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435 Orchard Road
#03-15 Wisma Atria Picnic
Singapore 238877

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Friday:
10:00am - 10:00pm

Saturday:
10:00am - 10:00pm

Sunday:
10:00am - 10:00pm

Monday:
10:00am - 10:00pm

Tuesday:
10:00am - 10:00pm

Wednesday:
10:00am - 10:00pm

Thursday:
10:00am - 10:00pm

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Reviews

From the Burpple community

Small. Probably not sufficient for men. Tbh the uni broth wasn't strong and so little that it might as well be a dry ramen. The uni at Komadori is certainly better. Chashu was decent but not shiok. That spinach, which is uncommon in ramen, tasted weird.

Honestly, I found the char shiu and egg pretty average, but it had me completely smitten because of the broth.
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The usually domineering uni profile was toned down, but it still possessed an immense depth of flavour and sung with brilliant notes of briney sweetness and umami, finished with a comfortable creaminess. Elsewhere, the broth effortlessly clung onto the perfectly cooked ramen, whilst sharpness from the spring onions helped to cut through the robust flavours.

Quite good, very creamy, reminds me of carbonara except the soup was thinner

Nothing VERY special about it considering the 2 MICHELIN STAR dashi, but good enough to be called a ramen worth trying.
Noodles were great, the flavor of soup was unique but enjoyable, the chashu and egg was okay, and as a spinach lover I do love the little addition of horenzo right there.
I’d say it’s worth a try! Especially if you’re into creamy things!

1 Like

Chashu, onsen egg, spring onions; uni cream broth made from fresh, premium bafun uni and 2–Michelin Star dashi.

The partnership between 2 Michelin starred Saizen of Japan and Picnic Food Park at Wisma Atria has gifted ramen-hungry Singaporeans with a most luxurious uni version of everyone’s favourite Japanese noodles. Practically all the ingredients that go into Saizen’s signature dish are imported from Japan and the quality shows, especially in the blissfully rich uni broth made from premium bafun uni, dashi prepared using Mt. Fuji spring water, bonito and maguro, then finished with a dash of milk and cream.

The curlier than usual ramen noodles are engineered to hold onto as much of that uni ambrosia as possible, ensuring maximum flavour is delivered to your eager mouths.

No two ways about it, you’ll either dig the buttery, briny umaminess of it, or not. I personally l loved it.

<< Invited tasting >>

Taste: 3.5/5

3 Likes

I just tried it this afternoon, and the most common DMs on my IG story were - "how was it?", "is this good?"
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The short answer is - it depends, because it's going to be very different from any other ramen you've tried.
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And here's the long answer, for you to better decide - Cream and milk were melded with Seizan’s signature dashi (made from Mount Fuji water, bonito flakes and tuna flakes) to create a buttery uni emulsion, before cooking it with a generous amount of bafun uni. This means that it's going to be sweet, creamy and milky. While uni can be rich, it's tempered by dashi stock, so overall this concoction isn't as gelat as it sounded. The choice of noodles was also a deliberate decision by Nabe SEIZAN’s Head Chef Uchida, to import a particular type of noodles (thick, yellow, Hokkaido style noodles) from Japan which meets his exacting standards of egg and flour proportion, capable of soaking up the uni broth.
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Certainly one of a kind, and Chef Uchida did very well. It only depends on whether this is your thing.
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1 Like
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