Oyster Paitan Ramen ($15.90), Chawanmushi with Oyster Paste ($5.90). I love oysters, both cooked and raw, so I was surprised that I didn't enjoy either of these dishes. I really wanted to like them 😕 Flavours were just too funky for me
Only available at the great world city outlet, this great ramen was out of this world. The broth was superb; rich, creamy and a total umami bomb. Ramen places here should really start experimenting with such ingredients.
Oyster Paitan Ramen ($15.90++) || @KonjikiHototogisu
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Finally tried this Michelin-rated ramen 🍜 which was recently awarded the 2019 Tokyo Michelin Star and listed on Tokyo Michelin Bib Gourmand 2015-2018.
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The restaurant, famous for its clam-based ramen, exclusively offers oyster-based ones at its @GreatWorldCitySG outlet. I heard that the oyster consomme is prepared through hours of slow cooking!
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I had the Oyster Paitan Ramen and really liked the flavourful creamy broth. The first mouthful reminded me of creamy pasta - really rich, unlike traditional ramen which usually served in clear broth.
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Nonetheless, as the oyster paste (the blob that you see on the left side of the bowl) was a little too strong, I didn't quite mix everything in eventually. So I was really thankful for the lemon which added a good citrusy contrast.
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PS: I topped up S$2++ for the onsen egg. A ramen would just be incomplete without the beautiful half-boiled egg, don't you agree? 🙋♀️
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Konjiki Hototogisu Ramen was recently awarded one Michelin Star in Tokyo Michelin Guide 2019, and they are popular for its clam and pork broth.
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Their signature Oyster Ramen is available in two iteration: Oyster Shio Ramen (Clear Soup Based) and Oyster Paitan Ramen (Creamy Miso Based) are only available at Great World City Outlet.
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I enjoyed the simplicity and more refined taste of their Oyster Shio Ramen broth as compared to the creamy miso Oyster broth, as I could taste the subtlety of the original broth. Both Ramens were served with Sous Vide Cha Shu (literally melts in your mouth)on whole grain noodle that were pretty chewy (I personally prefers firmer noodles). I have added $4.90 for their char grilled pork belly which was so damn tender and juicy + half onsen egg that were super flavourful. Everything was superciliously delicious, if there’s such an expressive word. Rating: 10/10
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Overall, it’s probably the best ramen that I ever had in Singapore. The noodle could be firmer though but I would definitely visit their first outlet in Chijmes for its famous pork broth. 😋
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Warning: if you hate oysters with a passion don’t bother trying their oyster ramen.
I’m fully aware that this ramen brand is particularly famous for their shio (salt) ramen, however, I have a weakness for tonkotsu soups hence I ordered the oyster paitan which is quite similar to tonkotsu.
The broth is creamy and has an addition of oyster oil and paste. I personally loved the paste and there was a strong taste of oysters throughout the soup. The noodles didn’t have much bite to it and the arugula helped to add a different layer to the flavours. The roasted corn was sweet and had a smoky flavour while the lemon and tomato helped to mellow the strong taste of the oyster down. Their vegetables such as the onions and the corn and arugula were all extremely fresh.
It was a very unique experience that one should try if you love oysters
This Michelin-starred ramen branch's new outlet in Great World City shines the spotlight on another mollusc; the oyster. Expect a unique, briny flavour in the oyster broth, which is especially prominent in the Oyster Paitan Ramen ($15.90). Not a fan of oysters? Go for the tonkotsu options, such as the Smoked Pepper Tonkotsu Ramen ($13.90), which boasts a lovely smoky and peppery aroma.
Photo by Burppler Dex Neo
Too peculiar for my tastebuds.
Visited the new Hototogisu Ramen (that gained Michelin fame in Tokyo) outlet at Great World City where it offers two signature oyster paste ramen dishes. I tried the Oyster Paitan Ramen ($15.90++) which the restaurant boasted it had “a bold soup” with “distinct” flavours. No doubt that the broth was rich and bold as well as distinct, but it was because it had potent elements that didn’t mix well.
The dish had so many ingredients with intense flavours such as pungent chopped onions, roasted sweet corn, dried tomato, bitter arugula, oyster paste, oyster oil and a sour aburi lemon slice together with miso. I couldn’t imagine how such a combination would sit well.
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The noodles were well-cooked and I liked the texture of the cha shu but the broth is difficult to take in. I’d recommend trying their more traditional offerings.
