If you like your ramen more offbeat, check out these places that add a new twist to the traditional dish
We’ll never get bored of ramen. Japanese comfort food at its best, ramen has arguably become a staple in many Singaporeans’ diets, and the number of specialty ramen joints popping up on our isle are plenty. But if you like your ramen edgier than the rest, we’ve rounded up some of the offbeat bowls in town. Disclaimer: If you’re a ramen purist, turn away.
Whisky straight up
Nothing new about having an alcoholic beverage with ramen, but infusing whisky in ramen broth? Jimoto Ya’s on it. Known for amaebi (shrimp) ramen, Jimoto Ya and Saucy (a new online platform that curates exciting food experiences) has come up with the Yamazaki Ebi Miso Ramen. To make this special bowl of ramen, the premium Japanese whisky is fat-washed with pure ebi (prawn) oil to enhance the sweetness of Michelin-starred chef Nobumasa Mieda’s unique amaebi broth. Think of it as a super strong bowl of prawn noodles.
Jimoto Ya, 3 Pickering Street, Nanking Row, 01-44/01-45 (opp Hong Lim Complex), Singapore 048660
Ramen, s’il vous plait!
Ramen Atelier, a part of the Savourworld collective is helmed by chef-owner, Andrew Ng, who was trained in French cooking and boasts over a decade of experience in the kitchen. As such, he’s adopted his French techniques for the Japanese palate. The result? Ramen with duck confit, ramen with squid ink miso tare, and ramen with a tomato and herb-based broth. Herbs from Provence, of course.
Ramen Atelier, #01-14 Ascent, 2 Science Park Dr, Singapore 118222
All the truffle hype has died down, you say? Not just yet. From truffle eggs to truffle mac and cheese, it just seems to get more eclectic. Even Michelin’s on it, awarding the accolade to Tsuta, a ramen eatery in Japan that also set up shop in Singapore. One of their signature dishes? Ramen with a shoyu soup base that features a decadent and unconventional black truffle sauce.
Tsuta Ramen Singapore, #01-01/02/03 Pacific Plaza, 9 Scotts Road, Singapore 228210
If you like to keep things compartmentalised, tsukemen ramen is for you. It is where the noodles and broth are served separately and noodles are dipped in the broth before relishing it. Lucky for us, original Tsukemen people, Machida Shoten will be introducing the dish to Singapore soon. Machida Shoten blends its own dashi and soup mixed with a special tsukemen sauce. Diced char siew also imbues the broth with its natural goodness and flavours. Immersed in the broth are spools of al dente and flavourful noodles – the same kind of noodles used in the restaurant’s famous iekei ramen.
Machida Shoten, 12 Oct, Wisma Atria, 435 Orchard Road, #04-40, Singapore 238877
Explosive bowls of ramen
“There she blows!” is something patrons would gleefully exclaim as they watch this ‘volcano ramen’ erupt in front of their very eyes. Theatrically presented, the ramen is prepared in a pre-heated stone bowl (that’s not the best part), before the calcium and collagen-infused soup is poured and a lid is placed on top. And once steam starts gushing out, you’ll know your ramen is ready for consumption. You might wanna use a spoon for drinking the soup though; the stone bowl will be very hot.
Photography (top image): Via the infamous Japanese ramen flick, Tampopo. Watch it and get in the mood.