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Ramen 🍜

Ramen 🍜

Featuring Tsuta (Pacific Plaza), Ramen Champion (Bugis+), Ramen Santouka (Cuppage Terrace), Tamoya Udon (Liang Court), Xin Hao Ramen, Machida-Shoten (Japan Food Town), Menya Sakura, Takagi Ramen ([email protected]), Menya Sanji (Orchid Hotel), Ramen Atelier
Natalie Wong
Natalie Wong
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Always seeing Chilli crab pastas but Chilli crab RAMEN?!! An exclusive exclusive flavour which @takagiramen had launched in conjunction with this year’s National Day, available till End September! πŸ¦€ With the option of having it in a soup or dry version, I opted for the latter, which seems to be a safer choice imo πŸ™ˆ. Served with a whole softshell crab and ahjitama, the traditional Hakkata noodles is doused with a tangy, spicy chilli crab sauce. The spiciness is distinct albeit not too overwhelming, pretty similar to a Chilli crab pasta with just a change of noodles. As a fan of a chilli crab, I still enjoyed the flavourful and tangy sauce when paired with the thin, springy noodles but my heart still leaned towards the salted egg dry ramen instead (review in another post)! Along with a bowl of rich and creamy tonkotsu soup served at the side, the softshell crab unfortunately failed to impress, with it being served lukewarm. The batter, though crisp, felt as though it had been prepared beforehand and left there for some time prior to serving. The freshness of the iconic seafood-sque flavour was lacking greatly in the interior as well. Thank goodness the ramen eggs came with a soft, molten yolks that was a saving grace to the underwhelming softshell crab πŸ˜….
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#burpple #takagiramen #sgfoodie

Along with broccoli and ikura, the noodles were soaked partially in a shallow pool of sauce that had a roasted sesame-alike fragrance and flavour. I was glad it didn’t turn out dry or clumpy as what I had expected initially. In addition, I really adore the flavourful, umami sauce that got me hooked on and savouring every mouthful of the noodles with relish!πŸ’• An option to have it spicy/non spicy with the addition of chilli oil according to your preference, this mazesoba also comes with your choice of 1 meat (roast beef, pork charsu, unagi) and 2 toppings (bamboo shoots, black fungus, mixed vegetable, broccoli, coriander, cheese, Sichuan and red pepper flavour with green onion). As this was an invited tasting by @jpassportsg, we were served ALL of the 10 ingredients, to which my favorite was the unagi! πŸ’– It was well marinated in a flavourful teriyaki sauce and comes with soft, delicate flesh without the presence of any obstructive tiny bones within. Do come with an empty stomach though as the portion for this is rather huge and filling, or otherwise grab a friend or 2 along to share it with you! ✨
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Thanks @jpassportsg for the invite and @santoukasg for the satisfying and super filling meal! πŸ˜‹
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#burpple #smittenteam #smittenchoice

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Served with 2 slices of charsu, spring onions, coriander and shallots, the spiciness of the broth was distinct though not overwhelming, with a saltiness well executed in the pork bone broth. The charsiu were tender, meaty with minimal layer of fats within which I adore ; for those who prefer lean cuts of meat, this would be the one for you!✨ On the downside, I didn’t quite fancy the noodles used here as it had an uncanny resemblance to the traditional local yellow noodles which I loathe. However, do note that it’s just personal preference and if you are those who likes or are neutral towards yellow noodles, it might be alright for you. The flavoured half boiled egg which I have added on was unfortunately a disappointment, without the characteristic soft and slightly runny yolk. No difference from a hard boiled egg, apart from the more vibrant and orange-y yolk πŸ˜”. Among the 2 new ramen dishes, I personally prefer the mazesoba which was more flavourful and filling! // Once again, thanks @jpassportsg for the invite and @santoukasg for the hearty feast!πŸ˜‹
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#burpple #smitteneats #smittenchoice

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Apart from udon (which the shop’s famous for), @tamoyasg has recently launched a new series of shirataki noodles in 4 different flavours (swipe to the end to view). A zero calorie and low carb noodle, the perfect substitute for the weight watchers and health conscious individuals. The oooh-mami shirataki noodles comes with Sakura shrimp, spicy XO sauce, bonito flakes, fish roe, diced onions and a hanjuku egg. As the name suggests, it did indeed packs a punch with a pleasant and distinct umami flavour in the flavourful shallow broth (hidden beneath the pile of ingredients), with further enhancement from the dried crispy Sakura shrimps and bonito flakes. Had initially thought it was a dry version of noodles but it was actually a half-half hybrid of dry and soup noodles. The shirataki noodles were thin and chewy, resembling that of vermicelli with a chewier texture. The hanjuku egg came with a soft and fragile, slightly runny yolk which I adore, though the albumin coating could have been less firm and more well-braised. The saltiness could be a tad overwhelming towards the end but nevertheless, it was still a satisfying indulgence, completed with a bowl of complimentary miso soup and also some free flow, self service condiments i.e wakame seaweed. [PS: Shirataki noodles are only available for a limited time, so do try it while it lasts! ] .
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#burpple #smitteneats #smittenchoice

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Instead of the usual pork bone broth, this version came in a slow- cooked duck broth with the absence of truffle. I would say the broth is not as rich as flavorful as compared to the truffle shoyu one I had here some time back, suited for those with a lighter palate. Topped with crushed cashew nuts, diced yellow onions, green leaves and bamboo shoots, the ramen also comprised of 2 slices of kamo char siu (poached duck breast), kamo wonton and a flavour egg. The wonton was my favourite element here, comprising of flavourful minced duck meat wrapped in a flimsy, soft handmade wholemeal wheat wonton skin. On the downside, the poached duck breast was tender, meaty but a tad too tough and dry for my liking. Flavoured egg remains an essential for me whenever I m having ramen, with a soft and slightly runny yolk encased within a braised albumin coating. // On a side note, prices seemed to have declined slightly as compared to my visit a year back, with the exclusion of service charge and GST as well . .
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#burpple

Fried onions, spring onions are also garnished atop generously, spicing up the flavour and fragrance of the broth. Along with beansprouts, bamboo shoots, black fungus, roasted pork belly and shoulder and not forgetting the essential flavoured egg, the wheat noodles here are slightly thicker than the usual ramen noodles, with a springy and slightly firm texture that was pleasant to the bite. The roasted pork belly and shoulder came with minimal layers of fats that I adore , though the latter was a tad too dry for my liking. Flavoured egg wasn't really flavoured as well, though I certainly do fancy the vibrant yolk that's soft and slightly runny. Having tried the rich tonkotsu broth prior to this, I would personally prefer this version that was less salty with a hint of creamy milkiness. However, standard seemed pretty inconsistent. My 2nd time having this ramen as I got hooked on it on my first visit but apparently, the broth wasn't as flavourful and creamy as before 😭. (PS: It's the last day and chance to get 50% off this ramen via @jpassportsg!) .
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#burpple #smitteneats #smittenchoice

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Pick from original sanji, spicy, black sesame or this rich tonkotsu soup ramen 🍜! The rich tonkotsu soup is indeed, rich, flavourful and thick, with the essence of pork bones that's simmered overnight for 3 days. Coupled with with a gentle taste of chicken soup and mixed with soya sauce, the soup is suited for those who prefer stronger flavours with a heavier palate. Topped with a thick slice of charsu, spinach, spring onions and seaweed by default, I decided to add on the flavoured egg (which is an essential in ramen for me). The charsu is tender, meaty with minimal layer of fats which I adore, though I would prefer if the texture was less dry and firm, and perhaps a little more marination to the meat. The noodles here are thicker than the usual kind, with a springy and QQ texture. It's interesting to note that spinach is served here instead of beansprouts which I certainly do not mind since I wasn't a fan of beansprouts anyway. The flavoured egg, though possessing the characteristic soft, fragile and slightly runny vibrant yolks which I fancy, the albumin coating could have been more well braised IMO.
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#burpple #smitteneats #smittenchoice

🍜🍜 Newly launched to the tonkotsu series, the pink ramen as featured here comprised of a tonkotsu soup base infused with beetroot an blueberries for the natural vibrant colours. Ramen noodles that comes in a gorgeous shade of NATURAL pink hue πŸ˜πŸ’–! (Swipe twice to view). Flavour wise, the broth didn't had much significant difference to usual tonkotsu soup base, though I would have preferred a thicker and more flavourful broth. Comprising of 5 charsu slices, black fungus, spring onions and that essential ahjitama, I personally didn't fancy the charsu though. Though tender with a minimal layer of fats, the taste was pretty much mediocre and I would prefer more marination and braise to it. The ramen noodles were springy with a slight al dente mouthfeel that was pleasant to the bite. Along with the added crunch from the black fungus and spring onions, the ahjitama had a soft and slightly runny yolk but the albumin coating could have been more well braised IMO. Overall, a decent meal that's worth a try with the 1 for 1 deal but definitely not that best ramen I've had. .
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#burpple

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The only dry version offered here, this maze-men comprises of shredded duck confit, charred king oyster mushrooms, purple cabbage, carrots, onsen tamago in a citrus-soy dressing. "Toss and mix everything before eating" - as adviced by the staff. Unfortunately this dish fell short of my expectations, with the noodles served lukewarm and the citrus-soy dressing barely contributing to the flavours. It was tantamount to having a dry noodles that's tossed in light soy sauce, lightly salted and pretty bland- not for those who prefer stronger flavours (like me). The only 2 elements I enjoyed was the tender, meaty and succulent duck confit as well as the well seasoned king oyster mushrooms that were chewy and flavourful. Thank god the staff offered me a chilli paste that helped to spice up the flavours of the maze ramen. Hopefully the other soup based ramen would fare better? πŸ€” .
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#burpple

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With a wide variety of soup bases available (swipe to end to view the choices), I decided to opt for the tom yum which was spicy with a subtle tanginess. The intensity of spiciness was neither too mild nor overwhelming, great for those with a low threshold of spiciness. Would personally prefer if there's a greater intensity of the characteristic sour, tangy note of the Thai spices (which seemed to be pretty insignificant here). The other components were enjoyable though- tender and meaty lean meat, crisp and well seasoned enoki mushrooms and not forgetting the essential seasoned eggs with an ideal soft, fragile and slight runny yolk ma nestled within a well-braised albumin coating. The fried ebi was done to an ideal crisp and well battered exterior, encasing fresh and plump prawns within the golden brown batter. What's more, it's served hot; freshly prepared and only deep fried upon order. On the other hand, the noodles here are thicker than the typical ramen ones, with a soft texture that would perhaps be more accustomed to the local palates .
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#xinhaoramen #burpple #smittenchoice #smitteneats

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Missed out on this promotion? Fret not as it will be back again from 14-20 July! Mark the dates down now on your calendar! πŸ˜‰ Each seasoned egg ramen comes with a seasoned egg (duh!), 1 slice of Charsu and a soup base of your choice. For the 1 for 1 promotion, only regular texture of noodles with a Japan taste broth (medium flavour) are served. No customization of texture or flavour is allowed for this promotion. The shoyu tonkotsu ramen is essentially a mix of soy sauce and creamy Pork bone broth
; creamy, thick and flavourful. The Charsu slice was tender, meaty with a minimal layer of fats that added a juicy mouthfeel. Seasoned egg was well braised , with soft and fragile vibrant yolks.
Coupled with dark leafy greens, chopped spring onions and seaweed, the portion was indeed filling for one. Though not the best ramen I've ever had and pretty much mediocre IMO, it's still worth a try to satisfy ur ramen cravings given the 1-for-1 promotion which cost only

πŸ˜‰ A fusion between French and Japanese cuisine, this bowl of ramen here comprises of foie gras chasu enveloped in sous vide chicken breast, French mushroom fricassee, bamboo shoots, watercress with argan and not forgetting that essential ahjitama (Japanese ramen egg). One mouth into the foie gras chasu and a spoon of the hot soup got me sold! Surprisingly much better than I had expected, the soup was clear albeit flavourful, with a hint of brown butter fragrance and aroma of argan oil that was a delight to my palate! πŸ’–πŸ˜‹ The chicken breast was tender, wrapping around the well marinated foie gras that had a soft and melt-in-the mouth texture. The ramen noodles were also cooked to an ideal texture, springy with a slight al dente mouthfeel whereas mushroom fricassee added a pleasant earthy note to the overall dishπŸ˜‹ Not forgetting the ahjitama that was done to perfection with soft, creamy and vibrant yolks! 😍 [PS: 1 for 1 for all J passport members from 29-1st July. Just download the @jpassportsg app and flash the coupon deal to the staff when making ur order! ] Though the price is considered rather steep for a bowl of ramen, it was indeed worth the expenditure (given the promotion😜) and the quality as well! Wouldn't mind having it again- JUST TAKE MY MONEY! πŸ˜† On a sidenote, the al fresco seating area is situated beside the river, a great ambience to chill while enjoying a comforting bowl of ramen with a scenic view 😍.
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#burpple #smitteneats #smittenchoice

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Living to eat with a sweet tooth 🍰🍩🍦 Matchaholic πŸ΅πŸ’š Gudetama 🍳πŸ₯šπŸ£

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