heavy. The cheese shoyu butter was good at the start but can get a tad too heavy towards the end. Can come back again if the queue is not that long.
Cindy Sdr
3
I waited about 2 hours and 15 minutes just to get a table, and another 30 minutes after ordering for the food to arrive.
The cold udon was the highlight for me, much better than the hot udon for my taste.
The udon itself is nicely chewy, The tempura set was just average.
the flavour of the soup was only average.
So is it worth the queuing, for me NO ❌.
Exe Cell
5
Tl:dr should go try once. I was skeptical about how it would taste but i’ll admit. It is pretty decent.
Tried the Carbonara Udon
👍🏻the noodle texture is good. I normally don’t like thick noodles but this one was fine. Smooth.
👍🏻the egg and butter and cheese combination after stirring, makes the noodle alot more please t
👍🏻the bacon is well fried
👍🏻the bacon, while it is not very salty, it is still mildly salty and goes well with the noodle
🫳🏻the only complain i have the bacon is because of hard it is to chew and cut
🫳🏻i dont like how the pepper is so little
Service
🫳🏻apart from the long wait, which is understandable, i had to ask for water after i ordered my meal. This means while i was there, water wasn’t serve immediately, or within few minutes. I took about 8minutes to order.
Atmosphere
👎🏻i didn’t like how loud the music is.
👍🏻i do like how the walls looked. Very on point. Its like the flat udon that just got made.