Singapore, Thailand and China, in particular, can make for a gourmet meal. That’s the surprise of this new DIY eatery, where diners choose from 88 different types of noodles (all imported from different regions of Asia), and 30 toppings (some free, some for an extra charge), and then cook a bowl themselves on noodle ovens imported from Korea. Deciding which to pick can be bewildering, but I was astonished by the depth of flavor I achieved by adding soft boiled egg, scallions, pork floss, and gyoza, to a premium instant tonkatsu soup. My dining companion’s mala chili oil soup was as tasty, if searingly spicy. There’s also an outlet in the East Village, but because diners don’t do the cooking themselves, it’s not as fun. Prices are refreshingly low.