Ramen Hopping: Keisuke Toyko Ramen Dining x Santouka Hokkaido x Tampopo
14:04:00
Hi everyone, I am back for more food review.
This entry will be blogging about Japanese cuisine, ramen hopping.
The origin of ramen is unclear. Some sources say it is of Chinese origin. Other sources say it was invented in Japan in the early 20th century. The name ramen is the Japanese pronunciation of the Chinese lamian (拉麺).
Ramen comes in various shapes and lengths. It may be think, thin, or even ribbon-like, as well as straight or wrinkled.
Some of the common soup base.
- Shio ("salt") ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.
- Tonkotsu (豚骨, "pork bone"; not to be confused with tonkotsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop).
- Shōyu ("soy sauce") ramen typically has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones.
- Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆辦酱), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
Seasonings commonly added to ramen are black pepper butter, chilli pepper, sesame seeds, and crushed garlic. Soup recipes and methods of preparation tend to be closely guarded secrets.
That all for the short information on ramen.
Let start off with the ramen hopping adventure.
First stop, Keisuke Tokyo Ramen dining.
Making a trip down to Keisuke ramen with my buddy Amanda after the job fair at suntec convention hall.
Keisuke Tokyo was opened by chef Keisuke Takeda, and it was his fifth outlet in Singapore. The others for outlets, Tonkotsu King (Orchid Hotel), Tori King (Amara Hotel), Tonkotsu King Four Seasons (Bugis Village), and Gyoza King (Orchid Hotel).
Address: Suntec City Mall #02-391,
3 Temasek Boulevard,
Singapore 038983
Nearest Mrt Station: Esplanade Station
Phone: 6337 7919
Opening Hours: Daily, 1130am - 1030pm
Menu can be found in Keisuke website.
Gyoza // Average. The gyoza is stick to each other. Obviously this was not fresh made, it was frozen and taken out to pan fry it.
Tonkotsu Ramen // The soup was good. It was smooth, rich, and fragrant. The ramen texture was soft and springy. The char siew was very lean, and i suggest it could be used some fat-trimming. But the meat is still tender.
Black Spicy Tonkotsu Ramen with Flavoured Eggs // The soup was smooth, rich, and fragrant. But after adding the chili, it was tasted a bit different. I don't really like the taste of chili. The chili was not that spicy but it has a unique taste.
Green Tea Cola // It just tasted like normal cola. It not worth a try.
Food: 3.75/5
Ambience: 3.5/5
Service: 2.5/5
The food was just average. I don't really like it. The service was a bit slow on a weekend non peak hours. And they forgot one of our order.
Next Stop, Santouka Hokkaido Ramen.
Making a trip down with my best friend Oogii for dinner at my favorite ramen place.
Address: 21 Cuppage Road,
Cuppage Terrace,
Singapore 229452
Nearest MRT Station: Somerset
Phone: 6235 1059
Opening Hours: Monday - Friday, 12pm - 3pm, 530pm - 12am
Sat, 12pm - 12am
Sun, 12pm - 930pm.
Santouka.co.jp
Menu taken from Santouka website.
Gyoza // It was not really appetizing. The skin texture was a bit hard and the meat was not fresh.
Tonkatsu // The tonkatsu was well fried and the meat was fresh and tender. The sauce was even better. It is a must-try dish.
Miso Ramen // The soup was rich and the miso taste was strong. The noodles was soft and springy. The char siew was soft and tender.
Food: 4.5/5
Ambience: 3.75/5
Service: 4/5
The service was fast and efficient. The food was really good. And this ramen place was my favorite place to had a bowl of good ramen. Usually on weekend this place will be very crowed, i suggest everyone make a trip down on a weekday lunch time or early dinner time.
Last Stop, Tampopo.
Making a trip down with wing my Malaysia friend to have a farewell dinner with her.
Tampopo literally means Dandelion in Japanese, a strong and resilient flower that spreads and flourishes even in tough environment.
Address: 391B Orchard Road, #B2-33,
Takashimaya Shopping Centre,
Singapore 238872
Nearest MRT Station: Orchard Station
Phone: 6235 2318
Opening Hours: Daily, 11am - 10pm.
Menu can be found online.
Deluxe Tampopo Black Pig Shabu Ramen // The soup was smooth and rich. The meat was a bit tasteless and the noodles was too soft.
Hakodate Original Ramen // The soup was a bit bland. The char siew was soft and tender. And at last the noodles was average.
Food: 3/5
Ambience: 3.5/5
Service: 3/5
The food was just average. The soup base was not that great. There should improve on their soup. Hence, the service was good, it was fast and sharp.
That's all for this ramen hopping entry.
Stay tune for my next ramen hopping trip.
Thanks for the read, and wish you guys have a nice day ahead.
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