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Top 10 in China Square Central

Top 10 places in China Square Central, Singapore.

Latest Reviews in China Square Central

Latest reviews of food and restaurants in China Square Central, Singapore.
We went for the shio and shoyu ramen sets.

We got a set A (chicken karaage) and a set B (prawn tempura) which includes free flow of water or iced/hot barley tea. Each set costs $19.50 nett! The broth is a mix of sweet prawn and pork. Very yummy. #burpple #tingzieeats

Have to drink lots of coconut water too.

So we decided to stop by here. This is their better together - a mix of raw coconut water and flesh at $5.70. #tingzieeats #burpple

Pondering your lunch options?

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How about a bowl of pork+amaebi prawn broth ramen paired with crispy fried corn croquette/chicken karaage/fried lotus root/ebi tempura from @jimotoyasg ? Really love all the fried nibbles here! Especially the corn croquette!
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Where to find this?
Jimoto Ya @jimotoya
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3 Pickering Street, Nankin Row L1-44, S048660
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Mon to Sat: 11.30am to 2.30pm, 6pm to 10pm; Sun: Closed

[Official Opening Tomorrow] Hiyashi Cyuka ($18.50).

This dish takes 8 mins to make because it is cooked a-la-minute when the kitchen receives the order, and I like that it was al dente, fragrant and refreshing.
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There's a hint of spice due to the use of spicy oil, and lots of fragrance from the ebi oil used in the noodles. The interplay of texture and taste from the various ingredients used work well, with the pork loin, minced meat, sakura ebi, nori seaweed, cabbages, sesame seed, and sliced leek working with one another.
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To fully enjoy this dish, mix it well before eating. First squeeze the lemon to give the dish some zest, then mix it around throughly and eat it as you would a pasta, with a spoon and fork.
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This is taken during a tasting.

Ramen fans, good news!

A new ramen place is in town!
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Jimoto Ya, the new ramen kid on the block will excite your taste buds with a new ramen broth- sweet prawn (amaebi) + pork bone!
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Expect to savour a bowl of springy noodles in a super flavorful and aromatic prawn broth that will be kept warm throughout the meal due to the layer of ebi oil on top.
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Instead of cha shu, the ramen will be accompanied by minced meat that has been fried in its own fat and a perfectly cooked Japanese onsen egg.
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Featured: Shio (white bowl), Curry (black bowl) and Miso Ebi Ramen (red bowl)
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Where to find this?
Jimoto Ya @jimotoya
πŸ“
3 Pickering Street, Nankin Row L1-44, S048660
⏰
Mon to Sat: 11.30am to 10pm; Sun: Closed
πŸ’°
S$16.50++ (ala carte), S$19++ (ramen+side+tea)

Using a blend of japanese sweet prawns and pork bone, the broth base is thick, sweet and robust in flavour, and gives the sticky gleam of gelatin on one's lips as one slurps the broth.

Adding soya sauce seasoning to it gives this delish shoyu ramen (pictured). Simmered in it is the hokkaido-styled ramen that is springy and delightful with each bite.
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What's notable is that this bowl of goodness stays warm throughout my meal, due to the layer of oil however that also adds flavour to the broth.
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Created by the Chef Mieda of Michelin-starred Kaiseki restaurant, it officially launches on 27 March.
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Thank you @jimotoyasg for hosting us and @justinfoodprints for extending the soft launch tasting invite to me. Great company, great food!
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Pictured: Ebi Shoyu Ramen $16.50 ala-carte / $19.50 set (comes with side & tea)
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🍜Jimoto Ya
3 Pickering St, Nanking Row #01-44/45
Singapore 048660
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Created by Chef Mieda of Michelin-starred Kaiseki restaurant, not only does Jimoto Ya serve up deletable ramen, they also keep firm to not adding charsiew/bamboo shoots and just focusing on the ramen though minced meat is served in the bowl too.

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Uncommon in Singapore, they use a unique blend of japanese sweet prawns and pork bone broths for the ramen. The prawn flavour, reminiscent to that in local prawn noodles, stays strong and evident such as the shio ramen I had as only salt is added to the broth base, thus retaining the full prawn flavour. I'll recommend this to the first timers here.
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Thank you @jimotoyasg for hosting us and @justinfoodprints for extending the soft launch tasting invite to me. Great company, great food!
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Pictured: Ebi Shio Ramen $16.50 ala-carte / $19.50 set (comes with side & tea)
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🍜Jimoto Ya
3 Pickering St, Nanking Row #01-44/45
Singapore 048660
(Official launch on 27 March 2017)
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French dining and wine bar with a good selection of rare fine wines said to be found only here πŸ‘‰ click active link in bio for full review.

Have a wonderful day my dears πŸ’‹

The Beef Bourguignon was lovely and dainty - red wine braised tender beef rolled up artfully, served with mashed potato and vegetables. Flavour was not too heavy like the usual French dishes - it was lovely, and easy on both teeth and palate.

Corn Croquette

H O S T E D
The dark horse at tonight's tasting was the corn croquette. It was initially ignored in favour of the more glamorous looking dishes when it arrived at our table. But once we took a bite of the croquette, all of us were wide-eyed with awe at how good it was.
The deepfried battered coating was light, crunchy and amazingly grease-free, while the filling was ultra smooth and creamy with a subtle sweetness. Nestled in there were a few golden-yellow corn kernels that further enhanced the sweetness.
Regardless of the ebi or sweet prawn-based ramen you decide on, this is a side dish you should not miss.

Deep-fried Lotus Root

Jimoto-Ya is an amaebi-focused ramen joint but they do seem to have some interesting nibbles. Even the humble lotus root has been jazzed up with a grainy and crunchy thin layer of coating seasoned with an addictive savouryness.
Munching on this will have you reaching for more drinks. But since when is that a problem? 😜🍻

"Ebi-body's prawn to talk about that base." πŸ¦πŸ¦πŸ¦πŸ˜†

H O S T E D
Sorry for the bad puns (I couldn't resist 😜) but seriously, the star at Jimoto-Ya is the sweet prawn-based stock. With the exception of the cold noodles, it is the foundation from which all their bowls of ramen rise.
They've got a unique process in-house to ensure every bowl tastes the same at any time of the day or night: they actually have two pots of stock. One contains the prawn based one and the other, the pork. Whenever an order comes through to the kitchen, many things happen simultaneously. As the ramen is being cooked, the two stocks are scooped out in the correct ratio for that particular order and brought together to a boil before vegetables are thrown in. Then into that goes the cooked ramen for a quick simmer before the dish is ready to be served.
I chose the Ebi Shoyu tonight and loved its robust flavours. Those of you who like a lighter taste may find it a bit salty, so the Ebi Shio would be a better choice then. Don't panic about the layer of oil in the bowl. It's made with ebi and besides giving the ramen intense umami-ness, it helps to keep everything hot for longer.
The noodles are springy, which suit the liveliness of the soup well. And I found the sweetness of the cabbage welcoming. Last but not least, the egg was perfectly done with an almost-liquid gold yolk.

Ebi Shio

Ramen Set A/B comes with your choice of Ramen, deep fried chicken/ white prawn tempura, and house tea for $19.50.

The white prawn tempura was surprisingly good with light batter embedding the very crunchy juicy prawn.

No char siu but loads of sweet, chunky minced meat with thicker noodles, ajitama and I actually liked how crunchy cabbage was used, giving a break from the robust flavours. Pretty damn good, rich broth of amaebi/ tonkotsu blend; with the ebi shio bringing out the intense flavours much better than the miso. Go for the ebi shio for a guaranteed Umami party! Very enjoyable bowl but my only gripe is that it was too salty - left us thirsty for quite awhile.