[CLOSED] Ramen Gallery Takumen (Circular Road)

It has an interesting taste as compared to normal pork broth ramen but still tasty! It's $16.80++ so while it's not cheap, definitely worth a try!

PS. The mashed potato that they offer as a free side is really nice!

I don't usually eat ramen (or any noodle soup) in Singapore's hot weather, but mala anything is a must for me! I lovvvve the chopped onion and minced meat in this ramen, although additional 花椒 powder would make this even better. They do other kinds of ramen as well.

Wabisuke is a double soup combining chicken soup and sardine soup! The miso complements the flavours of the Wabisuke! Wabisuke has won a Michelin bib gourmand in 2012 & 2017.
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The spicy miso was more of a fragrant spicy fermented bean paste. The noodles texture was perfect and the soup was really quite good! This is also available in non spicy version!
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Thanks to @kaitozy for extending th invite and @ramen.gallery for hosting!
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#burpple #ramen #ramengallerytakumen

This bowl of ramen is made of whole wheat flour in chicken and fish stock.

The ramen has quite a distinctive wheat taste and it does look light brownish instead of the normal yellow/pale yellow ramen. The soup has a strong garlic taste and personally I don’t quite enjoy it.

The flavoured egg was good and the meat was alright. Ramen came in a huge portion but it makes me a little sick when I was halfway through it.

I wouldn’t say it’s bad but this ramen is not my type of men.

The soup was an opaque reddish brown from the miso and had a texture like gravy. Because it's so robust, it seemed to have extra clinging power on the strands of ramen which were of the QQ sort. Initially I was worried it might all be a bit too much once the pats of butter melted but nope, I actually found the whole bowl even more irresistible. Most likely because there was a lot of garlic in that miso broth which, don't ask me why, I only discovered towards the end of my meal. Also, the ample amount of sweet corn, beansprouts and cabbage thrown in with the noodles served to excite with their crunchiness. The only glitch would be the egg which wasn't fantastic as the yolk was well cooked. If you are picky about having only soft-yolked eggs. I would suggest you save your money and not add it.

The highlight in the taste of citron within the soup, with the secret sauce “airlifted from Japan”. Okay lah, I am sure the one in Japan tastes loads better.
http://danielfooddiary.com/2016/05/10/bigiya/