Osso-chan

Sweet, spicy, sour and tingling all at once, the tom yum tantanmen at Osso-chan is enjoyable as it comes, then gradually transformed with the seasonings on the table. Diners have reported that its savoury flavour deepens as they work through the bowl, and that the spices let them steer it towards their own tastes. Add the restaurant’s original prawn spice for extra savouriness, or try Sichuan pepper oil or coconut milk powder: each offers a different way to make the noodles your own.

If you’re curious about the seasonings, a small side plate makes it easy to test them a little at a time. One diner added charred spring onion oil and shrimp nam pla, then enjoyed how coconut powder changed the flavour again. Rather than adding everything at once, trying each seasoning bite by bite can help you find the combination you prefer.

A small serving of jasmine rice is another option alongside the soup. One diner reported that it went well dipped into the broth, even after adding coconut flavour as a variation. Toppings include century egg, which one customer ordered, and wood ear mushrooms, which another added—ways to round out a meal centred on the noodles.

For a sweeter option in place of tom yum’s sourness and heat, one diner’s review of the soy-sauce tantanmen may be useful. Made with sweet soy sauce, its soup, with coriander, suited their taste. It offers a different choice for those in the mood for something other than a bowl led by spice.

The menu also includes coriander shochu highballs and Thai beer. There are options for putting together a meal around the tantanmen, with a drink or a small dish alongside it. Lunch and dinner menus are available, and the casual setting suits solo dining.