Shoyu

Shoyu

Featuring Ramen Champion (Bugis+), Tsuta (Pacific Plaza), Tonkotsu Kazan Ramen (Square 2), Takagi Ramen (Woods Square), Ichikokudo Hokkaido Ramen (Bussorah Street)
Jared (sendjapnoods)
Jared (sendjapnoods)

πŸ₯’ Topped with Parmesan Cheese dusted Enoki Tempura, Chashu and Japanese Negi

🧾 SGD$10.90

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πŸ’¬ What a sight to behold! A mountain of crispy fried golden enoki mushrooms sitting atop a bowl of shoyu ramen. The enoki tempura was freshly fried and each bite was crunchy and chewy at the same time, certainly a welcoming contrast. Unfortunately I could not take my time to savour the fried enoki as it became a race against time to finish them before they inevitably get soggy. While a short soak actually upgrades the tempura; by softening it just enough to still give off a soft crunch while oozing out the soaked up broth, any longer turns it into a soggy mess. Hidden below the mushrooms were a few tender chashu slices and ramen noodles that were firm to the bite (props to Takagi for being pretty consistent). The broth itself was rather light; as it should be, but the shoyu flavour was subtle and lacking. Losing the race against time meant having lumps of off-putting mushy batter floating on an already light broth, that is now overpowered by the tempura's oil. Perhaps it would have been better if the enoki came on a side plate instead. All in all, I think the ramen was not bad but not great either.

πŸ₯’ Topped with Chashu, Bamboo Shoots, Beansprouts, Spring Onions, half a flavoured Egg and Seaweed

🧾 SGD$12.80

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πŸ’¬ Being a mixture of tonkotsu and shoyu, you can taste the slight creaminess from the tonkotsu and light umami flavour from the soy sauce paste. The broth was by no means bland but the flavours however, were not prominent and overall just kinda fell flat for me. The noodles were firm and twirled up with beansprouts (from my stirring), which I love as I enjoy the nice contrasting crunch. The single piece of chashu was well marinated but not very tender as it barely had any fats. Frankly, I was not too impressed by the ramen as nothing really stood out. I also felt like the toppings were skimped on, which made it rather pricey at a $15 price tag after tax.

πŸ₯’ Topped with Chicken Chashu slices, Wood Ear Mushrooms, Aosa Seaweed, Menma, Green Scallions and a marinated Egg

🧾 SGD$10.90

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πŸ’¬ When you think ramen, pork bone broths usually come to mind due to the myriads of tonkotsu ramen shops in Singapore, or at the very least, with some traces of porky goodness. So when I was visiting a halal ramen store, I obviously kept my expectations low. Honestly how good can a bowl of ramen be without any pork am I right? ...RIGHT? Oh boy was I shown otherwise. This place served a mean bowl of shoyu broth simmered with chicken bones alongside an umami blend of bonito and mackerel. Although the chicken flavour was not pronounced, this was a hearty bowl of soup nonetheless with a nice balance between savoury and sweet. The chicken "chashu" slices were meaty and somewhat tender. Ramen noodles were thin and bouncy; giving a nice chew. Excellent place to eat at with your Malay friends and I will definitely be back to try the rest of their menu!

πŸ₯’ Topped with Beansprouts, Cabbage, fried chopped Garlic, marinated Egg, minced Pork and Pork slices

🧾 SGD$13.80

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πŸ’¬ My oh my, it was really tasty at the start. As you stir and mix in the garnishes, you imbue the shoyu broth with the fragrant fried garlic. It was mouthwatering. However, things took a turn with just a few slurps in; I was starting to feel surfeited. Everything began to taste the same and I was getting overwhelmed by the flavour. You know those teppanyaki vegetables with cabbages and beansprouts? Yup, this tasted like a huge bowl of that except you don't have some rice to wash it down with. That being said, the noodles were incredibly springy and al dente. They were of a thicker and flatter variation. I highly recommend sharing this bowl with someone so it will be less "jelak".

πŸ₯’ Bathed in their signature dashi broth (chicken, clam and fish) and topped with Black Truffle Purée, Char Siu, Bamboo Shoots, Leeks and a flavoured Egg

🧾 SGD$16.80

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πŸ’¬ The soup was so delicious! Shoyu broth is already somewhat light and flavorful but with the added truffle, it is a musical symphony in your mouth. The soba texture and consistency felt like ramen but I did not manage to verify with the staff. It was cooked perfectly al dente. The pork had little fats, might be a pork collar so it had some chew to it. The truffle shoyu broth was the carry. This sits highly on top as one of my favourites!

can you tell that i like ramen

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