I risk getting shot by diehard fans for saying this, but I actually prefer this offshoot to its elder sibling Nantsuttei.

The creamy opaque broth extracted from pure chicken goodness has forever changed my (utterly wrong) perception that ramen made from chicken stock is inferior to a pork-based one. To enhance the delicately sweet broth, add in a little garlic mayu oil for more depth of flavours.

Making ramen, however simple, is a craft that requires both skill and dedication to get the requisite elements right. And here they did, from the al dente noodles to the flavourful charshu. The ajitsuke tamago is also one of the best I've had - well-marinated with a perfect semi-molten core.