I finally made it back here to try their tantanmen, and it was indeed garnished with hazelnuts, giving it a uniquely buttery finish. The broth was surprisingly citrusy, which was kinda nice after getting a free scoop of rice to throw into it at the end. And yes, it was better than their normal tori paitan, which (speaking of citrus) I noticed finally had lemon wedges adorning many diner's bowls today. I'm not sure why mine lacked one last time then. At least we have this now that Nakiryu is no longer an option in Singapore anymore.
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