Tag : ramen

Sumo-Ya – Does Banana and Chocolate Curry Rice Sound Bizarre To You?

James Chan

Sumo-Ya

Office workers in the CBD are seriously spoiled for choice when it comes to picking something for lunch. Joining the many options comes Sumo-Ya, a new Japanese eatery specializing in Japanese Curry Rice and Collagen Rich Ramen.

The Food

Helming the kitchen is Chef Zhan Qiang, a man with many years of experience handling Japanese dishes and ingredients. While there aren’t a huge variety of dishes, what makes up for it is the quality of food that’s served before you.

To top it all off, there’s no GST or service charge!

Sumo-Ya Yakiniku Ramen

Sumo Yakiniku Ramen (Spicy), $18.90

Chef Zhan Qiang fancies a chicken based broth to make his Tori Paitan Ramen. Paitan means it’s a thick, creamy and rich broth (usually chocked full of collagen that makes the skin smooth and firm).

This is an extremely filling dish. You get 280g of tender pork shabu shabu, that nice runny egg on top of a very generous amount of perfectly cooked ramen. BUT, it could have been slightly spicier.

Sumo-Ya Cha Shu Ramen

Chashu Ramen, $13.90

This was slightly disappointing. The broth was tasty and rich but the Cha Shu pieces were not as tender as I would have liked it to be and the egg was slightly overcooked. However, the portion for $13.90 was really generous! You’ll definitely feel full with this for sure!

Cha Shu Curry Rice, $10.90

Ever heard of Banana, Apple and Dark Chocolate infused curry? Yeah me neither. Apparently, in order to create the Black Japanese Curry that you find in Japan, you have to use chocolate and fruits! This is what gives it it’s sweetness and color.

I’ve been to Japan before and I cannot deny the similarities of Sumo-Ya’s curry rice to Japans. And for $10.90, you get A LOT of rice! The Cha Shu cubes would have been better fried to give the dish an added texture.

Sumo-Ya Oden

If you’re still hungry, they also have a humble selection of ingredients for Oden. I loved the taste of the broth, there’s something really addictive about it.

 

Is the juice worth the squeeze?

Is it the best ramen that I’ve tasted in Singapore? Probably not BUT definitely one of the most value for money. The similarities of Sumo-Ya’s curry rice to that of authentic Japanese Curry Rice is uncanny as well. If you’re working around the area, Sumo-Ya is perfect for you worker ants!

 

Sumo-Ya
Nakin Row
3 Pickering Street, #01-52 Singapore 048660
Tel : 6904 9116

 

*This was a sponsored post (Thanks for the food Sumo-Ya!)

 

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The Irish Hybrid Duck @ Ginza Kamo Soba Kyudaime Keisuke Is A Definite Treat For The Stomach

James Chan

Ginza Kamo Soba Kyudaime Keisuke

Keisuke Takeda, the celebrity chef who has opened numerous Japanese eateries here in Singapore, strikes once again with Ginza Kamo Soba Kyudaime Keisuke at Holland Village, a hybrid duck ramen store (the first of its kind).

Ginza Kamo Soba Kyudaime Keisuke kyoto stairs

It’s located on the 2nd floor and whilst climbing up the stairs, you sort of feel like you’re being transported to the Fushimi Inari Shrine in Kyoto with numerous red vertical pillars guiding your accent.

Ginza Kamo Soba Kyudaime Keisuke free beansprouts and eggs

The Food

Free beansprouts and hard boil eggs? Are they appealing to the Kiasu Singaporean in me? If so, it worked. I only had a little bit though.

There are six ramen offerings: Rich Duck Broth, Clear Duck Broth, Miso Duck Broth, Spicy Miso Duck Broth, Tsukemen (Dipping Noodles) and Maze Soba (Dry Ramen). If you’re more a rice person, there are several Duck Donburi options to choose from too.

We ordered a Clear Duck Broth Ramen, a Spicy Miso Duck Broth Ramen and a Kamo Wasabi Gohan (Marinated Wasabi Duck Rice). One thing is clear throughout all three dishes: The DUCK is Ducking Good! It’s tender, fatty and perhaps just a wee bit gamey but that’s okay! Suddenly all the duck rice stores in Singapore pale in comparison after eating this Irish Hybrid Duck.

Ginza Kamo Soba Kyudaime Keisuke spicy miso duck ramen special

(Spicy Miso) Hybrid Duck Ramen Special, $21.50

Comes with a flavored egg, meatballs and a large piece of seaweed. I’ll be completely honest. I did not like the ramen at all. The broth was too rich and thick to the point that I could not finish my meal (not to mention being extremely salty) I found myself picking the duck meat slices and ensuring I ate every piece though.

Ginza Kamo Soba Kyudaime Keisuke clear broth duck ramen special

(Clear Broth) Hybrid Duck Ramen Special, $19.50

Likewise for this, even though it was a clear broth, it was hard to go down. Quite the disappointment.

Ginza Kamo Soba Kyudaime Keisuke kamo wasabi gohan

Kamo Wasabi Gohan, $8.90

Now this was the saving grace of the day. It may be a small bowl but there’s generous portions of that amazing duck so that you’ll always get some duck with every spoonful of rice. Also, who knew wasabi and duck could go so well together? Keisuke Takeda did. Hats off to you sir!

Ginza Kamo Soba Kyudaime Keisuke worth it?

Is The Juice Worth The Squeeze?

The ramen. No. The rice? Definitely. They should have a duck only option. Probably a super sinful meal offering but SO WORTH IT! Oh but the rice bowls are really small so perhaps you might want to try their Kamo Ju ($29.90), basically a duck bento. I’m going to try it on my next visit.

 

Ginza Kamo Soba Kyudaime Keisuke @ Holland Village
16 Lor Mambong Singapore 277677
Tel: 6463 4344
http://www.keisuke.sg/kamo-soba-holland-village/

 

*The Mbassadors paid for their own meal (Ouch!) unless otherwise stated

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Award Winning Chef @ Tempura Tenten Whips Up Some Seriously Great Tasting Tendons

James Chan

Tempura Tenten @ Raffles City

Tempura Tenten might be a little hard to find at the basement of Raffles City but just look out for Din Tai Fung and you’ll find Tempura Tenten right next to it. It seems that we have no end to Japanese restaurants setting up here in Singapore. The big question is then “IS IT GOOD?”

Tempura Tenten chef mamoru

The Food

Did you know that a Ramen Champion cooks your food for you? Chef Mamoru Kanaya was trained by the God of Ramen, Kazuo Yamagashi and needless to say, under his tutelage, he won the title of Ultimate Ramen Champion for two consecutive years!

Chef Mamoru also has the unique ability to distinguish ingredients by the sizzling sounds they make in the fryer (this sounds like a character straight from a Japanese anime).

If you think his prowess is just limited to ramen, think again. The tempura that gets whipped up in the kitchen is crazy good.

Tempura Tenten premium king prawn tendon

Premium King Prawn Tendon, $19.80

I went with the spicy version and the truffle rice (top up $1 for the rice). The flesh of the prawns were firm, fresh, extremely sweet and humongous! Pair that with the fragrant truffle rice (the smell of the truffle hits you as soon as it arrives on the table) and you have a SUPER VALUE MEAL right there. Oh and don’t waste the prawn heads, break them apart and hit EVERYTHING in there. The chilli somehow embeds itself in the head and forms this extremely tasty crust like goodness.

Tempura Tenten Unatendon

Unatendon, $19.80

This is one of the classic signature dishes at Tempura Tenten. It sure lives up to its mantle with its melt-in-your-mouth Unajyu (eel from Kagoshima) and assortment of mixed tempura. When you sink your teeth into the tempura, you’ll find a very light and fluffy crust that is extremely crispy. I’m told that this takes a lot of skill. Well done Chef Mamoru! I particularly like the Chicken Tempura with Cheese.

Tempura Tenten Ebi Miso Ramen

Ebi Miso Ramen, $16.80

Of course I had to try a ramen from a Ramen Champion! The prawns in this dish really injected a strong seafood aftertaste to the broth of the ramen. Every mouthful was full of flavor. It’s interesting because there’s A LOT of different flavor profiles in this dish but somehow they all harmoniously come together to form one hearty bowl of goodness.

Tempura Tenten so worth it

Is The Juice Worth The Squeeze?

Definitely! You’re getting food prepared and cooked by an award winning Chef! With that in mind, the price becomes justifiable and somewhat more affordable in a sense since you’re paying for value (okay maybe that’s just for me, my mind works in mysterious ways). That aside, I would keep going back for that light and crispy Tempura batter though!

 

Tempura Tenten @ Raffles City
Raffles City #B1-13 (Right Next To Din Tai Fung)
252 North Bridge Road
Singapore 179103
Tel: 6336 7457

https://www.facebook.com/tempuratentenrc/

*This was a sponsored post (thanks for the food Tempura Tenten!)

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Tsuta – World’s First Michelin-Starred Japanese Ramen in Singapore

admin

Tsuta

Opened in 2012 by Chef Yuki Onishi, it was the first ever Japanese ramen shop to attain a Michelin star. It is also listed in Singapore Michelin Bib Gourmand 2017. Sounds impressive? That’s what we thought.

Although this Michelin-starred eatery is situated at the entrance of Pacific plaza, it is easy to miss this cozy establishment that only seats 18 people. As soon as you walk in, you can smell the fragrant scent of truffle wafting through the eatery.

Before you are seated, you are required to place your order at the kiosk located at the entrance of the restaurant. This made the process incredibly fuss-free. You would not have to worry about the waiter getting your orders mixed up here.

As for the wait, it has died down from the two hour queue when they first opened their Singapore outlet in 2016. It was only a 20 minutes wait, which was pretty decent considering the fact that we went on Christmas day.

The Food

Ajitama Shoyu Soba

I had the Ajitama Shoyu Soba while my friend decided on the Ajitama Shio Soba. Both dishes came with pork slices, flavoured egg, bamboo shoots, leeks and truffle. The only differences are the green olives pureed in truffle oil in the Ajitama Shio Soba and the soup base. The Shio Soba is made with a chicken-seafood broth, rock salt, red wine and rosemary while Tsuta’s signature Shoyu Soba, is made with dashi brewed from a combination of chicken, clams and three types of soy sauces. One of the three soy sauces is apparently custom-blended by an artisanal soy sauce producer in Japan’s Wakayama prefecture from soya beans that have been aged for two years.

Our Verdict

The egg was done to perfection, soft and smooth with a runny yolk. For me that was the highlight of the meal. The noodles were pretty good too and it was not overcooked or underdone. While most people dislike noodles that are overdone, a pet peeve of mine is noodles that are too al dente.

I have to admit, adding truffle oil to the broth makes the ramen pretty unique. But it fell short of our expectations. Maybe we were too accustomed to rich tonkotsu broth, as pointed out by several reviewers, or maybe we had hyped it up too much in our minds. We both felt that we would enjoy it more if it was a little richer. My friend also mentioned that he did not particularly enjoy the olives in the Shio broth so I definitely recommend trying the Shoyu Soba or Miso Soba instead if you are not very adventurous.

Is The Juice Worth The Squeeze?

Prices start from $15 for a bowl of ramen each and considering the fact that 80 percent of the ingredients are imported from Japan, we think that the price is rather decent. You are paying for premium quality ingredients and it is situated in the heart of Orchard afterall.

Would we go back again? Probably not anytime soon. Unless we have a sudden craving for ramen and we are too lazy to trek to another location after a shopping day out in Orchard. But we definitely recommend giving it a try at least once and you can tell all your friends that you have had a michelin-starred meal before!

Where?

Tsuta
Pacific Plaza
9 Scotts Road, #01-01, 228210
Tel: (+65) 6734 4886
Opening Hours: 11am- 9.30pm daily

 

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

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A Bowl of Kanagawa Goodness

Pei Xia Ang

The Weekly Glutton (13/11-20/11)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

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Machida Shoten

Almost a week after our last trip to Japan Food Town, M and I found ourselves back again. But how can you blame us, the food there is just so satisfying! This week, we paid a visit to Machida Shoten, a ramen place from the Kanagawa Prefecture.

Machida Shoten close up of ramen

Shoyu Tonkatsu Cha-Shu Ramen, $18++

At Machida Shoten, customers are allowed to be as picky as they want.

Called lekei, Machida Shoten offers a unique concept of allowing customers to personalise their bowl of ramen to suit their preferences. One can expect to choose from light to Japan taste to strong flavour for their soup, and noodle textures ranging from soft, regular and hard.

Machida Shoten springy noodles

Noodles

The noodles were well-made, carrying a springy texture. They were not overly starchy, and were a good compliment to the rich broth.

Machida Shoten broth

Broth

One of the things I love here is the fact that customers can be as picky as they want. Can’t decide between a pork-based broth or soya sauced based one? Why not both!

Initially, I took tentative sips of the soup, but eventually got used to the salty pork- flavoured soup. As a testament to how full-bodied the flavour of the soup was, we realised that we had no need for the condiments by the side, as each sip carried a fresh new burst of flavours.

However, something that M realised mid-meal was that her soup was more oily than mine. She had the “light” flavoured soup, while I went for the Japan taste option. We figured that this may be because the oil from the char-shu mixed better with a richer broth, so my soup was less oily.

Machida Shoten char siew

Char-Shu

By the side of the bowl sits 5 tantalisingly thick-cut slices of char-shu. Alas, don’t let size fool you though. Despite the thickness of the meat, the char-shu slices were tender and soft, with good meat to fat ratio.

My first impression of the char-shu was how incredibly break-in-your-mouth soft it was, followed by awe when the fat that melted in my mouth. If there was a heaven, let it be filled with this char-shu for all of eternity.

Call me impressionable, but never have I had as many char-shu slices that were of such great quality. Usual ramen places serve at most 4 thin slices of char-shu, or 2 thick slices. But here you go, 5 thick, generous cuts of char-shu, sitting in full decadence at the side of your bowl, waiting for you to sink your teeth into them.

Machida Shoten great ramen great price

Conclusion

Different ramen places have different specialties, and if you particularly fancy char-shu, then you should give this place a visit!

Machida Shoten the store

Machida Shoten
Japan Food Town
Wisma Atria
#04-40 Wistma Atria, ISETAN Orchard
435 Orchard Road
Singapore 238877
Tel: (+65)6262 3214
Opening Hours: 11.30am-11pm on weekdays, 11am-11pm on weekends

 

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

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Ramen Rave (Ramen Revolution 2017)

Pei Xia Ang

Being at the Ramen Revolution festival is no easy feat. One has to be willing to spend money on bowls after bowls of ramen, try out new flavours, but most importantly, be able to stomach more than 1 bowl of ramen.

Over the weekend, I grabbed a fellow ramen-lover along to try out different bowls of ramen. Afterwards, we were so stuffed we were barely able walk. But we agreed that it was a worthy event, and here are some of the ramen that made it so:

1. Ramen Atelier

The first booth that caught our attention was Ramen Atelier’s French inspired ramen.

Ramen Revolution Duck Confit Ramen

Duck Confit Ramen

My personal favourite. Due to the complexity and uniqueness of flavor. This dish is served dry ramen style, and the noodles were drizzled with a tangy citrus-soy dressing. This saltiness works well with the shredded duck confit, and the taste is balanced out by the sweetness of the onsen egg and crunchy purple cabbage.

A trick to eating this is to mix well, and then to have a bit of every ingredient as you scoop it to up to have all the flavors mashing up in your mouth.

Ramen Revolution Squid Ink Ramen

Squid Ink Miso Ramen

Another unique ramen flavor from Ramen Atelier, the squid ink ramen fascinates and intrigues us. As you can tell from its name, the key ingredient to the broth of this dish is squid ink. We loved how the squid ink miso was rich in flavor and extremely well-seasoned, yet not too thick and “jelat” after some time. The noodles are softer and more bland as compared to the former, but still maintained its texture and chewiness.

Ramen Revolution Menya Masaume

2. Menya Masamune

A crowd magnet, this stall had people making a beeline to the queue since the event started. Why? Their ramen has been crowned the grand champion at two separate ramen contests in New York City, that’s why! Naturally, as two warm-blooded Singaporean foodies, we gravitated towards the queue too.

After waiting in line for about 15 minutes (we were quite lucky actually), we finally got a bowl of Masamune Shio.

Ramen Revolution Masamune Shio

At first look, the ramen appeared to be rather greasy, but to our surprise, it had a light flavor that was not too heavy on the tastebuds. In fact, we really enjoyed the broth. Kudos to the leek that was thrown in, giving its taste more depth and complexity. They also practice something unorthodox – barbecuing the charshu slices, and using them to marinate the soup. This probably gave the broth its oily sheen and unparalleled taste, while getting a soft, tender charshu. Pure genius!

Toss in chewy noodles, and gooey lava egg, I’d gladly pay $20 for a bowl of this any day.

Ramen Revolution Lobster King Ramen

3. Ramen Keisuke Lobster King

Not doing too bad in the other corner is the Lobster King Ramen. At this point, the both of us were pretty full and decided that if this was going to be our last bowl of ramen, it had to be a bowl of lobster ramen.

The noodles were a tad too soft (“lao hong”) and starchy for my liking, but it was the broth that sealed the deal for me.

Brewed for over 5 hours, the stock consists of a special blend of herbs and vegetables, giving it its distinct aroma and sweetness. The rich broth may prove to be too much after some time, but this problem is easily fixed with the vegetables, black fungus, leek, and bamboo shoot added. (uh huh, all these in a bowl of ramen worth $10!!) These ingredients helped add a crunch to soup, giving every mouthful a fresh burst of flavor. Honestly, the soup was so satisfying that we found ourselves slurping it and ignoring the noodles eventually.

Ramen Revolution staff at work

Overall, despite the smaller portions, the ramen served were worth the $10, some even more so.

However something that irked me was the excessive use of disposable bowls and cutlery. Hopefully, should this be an annual event, the organizers will consider the use of recycling bins.

Aside from that, I eagerly anticipate the next Ramen Revolution! Here’s to ramen!

Ramen Revolution 2017

admin

Heads up Ramen lovers! Ramen Revolution 2017 is coming up at the end of this month! Be prepared to taste the yummy Japanese ramen broth from 10 famous ramen restaurants at just $10 per bowl!

Unsure of what to order there? check out the list of the 10 ramen joints below!

Ramen Revolutionkajiken ramen

Kajiken

This place is well known for its Mazesoba or dry ramen. Before eating, make sure that you mix all the ingredients together. The shop has the ’20 seconds rule’ claiming that it’s the optimum mixing time for the full flavor.

Ramen Revolution machida shoten ramen

Machida-Shoten

Located at Japan Food Town in Wisma Atria, Machida-Shoten hails from Kanagawa Prefecture. It’s famous for its ‘Iekei’ or ‘House-Type’ style ramen. Decide how you would like your noodles cooked from 3 different levels of done-ness. It is then served in a tonkotsu and soya sauce mix broth which is a specialty of the restaurant.

Ramen Revolution marutama ramen

Marutama Ramen

This ramen stall is also known as Basketball Ramen by Singaporeans. It’s been one of the most popular ramen restaurants in Singapore for a long time. The specialty here is its chicken paitan soup, which is lighter than normal pork based soup. Better yet, those who do not eat pork can also enjoy this yummy bowl of ramen.

Ramen Revolution menya masamune

Menya Masamune

This award winning ramen shop is from Sendai. The shop is not yet in Singapore so expect to have some people queuing for it. If you like shio (salt) based soup, look no further.

Ramen Revolution menya sakura

Menya Sakura 

This ramen restaurant serves Nagoya styled ramen in a thick rich soup. It’s also quite popular with the Tsukemen (dipping ramen).

Ramen Atelier 

You can guess from its name that the place serves ramen with a French twist. Their star dishes include Ramen Noir, which uses squid ink to create the black color soup and Duck Confit Maze-men (dry ramen).

Ramen Revolution ramen keisuke lobster ramen

Ramen Keisuke Lobster King

Ramen Keisuke already has many outlets around Singapore. This one also adapts French styled lobster bisque with ramen. Their lobsters are imported from France and are cooked for 6 hours. This gives it a clear texture yet packs a flavorful punch  For rich creamy soup, the soup stock is simmered for additional 4-6 hours more. If you like seafood based soup, don’t miss Ramen Keisuke Lobster King.

Ramen Revolution ramen keisuke tonkotsu ramen

Ramen Keisuke Tonkotsu King 

Helmed by the same Keisuke Takeda as the previous one, this Tonkotsu King is also a very popular ramen restaurant in Singapore. As a name suggests, Tonkotsu King focuses on Tonkotsu soup various variations like black spicy and red spicy. If you like Tonkotsu broth style, here is a stall for you!

Ramen Revolution 2017 will be held at Resorts World Sentosa (The Forum B1) on Fri 28 Jul (5 – 9 PM), Sat 29 Jul and Sun 30 Jul (11 AM – 9 PM). The admission is free!

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