One of the newly-launched items at Ramen Atelier; now in its new space just a few units away from where it was during the pop-up period within the same building.

Don't come here expecting this to be a Kajiken — it simply isn't the Nagoya-style Mazemen especially since Ramen Atelier is known for its Japanese ramen that comes with a touch of French in terms of the cooking techniques and flavours employed in what they have to offer. The noodles were springy; despite its plain looks, one is most likely to find themselves finishing the springy noodles pretty easily especially since there is a lingering Citrus Soy aroma from the dressing that it is laced in — the light fragrance simply encourages one to go on and on in attempts to get an logical inference on the flavours that comes from every strand. The shredded pulled duck was briny, yet not overly salty whilst being tender and in rather chunky pieces — went well to provide a stronger and more impactful flavour to the noodles, while the onsen tamago provides that silkier touch it always does when one mixes the egg into the bowl of noodles. Grilled Oyster Mushrooms helped to give a juicy bite; almost akin to the bamboo shoots that other ramen places serve. Quite a good (and differently done) bowl that works great for those who prefer dry ramen.