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Felt like the standard dropped abit as I remembered the truffle used to taste stronger
Still enjoyed the tender Char Siew and pork gyoza
The soup version on the other hand, though boasting the same ingredients as its dry counterpart, had a much muted truffle fragrance, and I do wish it was richer and creamier though! The ramen served here was springy and spots a good bite, but I'd always go for the dry version from now on!
If you didn't try the truffle ramen here, have you truly been here? Known for their Truffle Dry Ramen, every mouthful was incredibly fragrant and scrumptious, with an extremely prominent truffle aroma no doubt. Topped with onsen egg and slices of chashu that were subtly sweet which further accentuated the flavours of this bowl of ramen, the finishing touches were the kombu dotted on it. My only qualm was how small this bowl was, which wasn't very fulfilling though I can see how a bigger portion might just bogged me down. Dilemma, dilemma.
The now defunct Tsuta at nearby Pacific Plaza introduced truffle ramen in soup to Singapore. The version here is not as refined, but still very good - fragrant broth, ok char siu, springy thin noodles. A greedy me made the mistake of ordering extra noodles which came in normal broth - extremely pedestrian, nothing to write home about. Slightly more expensive than the average ramen shop on Orchard Rd.
The now defunct Tsuta at nearby Pacific Plaza introduced truffle ramen in soup to Singapore. The version here is not as refined, but still very good - fragrant broth, ok char siu, springy thin noodles. A greedy me made the mistake of ordering extra noodles which came in normal broth - extremely pedestrian, nothing to write home about. Slightly more expensive than the average ramen shop on Orchard Rd.
The al dente noodles were infused with a good amount of truffle flavour, while the sous vide egg on top gave the dish a rounder and creamier feel.
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