Tsuta (Pacific Plaza)

...
...
1️⃣someone really need to teach me how to lift noodles beautifully lol. 2️⃣ people go jewel to eat A&W and other fancy new stuff: I went to eat @tsutasingapore #michelin new outlet hehe. They ran out of their chicken stock ramen sads, and by the time we reach the first in line: miso base is out too lol😭✨ but lucky they didn’t run out of their famous shoyu base!! Tsuta is the Japanese ramen eatery to be awarded the first Michelin star in 2015🙃 Chef Onishi specially curated 4 types of whole wheat flour and whole grains to create the noodles. The dashi is made with whole chickens, vegetables, clams and other seafood ingredients and boiled over controlled heat to bring out the umami flavour✨ if you are not a strong flavour person, highly recommended to get the less salt base☺️ for a Japan origin brand + Michelin related brand , it is pretty affordable and retained its mastery for the basic bowl of shoyu ramen : less is more🍜💕
...
...
...
#burrple #instagood #eater #foodgramsg #foodreview #foodsg #igsgfood #singaporeeats #foodinsing #nomninjas #straitstimesfood #instafood_sg #michelinstar #foreverhungry #foodblogger #foodie #sgeats #japanesefood #sgcafes #zipkick #foodforfoodies #topfoodnews #singaporeinsiders #ramen #bestfoodfeed #timeout #sgcafes #foodstory #liftingnoodles

Had what was quite possibly the signature here, the Shoyu Ramen. The small dollop of truffle that came along with it brought about more flavour to the broth. That said, still felt it was pretty light, as I prefer heavier, thicker broth. While the meal was satisfying, I did not think it was mind blowing , given its Michelin Star and pricing.

Magnificent – completely deserving of the Michelin star! This shoyu broth was sweet and sapid, lightly suggestive of chicken and seafood. What’s impressive is that those flavours were light yet resilient, filtering clearly through the addition of truffle purée (which coalesced perfectly with the broth), pork slices and noodles. The cha shu, gleaned from the collar and not belly, were tender without excessive fat. No questions about going back for seconds, thirds, and fourths.

🏅 10/10
💭 MUST TRY

Love the union between truffle and shoyu. How absolutely wonderful do they go together! Never enjoyed shoyu Ramen from before like how I enjoyed this bowl of goodness.

For ramen at this price and with a reputation of a Michelin Star award, it should be something extravagant and unimaginably different from the rest of the ramen restaurants in Singapore right? Well, not really. The shoyu ramen from Tsuta looks pretty much like a normal shoyu ramen elsewhere, but the experience while indulging is totally on another scale.

It has a small topping of truffle that brings more flavour to the broth while the intricate smell of truffle causes you to crave for more. After indulging half a bowl, I find myself still feeling hungry for more ramen, while most other ramens would probably be an indicator that I am full.

The Char Siu and Ajitama both were cooked to my expectation; particularly the Char Siu as it doesn't feel too tough to tear apart.

This ramen changes my perspective of ramen in general. With all the fancy ramen and different combinations that try to please the local audience, it is more important than ever to come back to the essential of ramen and improve on it.

A different kind of broth from the usual pork fats laden ramen soup. Clear clam based broth with shoyu and a dollop of Black truffle. Loved the Ajitama egg which had the flavorful herby egg whites fully cooked but egg yolk still runny! Recommend to add ramen and chashu as the portion isn’t big. 1 bowl is simply not enough for the tongue and the tummy!

Price: SGD 16.80

Rating
Taste: 7/10
Price: 7/10
Ambience: 7/10

I had been looking forward to trying this for the longest time but after reading multiple mixed reviews online, I did lower my expectations before trying it out. However, I have to say that I was pleasantly surprised. I liked it more than I thought i would. Maybe because this was "my kind" of ramen or maybe because I've yet to try the original in Japan. I generally prefer lighter tasting ramen unlike 👴🏻 who loves his thick tonkotsu broth. I ordered their specialty shoyu ramen and opted to have all the extra ingredients as I was starving 🐷The ramen noodles that they had here were made of wheat flour and felt like a mix of ramen and soba to me and I love soba. The shoyu soup was nice and wasn't as salty as I expected it to be. The ajitama egg was done beautifully and omg that runny yolk 😍 I was also afraid that the char siu would be tough since it is lean meat but was surprised by its tenderness. I also added a yuzu wonton to try and the yuzu fragrance really shone through. Of course, the truffle purée lifted the whole bowl of ramen when mixed into the soup. I personally enjoyed the ramen at Tsuta so I guess the experience really does differ between each individual 🤗- 👵🏻 #burpple #throwback

Queue just took me 15mins tried their (Char Siu Ajitama Shoyu Soba-$22.80)
Shoyu (Soy-based sauce) soup light but very flavorful soba served with flavored egg,bamboo shoot and leek top with truffle
Personal rating: 3.5/5
Shop : Tsuta Japanese Soba noodle
Note: currently 2 outlets in SG
Address: Pacific Plaza 01-01 9 Scotts Road (S)228210 @tsutasingapore

🍜
•
ACAMASEATS & GTK💮: If you really want to know why Tsuta deserve to win a Michelin Star, go to the Tokyo outlet, instead of the Singapore one. Here's why; .
.
FIRSTLY, Tsuta Tokyo can only serve 150 bowls of ramen & only the Tokyo outlet serves it with Wonton (why not in SG too?!)
.
SHOYU, Tsuta uses a blend of three different soy sauces (that are aged for 2 years) The main is from Shodoshima (小豆島), a small island in the middle of Japan's Seto Inland Sea. The others are 生揚げ, raw unpasteurized soy sauces, from Ibaraki & Wakayama. .
.
SOUP, using whole chicken-seafood (asari clams, pike from Mie & kelp from Hokkaido combined with a blend of a white soy sauce) blend, along with rock salt, red wine, rosemary & various Herbs infusion cook thoroughly at a certain temperature to bring out the 'Umami'.
.
SOBA, a mixture comprising four types of wheat flour & whole wheat flour for the desired texture, taste & consistency.
.
CHAR SIU, infused in red wine the fatty & succulent Pork slices was then crowned with Italian Black Truffle purée.
.
.
.
#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #chefsofinstagram #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #tsuta #soba #蔦