A Noodle Story: Singapore-Style Ramen on Amoy Street

EatAmoy Street31 January 20265 min read

Visited in January 2026. Verified by an STB-licensed tourist guide.

Singapore-Style Ramen at a Hawker Stall

TL;DR

Worth it? Yes, the char siu is worth the queue

Location: Amoy Street Food Centre, 7 Maxwell Road

Getting there: Tanjong Pagar (EW15) or Maxwell (TE18)

Spend: S$10.80 to S$12.80 a bowl

Must try: The sous-vide char siu

Good to know: Expect a queue at lunch

Black bowl of noodles topped with char siu, a halved soy egg, shredded greens and a potato-wrapped prawn resting on a wooden spoon — Our bowl of Singapore-style ramen, as it was served.

A Bib Gourmand in Every Edition

A Noodle Story is the Amoy Street noodle stall that sells one main dish and calls it Singapore-style ramen. You will find it at Amoy Street Food Centre. It is one of the local food stops we have eaten at and reviewed.

The stall has held a Michelin Bib Gourmand through every edition of the Singapore guide. That is the award for good quality, good value cooking. When the 2026 selection came out on 28 July 2026, A Noodle Story was one of 17 places that had kept it across all ten editions.

How A Noodle Story Started

Gwern Khoo and Ben Tham opened the stall in 2013. They met as classmates at the culinary school Shatec. Both worked in restaurant kitchens, Iggy’s, Jaan par Andre and Saint Pierre among them, before going into business together.

Red and white lightbox sign for A Noodle Story hanging above a row of hawker stalls at Amoy Street Food Centre — Look for the red and white lightbox with a bowl and a pair of chopsticks on it.

Michelin called them two fine dining-trained hawker-preneurs when its first Singapore list came out in 2016. The training shows in the bowl. Each topping is cooked by a different method, the way a restaurant kitchen would handle a plate.

They stop at 200 bowls a day, to keep the cooking consistent.

What Singapore-Style Ramen Is

The name is the stall’s own. The dish is Japanese ramen reworked with Hong Kong-style wanton mee. The noodles are prepared the wanton mee way, then finished with a house-made sambal and hae bi, which is dried shrimp.

Close view of a black bowl holding a halved soy egg, a potato-wrapped prawn, sliced char siu and shredded greens over thin noodles — Egg, prawn and pork sit on top. The noodles are underneath.

Our bowl came dry. The noodles sat under the toppings, already tossed in sauce, and the soup arrived in a separate bowl.

What Comes in the Bowl

The base is thin, springy noodles in a savoury sauce with a little sweetness and a little heat. On top came a slab of char siu, a prawn wrapped in potato, a soy-flavoured egg and a wanton, with a pile of shredded greens to one side.

Bowl of noodles seen from the side with sliced char siu in front, a halved soy egg and a potato-wrapped prawn on a wooden spoon — The char siu takes up the front of the bowl. Start there.

Sous-Vide Char Siu

This was the part of the bowl we liked best. The stall skips the roasting you would expect for char siu. The pork belly is cooked sous-vide for 36 hours instead, then lightly smoked over wood chips. Ours was soft enough to pull apart with chopsticks, with an even balance of fat and meat.

Chopsticks lifting a slice of char siu pork belly above a bowl of noodles with a soy egg and potato-wrapped prawn behind — A slice of the pork belly. It bends under its own weight when you lift it.

Potato-Wrapped Prawn and Soy-Flavoured Egg

The prawn is wrapped in fine strands of potato and deep-fried until golden. We read it as the stall’s answer to the fried wanton that comes with wanton mee, and it is the crunch in a bowl of soft noodles.

The egg is soy-flavoured. The white is stained brown by the marinade and the yolk is still soft. Break it up and it mixes into the noodles.

Deep-fried prawn wrapped in golden potato strands held on a wooden spoon — Potato strands wound around the prawn.

Halved soy-flavoured egg with a soft orange yolk held on a wooden spoon above a bowl of noodles — The yolk is soft all the way through.

Noodles and Soup

The thin noodles soak up the savoury broth, and Michelin singles out the wantons as worth trying. We kept the soup on the side and drank it between mouthfuls to clear the palate.

Chopsticks lifting a bundle of thin yellow noodles coated in dark sauce from a bowl — Mix the bowl well before the first bite, so the sauce coats every strand.

Prices and Add-Ons

When we visited, the Singapore Style Ramen was S$10.80 for a regular bowl and $12.80 for the signature. The standard price in 2024 was the same $10.80.

Illuminated menu board at A Noodle Story showing Singapore Style Ramen prices, six add-on dishes and a Michelin Bib Gourmand badge — The menu board on the day we visited. The badge on the right reads Michelin Bib Gourmand, since 2016.

There were six sides on the menu as well: shrimp wanton soup, ebi fry, fried wanton, ngoh hiang, a soy-flavoured egg and extra noodles. The first four were $5 as an add-on with a bowl, or $6 on their own. A whole egg was $1.50 and extra noodles were $2. Hawker prices change, so read the board before you order.

Finding the Stall

Amoy Street Food Centre is a two-storey hawker centre at 7 Maxwell Road, built in 1983. A Noodle Story is unit #01-39. The centre is popular with office workers at lunch, and several of its stalls hold a Bib Gourmand.

Before you queue

Go early. The stall often sells out by 1.45pm at lunch and 7pm at dinner.
The food centre is at its fullest at peak lunch and dinner hours. Arrive a little before or after and it is easier to find a seat.

Do These as a Pair

The Singapore City Gallery is on the same road. It is a free gallery inside the URA Centre at 45 Maxwell Road, open Monday to Saturday from 9am to 5pm and closed on Sundays and public holidays. See the city model first, then come here for noodles. Read our Singapore City Gallery guide.

The Verdict: Is the Amoy Street Noodle at A Noodle Story Worth It?

The char siu makes A Noodle Story worth the queue.

This is a hawker bowl put together like a restaurant plate, and we found nothing to fault in the food. The catch is the wait. You will queue for it.

Come if this is your first visit and you want one modern hawker bowl on a short trip, or if you are curious about what a younger generation of hawkers is doing with familiar dishes. It also fits a day spent in the Central Business District. We ate one bowl, the Singapore-style ramen with its standard toppings. That is all we can speak for.

When the bowl arrives, start with the pork.