Each outlet has its own unique specialty ramen dishes. At Paragon, the highlights of the menu are the shoyu Asari clam broth and the crab broth ramen.
It was almost a full house when I was there at dinner on a Friday. The Hototogisu crab ramen arrived after 20 minutes. The crab broth is apparently made by simmering Japanese blue crabs. The resulting crab broth reminded me of a mild lobster bisque. The seafood flavour is there but it is light but not “in your face” strong like a robust prawn noodle soup. .
A slice of lemon and a dab of sour cream was also added to the soup. These two ingredients did not really add any individually detectable flavour, although they might have helped in creating a background complexity. I could smell the fragrance of the lemon. A ball of crab & tomato paste added a bit more flavour to the whole thing.
.
.
.
.
#sgfoodie #sginsiderfood #sgeats #japanesefood #ramen #sgfoodstagram #eatoutsg #8dayseat #sgfood #hungrygowhere #foodpornsg #igsg #sgcafefood #sgfoodporn #whati8today #instafood_sg #burpplesg #sgfoodiary #sgblogger #sgfoodie #sgeats #singaporefood #iweeklyfood #openricesg #foodiesg #sgfoodblogger #sgfoodies #foodsg #sgigfoodies #8dayseat #burpple #singaporeinsiders #sgcafe