Konjiki Hototogisu (CHIJMES)

If you didn't know, there was much hype surrounding this particular opening since Konjiki Hototogisu had been awarded the Michelin Bib Gourmand award for their signature clam and tonkotsu-based broth

Had the Shoyu Hamaguri Soup Signature ($14.90++, add 2 dollars more for extra ajitama) which came with a complimentary bowl of clam fried rice which was very small but whetted my appetite. Indeed, i was looking forward to seeing the sweetness of the clams replicated in the ramen dish but sadly, it was probably overwhelmed by the shoyu. That being said, the shoyu hamaguri broth, while not as heavy in taste as a full-blooded tonkotsu broth, was nonetheless umami and robust. The little bit of truffle paste on the side went well with the broth too and the noodles were really nice and chewy

I think that this is a fine dish and i will be back to try their normal tonkotsu broth ramen
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Reviving my jaded palate for all things truffle, I finally got down to trying Konjiki Hototogisu and their Shoyu Hamaguri Soup Signature ($14.90 without egg, $16.90 with egg) may be the best one yet. A lip-smacking blend of Hamaguri clams, pork bone, and Japanese dashi; the already umami stock gets a boost from the garnish of Tartufata (black truffle paste), Porcini Oil and Porcini flakes - making up their acclaimed Triple Soup. Lighter and more delicate in taste than expected, be sure to give the complex Shoyu-based broth a good mix after the initial sips to get that prefect balance of earthy, savoury and sweet too. Very drinkable indeed; the alluring waft of truffle was also subtle without overwhelming the other ingredients but transforming and adding a nice depth to the bowl. And soaking up the full-bodied yet clear taste of the soup, the specially imported whole-grain noodles were a great match-up and cooked to al dente perfection. What’s more, between the satisfying slurps of ramen, you can’t forget their signature Sous-Vide Cha Shu and Thick Belly Cha Shu. Tender and well-seasoned, their thin pork slices were thankfully not too salty and just enough to bring out the flavours of the slightly sweetish marinate.

First time having buckwheat noodles in a ramen. love the pork belly and chashu. My friend tried the Tonkotsu Smoke and Pepper Ramen which I had a few mouthfuls and the broth was peppery (duh!) yet not overwhelming.

Few things to note

- As they are newly opened,check their Facebook for opening hours.

- Ramen doesn't come with an egg. Egg cost $2.

The soup is clear with a savory unami flavour that is delicious when paired with the buckwheat noodles. The clam broth brings sweets to the soup. However, the cha shu was disappointing and the shouyu egg was tasteless and not worth two dollars add on.

This ($13.90) was tasty and I really enjoyed the rich flavour in the broth. The noodles were springy too and I enjoyed this a lot.

The base is cooked using Hamaguri clams and pork broth. Here is the Shoyu Hamaguri Soup Ramen ($14.90) and Tonkotsu Original Ramen ($13.90). #tingzieeats #burpple

The darker shoyu version of their hamaguri signature is a uber flavourful one, featuring umami porcini mushrooms and black truffle. The staff might tell you to first try the broth in three spots (plain, truffle-infused, porcini-topped) and that really helps set the profiles apart before you mix it all together.

Heavy palates will love this umami tsunami in a bowl! Think porcini, truffle, shoyu, dashi AND clams. You'd expect the strong flavours to wreak havoc in your mouth, but it somehow manages to achieve a harmonious medley of sorts – with the nuances hitting you at different times. The chashu is tender and so is the pork belly. Love the mild nuttiness in the homemade noodles made from wholegrain Hokkaido flour.

Tried the new Konjiki Hototogisu at CHIJMES; the franchise of this Michelin Bib Gourmand-awarded ramen shop in Singapore is run by Japan Foods Holding (yes, the same group that runs Ajisen Ramen, Menya Musashi, Akimitsu and more).

The highlight of this item would be the Signature Triple Soup; a very refined flavour with lots of layer that starts off lightly savoury from Shoyu and Japanese Broth, while being elevated with the very slight hint of truffle earthiness and the briny flavours of the Hamaguri Clams that rounds it off with a clean finish. Thin noodles were actually springy with a good bite, while the Cha Shu was tender. Works well for those who prefer lighter tasting Japanese ramen, especially considering how complex yet tasty the broth is.