Ramenkan🍜拉麵館🎏

Chicken collagen max ramen! Totally delicious and pure in taste.

P.S. got to be early as they cook each bowl upon order and a 15 pax queue would probably end up with a good 45min wait to be served

It’s been close to 2 years since I had this TOMYUM Mazesoba. Covid was the main reason but actually they also pulled off this TOMYUM creation for over a year. Mazesoba or Taiwan style Mazesoba originates from Nagoya and is a pretty recent creation in 2008 as a dry ramen 🍜 option. The noodles are wheat soba which is thick like udon but texture unlike the soft and delicate soba. Instead it has that extra bite that is hard to compare with other ramen/noodles. What comes close was Tokyo’s famous dry style ramen-ya Rokurinsha六厘舍 which was as I recall much harder and thicker). The texture of the thick smooth soba goes so well with the minced meat sauce. The original flavor/toppings of mazesoba is minced pork, chives, spring onion, fish powder and of course onsen egg. This variant available at Kororo ❤️ Mazesoba, in my view their best creation to date: TOMYUM 🇹🇭MAZESOBA. So glad they brought this back!

Lost for words, simplest yet unforgettable. The grilled pork slices (finally introduced to Ippudo Singapore) is how roast pork has to be done. Comes in the clear broth and spring onion, simple yet complete.

The Tom Yum variant introduced as a new year special is a daring move by Kokomo. Giving up my favourite Spicy Mazesoba was another daring sacrifice, but I’m so glad I did. This Tom Yum Version infuses certain elements of the Thai iconic flavour which needs no introduction, without compromising the key elements of Mazesoba which makes it so enjoyable. You will find instead of the usually spring onion and chive, a lot more additional ingredients such as lemon grass, chopped tomato, julienned cucumber and of course chopped pikinu (chilli padi). What makes it Tom Yum is that the minced pork is infused a Tom Yum seasoning. Not forgetting the wedge of lime that brings a really refreshing twist to this equally enjoyable variant.

Tried the spicy version which is quite spicy even for me as a spice lover. This is at least heat level 2 (yes, it moved the scale, which is quite surprising for a soba/ramen dish). A mixture of spring onion and chive gives it a sharpness which herb lovers would appreciate. Love their thick soba which eludes a characteristic buckwheat flavour. The only thing I would change is to request for kata-men to have the soba less cooked and more Q. Remember to ask for “oimeishi” just before finishing for that extra scoop of rice just to help get all that extra goodness at the bottom of the bowl. Oishii!

Really nice adamame... not only because it’s fresh with its stalk attached, not only because it’s heavily salted and not only because it has that extra bean umami, that protein goodness feel. Yums. Decided to order this following a posting I noted from a food blog.

This is the most popular maze soba from Tokyo. Store manager shared that the saltiness and spiciness is already reduced to accommodate to our local palate. Really tasty. The thick soba also grabs more of the flavour of the sauce. Only thing I would make sure is to request for the soba to be less cooked and more Q!

Don’t over look this ramen which exudes high quality umami flavours with the flame grilled Char siew and molten core and savory ajitama. Highly recommended to add corn!

Have always preferred ramen with clear stock: Shoyu, Shio or Ebi Shio (think Jimotoya) than the Tonkotsu as tend to be too thick and sticky. Dunno why but I just love Ramen Nagi - thick but not sticky, rich but not overwhelming, savory but not thirst-inducing. Just can't get enough of their special scope of "bak chor" (minced pork) flavour with black pepper and garlic - much like the "upper-cut"/ "O-Ryu-Ken" winning blow to give you the KO if you are not already there.

It's really black power ramen for those who love intense flavours. Intense but honestly I must admit there is no jelakness after finishing it. The black bean pepper meat topping is interesting and different from the regular miso meat sauce- which I like it. The braised pork belly is really a thick cut but more importantly it is melt in your mouth goodness. The ajitsuke egg whilst may look pale, is actually flavourful enough with a rich molten yolk core. Overall, although the ramen is (yet another) hakata origin, which is not my favourite, the flavours and ingredients will certainly impress those who needs "more" to satisfy. Be ready to set aside an hour of down/recovery time from this intensive overload ramen lunch!