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Sumi Udon

Sumi Udon


  • 100g sumi udon (charcoal noodles)
  • 30g shitake
  • 30g enoki
  • 30g shimeji
  • 15g garlic, chopped
  • 15g olive oil
  • 15g mentaiko (spicy cod roe)
  • 30g unagi kabayaki
  • 50g scallops
  • 150g lobster


  1. Boil charcoal noodles for 3 minutes over high heat. When al dente, strain and wash under running water to cool.
  2. Sauté scallops and lobster meat in olive oil, season with salt and pepper.
  3. Deep fry lobster head.
  4. In a separate Teflon pan, sauté garlic and mushrooms in olive oil. Be careful not to brown the garlic.
  5. Slightly heat the cooked charcoal noodles in a small pot of boiling water.
  6. Add the charcoal noodles into the pan of garlic and mushrooms. Remove the pan from heat and add the mentaiko.
  7. Cut the unagi and lightly broil.
  8. Arrange sautéd noodles on a plate. Add the scallops, lobster meat and broiled unagi. Finally, add the fried lobster head.

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(63 2) 8633 8888 Ext 2952


Second Floor, Tower Wing

Operating Hours

Open daily
Lunch from 11.30am to 2.30pm
Dinner from 6pm to 10pm

Dress Code

Smart Casual

Smoking Policy

The hotel’s designated smoking area is located at the 2nd floor, beside the tennis courts.