Ramen – DanielFoodDiary.com

[Taipei] Ichiran Ramen 一蘭拉麵 restaurant which has opened in Xinyi District Taipei became an instant hit.

It had a continuous queue of 240 hours straight, which meant there were customers standing in line outside the restaurant for 10 days, beating Ichiran Hong Kong’s previous record.

Established in Fukuoka in 1960, Ichiran Ramen is a Japanese ramen restaurant that specializes in pork-flavoured Tonkotsu broth, and soon became a massive favourite.

It was named world’s best ramen place by the Forbes in 2016 and has locations in Japan, United States, Hong Kong, and Taiwan. (It is about time it arrives in Singapore.)

Foodies may have to wait in line anything from half an hour to 2 hours to get a seat, but the good news is that Ichiran Ramen in Taipei is in operations 24 hours a day.

It took me about 40 minutes from the start of queue to get my bowl, noting that there is still a line within the restaurant. So don’t be too happy yet even if you get past the entrance.

To beat large crowds of visitors, it is best to come early in the morning, or wee hours of the night.

Ichiran Ramen in Taipei can accommodate up to 60 people.

For those who have yet to dine here before, take note that the seating arrangement is quite unique.

Diners have to sit alone and get served through a reed blind. It is definitely not an ideal restaurant to socialize and mingle with your friends.

While it was possible for me to pull down the partition for some of its other restaurant, those in this branch remained fixed.

The signature dish at Ichiran Ramen in Tapei is the tonkotsu pork stock ramen and it costs NT$288 (SGD$13.00) per bowl, cheaper than in other outlets in New York and Hong Kong.

There is an English menu available. Customers can choose the density of the seasoning stock, hardness of the noodles, amount of garlic, addition of green onions and chashu.

The thing that makes Ichiran Ramen special and extremely popular is their spicy red sauce. The sauce is a mixture of 30 different kinds of ingredients and unique blended peppers.

There are multiple levels of spiciness you can choose from, and I would personally recommend a mild or medium.

I found the overall quality to be similar to the ones I had in Japan, about 80% – 85% there. (Though I prefer this version to Hong Kong’s.

Unfortunately, the cha shu was to the dry side and wasn’t soft enough, and I thought that the soup lacked in that full-robust quality.

While I would typically finish up the broth of an Ichiran Ramen, I didn’t feel like doing so for this particular bowl.

If you are craving for some Ichiran Ramen, this should still satisfy you. And oh, you can also add a Green Tea Pudding. Pour in the sauce yourself from a packet though.

Ichiran Ramen 天然豚骨拉麵專門店一蘭台灣
No. 97, Songren Road, Xinyi District, Taipei City, Taiwan 110
信義區松仁路九十七號
Tel: +886 2 2758 3868
Opening Hours: 24 hours every day
Google Maps – Ichiran Ramen

Click HERE for other TAIPEI Food Entries

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Kanshoku Ramen Bar is popular for being one of the first (and most successful) ramen shops in Singapore to introduce Truffle Ramen – in both dry and broth versions.

We should be proud that it is also a home-grown brand. Not easy especially in a competitive ramen market peppered with big international and Japanese names.

It has recently opened in the basement of Northpoint City, Yishun’s most happening mall.

As to how you can find them as Northpoint City is like a maze of restaurants and cafes, look out for that prominent looking silver food truck.

The kitchen is contained with the truck, while its interior maintains its signature woody furniture with deep blue accents.

Co-owner Melvin revealed that he wanted Kanshoku to be known for more than its Truffle and Tonkotsu Ramen, and therefore continues to R&D for new offerings.

NEW to the ramen bar is… Yuzu Ramen.

He was open enough to share that he was highly motivated to create his own interpretation, after trying the famed Afuri Ramen in Japan.

While this is no Afuri (yet), the kitchen team experimented with countless times and months before introducing this version.

The Yuzu Ramen ($14.90) contains clear broth made from free-range French poulet, added with Japanese Yuzu for that subtle citrus flavour.

Noodles used are thin, straight Hakata style ramen produced fresh in-house daily.

As for the signature broth, it is boiled over eight hours with filtered water without the addition of added salt and preservatives.

After the first spoonful, I enjoyed that the broth wasn’t heavy, a marked difference from the rich, creamy tonkotsu bases we are used to.

The citrusy-bitter taste of the yuzu came in delicately, okay, almost too imperceptibly if you take bigger gulps. I wished that it could go two-notches up for future incarnations.

For those who love refreshing soup broths, light on the palate.

Here are some of the recommended items from Kanshoku Ramen Bar:

Signature Kanshoku Ramen ($13.90)

Black Garlic Ramen ($14.90)

Spicy Tonkotsu Ramen ($14.90)

Truffle Ramen Dry ($16.90)

Truffle Broth Ramen ($17.90)

Shoyu Ramen ($13.90)

Black Truffle Edamame ($5.90)

Pork Gyoza ($5.90)

Nagoya Chicken Wings ($6.90)

Chicken Karaage ($6.90)

Grilled Miso Butter Corn ($4.90)

For first timers, I would say go for the Signature Tonkotsu or Dry Truffle.

A bowl of Truffle Ramen Dry is made up of long, thin and springy Hakata-style noodles, caramelised charshu, onsen egg, tossed with kombu, truffle oil and shaved truffle imported from Italy.

A simple and fragrant bowl.

Kanshoku Ramen Bar will soon be introducing another NEW ramen flavour. Look out for it at this space.

Kanshoku Ramen Bar
Northpoint City B1-151 930 Yishun Avenue 2, Singapore 769098
Opening Hours: 11am – 10pm Last Order 9:30pm Daily

Other Kanshoku branches:
ION Orchard #B3-18, 2 Orchard Turn Singapore 238801
Tel: +65 6509 8221
Opening Hours: 11am – 10pm, Last Order 9:30pm (Mon – Sun)

277 Orchard Road, OrchardGateway #01-06, Singapore 238858
Tel: +65 6384 4770
Opening Hours: 11am – 10pm (Mon – Sun)

* This entry is brought to you in partnership with Kanshoku Ramen Bar.

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For a small country like Singapore, we are relatively populated with ramen eateries of all kinds. There are still so many new ramen shops opening up in recent times, and looks like there are more to come.

The two most anticipated ramen shops include Men-Men Tei By Teppei at Marina One, and duck-focused Ginza Kamo Soba Kyudaime Keisuke at Holland Village.

Kanshoku Ramen Bar
Northpoint City B1-151 930 Yishun Avenue 2, Singapore 769098
Opening Hours: 11am – 10pm Last Order 9:30pm Daily

Yuzu Ramen
Kanshoku Ramen Bar has opened in the basement of Northpoint City, Yishun’s most happening mall.

It’s NEW Yuzu Ramen ($14.90) contains clear broth made from free-range French poulet, added with Japanese Yuzu for that subtle citrus flavour.

After the first spoonful, I enjoyed that the broth wasn’t heavy, a marked difference from the rich, creamy tonkotsu bases we are used to.

The citrusy-bitter taste of the yuzu came in delicately, okay, almost too imperceptibly if you take bigger gulps. I wished that it could go two-notches up for future incarnations. Kanshoku Ramen Bar (Northpoint City)

Ramen Nagi
Suntec City Tower 2, North Wing, #01-512/513, Singapore 038989 (next to the North Atrium taxi stand)
Opening Hours: 11am – 3pm, 5pm – 10pm Last Order 30 mins before closing (Mon – Sun)
https://www.facebook.com/ramennagisingapore

Black King Ramen
The famed Ramen Nagi from Japan has opened its 1st outlet in Singapore at Suntec City Tower 2.

The Black King Ramen is my second favourite bowl, with fragrant blackened garlic and squid in a silky broth.

Compared to original BUTAO King in which the soup base had a cleaner taste, this was the opposite, especially when you mix the black ball completely in.

You get an irresistibly complex mix of fragrant squid ink, black sesame, silky tonkotsu broth, some minced meaty pork and certain kicks of Nagi spiciness. Ramen Nagi (Suntec City)

(Photo credit: Nicholas Tan @stormscape)

Hokkaido Marche Gourmet Hall
Orchard Central, 181 Orchard Road, B2-11 to 29; and B2-44 to 48 Singapore 238896
Opening Hours: 11am – 11pm Daily

Hokkaido Miso Ramen
This is from Sapporo Ramen Shirakaba Sansou 白樺山荘. Famed for their miso-based ramen in Sapporo (capital city of Hokkaido) with medium sized, curly yellow egg noodles, the soup is generally rich, thick and saltier, suitable for the cold climate in Hokkaido.

The broth used is tonkotsu pork based with either Miso flavour ($13), Soy Sauce flavour ($12) or Salt flavour ($12).

Each flavour comes with 3 different variations: Original, Karakuchi aka “spicy” (additional $1) or Char-siu (additional $3).

With a thicker and richer miso (fermented bean paste) and a less “porky” taste in the broth, the Karakuchi Miso Ramen ($14) comes with diced meat (instead of slices), bamboo shoots, black fungus, beansprouts and seaweed. Hokkaido Marche (Orchard Central)

Ramen Champion at Clarke Quay Central
6 Eu Tong Sen St, 03-97/98, Singapore 059817
Opening Hours: 11:00am – 11:00pm

Pink Ramen
Pink Ramen? This is offered by Tonkotsu Ikkyu which created this Special Tonkotsu Pink Ramen ($15.80) at Ramen Champion Clarke Quay Central.

And nope, there is no artificial colouring added. The pink comes from addition of beetroot and blueberries in the soup cooking process.

The soup base thus had that fruitiness with slight sweetness. May need some getting used to.

Satsuma Shimuja
16 Enggor Street #01-01 Altez Singapore 079717
Tel: +65 9066 9448
Opening Hours: 11am – 2:30pm, 6pm – 10pm (Mon – Sat), Closed Sun

Kagoshima Ramen
Despite opening for a couple of months, this ramen shop from Kagoshima remains under the radar.

It serves up Kagoshima Special ($21) at Tanjong Pagar contained thick pork broth, topped with scallions, sprouts, kikurage mushrooms and kurobuta chashu.

A special feature is the soy sauce used which is made in Kagoshima.

To me, the weakest link was the curly and moderately thick noodles though.

I didn’t mind that it was mid-wavy, but perhaps was cooked too soft. Also, it didn’t taste overly fresh (could be imported and refrigerated?), and would have preferred something chewier.

Zamza at FOMO Singapore
38 Sultan Gate #01-01, Singapore 198486 (Bugis and Nicoll Highway Station)
Opening Hours: 10:00am – 10:00pm Mon – Sun (For Food), Drinks till 12mn Daily

Chicken Based Ramen
A no-pork, no lard ramen stall, featuring Chicken Based Ramen ($10) with either clear or creamy broth.

This is said to be opened by the owner of Jimoto Ya, but I thought Jimoto Ya had more robust broth and springy noodles. Just saying. The chicken slices were tender anyway.

Yaki Ramen at Platform M by MOF
SingPost Centre, 10 Eunos Road Level 2 Singapore 408600
Tel: +65 6747 3585
Opening Hours: 11:00am – 10:00pm (Mon – Sun), Last Order 9:30pm

Japanese Specialty Collagen Ramen
A new brand found at Platform M by MOF (Paya Lebar), Yaki Ramen serves up Japanese noodles with tonkotsu soup bases – slowly simmered for the creamy taste, available in original tonkotsu, spicy tonkotsu, miso, and miso spicy.

The recommended are the Pork Yaki ($9.80) and Seafood Yaki ($9.80) which interestingly contain fried ramen, and you can also top up $3 for pork garlic collagen.

I also spotted Maze Soba (dry mixed Japanese ramen) such as the Minced Meat Maze Soba ($8.80) which I would be keen to try the next time. Platform M by MOF (Paya Lebar)

Tempura Ten Ten
252 North Bridge Road B1-13 Raffles City Shopping Centre (City Hall MRT)
Tel: +65 6336 7457
Opening Hours: 11am – 10pm, Last Order 9:30pm (Mon – Sun)

Tonkotsu Chashu Ramen
I thought its Tonkotsu Chashu Ramen ($15.80) tasted familiar. Turns out that the ramen chef used to work at Buta God at Ramen Champion, and was previously the head chef of Menya Takeichi at Suntec City.

The Hakata style noodles were long, straight and thin with a bite that reminded me of Kanshoku Ramen Bar, broth creamy but not overly rich. Not too bad. Tempura Ten Ten (Raffles City)

And opening soon…

Men-Men Tei
Marina One #B2-28, The Heart, 5 Straits View Singapore 018935
Tel: +65 6282 7280
Opening Soon, End of February

Lobster Tonkotsu Ramen
There is no stopping for Chef Teppei Yamashita, after strings of restaurants from Teppei Japanese Restaurant, Hanare, Syokudo, Daidokoro , to Man Man Unagi.

Next in line is a ramen shop called Men Men Tei, located in the heart of CBD at Marina One basement.

What you can look forward to include Special Ebi Shoyu Ramen ($15) and a whopping Lobster Tonkotsu Ramen ($29.80) added with a whole Boston lobster.

Ginza Kamo Soba Kyudaime Keisuke
16 Lor Mambong Singapore 179022

Duck Ramen
Ramen King, Chef Keisuke Takeda is opening his newest ramen restaurant, Ginza Kamo Soba Kyudaime Keisuke at Holland Village.

Introducing Duck Ramen using the famed hybrid Irish duck, this is Chef Keisuke’s 13th restaurant in Singapore and, situated within the popular Holland Village food enclave.

* Compiled by Daniel Ang @DanielFoodDiary. Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights.

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[Bangkok] Finding ramen in Bangkok may not be on everyone’s hit list, but it is on my target.

Menya Itto 麺屋一燈 at Erawan had been attracting long queues during its launch, a strong competitor to other well-known names of Bankara Ramen, Misoya and Ramen Tsukemen Fujiyama Go Go.

This is despite its moderately substantial price of 270 baht (SGD11.30) for a bowl of Tsukemen.

Inexpensive in Singapore’s context, but Bangkok foodies can get a bowl of noodles at the streets for less than a hundred baht easily.

The ‘honten’ which originated in Tokyo had been consistently rated No.1 ramen in Tabelog for the a number of years, and they strive to do the same in Bangkok.

Known for its signature Gyokai Tsukemen – cold dipping noodles with a thick dipping soup made from chicken and seafood, the queue has subsided and you could much easily get a table now.

Itto means “One Light”. Its founder Chef Yukihiko Sakamoto believes that a person who continuously does their best can be a beacon of light to others.

Chef Sakamoto initially apprenticed under Tashiro Koji of Menya Kouji fame, then went on to work for Chef Tomita of Tomita Ramen fame.

Because of this Tomita connection, Menya Itto uses the same Tsukemen flour specially developed for Tomita Ramen.

Tsukemen may not be as popular as ramen in this part of the world, but I would recommend getting the Noko Gyokai Tsukemen (270 baht, SGD11.30).

The dipping soup was the winner – very hot, and very rich.

To me, it was both complex and intense, created by a reduction of a chicken and seafood soup base, further added with dried Hokkaido scallops.

DON’T drink it plain off the bowl, though I know of people doing that, then complain it was too salty.

The noodles were bouncy with an agreeable chewy bite, added with wheat germ in the flour mix for more flavours.

You seldom get different meat toppings for Tsukemen, and Menya Itto offers a trio of chicken, pork belly and pork shoulder – which tasted like a thicker piece of plain ham.

Some diners may have concerns that the meats look paler and more pinkish than usual. This is because the meats are sous-vide rather than grilled, resulting in that succulent and tender texture.

May need some getting used to.

If ramen is your thing, then get the Noko Gyokai Ramen (195 baht, SGD8.20).

It has a ‘Kotteri’ style opaque white bone thick broth, made with chicken and seafood, instead of pork as used in Tonkotsu ramen which more Bangkok people are used to.

The noodles used are slightly thicker than their Shio Ramen (230 baht, SGD9.60) and made with less water to give more bite to match the richer soup.

While I was not a biggest fan of the noodles, I would recommend Menya Itto for the intense, richly flavour soup. Plus it is just a short walk away from the 4 Face Buddha Erawan Shrine in Chidlom.

Menya Itto Bangkok 麺屋一燈
LG/F Erawan, 494 Phloen Chit Road, Bangkok Thailand (BTS Chit Lom)
Phone: +66 2 250 7669
Opening Hours: 11:30am – 3:30pm, 6pm – 8:45pm Daily
Google Maps – Menya Itto Bangkok

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Despite opening for a couple of months, this supposedly famous ramen shop from Kagoshima remains quite under the radar. (Also read: 10 NEW Ramen Shops In Singapore)

Kagoshima Satsuma Shimuja Ramen has opened at Tanjong Pagar’s Enggor Street, right outside Icon Village.

Perhaps the success of a ramen shop in Singapore is a combination of location, branding, and good marketing. I haven’t talked about taste.

The words “Shimuja” 思無邪 have an interesting connotation of the purity of the mind though, perhaps a reflection of the Japanese’s noodle-cooking process.

Shi = Omoi (Thoughts) Mu = Nashi (Without) Ja = Yokoshima (Evil)
“With no wicked thoughts in mind.”

Ramen offerings in Singapore include the Kagoshima Special ($21), Satsuma Ramen ($15), Tokuaji ($19) which is a tonkotsu and chicken based soup, and Dry Ramen ($17).

The Kagoshima Special ($21) contained thick pork broth, topped with scallions, sprouts, kikurage mushrooms and kurobuta chashu.

A special feature is the Kaneyo soy sauce used which is made in Kagoshima.

Unlike other ramen, there are strips of burdock root, adding some crunch, and sweet-earthy flavours. I was more indifferent to it, though my friend found that distracting.

To me, the weakest link was the curly and moderately thick noodles though.

I didn’t mind that it was mid-wavy, but perhaps was cooked too soft. Also, it didn’t taste overly fresh (could be imported and refrigerated?), and would have preferred something chewier.

All in all, a decent bowl of ramen with unique, rich-tasting soup, but perhaps lacking in the visibility aspect.

Satsuma Shimuja
16 Enggor Street #01-01 Altez Singapore 079717
Tel: +65 9066 9448
Opening Hours: 11am – 2:30pm, 6pm – 10pm (Mon – Sat), Closed Sun

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Keisuke is indeed the “Ramen King” in Singapore, with (almost) every ramen concept he opened being popular with the crowds.

He has launched Singapore’s first dedicated duck ramen restaurant Ginza Kamo Soba Kyudaime Keisuke at Holland Village, also Keisuke’s first restaurant located in the West side of Singapore. (It is located above Basil Thai Kitchen, next to a shop called “Love In A Pot” with a logo very similar to the other “X In A Pot”.)

This comes after his other ramen concept stores of Keisuke Tontotsu King at Orchid Hotel, Tori King at 100AM, Four Seasons at Bugis Village, Ramen Dining Keisuke Tokyo at Suntec City, Matsuri at Parkway Parade and Ramen Keisuke Lobster King at Clarke Quay, and Keisuke Kani King at Orchard Cineleisure.

“Kamo Soba Keisuke” which literally translates to “Duck Ramen Keisuke”, was first established in Ginza Tokyo.

While you don’t often find duck used for ramen, the meat is ubiquitous in French cuisine which Chef Keisuke is formally trained in.

The offerings at Ginza Kamo Soba Kyudaime Keisuke include Rich Duck Broth ($14.90 base price), Clear Duck Broth ($14.90), Spicy Miso ($16.50), Miso ($16), Tsukemen ($14.90) and Mazesoba ($14.90).

All the ramen is served with slices of premium Irish hybrid duck – similar to the ‘London Duck’ that many other Singapore restaurants are using, chosen for its tender texture, fat content and rich flavour.

The duck is first grilled to give its skin a nice char, marinated in a special shoyu-based sauce, finally steamed at 65 degrees Celsius for a juicy bite.

I had the Hybrid Duck Broth Ramen (Rich Soup $14.90, $16.90with Flavoured Egg, $19.90 Special).

This has a more robust broth, in which duck bones and herbs are added to the stock and simmered for at least eight hours over a strong fire.

The soup reminded me of the versions at Lobster King, and Kani King – thick, slightly creamy and rich, except that I didn’t enjoy this as much due to the faint gaminess.

I preferred the Spicy Miso Hybrid Duck Broth Ramen ($16.50, with $18.50 Flavoured Egg, $21.50 Special) for the ball of homemade minced chilli, which perhaps covered that gaminess.

The duck meat was indeed tender, but one wished for thicker slices to experience that fullest and succulence.

There were oven-roasted Duck Meatballs added with yuzu peel for the Special Bowl, though they were less impressive as they lacked the bounciness one would expect, not ‘packed’ enough and quickly fell apart.

The beansprouts that I was so used to eating at all of the other branches, were sourish and off.

Overall, a decent and interesting bowls. I think there were some aspects that lowered the dining experience.

Ginza Kamo Soba Kyudaime Keisuke
16A Lor Mambong, Singapore 277677
Tel: +65 6463 4344
Opening Hours: 11.30am – 2.30pm, 5pm – 10pm (Mon – Fri), 11.30am – 10pm (Sat – Sun), Last Order 30min before closing

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[Tokyo] Buzzfeed calls Jiro Ramen, ”One Of Tokyo’s Most Infamous Ramen Shops”, and you got to realise this is not quite like any other ramen. This is Japan afterall.

Established back in 1969, Ramen Jiro (not related to the sushi restaurant) has an avid cult-like following and is highly popular with college students.

There are around 30 locations in the Tokyo area and although all branches follow the same recipe, each varies slightly depending on the toppings and ingredients.

Take note though, there are some imitation shops serving their own take on Jiro-style ramen.

BUT if you don’t take beansprouts, don’t come. If you are on diet, don’t come. If you only love tonkotsu ramen, don’t come.

Ramen Jiro branch in Shinjuku Kabukicho is usually packed with (male) customers, especially during lunch hours.

The interior of the Ramen Jiro shop branch in Shinjuku is quite simple. There is a counter where guests are seated and an open kitchen in front of you where the staff prepares your food.

Keep in mind that this branch is tiny not more than 10 people can be seated at the same time. This is also why it is completely normal to see a long line in front of the shop.

The basic bowl of Jiro Ramen is priced at 700 Yen (SGD8.60, USD6.60). Then you realise it can feed two, or an individual for two meals.

The portions here are HUGE and on the top of the massive bowl of ramen, you will be asked if you want additional pork fat, bean sprouts, and garlic.

A bowl is made of fatty soy-sauce broth with pieces of sliced pork and thick noodles, with ingredients and toppings that included a hard-boiled egg, garlic, lard, and vegetables.

The beansprout and shredded cabbage sat on the noodles like a mini-mountain. I already felt full looking at it.

The best way to eat this dish is to bring the noodles on top of the vegetables, so they get soaked with the greasy broth.

As both the noodles and pork pieces were thick, I struggled to finish half the bowl. Not my style, but I can imagine why people would enjoy this richly possibly-satisfying style.

As I was leaving, the chef looked at unfinished bowl, and we BOTH gave an awkward embarrassed look.

An interesting fact is that Ramen Jiro has many fans and they call themselves Jiro-rian. Most of them are young men who take pride in having enormous appetites. One of them even opened up his ramen store and named it “Ramen Jirorian”.

Rāmen Jirō ラーメン二郎
Shinjuku Kabukichō branch: Japan, 〒160-0021 Tokyo, Shinjuku, Kabukicho, 2 Chome−37−5, 日新ビル
Tel: +81 3 3205 1726
Opening Hours: 11:30am – 3:am (Mon – Tues, Thurs – Sun) Closed Wed
Google Maps – Rāmen Jirō Shinjuku Kabukichō

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It is fair enough to say I am a fan of some of Chef Teppei Yamashita’s concept, from the earliest Teppei Japanese Restaurant (gosh, wrote it in 2012) to the more recent Man Man Unagi Restaurant.

There is thus, a certain expectation for Men-Men Tei, his first ramen eatery located at the basement of Marina One.

The shop is helmed by Chef Yoshihiko Watanabe, who drains the water from the noodles quite dramatically with a loud “Hey-sho!” (or something like that). It makes you anticipate more for what is to come.

Men-Men Tei is a no-fuss rather cramped eatery that should fit no more than 15. You eat and you go. This is the CBD.

The signature is the Special Tonkotsu Ramen ($15.80), comprising of 12-hour cooked pork bone soup, pork shoulder char siew, noodles supplied from Kanezin, and Ajitama egg.

Two interesting ramen in the menu include Creamy Sardine Ramen ($12) – a combination of dried baby sardine stock and tonkotsu soup; and Red Snapper Ramen ($15) – made from Kagawa red snapper’s extracted stock.

Although a local magazine reviewed that there would be Lobster Tonkotsu and Mazesoba in their preview, they were perhaps left out in the end.

I noted something amiss when the two customers seated next to me, just took some bites and a couple of sips of the soup, and left with their bowls three quarters untouched. Both of them. Four out of the five pieces of char siew stayed afloat right there. Hmm…

My order became the Red Snapper Ramen ($15) as the cashier heard wrongly (and also saw the wrong pointing in the menu).

The bowl arrived looking very ‘healthy’ – a piece of fish across, pale-looking noodles and clear soup.

To be honest, slightly disappointing, and it had to do largely with the noodles – perhaps too soggy and lacking of that springy bite.

The broth cooked with Japanese red snapper bones in salted water, lacked depth. Egg could have been more runny. All right, at least the fish was fresh-tasting.

Teppei’s restaurants typically open to a certain level of fanfare. Men-Men Tei however, is unfortunately not very satisfying. Sorry Teppei-san.

Men-Men Tei
Marina One #B2-28, The Heart, 5 Straits View Singapore 018935
Tel: +65 6282 7280

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[NEW] What? Man Man Unagi without a queue. As of now.

Man Man Unagi by Teppei has quietly opened at Ubi Oxley Bizhub under the Yamato Izakaya concept – which also houses Ramen Hitoyoshi and Tora Tora.

Ubi may seem too far for many, but great for those working in the MacPherson and Tai Seng areas, and diners who need unagi after your driving lessons.

The other good news is Yamato Izakaya can accommodate over 300 patrons, with free onsite parking.

Man Man Japanese Unagi Restaurant
Man Man Japanese Unagi Restaurant at Keong Saik Road has been attracting long lines, especially after the Singapore Michelin Bib Gourmand win.

It is known for generous portions of high quality grilled Japanese eel selected by professional breeders and directly imported from Mikawa Isshiki Town in Aichi Prefecture.

For first timers, get the Hitsumabushi with freshly char-grilled unagi – of reasonable thickness, slight crispy layer, and without that fishy taste that most people do not fancy. Perfect with the accompanying tantalising sauces.

Ramen Hitoyoshi
The creamy tonkotsu broth was supposedly cooked for 8 hours, and taste reminded me of Keisuke Tonkotsu King
when it first started out. (Heard from the grapevine that the chefs here used to work for Keisuke.)

Except the Ramen Hitoyoshi had an even thicker quality, and used different type of noodles. The Cha Shu I had was superbly tender without that meaty-porky taste.

Tora Tora
Tora Tora offers a different menu of ‘futago’ which means pairs or twins in Japanese.

You have to choose 2 don’s from wide array of dons to complete your order, probably the first place in Singapore where you can taste two different dons in one time.

Yamato Izakaya
65 Ubi Road 1, #01-92 Oxley Bizhub, 408729
Tel: +65 6385 5273
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Sat), Closed Sun

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[Sydney] The ramen lover in me aims to explore at least one ramen joint in every major city that I visit.

Other than Gumshara at Haymarket, the other highly raved ramen place in Sydney is Chaco Bar.

Technically a ramen and yakitori restaurant, Chaco Bar located on Crown Street was recommended by foodie friend @tomodaichichingoo. It is listed as a “René Redzepi’s Must-Eats”. WOW.

Its location also makes it convenient for a café hopping session at Surry Hills after.

Founder-Chef Keita Abe noticed that there were sushi takeaways everywhere in Australia, and wanted to create a different concept. It is true, I didn’t notice THAT many raman shops in Sydney.

Chaco Bar also aims to provide an authentic yakitori experience like what he had in his native city of Fukuoka, Japan.

The eatery opened in 2014 and has become very popular in Sydney, so much so that there was a 20 minute wait when I arrived slightly before lunchtime. (Very coincidentally, I spotted fellow foodie friends @pinkypiggu and @tomodachichingoo slurping their noodles at the bar un-arranged.)

The interior was industrial yet minimalist, using natural timber and earthy tones to create a warm and comfortable ambience. Dim glow from the lights sets the mood.

Space was slightly cramped though, could seat about 25 people – you can call it intimate.

There was also a communal table inside, where you could see the chefs at work and smell the meat cooking on the coals.

There were 4 basic ramen options when I visited, which included Fat Soy Ramen which came with pork cha-shu, half an egg, black fungus and shallots – AUD$16 (SGD$17.09); Fish Salt Ramen – AUD$15 (SGD$17.90); Yuzu Scallop Ramen with Hokkaido scallop, prawn and John Dory wonton, black fungus and leek – AUD$17 (SGD$18.16); Chilli Coriander Ramen which comes with chicken cha shu, half an egg, coriander and black fungus – $AUD$16 (SGD$17.09)

I had the Fat Soy, which was like what its name suggested.

Luxe, creamy pork broth with meltingly-soft and fat pieces of Cha Shu Pork resting on thin curly noodles. The soup looked dangerously greasy and guilty, but thankfully it wasn’t.

It reminded me of some bowls in Japan, especially in terms of its unadulterated richness level.

The good thing is, you can choose no fat or less fat for the pork back fat. Defeats the purpose, it is?

Note though: The ramen is available at lunch time 11:30pm – 2:30pm Wednesday to Saturday and Monday 5:30pm -9:00pm ONLY. Don’t come on other days and leave disappointed.

The yakitori (grilled skewer) is served Tuesday to Saturday from 5:30pm – 10:00pm.

You can get the Chef’s 6 skewers of pork belly, thigh, crackling, wings, lamb and heart is AUD$28 (SGD$29.91), or order single skewers which cost between AUD$4 – $11.

Chaco Bar makes use of the whole animal, with nothing left to waste, and you can expect wagyu tongue, chicken hearts, gizzard and gristle.

From its popularity and highly raved reviews, it looks like Chaco Bar does cook up some of the best ramen in Sydney, matched with buzzing atmosphere.

Small place, arrive early. No reservations allowed for ramen, with limited servings.

Chaco Bar
238 Crown Street, Darlinghurst NSW 2010, Australia
Tel: +61 02 9007 8352
Opening Hours: 8:00am – 4:00pm (Mon – Sun)
keita@chacobar.com.au
http://www.chacobar.com.au
Google Maps – Chaco Bar

Click HERE for other SYDNEY Food Entries

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Keisuke just opened a new Ramen Champon concept at International Plaza, Tanjong Pagar – his favourite turf. It is one “i” away from Ramen Champion.

Champon King is his 14th outlet in Singapore. And if you may ask, my personal favourites of the group are Ramen Keisuke Lobster King at Clarke Quay, and Keisuke Kani King at Orchard Cineleisure.

Though standards can be differing from time to time.

While the website states that this is the first Champon ramen specialty shop in Singapore, technically Ajisen opened an Ajino Chanpon back in 2010 (I wrote a review then for HungryGoWhere, so I remember), but that didn’t work out.

Chanpon noodles is a regional cuisine of Nagasaki, Japan, made by frying seafood, pork, vegetables and other ingredients together.

It really means mixing a variety of things together. Interesting, there is a theory that says that the word “champon” comes from the Hokkien word “chiak-peng” which implies “eating a meal”.

There are 3 variations of Champon Ramen offered – Yama Champon ($13.90), Umi Champon ($14.90), King Champon ($15.90).

Each bowl variation comes with 10 basic ingredients which includes quail eggs, pork belly, Japanese fish cake, deep fried fish cake, cabbage, Chinese cabbage, carrot, onion, black fungus, and spinach.

That is a lot of stuff.

I ordered the King Champon ($17.90 with egg) and expectedly found it a very filling meal. Despite being the guy my size, I couldn’t finish the portion.

Perhaps it has something to do with the beansprouts I piled up while waiting.

The enjoyable part was the silky-creamy thick pork and chicken based broth, that required at least 6 hours of simmering.

It would be hard to find someone who would actually like all the ingredients in the bowl. If you are the sort that would pick out an ingredient or two, then this concept may not be for you.

The more delightful things were the seafood of prawn, squid and clam, didn’t mind the extra cabbage which added some sweetness, though I didn’t fancy the chicken gizzards.

But personal preference, there were just too many things going on that I would just prefer a straight-forward bowl.

Ramen Keisuke Champon King
#01-02 International Plaza, 10 Anson Road Singapore 079903
Tel: +65 6224 2234
Opening Hours: 11am – 2:30pm, 5pm – 10pm Daily

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Another ramen store with a “Michelin Bib Gourmand” status from Tokyo, has landed in Singapore at CHIJMES.

What stands out for Konjiki Hototogisu is that base is cooked using Hamaguri clams and pork broth, resulting in that unique clear soup with full-bodied flavour.

Konjiki Hototogisu, founded in 2006 by Chef Atsushi Yamamoto in Tokyo, was a small 8-seater shop awarded the Michelin Bib Gourmand title consecutively from 2015 to 2018.

It was also the Number 1 Ramen in Tokyo for 2016 and 2017 as well as the Number 1 Ramen in the whole of Japan in 2016. (The Shibuya store is listed “permanently closed” on Google, and seems to have moved to Shinjuku 新宿2-4-1第22宮庭マンション1階105号.)

Before we get gushing all over “Michelin”, I find that sometimes the word is over-used and becomes a double-edged sword. Just to get things clear, the Bib Gourmand represents places which offer “exceptionally good food at moderate prices”.

Many shops which are listed and recommended and not necessary starred, use “Michelin” to their advantage to imply a certain quality.

Perhaps I do sound slightly jaded, and would be frank to admit I approached this ramen shop with a sceptical mind.

There was already a long line when I arrived at 6pm, and queued for about half an hour before getting in.

The offerings were straight-forward, and included Shoyu Hamaguri Soup Ramen ($14.90) and Tonkotsu Original Ramen ($13.90).

Other items such as the Shio Hamaguri ($14.90) and Tonkotsu Smoke and Pepper Ramen ($13.90) would be offered at later dates.

Chef Atsushi Yamamoto could be spotted at a corner in a fitted camo-uniform T-shirt, with focused eyes and precise movements, completing a crucial step of the ramen cooking.

And oh, the Shoyu Hamaguri Soup Ramen went beyond my expectations.

The bowl contained Sous Vide Cha Shu and Thick Belly Cha Shu, both thin and were perhaps less consequential than the soup base garnished with black truffle pasta, porcini oil and porcini flakes.

While the broth might look clear and unintimidating, it had a complex layered yet harmonising flavour which was extremely comforting.

The truffle doesn’t hit you like it screams for attention, but comes across delicately and subtlety.

Also, the soup was hot – the right kind of temperate hot, and not lukewarm like what many other ramen stores in Singapore offer (Sorry.)

The two areas I thought could have been improved were the Egg – expensive at $2 and tasted rather unmarinated despite being brown in appearance; and that the soy sauce base could be rich and distracts from the sweetness of the clams.

It reminded me of the bowls at Tsuta and Kanshoku Ramen Bar.

A friend cornered me to an answer, and I replied ”One point higher than Tsuta’s”. At least the last bowl I had.

While Singapore diners generally prefer Tonkotsu Ramen ($13.90), this version was not the rich and creamy type, lighter than the average.

Okay. So surprisingly good bowl of ramen, that is not Tonkotsu.

My next worry? If standards can still be consistent if Chef Yamamoto is not around in the local store. We shall see.

Konjiki Hototogisu Singapore
CHIJMES #01-17, 30 Victoria Street, Singapore 187996 (City Hall MRT)
Opening Hours: 12pm – 2:30pm, 6pm – 9.00pm Daily (Soft-launch hours)

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Another ramen restaurant opens in Singapore, though this is rather under-the-radar.

Originally from Osaka, Ebi-Tori Menzo which in Japanese actually means “shrimp and chicken noodle warehouse” is a rather new dining establishment in Japan that started their business in 2016.

Their first outpost in Singapore is located at
South Beach Avenue and can be best described as a mid-sized eatery that specialises in both chicken ramen and shrimp tsukemen.

For those who not know, the difference between tsukemen and ramen, is that tsukemen is a form of “dipping noodles” which consist of the noodles eaten after being dipped in a separate bowl of soup or broth.

It is commonly consumed during summertime.

Didn’t order the Signature Ebi Tsukeme ($17.90), but it did look like it had many ingredients, from char siew, leeks, tomatoes, cress, sweet potato, and lemon.

The rich broths used are cooked slow-boiling shrimp shells, vegetables for more for a couple of hours to create that thick and creamy broth.

For those more keen on soup ramen, offerings include Shio Chicken Ramen ($15.90), Shoyu Chicken ($15.90), Ebi Ramen ($16.90), Paikou Ramen ($16.90) with options of straight noodles or flat noodles.

I went for the Ebi Ramen ($16.90) which came not quite like what I was expecting.

The broth was towards the rich side, reminding me of lobster bisque in terms of its consistency but without that distinct seafood savour.

Notice that there was a slice of baguette in the soup – to be dipped further into the soup, which was peculiar. Don’t see that often here in Singapore.

I read that the ramen was initially inspired by Italian cuisine which explained its texture.

However, I found the entire combination with the thick noodles too heavy and rich for my liking.

It wasn’t to the extent of cloying, but with the noodle proportionally too much for the soup.

Also, the soup wasn’t as hot as expected, and thus would coagulate quickly if consumed slowly under the air-con temperature. But I can understand some may like this style because it departs from the usual tonkotsu.

The Shoyu Chicken Ramen ($15.90) came in a dark-sauce reminiscent of the ”tao you bak (dark soya sauce meat) that I would find in a Teochew porridge stall.

This could potentially be different and tasty, but the base was on the saltier side and thus some may find it hard to finishing slurping as well.

Ebi Tori Menzo Singapore may represent some novel forms of tsukemen and ramen that would appeal to those who love a bit of Italian, and a bit of Japanese.

The South Beach Tower outlet is easily reachable via Esplanade MRT station, located right next to Caffe Vergnano 1892.

Ebi-Tori Menzo (South Beach)
South Beach Tower, 26 Beach Road,#B1-18 South Beach Avenue, Singapore 189767 (Esplanade MRT)
Tel: +65 98800519
Opening Hours: 11:00am – 3:00pm and 5:00pm – 10:00pm (Mon-Sat), Closed Sun

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Ramen eatery Bishamon has returned to Singapore after a 4-years absence.

Bishamon’s fans will remember it for its Sapporo-style miso ramen, categorised by moderately curly yellow noodles and broth cooked with three types of miso – red, white and black.

However, instead of a full shop-front, it will be sharing restaurant space with chicken ramen chain Menya Takeichi at Eat At Seven, Suntec City.

That means you can order noodles from both brands.

It signature is the Special Sapporo Miso Ramen ($15.80), topped with large slices of kurobuta pork collar cha shu, along with a medley of corn, bamboo shoots and soft-boiled eggs.

The cha shu is said to be chilled for 24 hours before it is sliced and served atop the ramen.

I was recommended the Tonkotsu Magma Ramen ($13.80), served in a hot stone bowl, with bubbling broth that suggested that it would be very spicy.

The server warned that it was a Level 5, cooked using a blend of 6 different spices.

It was definitely fiery and not for the faint-hearted. All in all still manageable, but I felt that the spices covered up the taste of the rest of the ingredients, and I couldn’t really enjoy to its fullest.

If you want something that is safer, Menya Takeichi serves up milder chicken broth ramen with thin eggy noodles.

The only thing was, despite being told that the Magma Ramen would take a while to arrive as it was served in a hot stone, the chicken ramen actually came much later than it.

Bishamon Singapore
Suntec City North Wing, 3 Temasek Boulevard #03-313 Singapore 038983
Tel: +65 6235 3386
Opening Hours: 11:30am – 3pm, 5:30pm – 10:30pm Daily

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Perhaps you do not need to fly to Hokkaido just to try their authentic ramen anymore.

Ichikokudo Hokkaido Ramen has arrived at Suntec City Mall, and it is also the first Halal-certified Hokkaido-style ramen restaurant in Singapore.

(Click PLAY for highlights of Ichikokudo Hokkaido Ramen.)

Located at the basement near the Fountain of Wealth, the restaurant serves not only noodles, but an array of donburi, teishoku, sides, desserts and drinks to get you all filled up.

The other good news is, prices are considered affordable and value-for-money, with a bowl of Original Ichikokudo Ramen priced at $9.90. Hard to find in this downtown area.

Ramen has been named as one of the “Hokkaido Heritages” that the Japanese people need to treasure and preserve.

So, you may wonder what is the difference between Hokkaido ramen and say, Hakata style ramen.

While different regions have signature styles, Hokkaido ramen generally has a thick, creamy broth, seasoned with soy sauce, salt or miso-based sauce for those added flavours, whereas the Hakata-style typically has a tonkotsu broth.

To keep the taste of their bowls as authentic as possible, Ichikokudo Hokkaido Ramen uses noodles produced exclusively using Hokkaido wheat for that the noodles are firm with a pleasant texture; kelp from Hokkaido is used in the soup stock for that added umami; butter directly-imported from Hokkaido; and adds aosa seaweed to evoke the feel of the Hokkaido sea.

The menu is really extensive, so here are some of the 10 recommended items you can try from Ichikokudo Hokkaido Ramen: (Prices are subject to GST & service charge.)

Ichikokudo Ramen – Original ($9.90)
I like to start with the most basic signature bowl if it is my first time in that ramen shop, and the original Shoyu Ramen happens to be one of my favourites as well.

The rich broth is cooked by slowly simmering chicken bones daily. Sit by the counter as you can see one of their chefs painstakingly stirring the whole container of broth, and smell some of that soup aroma.

Because there is shoyu added, along with that ‘sea flavour’ present in the broth, some diners may find it slightly on the salty side, though the creamy base helps balance that off.

Another component that I enjoyed was the noodles itself – long and thin (my preferred type), with a satisfactory chewy bite. Not too heavy even if you finish an entire bowl.

Hokkai Jigoku Smoked Duck Ramen ($15.90)
“Jigoku-dani” is the name of a famous volcano in Hokkaido, and this ramen is so named to reflect the fieriness of the bowl.

So it came in that vibrant red-coloured soup cooked with spicy miso.

The moment of truth. I actually thought the spiciness was quite manageable, say a level 2 out of 5? If you need to feel that shiok-ness, mix in more of the accompanying chilli powder.

Another reason why there are other vegetable-based ingredients such as corn, black fungus, boiled vegetables, shredded white leek is to balance out the heat.

The noodles used are different – thicker (which reminded me of Hokkien mee), so that it works better with the red-hot soup base.

Other than the original Hokkai Jigoku Ramen, you can choose the recommended Smoked Duck version, or signature “Gifts from The Sea” which is a bountiful bowl with crab leg, shrimps and scallops.

Ichi Beef Ramen ($12.90)
For beef lovers, this Shoyu-based bowl comes with Sukiyaki-styled beef slices and seasoned bamboo shoots (menma), added with a delicious flavoured ajitama egg with a slight-runny centre.

Hokkai Clams Ramen ($14.90)
This was the favourite ramen choice of a couple of friends, reason being that the soup base had this sweet seafood-freshness; and the creaminess of the Hokkaido butter beautifully complemented the flavours.

Have it with clams (there are plenty of them), shrimps, hotate (shell-on-scallops), or “Gifts from The Seas” which includes crab leg, shrimps and scallops.

Daichi Tomato Ramen with Cheese ($12.90)
Compared to the rest, this is the more Western-tasting, and perhaps funky bowl that could remind some of pasta due to the tomatoes.

The soup base is added with tomato puree and fresh tomatoes to provide that tanginess and sweetness, elevated by fried garlic chips.

That is not all. You can choose the ‘safer’ ingredients such as fresh clams or beef; or be unconventional by adding that fluffy scrambled egg (in soup) or the cheese version with shredded cheese, parmesan cheese and chicken chashu.

Japanese Style Beef Yakiniku Don ($12.90)
Since Gyu-Don is one of the trendy food items in Singapore this year.

This bowl contained Japanese-style grilled beef slices, on a bed of Japanese white rice drizzled with a special blend of sweet sauce. Break that runny soft-boiled egg which further moisten the meat.

Hokkai Salmon Ikura Don ($16.90)
For salmon lovers, this contains ‘salmon 3-ways’, including fresh salmon, lightly broiled salmon and salmon roe (ikura).

Also included are pickled ginger, shredded dried seaweed, chopped green onion, shredded white leek and miso soup.

If Ikura is your thing, get the Hokkai Special Ikura Don ($19.90) to satisfy your ultimate roe cravings.

Chicken Cutlet Don ($10.90)
The family-favourite and comforting choice of fried breaded chicken cutlet cooked in a sweet and savoury dashi broth, further thickened with egg.

Japanese Special Tartar Sauce Karaage Don ($10.90)
Other than ramen, Ichikokudo also provides a range of donburi.

It seems like Chicken Karaage is one of their strengths, with the offering of 3 related bowls – Japanese Garlic Karaage Don, Korean Spicy Karaage Don, and Special Tartar Sauce Karaage Don.

Indeed, their deep-fried chicken which is freshly fried-to-order, is more chunky than usual, and rather moist and juicy.

Even if you do not order it in a donburi, I would recommend ordering the Karaage as a side (add on $4.50) to complete the meal.

Other sides available include Boiled Gyoza, Grilled Gyoza, Big Ebi Fry, Hokkaido Butter Clams, and Chicken Wings.

Assorted Hokkaido Milk Ice Cream with Warabimochi and Red Beans ($4.90)
A meal is only complete with desserts, especially when Hokkaido is well-known for its quality dairy products.

Get the trio of Vanilla, Strawberry and Matcha ice cream made with 100% Hokkaido milk, with chewy jelly-like chilled warabi mochi and red beans.

One thing good about Ichikokuko Hokkaido Ramen is that it has quite a large space, to even accommodate families and big groups of friends.

There are also various seating arrangements, from the ramen counter bar where you can watch the chefs in action; the long tables behind; or in the Tatami corner to make you feel like you are in Japan – just remember to remove your shoes!

Ichikokuko Hokkaido Ramen
Suntec City Mall #B1-135 North Wing, 3 Temasek Boulevard, Singapore 038983
Tel: +65 6273 0048
Opening Hours: 11am – 10pm, Last Order 9pm (Mon – Sun)

* This entry is brought to you in partnership with Ichikokuko Hokkaido Ramen.

The post Ichikokudo Hokkaido Ramen – 1st Halal Hokkaido Ramen & Donburi Restaurant In Singapore, At Suntec City appeared first on DanielFoodDiary.com.

Is this Chinese La Mian, Japanese Ramen, Local Hae Mee? Maybe a bit of all the three.

Local restaurant chain Paradise Group has introduced a brand-new concept Le Shrimp Ramen, opened right at the basement of Orchard Paragon.

(Click PLAY for highlights of Le Shrimp Ramen.)

The 64-seater is the very first Chinese La Mian restaurant in Singapore to offer shrimp broth, also marrying Chinese noodles and Japanese-inspired shrimp broth together in one bowl.

Paradise Group’s CEO Eldwin Chua shared that this was inspired by a bowl of shrimp-broth ramen during his travels to Hokkaido which left him such a deep impression, that he decided to recreate a version using local ingredients.

But ”do not call this Hae Mee”, he added, as it was a bowl like non other found in Singapore.

He also emphasized that prices of the menu items are also reasonably affordable, considering the premium ingredients used and the downtown central location at Paragon.

Indeed, the variety of noodle dishes range from $6.50 to $19.90 for the Le Signature Trio Shrimp Ramen which is the ultimate bowl of everything.

Here are some of the recommend ramen from Le Shrimp Ramen:

Le Signature Trio Shrimp Ramen ($19.90)
If you are a prawn lover, then this bowl is for you.

The signature bowl of the Le Signature Trio Shrimp Noodle contains fresh big prawns, handmade ebiko prawn paste and prawn dumplings. All laying on top a bed of Chinese La Mian in hot, luscious Japanese shrimp broth.

The broth is the “central of attraction” to me – created by a long process of first baking fresh big prawns at 180°C for 45 minutes, then hand-grinded to a fine texture, added with premium conpoy to be simmered for more than eight hours.

That is not all. I saw that before adding the broth to the noodles, the stock was first fried with cabbage with high wok-heat, to further impart that distinctive smoky aroma with natural sweetness from the vegetables.

Fresh Ang Kar Prawns are used for both the stock and noodles, as the wild sea prawns are known for their bouncy and meaty texture with sweet taste. Also, the shells are thin and absorbs flavours well.

They are right in saying that the soup base is neither quite local Hae Mee nor Japanese ramen.

It was flavourful, yet not so rich and gao-gao (thick) that you might have difficultly finishing up the whole bowl.

Though I can imagine some could come expecting a much thicker and richer soup base.

You get that distinct seafood taste balanced off with the sweetness of the cabbage, that you can continue sipping without feeling too jelak (rich).

Big Prawns and Braised Pork Rib Shrimp Ramen ($17.90)
If you are wishing for some meat in your noodles, then you can opt for this version which comes with braised pork rib.

The pork ribs are braised over long hours, and you can tell the texture by picking up with your chopsticks – soft and tender, and definitely melt-in-your-mouth.

Diners can choose between Chinese La Mian, Thick Vermicelli and Rice Noodles (Hor Fun), though I think the long, thin and slightly soft La Mian complements the soup best.

Ebiko Prawn Paste Shrimp Ramen ($13.90)
The ‘balls’ with tiny ebiko bits (shrimp row) that you find on top of this ramen, are actually prawn paste shaped out of 100% prawn meat.

The pieces lend a tasty, juicy crunch.

Fans of Beauty in the Pot would find this familiar, and you would be right as this is inspired by the popular item from the hotpot restaurant.

Ebiko Prawn Paste with Chilli Vinaigrette Ramen ($11.90), Prawn Dumpling with Chilli Vinaigrette Ramen ($10.90)
Bowls of dry ramen tossed in a special blend of chilli vinaigrette.

There is this light tinge of Mala, and the slight numbing spiciness makes these noodles rather addictive.

On another note, the prawn dumplings are freshly handmade by the chefs daily, with a huge prawn wrapped in soft pastry skin.

Red Garoupa with Pickled Vegetable Tonkotsu Ramen ($18.90)
A Tonkotsu broth ramen, served with large slices of meaty Red Garoupa with pickled vegetables whetting your appetite.

Comforting for the cool, rainy weather.

Remember that I mentioned about Thick Vermicelli (”Cu Mifen”) earlier? Could try that for this base.

Side Dishes and Appetisers
To go along with the noodles, get some side dishes and appetisers which includes Twister Prawn Rolls ($5.90), Crispy Chicken Cutlet ($6.90), Braised Beancurd in Tonkotsu Broth ($3.00), Braised Pork Rib with Scallion ($6.90), Chilled Silken Tofu with Century Egg ($3.00), and Long Jing Tea Lava Egg ($1.90).

Le Shrimp Ramen
290 Orchard Road, Paragon #B1-42, Singapore 238859 (Orchard MRT)
Operating Hours: 10.30am to 10.00pm Last order 9.30pm (Mon – Sun)

* This entry is brought to you in partnership with Paradise Group.

The post Le Shrimp Ramen – 1st Japanese Shrimp Broth La Mian In Singapore, At Orchard Paragon appeared first on DanielFoodDiary.com.

There are people who travel all the way to Changi Airport just to eat.

Now you can check out the revamped Ramen Champion, with a brand-new Hokkaido Paradise concept and section, dishing out Hokkaido-themed dishes at Changi Airport Terminal 3 basement 2.

(Click PLAY for video highlights of Ramen Champion & Hokkaido Paradise.)

The Hokkaido highlights include a Mt Fuji-Yotei inspired Stamina Miso Ramen, Ishikari Nabe Ramen, Seafood Donburi, Hokkaido Curry dishes, and exciting desserts of Hojicha Kakigori and Matcha Brûlée Toast.

The interior is revamped with a garden-like setting, of various seating arrangements from more intimate booth seats, benches to a dessert corner.

Just need to take note of the ordering process, in which diners need to make your orders and pay at the counter, before entering to find a seat.

Here are 10 of the recommended dishes and desserts from Ramen Champion & Hokkaido Paradise:

Stamina Miso Ramen ($16.80)
Hokkaido is famous for being the home of miso ramen, and its indulgent pork base rich with the umami flavours of miso.

Among the new Hokkaido-themed dishes at Ramen Champion is the Stamina Miso Ramen with white miso tonkotsu cooked with Hokkaido milk for a rich and smooth texture.

Inspired by Hokkaido’s Mt Fuji – Yotei Mountain, this bowl of jiro-kei ramen is topped with heap of fresh vegetables including Hokkaido corn, sukiyaki meat, butter, torched pork belly char shu, and ajitama egg (marinated soft-boiled egg a.k.a. ramen egg) with yolk that flows freely when opened.

Warning: This is literally a mountain of ramen, and can probably feed 2 diners (leave some space for sides and desserts).

Hakodate Kaisen Ramen ($18.80)
Served in a hot stone pot, the Hakodate Kaisen Ramen is based on a stock made from chicken and assorted seafood, seasoned with sea salt.

After all, Hakodate is known for its shio (salt)-based ramen. It is also nicknamed “Squid City” so expect to taste the essence of squid among the seafood in the stock.

Very light and simple, the flavourful shio broth gathers together thin white noodles with prawns, scallops, squid and cabbage.

If you prefer a ramen that is lighter on the palate, get this.

Ishikari Nabe Ramen ($18.80)
This dish is inspired by Ishikari Nabe, a Hokkaido local hot pot dish and perhaps the only hot pot dish with a place name.

Served in a stone pot, the Ishikari Nabe Ramen uses stock made from chicken and pork, and achieves creaminess by adding Hokkaido white miso.

For the noodles, it uses yellow curly noodles combined with mushrooms, fragrant butter, and ingredients that are essential to the real “Ishikari Nabe” – salmon pieces and cabbage.

Asahikawa Shoyu Ramen ($13.80)
Asahikawa, located in the prefecture of Hokkaido, is the origin of this ramen’s recipe.

If you’re looking for a ramen with a clear soup, try the Asahikawa Shoyu Ramen with its heart-warming chicken soup and Japanese shoyu.

Adding bulk to the soup are thin white noodles, topped with tender slices of pork collar cha shu, slices of leeks, egg, dried seaweed, and menma, a Japanese condiment made from lactate-fermented bamboo shoots.

Hokkaido Special Double Curry Rice ($19.80)
Curry-lovers, a dish specially made for you.

Come discover what the Hokkaido Special Double Curry Rice ($19.80) is all about. Double your excitement as you will be getting two kinds of curry: Japanese yellow curry and European-style dark curry.

You can either enjoy them separately, on their own, or mix them together until you get your desired taste.

Geek over what’s inside the Japanese yellow curry – pumpkin, onion, carrot, cabbage, potato, ginger, apple, chestnuts, plus a blend of 6 kinds of spices (cumin seed, turmeric, coriander, cumin powder, galangal, masala).

The European-style dark curry is just as loaded, with 10 kinds of vegetables (onion, carrot, etc.), 5 kinds of spices (coriander, cayenne pepper, cumin, thyme), and beef for that dark, earthy, umami goodness.

Tamago Yaki ($7.80)
Tamagoyaki, which literally means “grilled egg”, is a thin Japanese pan-fried omelette that’s rolled into a log using a special rectangular tamagoyaki pan.

This version has a delightfully light texture, mildly sweet and savoury.

The Tamagoyaki can be eaten as is, or eaten with some of the rice dishes, such as the Curry Rice.

Mentaiko Gyoza ($7.80)
The addicting spicy seasoned or brined cod roe (tarako) called mentaiko finds its way to these Japanese pan-fried dumplings.

The coral pinkish mentaiko sauce topping adds a burst of savoury flavour to the ground pork filling inside the thin gyoza skin.

Brûlée Toast ($13.80)
On to the desserts. Enjoy this high-tea dessert, the Hokkaido Brûlée Toast which is an enticing combination of fruit, whipped cream and ice cream.

Its moist pudding-like texture on the inside and the beautifully golden-brown crust on the outside which is torched to achieve a caramelised finish, makes this a sweet treat.

Also available in Matcha, Royal Milk Tea and Milo flavours (all $14.80 each).

Hojicha Kakigori ($12.80)
This Japanese dessert, Kakigori, is made with soft and fluffy shave iced, flavoured with syrup and a sweeter, often condensed milk.

At Ramen Champion, they offer kakigori is 4 flavours: Hojicha, Royal Milk Tea, Strawberry and Milo.

The Hojicha Kakigori and the Royal Milk Tea Kakigori both comes with grass jelly, mochi, fresh whipped cream, and either hojicha or royal milk tea ice.

Fans of chocolate will love the Milo Kakigori, filled with Milo nuggets, Milo powder, Malteser chocolates, fresh whipped cream, and milk ice.

Strawberry Kakigori ($12.80)
For something refreshingly fruity, try the classic Strawberry Kakigori ($12.80) made with fresh strawberry slices, cubes of Japanese Cheesecake, cookie crumbs, a dollop of fresh whipped cream, strawberry sauce, and milk ice.

Ramen Champion & Hokkaido Paradise – Changi Airport Terminal 3
65 Airport Boulevard #B2-58 Terminal 3, Singapore Changi Airport Singapore 819663
Tel: +65 6214 2958
Opening Hours: 10.30am – 11pm (Mon – Sun)
https://www.facebook.com/RamenChampionSingapore

Ramen Champion – Bugis+
201 Victoria Street, Bugis+ #04-10 Singapore 188607
Tel: +65 6238 1011
Opening Hours: 11am – 10.30pm (Mon – Fri), 10:30am – 10:30pm (Sat, Sun, PH)

Ramen Champion – Clarke Quay Central
6 Eu Tong Sen Street #03-89 The Central, Singapore 059817
Tel: +65 6221 2156
Opening Hours: 11am – 3pm, 5pm – 10pm (Mon – Fri), 11am – 10pm (Sat, Sun, Eve PH, PH)

* This entry is brought to you in partnership with Ramen Champion.

The post Ramen Champion & Hokkaido Paradise – “Mt Yotei” Ramen and Hojicha Kakigori, at Revamped Changi Airport T3 Outlet appeared first on DanielFoodDiary.com.

Great World City has finally undergone a revamp, and looks set to welcome a couple of NEW F&B tenants include Tim Ho Wan, Din Tai Fung, Marvx Coffee Bar, Imperial Treasure Steamboat, Ho Fook Hei Soy Sauce Chicken, Four Seas Fish Grill, and Hototogisu Ramen.

Hototogisu Ramen will probably get some of the limelight, as it is one of the first to open at the new wing.

Its parent shop – Sobahouse Kiniro Hototogisu 金色不如帰 from Tokyo was just awarded a Michelin Star in the Tokyo Michelin Guide.

Its first store in Singapore Konjiki Hototogisu located at CHIJMES, has received quite positive feedback, known for its base cooked using Hamaguri clams and pork broth.

What distinguishes the Great World City outlet is the introduction of “Oyster Ramen”, exclusive to this branch.

There are two versions for this – the clear soup based Oyster Shio Ramen ($15.90) and Oyster Paitan Ramen ($15.90) with creamier broth.

The broth is said to be prepared by slow-cooking oyster consommé at a lower temperature for a number of hours, then added with roasted paprika for a more invigorating base.

When the Oyster Shio Ramen ($15.90) was presented, I noticed many elements going on, from Oyster Paste, Oyster Oil, Wild Rocket leaves, roasted paprika, red onions to garlic lemon butter.

One bowl, many ways of eating.

There are 4 recommended ways of savouring that bowl: from drinking the Oyster Consommé on its own, to trying the Oyster Oil, Oyster Paste, to mixing in the Garlic Lemon Butter.

This is not like your typical ramen, as the soup had varied layers, and indeed quite exciting to the taste buds. Complex yet coming together balanced.

Also, it didn’t feel that heavy, and I had no trouble finishing the entire bowl.

The weakness, as I previously pointed out before, was its Ajitama Egg which could have been more molten and flavoured.

Some diners may find the noodles cooked soft and limp as well, but I didn’t quite mind it.

If you prefer something creamier with more robust flavours, then get the Oyster Paitan Ramen ($15.90), which I suspect is more suitable for those used to Tonkotsu styles.

I also noted a sliced of baked lemon, and it added this interesting zest.

Other ramen items such as the Tonkotsu Original Ramen ($13.90), Tonkotsu Spicy Ramen ($14.90) and Tonkotsu Smoke and Pepper Ramen ($13.90).

In a market saturated with that many ramen stores, I am glad to find a comforting yet unconventional treat of “Oyster Ramen”.

And if you are wondering if there is any of that ‘fishy’ seafood smell or taste, nope there wasn’t.

Hototogisu Ramen – Great World City
1 Kim Seng Promenade, Great World City, #01-143, Singapore 237994

Konjiki Hototogisu – CHIJMES
CHIJMES #01-17, 30 Victoria Street, Singapore 187996 (City Hall MRT)
Opening Hours: 12pm – 2:30pm, 5:30pm – 10.00pm (Mon – Thurs), 12pm – 10pm (Fri – Sun)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

The post Hototogisu Ramen – Michelin-Starred Ramen From Tokyo, Offering Unique Oyster Ramen At Great World City appeared first on DanielFoodDiary.com.

This is for fans of affordable and flavoursome Japanese donburi.

Aburi-EN is a cosy nondescript Japanese joint for hearty rice bowls, now located in two locations in Singapore – Tanjong Pagar Centre and VivoCity.

It specializes in aburi (literally means “flame seared” or “torched”) meats skillfully grilled over binchotan.

(Click PLAY for video highlights of Aburi-EN.)

It is also all about that MEAT.

Aburi-EN uses premium beef no less than Japan’s No. 1 champion beef, the Miyazaki Wagyu.

Miyazaki Wagyu won Japan’s “National Wagyu Award” for 3 consecutive times, a prestigious award held every 5 years.

Here you’ll experience A4 and A5 grade Miyazaki Wagyu, with A5 being the highest class of Japanese beef and highest marbling grade.

This intense marbling gives the beef its unique tenderness and umami flavor.

The pork is just as exceptional, using a superior chestnut-fed pork, known to be tastier than normal pork.

It is harvested from carefully selected pigs which enjoys a natural diet that contains chestnuts. This contributes to a tender juicy meat with a sweet nuance.

The use of binchotan in cooking these high-end meats is essential to the Aburi-EN experience. Otherwise known as Japanese white charcoal, binchotan is a type of quality and expensive highly dense charcoal made of high grade oak.

Because of its high carbon content, it is rendered odorless which allows the natural flavours of food to shine through.

Moreover, it burns slowly without flaring unlike lump charcoal and briquettes. This gives a deep smokiness to the meat minus the charred flavours.

For donburi served at Aburi-EN, you get to savour Yamagata Haenuki rice which is one of the best rice from Japan, renowned for its quality taste and texture

Hungry yet? Here are the 10 recommended donburi and sides from Aburi-EN.

Premium Wagyu Jyu ($28)
Get the Premium Wagyu Jyu (rice box set) which comes with Aburi-EN’s pride – premium Miyazaki Wagyu beef that’s well-marinated in a savoury soy based “Miyazaki sauce”.

This original sauce is created by the kitchen team, created using many fruits and vegetables which give it that sweet touch.

This deep flavoured meat along with its full-bodied gravy goes well topped over steamed Japanese rice.

The rather bland taste of steamed rice will soak in all the prime beef goodness

You can’t go wrong with this signature, definitely a treat to meat lovers.

Wagyu Karubi Don ($19)
This top selling dish is made with Miyazaki Wagyu karubi, or boneless short rib/flanken-cut rib, one of the most popular cuts of beef for yakiniku.

Karubi has more marbling than roast cuts do so expect this meat to be very tender and juicy.

Served as a donburi, the tender Wagyu meat rest on top of rice and mushrooms. The accompanying light brown mushrooms are slightly nutty in taste with a sourdough-like aroma.

Add an onsen egg for $1 to mix up with the rice for a silkier texture.

Buta Bara Don ($15)
Another signature item in the menu, Buta Bara Don is made with chestnut-fed pork belly that is imported from Spain.

The expertly cooked pork belly is coated in a specially made sauce, and exudes a slight smokiness from the grilling. With its alternating layers of meat and fat, the belly strip turns out succulent and tender.

Also served as a donburi, the buta bara that comes in the form of 3 thick pork belly slices, is served over a bowl of Japanese rice.

Similarly, you can add an onsen egg for $1 to boost the flavor and texture of the rice.

Buta Don ($12)
Buta Don is another top selling item in the menu, a rather generous portion of grilled chestnut-fed pork for its price.

The meat cut is that of a loin, simmered in a Miyazaki Yakiniku Sauce, a sweet-savoury light glaze.

The rather huge pork slices are arranged neatly in a circular way, resembling a blossomed flower from certain angles. Relish this prime meat’s tenderness as you bite into the juicy pork slices.

Tonkotsu Ramen with Aburi Char Siew ($15)
If you are craving for a comforting bowl of Japanese noodles. The firm and chewy wheat noodles are served in a cloudy pork-based broth made by boiling tonkotsu (pork bones) and other flavourings for several hours.

This long rolling boil, rather than a slow simmer, emulsifies the pork fat in the broth making it rich and creamy.

Served with slices of aburi char siew, this noodle dish also comes with half an ajitama egg (soft boiled egg or lava egg), bamboo shoots, corn, black fungus, and a sprinkling of green spring onions.

Okay, but to be honest, between the donburi and ramen, I would still rather go for the rice bowls here anytime.

Complement your entrées with these side dishes, giving you more options to enjoy that unmistakably grilled umami taste in various types of meats.

Sumibi Chicken Yaki ($8.80)
These binchotan-grilled chicken are classic Japanese appetizers, where the meat can come from the chicken thigh.

Perfect as a side dish or a casual-style snack with drinks.

Salmon Harasu Yaki ($10.80)
A wonderful departure from all the mouth-watering meats, this grilled salmon harasu (belly) will give you a boost of healthy omega-3 fatty acids.

The salt-seasoned fillet is grilled on both sides without overcooking, the salmon is slightly translucent in the centre and opaque outside.

Kurobuta Hoho Yaki ($12.80)
Kurobuta pork hoho (pork cheek or jowl) is a finely marbled thin slab of meat best for fast grilling.

It is grilled until the marbled fat is cooked while leaving a slight char on the edges.

As this is cut into small bite size pieces, you’ll encounter occasional slivers of melt-in-your-mouth fat as you savour this underrated cut of meat.

Definitely my favourite side dish of all those tried.

Unagi Kabayaki ($15)
This unagi (eel) is prepared kabayaki-style, where the scaleless fish is split down the back, gutted, butterflied, and deboned.

The eel is then basted with special Miyazaki sauce. Because of the sugars, this glaze creates a flavourful crispy exterior when cooked.

Apart from the premium donburis, Aburi-EN features an extensive selection of Japanese cocktails, highballs, shochu and sake that complements the array of grilled meats.

This makes it a perfect place to meet up with friends after work. Plus, prices are indeed friendly to the wallet.

Aburi-EN – VivoCity
1 Harbourfront Walk #01-159/160, VivoCity Singapore 098585
Tel: +65 6259 9603
Opening Hours: 11.00am – 10.00pm (Mon – Sun)
Facebook Add: www.facebook.com/aburiensg
Instagram Add: www.instagram.com/aburien.sg

Aburi-EN – Tanjong Pagar Centre
7 Wallich Street, #B2-09, Tanjong Pagar Centre, Singapore 078884
Tel: +65 6214 3570
Opening Hours: 11.00am – 10.00pm (Mon – Sun)

* This post is brought to you in partnership with Aburi-EN.

The post Aburi-EN – “Aburi” Focused Wagyu And Buta Japanese Donburi At Affordable Pricing, At Tanjong Pagar & VivoCity appeared first on DanielFoodDiary.com.

What happens when two tsukemen masters join forces for the Ultimate Tsukemen Collaboration?

You get unique ramen dishes that are worth your time, attention and taste buds.

This significant event came about when Ramen Champion invited Chef Nozomi Ohashi and Chef Tetsuya Tomiyama from Japan to create a special set of tsukemen and ramen dishes for the ramen-loving foodies of Singapore.

(Click PLAY for highlights of Ramen Champion’s exclusive ramen.)

Tsukemen is a type of Japanese ramen consisting of noodles which are eaten after dipping in a separate bowl of soup. It is a dish invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. It became a very popular in Tokyo and throughout Japan.

While Tsukemen has not really gained traction in Singapore compared to say Tonkotsu Ramen, I thought that this special bowl is worth a try especially when you have yet to try it before.

Some introduction of the two chefs: Chef Nozomi Ohashi is the owner of popular Menya Sho, a well-loved Tokyo-based ramen house, and the champion of Dai Tsukemen Haku 2015, the biggest tsukemen competition. He’s also part of Menya Koji Group, bringing great ramen to the rest of the world. This is the first time he’s bringing his popular ramen to Singapore.

Chef Tetsuya Tomiyama, likewise a passionate master of tsukemen, joined famous tsukemen ramen shop Taishoken right after his graduation. At age 33, he opened Taishoken Tetsu, which has become a very well-known ramen house in Japan.

For the first time ever, both tsukemen masters team up to present Kani Tsukemen (Swimming Crab Tsukemen), a special item exclusive to Singapore, plus two more limited-edition ramen dishes at Ramen Champion.

Swimming Crab Tsukemen ($17.80++)
A dish originally created in 2016 for Dai Tsukemen Haku, which won 2nd place in this biggest tsukemen competition.

It is a special collaboration of the two tsukemen masters with Ramen Champion’s Head Chef Horikawa, who trained under Chef Yamagishi a.k.a. Japan’s “God of Ramen”.

The Swimming Crab Tsukemen ($17.80++) is made with signature Chubuto-men Straight noodles, a type of non-curly ramen noodle that’s medium thick, with a noodle width of 1.5 mm.

These ramen noodles are served with slices of tender cha shu and a wedge of lemon. Soup is served in a separate bowl, made with a rich tonkotsu base and blended with umami crab broth.

The tsukemen sauce with crab extract is broiled for two days, then enlivened with garlic, sesame and secret spices.

I found the hot tsukemen sauce to be brimming with robust seafood flavours; you just need a light dip with the chewy noodles to experience its deliciousness.

Served with a small amount of spicy paste on the side, which you can add into the broth for that fiery flavour.

Available from 15th of Jan at Ramen Champion Central at Clarke Quay, limited to 20 bowls per day.

Chef Horikawa Maze Soba ($12.80+)
This dish is created after a 3-way collaboration between Chef Tomiyama, Chef Ohashi, and Chef Horikawa from Ramen Champion.

Chef Horikawa uses his original maze soba sauce blend to bring the authentic taste of classic Japanese maze soba.

Mazesoba, which combines “mazo” (mixed) and “soba” (thin buckwheat noodles), is a type of soup-less ramen that’s popularly eaten during summer. (Although there is “soba” in the name of this dish, it technically uses wheat noodles albeit minus the soup.)

This limited-edition Chef Horikawa Maze Soba ($12.80+) comes with a spicy kick, and is available at Teppan No Hoshi.

Accompanied with sliced spring onions, spicy minced pork, matchsticks of nori seaweed, creamy mentaiko, a dollop of mayo, and topped with an onsen tamago.

Break the runny egg yolk to make your maze soba creamier and milder in spice. Toss the ingredients together to create a gloopy mix before you dig in.

Enjoy a generous portion of chewy, springy noodles mixed with the medley of ingredients.

Available from 15th of Jan at Ramen Champion at Teppan no Hoshi stall in Ramen Champion Bugis+.

Double Rich Ikkyu Tonkotsu ($16.80+)
The 3rd ramen is co-created by the two tsukemen masters.

The Double Rich Ikkyu Tonkotsu ($16.80+) features the tonkotsu oil used in the original Ikkyu Tonkotsu Ramen, which won over 5 other ramen brands in Ramen Champion’s Tasting Competition in 2015, and was said to be created on the request of Hong Kong celebrity, Eric Tsang.

Thin ramen noodles are generously topped with cha shu made using pork collar cooked in the Western sous vide style.

Made from boiling pork bones over high heat for long hours, the broth has a hearty pork flavour and a rich, milky consistency.

What makes the broth so creamy is that the soup and oil are mixed well and don’t separate.

Available from 15th of Jan at Ramen Champion at Ikkyu stall in Ramen Champion Bugis+.

Ramen Champion – Bugis+
201 Victoria Street, Bugis+ #04-10 Singapore 188607
Tel: +65 6238 1011
Opening Hours: 11am – 10.30pm (Mon – Fri), 10:30am – 10:30pm (Sat, Sun, PH)
https://www.facebook.com/RamenChampionSingapore

Other Related Entries
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* This entry is brought to you in partnership with Ramen Champion.

The post 1st Ever Swimming Crab Tsukemen Launched In Singapore, Created By Japan’s Ramen Masters. Limited 20 Bowls Daily appeared first on DanielFoodDiary.com.

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Ramen Champion & Hokkaido Paradise –“Mt Yotei” Ramen and Hojicha Kakigori, at Revamped Changi Airport T3 Outlet

Hototogisu Ramen – Michelin-Starred Ramen From Tokyo, Offering Unique Oyster Ramen At Great World City

Aburi-EN –“Aburi” Focused Wagyu And Buta Japanese Donburi At Affordable Pricing, At Tanjong Pagar & VivoCity

1st Ever Swimming Crab Tsukemen Launched In Singapore, Created By Japan’s Ramen Masters. Limited 20 Bowls Daily