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Rainy weather calls for a bowl of piping hot ramen, especially one that’s different from the usual pork broth ramen. Crowned with a Michelin Bib Gourmand title from 2015-2018 consecutively, Konjiki Hototogisu surely didn’t disappoint with this Shio Hamaguri Soup Ramen. 🍜

The clear broth, their signature triple soup made using hamaguri clams, pork bone and Japanese broth, had a unique sweetness and umaminess. Adding to the savoury element in the broth were the bacon bits, housemade porcini duxelles sauce and white truffle oil; Fragrant nuttiness and slight earthiness for a deeper flavour. If you prefer an even heavier-flavored ramen, opt for the shoyu hamaguri soup ramen that has a darker broth with housemade tartufata (black truffle paste). 🍜

Each bowl also came with 2 slices of tender chashu, easily torn apart which melt in the mouth. By the way, the chewy ramen is made using whole grain, a healthier choice, and a special flour “Haru-yo-koi” from Hokkaido. 🍜

And before your ramen is served, each diner is also given a tasting portion of the clam rice, Fukugawa Meshi. Bite into the clams and you shall find out where the sweetness of the broth comes from.
They actually have a step-by-step guide to teach how you should enjoy the ramen too!

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