** Coming Up!
Individual posts will be created just for Sapporo Miharu & Keisuke as they are "Die Die Must Try!!!"
In Order of Ranking...
1st) Sapporo Miharu Ramen
1 Nanson Road
#01-11 The Gallery Hotel
Tel : +65 6733 8464
Open Hours :
12-3pm, 6-10pm
Closed on Wednesdays.
Signature Dish : Tokusen Miso Ramen
This is the real deal. The only place in town you can get 100 percent authentic Sapporo Ramen. At Miharu, the popular Sapporo Nishiyama brand noodles are specially imported from Japan . Made with well water, these Japanese noodles come frozen and have to be thawed for 3 days, in order to reach the perfect texture.
The pinnacle of the meal however, has to be the special Sapporo egg that comes with the noodles. The egg has a brownish surface, with a flaming orange yolk, so soft it melts like butter on the tips of your tongue. The eggs are made with a “secret recipe”. Soaked in a soy blend for half a day, these eggs are later boiled to perfection.
2nd) Keisuke Tonkotsu King
1 Tras Link
#01-19 Orchid Hotel
Tel: +65 6636 0855
Opening hours :
Daily: 11.30am-3pm, 6pm-10.30pm
website : http://www.facebook.com/KeisukeTokyoSG
Signature dish: Tonkotsu Ramen Special
Keisuke Tonkotsu King is tiny with only 16-seats.
It offers three types of ramen – tonkotsu ramen, black spicy tonkotsu ramen and red spicy tonkotsu ramen.
You get to customise the strength of the broth, the amount of chicken oil & texture of the noodle.
The chashu is really good. These are big slabs of marbled and unbelievably melt-in-the-mouth pork belly, guaranteed to send you straight to heaven!
3rd) Nantsuttei
9 Raffles Boulevard,
#P3-06 Millenia Walk (Inside Parco)
Tel : +65 6337 7166
Opening Hours:
Daily: 11.30am-10.30pm
Website : http://www.nantsu.com/sg/index.html
Signature dish: Chashu ramen
Robust, savoury tonkotsu broth topped with black ma-yu (roast garlic oil) with the sweet fragrance of roasted garlic.
I like the taste of garlic oil mixed in as a contrast to give a slightly different twist to the usual tonkotsu (pork bone) soup. It was more fragrant and flavourful, leaving a nice aftertaste. The ramen was also al dente, a mark of precision as most ramen places I've been to tend to overcook their noodles, becoming too soft as it seats in the hot broth after being served at your table.
4th) Ippudo Tao
207 River Valley Road
#01-55/56 UE Square (facing Mohamed Sultan Road)
Singapore 238275
Tel: +65 6887 5315
Mon-Thur: 11am to 3pm; 5pm to midnight (last order 11pm)
Fri-Sat: 11am to 3pm; 5pm to 2am (last order 1am)
Sun 11.30am to 11pm
Website : http://www.ippudo.com.sg/
Signature Dish : Tao Kuro & Tao Aka
I love Hakata-style tonkotsu ramen with thin wiry noodles, and that's why Ippudo is one of my favourite ramen places in Singapore. I’ve tried the original branch in Tokyo before and to be honest I don’t think there’s a discernible difference in the quality we get here.
They have a main outlet in Mandarin Gallery, but I prefer this outlet at Mohd Sultan because there is no mad queues or elbow to elbow type seatings.
5th) Ramen Santouka
6 Eu Tong Sen Street
#02-76 The Central
Tel : +65 6224 0668
Opening Hours: 11.00am – 9.30pm Daily
Signature Dish : Tokusen Toroniku
Before Ippudo came to town, the most positively reviewed yet unnoticed ramen shop was Santouka. The house speciality is the Tokusen Toroniku, which comes with a piping hot bowl of ramen in broth, and the pork cheek on a separate plate. It is said to be limited to 60 servings per day. This is because a few hundred grams of pork cheek can be retrieved in each pig. No wonder the costly price tag of $19.90. The pork cheek was superbly tender, soft, fatty and melts almost instantly in your mouth,
6th) Menya Musashi
252 North Bridge Rd
#01-16 Raffles City Shopping Centre
Tel : + 65 6336 6500
Open Hours :
Daily 11.30am-10pm
2 Orchard Turn
#B3-25 Ion Orchard
Tel: +65 6509 9394
Opening Hours: 11:30am – 10:00pm
Signature Dish : Tsukemen
One of Japan’s most highly rated ramen shop, has arrived to Singapore. Menya Musashi is featured on Japanese television frequently for its famous ramen, and its most popular branch at Shinjuku keeps packing in the crowd.
The halved eggs in both versions had moist centres, but not as gooey-soft as I liked them to be.
Made in Singapore, the noodles were fresh and clean-tasting. Thicker like Hokkaido ramen but not as curly.
Oh... skip the gyoza. It tastes like frozen ones from the supermarket.
Those who want to build up their skin and bones with collagen might be mad about the thick, sauce-like soup and the richer sauces for the Tsukemen.
But those watchful of their fat intake might recoil in horror seeing the layer of grease on top. It's so rich a skin formed on top of every soup after they were left to cool down a little before trying.
But ramen and collagen lovers would be happy to ladle it down their throat.
**Be warned that there is a long queue for it. I'll probably only go back after the hype is over.
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