Hana Japanese Restaurant Review: Flying Noodles You Can Actually Eat

I have always been a victim of gimmicks in the food scene, but I have no complaints if I wind up having an unforgettable meal. Determined to unravel the mystery behind the flying noodles, I headed over to Hana Japanese Restaurant at Forum in Orchard. Hana Japanese Restaurant - Flying Udon You Can Actually Eat Food at Hana As a newbie on the menu, Flying Truffle Somen ($20++) is out to impress.

Served in a double-decker dimsum basket with a bowl of truffle-infused dipping sauce, the generous portion of springy cold somen paired with a riot of fresh cucumbers, dried shrimps, seaweed, scallions and fish roe was pretty heavy to hold up with chopsticks. We couldn’t stop dunking the noodles in the truffle sauce ’cause it was so satisfying.

The sauce tasted like typical soba sauce, but with an oomph thanks to the truffle. The fish roe was literally bursting with flavour and seasoning the somen right in my mouth.

I was being all jumpy in my seat waiting for Flying Salted Egg Udon ($18++) . It arrived chilled with a luxurious salted egg sauce and a soy dipping sauce on the side. Though it was a little messy to eat, I really enjoyed the udon as it had a springier and bouncier texture as compared to the somen .

While the sauce was rich and creamy, I have to say the noodles and salted egg sauce didn’t really complement each other. I never thought I’d say this, but this is the one time I’m thankful for food served cold ’cause I was spending so much time taking photos, Snapchatting and Boomerang-ing of this piece of art.

Another thing you have to try here would be Hana Signature Maki ($20++) . With 3 layers of fresh salmon chunks in each maki , the idea of “ giam siap “ i s definitely not in Hana’s dictionary.

This inside-out sushi is rolled with fresh salmon and cucumber, smeared with Hana’s signature sauce and topped with a dollop of creamy salmon tartare blowtorched to perfection. Just when I thought the chef was done with the dish, he added another plump chunk of salmon right on top and finished it with a sprinkle of ebiko .

Of course, just like the flying noodles, this was also served in a way I’ve never seen before – drawers! Tastewise, this was so flavourful I didn’t even need to dip it into soy sauce.

The Hana signature sauce was creamy and delectable, and stood out without overpowering the taste of fresh salmon. It turns out the chopsticks floated as there was a hidden pair of chopsticks attached perpendicular to the floating chopsticks, making it look as if it’s flying.

A pile of noodles was draped over whole thing to complete the illusion.