Strictly Ramen

I wouldn’t be so keen to worship it. Their so-called King of God Ramen ($18) comes with generous amounts of sliced pork belly and charred chashu, which were fine enough; but more importantly, the broth was strangely sweet which probably masked any pork flavour that was present. I would also avoid choosing their karaage if you get their (+$1.50) set, which was cold, greasy, and had a odd satay-esque flavour. Actually, why not just avoid getting this altogether—there are much better ramens you can get for under $18.
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The Original BUTAO King ($13.90) was neither thick nor rich-yet perhaps what bugged me more was the underlying spiciness from the added chilli which I felt hindered the pork flavour in the broth. The squid ink, garlic and sesame in the Black King ($15.90) were all very strong flavours which overpowered each another-resulting in a confusing thick peppery black broth which had only faint hints of garlic, and that same kick of spiciness from the chilli. The Green King ($15.90) had basil, olive oil and Parmesan cheese- eat this only if you love pesto and hate ramen. Unique flavours yes, but I certainly wouldn’t add that to a tonkotsu broth to render it completely unrecognisable. The pork cheek and belly could also be softer. Despite all that, I enjoyed the black pepper marinated bean sprouts-until we were told off by the waitress, that they were meant to be added to the ramen and we weren’t supposed to “snack on them”. Gosh. *upon our subsequent visit the original broth (rich) was all sorted out, and no one stopped our bean sprout eating.
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The Marutoku Negi Chashu-Men ($17) comes topped with shredded and chopped negi, lending its trademark sweetness to the rich, creamy pork bone broth (which may come off a tad salty to some), with an aromatic layer of black roasted garlic oil slicked across the surface, and tender slices of pork.
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The thin pieces of duck lacked a substantial bite but were tender with a slight chew, while the yuzu duck balls lacked seasoning and did not add much excitement to the proceedings. These are early days and they might get better, but for now this isn’t something I would crave for.
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[Telok Ayer] Combining my love for booze and ramen, the @saucy.sg x @jimotoyasg Yamzaki Ebi Miso Ramen ($28) hits all the right notes. Piping hot, aromatic prawn broth balanced nicely with the subtle heat and smokey finish from a shot of Ebi oil-infused whisky- it’s a Ramen that’s hard to beat.
Their regular Ebi Shoyu Ramen ($17)-think prawn noodles on steroids, had a stronger, more intense flavour and I felt that its saltiness emphasised the umami and sweetness of the amaebi and pork broth more so than the Ebi Shio Ramen ($17) which had a lighter taste, but with the prawn flavour still prominent nonetheless. The addition of cabbage provided texture and sweetness, but the small bits of minced pork didn’t do much for me. Who needs Lobster ramen when you have Ebi ramen this good?
* TO MAKE THIS CLEAR (because I don’t see this explained on any posts) reserving a bowl of the Yamazaki ramen on saucy.sg doesn’t actually reserve a bowl for you yet. You still need to call up the restaurant to check if they still have any left so they can reserve a bowl for you.
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[Orchard] The queues might have died down from a year ago when they first opened, but @tsutasingapore retains its charm as a pretty decent ramen haunt. The Char Siu Ajiama Shoyu Soba ($22.80) has an earthy and salty broth which you will enjoy if you prefer stronger flavours, with noodles that have a nice snap and chew, while the pork collar remains flavoursome despite its lower fat content. Despite their good intentions, the temperature-controlled broth takes away the satisfaction you’d get from a piping hot bowl of ramen. Nothing mind-blowing still. #sgfood #sg #instafood #instafoodie #foodporn #vscofood #eeeeeats #vsco #foodie #foodies #vscocam #ramen #soba #tsuta #japanese #japanesefood #michelin #foodinsing #burpple
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[Tanjong Pagar] Although their Sanji Special Ramen ($15), was creamier than their Special Rich Tonkotsu Ramen ($16.40), the broth of the latter was definitely more intense and saltier, with the addition of chicken broth and shoyu adding to its richer flavour. The char siew was lean but slightly chewy and under seasoned, whereas the pork belly was nicely marinated and had a more pronounced soy flavour. Not a bad alternative when the queue next door is too long. #sgfood #japanesefood #ramen #pork #foodsg #vscosg #foodiesg #foodpornsg #instasg #sgfoodporn #eeeeeats #foodinsing #burpple
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[Tanjong Pagar] @kajiken_singapore The Mazesoba Nagoya Style ($12.80) is so simple that it's addictive. The mixture of spicy minced pork, abundant scallions and nori which add freshness and fragrance, all tied together by a lush creamy onsen egg which forms a sauce to coat every strand of chewy noodle, accompanied by a small cup of light broth to cleanse your palate from all that rich umami flavour. When you're looking for a break from thick soups, eat this.
#sgfood #japanesefood #ramen #dry #pork
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[Harbourfront] @ramenhitoyoshi The Garlic Tonkotsu with All Toppings ($15.90) had a rich broth which was thick and creamy (may be too intense for some people), with the addition of garlic oil giving another dimension of fragrance and flavour. The lean chashu was decent but not as satisfying as the rich fattiness of the tender charred aburi belly chashu. The thin pieces of buta shoga had nicely caramelised onions which provided some sweetness. That's pork 3 ways if anyone's counting. Finally some decent ramen in this area. There should be longer queues for this. #sgfood #ramen #japanesefood #pork #japan #garlic #foodsg #vscosg #foodiesg #foodpornsg #instasg #sgfoodporn #eeeeeats #instadaily #vsco #vscocam #instagood #food #eat #foodporn #foodinsing #burpple
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[Bras Basah] The Sumo Ramen ($23) at @sumobarhappy (by the same guys behind @tanukiraw and @standingsushibar ) is every meat lover's dream bowl, with generous portions of slow-roast oxtail, braised beef tendon, 8-hour slow-roasted red wine boneless short rib, pork charsiew and sautéed sliced US beef. The beef was tender and flavoursome, while the tonkotsu broth was thick and rich in umami (though it wasn't served piping hot and could get abit rich towards the end), and reminds us of really good beef noodles you'd get in Taiwan. #japanesefood #ramen #sgfood #beef #sake #foodporn #vsco #vscocam #ribs #cow #foodsg #vscosg #foodiesg #foodpornsg #instasg #sgfoodporn #eeeeeats #instafood #instadaily #instagood #food #eat #foodinsing #burpple
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