Ohsho @ Cuppage Plaza

I visited Japan during their winter, so having a bowl of piping hot Japanese ramen was really shiok and warm my body. I had tasted different varieties of ramen when I was there. The broth there have a stronger taste and more saltish compare to the one we had in Singapore.

After I came back to Singapore I really miss the taste and started searching for that familiar taste. Most of the places I tried, its either the broth is too bland or the ramen texture is not right. Until I found this eatery outlet Ohsho (餃子の王将) at one of the entrance to Cuppage Plaza, which is operated by a Japanese boss and the chef himself. I always see Japanese and Korean customers when I was there. Believe they are also here the taste I was missing.


I believe the boss took long hours to boil the broth for the ramen. You can taste the richness of the ingredient from the broth. They have a wide selection of ramen you can choose from. For those who can't go without chilli, there is ramen with spicy soup base. Other than the ramen, the japanese fried rice (Chahan) is also a must try, simple ingredient, yet tasty and full of fragrance.

Notice the food here seem to be a combination of Chinese-Japanese style. They also serve dishes like ma-poh tofu and stir fried pork slices. Like the ramen on the right below, spicy soup base with long white cabbage and pork slices are added, very Chinese style.

Gyoza No Ohsho (餃子の王将)

5 Koek Rd#01-10 Cuppage Plaza

Mon-Sat: 11.30am-2am
Sun: 12pm-12am

Fried Hokkien Prawn Mee

Fried Hokkien Prawn Mee is another popular hokkien cuisine that could be easily found in hawker centre and food court. The ingredients for the fried hokkien mee are simple, cooked prawn, squid, pork belly, bean sprouts, thick bee hoon and yellow mee. But there are 3 important things to make the fried mee tasty, fried pork lard, broth use to simmer the mee and the skill of the hawker. The broth is normally made from blanching the squid and pork belly and added with the prawn shell to boil with the hawker secret ingredient. To further enhance the taste of the mee, you can add in the lime and sambal chill to mix with the mee before eating.

I know that there are 3 types of fried hokkien prawn mee you can find in Singapore. Dry(no gravy at all), wet(with watery gravy) and semi-wet (with thick stickness gravy). Most of the stalls here serve the wet type.

I personally like the semi-wet type. There is this stall Come Daily (天天来), at Toa Payoh Lor 1 Market & Food Centre Level 2, happen to be the semi-wet type and always been my no. 1 choice. I have patron this stall for more than 15 years. Last time, the stall only operate during dinner time, but after the upgrading of the food centre, the stall operate from breakfast time to dinner time. But please note that they are closed on Monday.