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Address

9 Scotts Road
#01-01 Pacific Plaza
Singapore 228210

Tuesday:
11:00am - 09:30pm

Wednesday:
11:00am - 09:30pm

Thursday:
11:00am - 09:30pm

Friday:
11:00am - 09:30pm

Saturday:
11:00am - 09:30pm

Sunday:
11:00am - 09:30pm

Monday:
11:00am - 09:30pm

Phone
Price

~$25/pax

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What you should order at Tsuta (Pacific Plaza)

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Reviews at Tsuta (Pacific Plaza)

Reviews of good food at Tsuta (Pacific Plaza)

Instead of the usual pork bone broth, this version came in a slow- cooked duck broth with the absence of truffle. I would say the broth is not as rich as flavorful as compared to the truffle shoyu one I had here some time back, suited for those with a lighter palate. Topped with crushed cashew nuts, diced yellow onions, green leaves and bamboo shoots, the ramen also comprised of 2 slices of kamo char siu (poached duck breast), kamo wonton and a flavour egg. The wonton was my favourite element here, comprising of flavourful minced duck meat wrapped in a flimsy, soft handmade wholemeal wheat wonton skin. On the downside, the poached duck breast was tender, meaty but a tad too tough and dry for my liking. Flavoured egg remains an essential for me whenever I m having ramen, with a soft and slightly runny yolk encased within a braised albumin coating. // On a side note, prices seemed to have declined slightly as compared to my visit a year back, with the exclusion of service charge and GST as well . .
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#burpple

The broth is a blend of asari clams and chicken, with truffle. Noodles are cooked with perfect timing, great texture. 👍🏻👍🏻👍🏻👍🏻

I was a little confused because the restaurant name states Soba but what I see and taste is very much like Ramen noodles. 🤔 Nevertheless we were still have much excited to try out this one Michelin star restaurant that was also featured in Buzzfeed's Worth It video. I went for the Shoyu based one because that is always my favourite but there was also Shio (salt) and Miso, and the dry ones. I find the soup incredibly flavourful because of the addition of truffle oil and bits of truffle in the soup base, giving it a umami flavour that may had been missing because it isn't the normal tonkatsu based ramen. However, personally I felt this was something very different, and very unlike the ramen I was used to. Even the cha-siew wasn't the kind that would melt in your mouth, pretty tough. Also, the noodles were on the hard side (and I don't think there was the option to get it softer).

For ramen at this price and with a reputation of a Michelin Star award, it should be something extravagant and unimaginably different from the rest of the ramen restaurants in Singapore right? Well, not really. The shoyu ramen from Tsuta looks pretty much like a normal shoyu ramen elsewhere, but the experience while indulging is totally on another scale.

It has a small topping of truffle that brings more flavour to the broth while the intricate smell of truffle causes you to crave for more. After indulging half a bowl, I find myself still feeling hungry for more ramen, while most other ramens would probably be an indicator that I am full.

The Char Siu and Ajitama both were cooked to my expectation; particularly the Char Siu as it doesn't feel too tough to tear apart.

This ramen changes my perspective of ramen in general. With all the fancy ramen and different combinations that try to please the local audience, it is more important than ever to come back to the essential of ramen and improve on it.

After seeing food blogger @rubbisheatrubbishgrow post a positive comment about the new-ish Kamo Soba at Tsuta, I decided to have that instead of my usual.
In my bowl of Wanton Ajitama Kamo Soba was an opaque, almost creamy and very robust duck-flavoured broth, slices of poached duck breast, two juicy duck meat dumplings, a soft-yolk egg and toasted cashew nuts. The addition of nuts were a surprise to me but oh boy did they work well with that broth.

A different kind of broth from the usual pork fats laden ramen soup. Clear clam based broth with shoyu and a dollop of Black truffle. Loved the Ajitama egg which had the flavorful herby egg whites fully cooked but egg yolk still runny! Recommend to add ramen and chashu as the portion isn’t big. 1 bowl is simply not enough for the tongue and the tummy!

Price: SGD 16.80

Rating
Taste: 7/10
Price: 7/10
Ambience: 7/10

We tried both tonight for comparison.
To start with, the soup version definitely appealed more to us for a rich duck broth ramen. Indeed it was so the broth got a little jelak after a while and when it turned cold.
The dry ramen, on the other hand, was just a little dry although it smelled terrific. But as soon as we wet it a little with the broth, it tasted wonderful. Interestingly, the dry ramen seemed to get more flavourful with each mouthful, with the chopped onions, cashew nuts and black pepper.
Overall, both were tasty although the dry version prevailed once the soup lost its heat. Nevertheless, the chopped onions might not go down well with those who do not fancy its distinct taste. For the others, it was just great.

kamo wonton, flavoured egg, kamo char siu, bamboo shoot, onion, green leaves & crushed cashew nuts

kamo wonton, flavoured egg, kamo char siu, onion, green leaves & crushed cashew nuts accompanied with shio chicken broth

Ajitama (flavoured egg) missing...

Kamo Abura Soba ($10.00) one of the two Duck Ramen dishes that are introduced exclusively in Singapore from 4th Nov 2017. The dry version, noodles are marinated with premium shoyu and duck oil topped with poached duck breast, minced duck wonton, baby leaves, crushed roasted cashew nuts and yellow onions.
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Location: @tsutasingapore 9 Scotts Road, Pacific Plaza, #01-01, Singapore 228210
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#tsutasingapore #tsutasg #burpple #burpplesg

char siu, yuzu wonton, bamboo shoot, leek & green olives pureed in truffle oil

Had the opportunity to try the new duck ramen at @tsutasingapore before it launches this saturday. there are two renditions of this - a soup based shoyu ramen and a dry mazemen.
right off the bat let me just say that both dishes are RICH. artery-cloggingly rich. though the soup version has a shoyu base, the soup is made by boiling duck bones and meat over a high flame so it resembles a tonkotsu as well. creamy duck soup, anyone? toppings for both dishes include raw diced onion and chopped cashews for some crunch and to balance the rich broth, baby spinach leaves (to add crunch and provide some semblance of a healthy meal, perhaps) and black pepper. slices of slow-cooked duck replaced the pork belly seen in other ramen dishes. the soup version also had an ajitsuke tamago (always a prerequisite) and a pork wanton that felt slightly out of place competing with the duck.
the individual components of each dish were fantastic. tsuta’s noodles have always been cooked perfectly and offered a good chew. for such thin noodles, they also held the broth surprisingly well. the duck was juicy and tender. it came pink in the centre, quite unlike the braised/roasted duck that is usually served in hawker centres.
right before serving the ramen, the manager of the restaurant mentioned that one has to really like duck in order to enjoy the dishes. and he was right. the salty, savoury, oily hit from the noodles was a relentless assault on the tastebuds, undoubtedly delicious but a little too rich for my liking. toward the end of the dish, I found myself struggling to finish the broth, something that doesn’t usually happen.
nevertheless, I felt the dish stood out with its strong flavours and use of interesting toppings. perhaps a duck egg could be used instead of a chicken egg? and meh, no need for the wanton in the dish. .

Uses only fresh and premium ingredient with no MSG added, the Kamo Paitan Soba ($11.00) broth is slow cooked for 5 hours at precise temperature control that brings out the creamy duck flavour. Adding the Chef’s Yuki specially created tender poached duck breast which is slow cooked in shoyu sauce and minced duck wonton, this is definitely a quite a breakthrough from the traditional Ramen.
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This will be exclusively available in Singapore from 4 Nov 2017 in celebration of Tsuta’s first year anniversary
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Location: @tsutasingapore 9 Scotts Road, Pacific Plaza, #01-01, Singapore 228210
.
#tsutasingapore #tsutasg #burpple #burpplesg

Had the opportunity to try the new duck ramen at @tsutasingapore before it launches this saturday. there are two renditions of this - a soup based shoyu ramen and a dry mazemen.
right off the bat let me just say that both dishes are RICH. artery-cloggingly rich. though the soup version has a shoyu base, the soup is made by boiling duck bones and meat over a high flame so it resembles a tonkotsu as well. creamy duck soup, anyone? toppings for both dishes include raw diced onion and chopped cashews for some crunch and to balance the rich broth, baby spinach leaves (to add crunch and provide some semblance of a healthy meal, perhaps) and black pepper. slices of slow-cooked duck replaced the pork belly seen in other ramen dishes. the soup version also had an ajitsuke tamago (always a prerequisite) and a pork wanton that felt slightly out of place competing with the duck.
the individual components of each dish were fantastic. tsuta’s noodles have always been cooked perfectly and offered a good chew. for such thin noodles, they also held the broth surprisingly well. the duck was juicy and tender. it came pink in the centre, quite unlike the braised/roasted duck that is usually served in hawker centres.
right before serving the ramen, the manager of the restaurant mentioned that one has to really like duck in order to enjoy the dishes. and he was right. the salty, savoury, oily hit from the noodles was a relentless assault on the tastebuds, undoubtedly delicious but a little too rich for my liking. toward the end of the dish, I found myself struggling to finish the broth, something that doesn’t usually happen.
nevertheless, I felt the dish stood out with its strong flavours and use of interesting toppings. perhaps a duck egg could be used instead of a chicken egg? and meh, no need for the wanton in the dish. .

Finally got to try the one Michelin Star ramen import from Japan! Luckily for us, there was only a short 10 minute wait when we arrived at 620pm.

The entrance is at the front left corner of pacific plaza, outside of the mall. You make your order at the digital screen, get your add ons and drinks as well. Pay before you sit, like the classic ramen shops in Japan!

All seats are at the counter, you can see the chef in action! We were very lucky and got to sit right in front of the plating and noodle station. The noodle master takes the neatly packed white soba noodles from a wooden box, and drops it into the u shaped sieve sitting in the boiling water. He gives it several nice tugs before he places the cooked noodles in the bowl of soup. The other kitchen staff adds chashu, the delicious onsen tamago, thinly shaved onion and mint leaves on top of the noodles! Just so you know, one piece of chashu is really big. And the other option for four pieces seems too much, but you can get just one or two extra in the add on menu.

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