Ajitama-Uma Ramen
pork flavored shoyu soup with thick-cut grilled chashu and flavored egg
📍: Novena
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Was around the area so decided to try out this place! A classic ramen joint - nothing too fancy but not shabby at all. I got (one) of the cheapest ramens here, their 𝐁𝐚𝐫𝐢-𝐮𝐦𝐚 𝐫𝐚𝐦𝐞𝐧 (~𝐒𝐆𝐃𝟏𝟐.𝟗𝟎++), which is essentially their signature ramen (forgot the name) minus the egg 😂 The ramen was pretty standard for a restaurant ramen - springy noodles and tender cha shu, and I liked that it wasn’t tooo salty. But I think it’s rather expensive: I only got 1 piece of meat and their ramen egg costs $2 more 😢 It’s a rather popular place though especially with families haha I think come here when you’re balling 💸
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OVERALL: 3.5/5
One of the better tonkotsu ramens I’ve had in Singapore – the soup is rich and creamy, redolent with porcine goodness, but I’m missing the overt saltiness and smoky flavour profiles more commonly found in ramen in Japan. One good thing though is that this doesn’t leave you thirsty like a camel.
On to the other components – I prefer chashu that’s more fatty and melt-in-your-mouth, while this was lean and a little chewy, and the noodles were a little too soft for my liking, but all in all, this is still a good eat.
Taste: 3/5
Indulgently cheesy on top with just a hint of char, the gyozas themselves were average and a little dry, but sufficient enough as a side dish to momentarily sate our dumpling cravings.
Taste: 3/5
Bari Uma serves an honest bowl of hakata style pork broth ramen.
Very good bowl of ramen. The soup is thick, with the right collagenous consistency. The soup is cloudy with a good amount of oil emulsified within it. There is a bit of a bloody taste though, but not something that affects the dish too much.
The pork is well marinated and seasoned. Noodles are nice and Al dente, and according to them made handmade.
My standards for ramen are manifestly higher now and this met them. Look at how thick the broth is - this is shoyu okay? The pork belly managed to achieve the traits of chashu. Not as good as the best chashu but impressive feat nonetheless.
Came with bamboo, spring onion, egg and a piece of char siew. The soup was thick but not as flavorful as I expected it to be so adding the garlic chips helped to enhance the soup. The noodles were on the firmer side which I prefer so that was nice. The most disappointing component was the char siew, it had nice caramelization but not tender enough and abit on the tougher side. Had better experiences here before so maybe today was an off day.
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!
The grilled chicken plays it all Munch meets Astons, while elsewhere the chicken-based spicy broth needles you gently with its incendiary ambitions but lacks the forceful assault of flavour of its assertive, Drew & Napier-esque pork-based counterpart. 3.8/5
One of my favourite karaage. 4 variations available: tartare, spicy, terikayi and original. The tatare is home made and very special cos it's a more eggy version of regular tatare.
Lost count of the number of return I've made to this unassuming ramen outlet at the basement of united square. Truly satisfying with its thick, rich, spicy, red miso and tonkotsu broth. Added sweet corn for extra crunch and texture. No wonder Daniel Food Diary regarded it as Singapore's most underrated ramen, from its Tanglin Shopping Centre main branch to this at United Square basement, you would almost think it's one of those trying hard to catch the ramen trend. It is original from Hiroshima in Japan actually, and the chef is Nihonjin. What I also found entertaining is the Kanji used is our Chinese character 嗎 . As if it was asking 你吃過我嗎？
For those who like their ramen broth to be rich in flavour, the Ajitama Ramen (S$14.90) is one good item to order at Bari-Uma. As pointed out by other Burpplers, their Chashu have gone through that fire-cook process to give it that smoky taste, and it's one thick slab of Chashu that we are talking about here. Their homemade noodles are average, though it might be better if they are less cooked (personal preference), given the richness of the soup.
The one item that did not give me the wow feeling is the egg. It's slightly overcooked, so the outer portion of the yolk was already cooked and solidified.
On the whole, still a decent bowl for all to try. Spicy variants are also available for those who want more kick in their meal.
If you like your spicy ramen in pork broth, no cabbage, bean sprouts (dao-gae) and of course at a savory (not crazy) level of spiciness, this is a must try. The only thing you need to like is they serve only 博多 Hakata ramen, which is handmade (more likely machine kneaded in house. Hakata ramen is more popular (in Singapore and around the world generally; think IPPUDO and Marutama) but the noodle will not have the springiness (al dente) like that of the 札幌 Sapporo ramen (think Miharu)
Beautiful grains of rice coated with the meat's soy sauce-based braising liquid, generous chunks of the chashu, and pieces of omelette + discs of spring onion to provide that burst of freshness and to balance the dish's richness...so much love. Ok, that's all.
Superb cha shu... Wish they would give two pieces instead of one. The broth is yummy.. I hardly order shoyu but this one is something I would eat over and over again.
Rice was bland-ish, very home styled cooking at restaurant price. Shrimps were the frozen kind, and didn't add any satisfaction to the dish. The clay pot here didn't provide the charred goodness, which can be good or bad depending on what your preference is. Overall you're seriously better off having the ramen here.
Pork flavoured shoyu soup was thick and rich without being too overpowering. Thick cut chashu had a good smokey flavour and was very tender with a good amount of fats. Only letdown were the noodles which weren't firm to the bite, skirting on the edge of being mushy. For $14.90++, this isn't exactly value for money but would satisfy your ramen craving well enough.
📍 @bariuma_sg ✨
⭐️BLACK GARLIC TONKOTSU RAMEN 🍜
💰~$16-18
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✨CHECK OUT THE STEAM💨 Hehe perfect for the winter weather in Singapore 🌧! 🤤 found a hidden gem ramen stall at novena - @bariuma_sg which serves one of my favorite tontoksu so far✨ their tonkotsu has the right balance between richness and saltiness - right on the edge of drink-worthy ( can finish the whole bowl 🍜) it comes piping hot with soft in-house noodles and grilled Cha Shu 🐷 I got their seasonal black garlic 🧄 which adds an additional flavor boost to the savory broth💕 they really stick to the basic components of a good ramen 🍜 and mastered each component✨ do add on $2 for either their matcha or kurogoma ice cream 🍨 🍵!
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