From squid ink ramen to duck confit mazemen, the noodle bowls at this unique ramen restaurant along Science Park Drive have caught our attention
I’m pretty much a Japanese purist (in case you couldn’t tell by my byline below), so to be honest, I have mixed feelings about this. Michelin-starred truffle ramen didn’t impress me, so should I be concerned about French-style, Japanese ramen at the relatively new Ramen Atelier? Maybe, but I won’t cast my judgment just yet.
The hybrid concept (or as some may notoriously call it, fusion) is located along Science Park Drive near Queenstown, and 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, dishing out a variety of off-kilter ramen bowls that you should try if you’re feeling adventurous or bored of the traditional, tonkotsu-type broth.
Take the Ramen Noir, for instance – its black hue doesn’t come primarily from black garlic oil, but from squid ink miso tare. If red’s more your colour, the Ramen Rouge will pique your curiosity with its tomato tare that uses herbs from Provence. And there’s even a dry ramen that uses fall-off-the-bone duck confit as its main ingredient.
Are these more oishii or délicieux, or somewhere in between? I’ll let you know soon enough.
Ramen Atelier, #01-14 Ascent, 2 Science Park Drive, Singapore 118222, p. 9008 3614.