Ramen Is Lifeee

Adventurous me decided to satisfy the curiosity of how yuzu and chilli oil could come together. Unfortunately, the cat was killed in my case as I thought that tangy-bitterness of the yuzu did not complement the spicy chilli oil that well. It was a pretty confusing experience for my taste buds during the savouring process. For a more authentic experience with yuzu ramen, Yuzu Tsukemen fared better in my opinion, with a refreshing yuzu dashi and shoyu dip.
All the ramen dishes come with a slice of char siew, ajitama egg, bamboo shoots, mizuna leaves and seaweed.

📍Afuri Ramen at Funan (not sure why but my geo tag is not working)

Springy hakata-styled noodles tossed in chilli oil and topped with their signature char siew was the choice that day after having to try their soup version all the time. Their char siew still melts in the mouth and the noodles were still cooked perfectly. Unfortunately the dish tasted pretty bland, next to kajiken mazesoba, making it a little unsatisfying.

📍Uma Uma Ramen Millenia Walk

The decision to opt for clear soup was made after seeing reviews that the usual broth tasted artificial. When ordering, I was informed by the waitress that the usual level of savouriness/saltiness could be more overwhelming for some customers so I chose the less salty option. This ended up being a wise decision as the less-salty option was already quite savoury for me, someone who has a savoury tooth. So do opt for the less salty option if you have a low tolerance for saltiness. The chicken drumstick was still as tender though a longer time on the grill would have made it more perfect:) Appreciated the extra touch of flavour added by the yuzu peel too! Though clear, the soup was still full of flavour 👍🏻

Being a lover of crustaceans, me rushing to try this new Michelin awarded ramen, renowned to have harmonising flavours from the clams and pork bones used in producing its broth.
True enough, the broth was not as creamy and rich as the usual tonkatsu broth. However it was really light and aromatic (from the truffle oil, porcini flakes and bacon bits), hence making it challenging to stop slurping it. For me, the tonkatsu broth in my bowl is usually left at the half way mark as I often find it too jelat to finish. But, it's definitely not the case for this broth.
Enjoyed the clam rice appetizer too, where most of the flavour came from the Hamaguri clam, rather than the bland rice. The sous vide char siu was really soft and tender but I preferred the thick belly char siu for the aroma from its caramelised fat:)

Thicker ramen served in chicken and pork broth with bamboo shoots, roasted seaweed, ajitsuke tamago, two slices of char siew and one slice of aburi char siew. Not quite used to the texture of this ramen but the hardness was on point. The slices of char siew were really thick unlike those served elsewhere 👍. Also, the chicken karage was the real deal for me - big chunks, tender and cripsy.

One of my favourite spicy ramens in SG!
With yaki char siu, leeks, spring onions, black fungus and ajitama egg atop springy hakata style ramen noodles, the bowl was simply a treat for the mouth, the tum and the soul 😌 Yes, the yaki char siu really deserves solo mention as it melts in the mouth beautifully, leaving your taste buds dancing in the aroma of the porky goodness.

Decided to go for a different version of ramen from the biggest ramen chain locally . Loved the flavour of the tan tan broth as it was really rich. The fried garlic atop the grilled chicken thigh added extra flavor to the soup😛 Well, of course the chicken thigh was tender too. The ramen was a W-I-N for me.

I loved this ramen! Finally something different from the usual rich tonkatsu broth! After mixing in the black ball of squid ink and black sesame paste with minced pork, the newly turned black silky tonkatsu broth tasted so much better! With the kick from a level 3 fire sauce and the fragrance from the fried garlic, I just couldn't stop slurping the soup till the last drop. I NEED MORE SOUP! Surprisingly, the cabbage didn't cause the soup to become bland which was greatt 😊 The hardness of my [hard] noodles was also just right, making the whole experience very unforgettable for me:)

I really enjoyed this dry version of ramen. I have already not been a fan of spring onions because of its taste. However the spring onions really went well with the springy noodles. Though it was raw, it softened up upon mixing together with the noodles, onsen egg and spicy minced pork. Onsen egg did a really great job in coating everything. It was such a joy to savour it:) #BurppleMajulahMakan

One of the best spicy ramen I had in a long long while. The smell of the spices really stung the nostrils upon its arrival. Just as I was expecting it to be so spicy that I could not probably get through the whole bowl, it turned out to be manageable and fantastically good:) But it's definitely not for those who cannot take spiciness:) The garlic oil which the ramen of the shop is famous for just lifted the fragrance and the richness of the broth to a whole new level👍🏻

Heaven in a bowl with awesome company