Sapporo Ramen Bishamon

This is quite sometime ago. Thus, I have forgotten most of my thoughts then.

Anyway, we tried  Sapporo Ramen Bishamon at Raffles City. I was disgusted with the ramen presentation when it is first served to me. Can’t see the garnishes that make up my ramen. It just look crap and messy before I even started! There is a rim of bubbles form around my bowl. Did they shake my soup before pouring in? Errr…

I don’t remember the noodle is exceptionally nice. The egg is not impressive also. Bamboo shoot got one smell… Can forget about going there again.





AOBA Hokkaido Ramen

Visited AOBA Hokkaido Ramen at new ION Orchard. This restaurant is located at level basement 3, same level with several other dining restaurants too. I remembered queuing in for food only at about 9pm, consider late I guess. Barriers are set up to facilitate the queue outside, so do follow the barrier.

We ordered Shoyu Tontoro Ramen and Spicy Miso Ramen. The ramen belongs to the thick and eggy type. Compared to Ramen Santouka‘s noodle, I prefer this though. The noodle is more chewy and tasty (less bland). However, the noodle portion is considerably lesser than the normal Japanese ramen you can find. That’s why we end up eating MacDonald after that. Each ramen is given 1 shoyu egg and a piece of seaweed.

Japanese Shoyu soup base usually tastes quite saltish, Lester’s Shoyu Tontoro Ramen is just right. It is also unusual to see Tontoro meat in Japanese Ramen because they usually serve with char siew. For those who prefer leaner alternative, Tontoro will be an ideal selection. My Spicy Miso Ramen is slightly more spicy but better in taste than Aijisen’s Spicy Miso Ramen (my usual favorite). Both soups are not oily and not as hot. I am expecting a little more spring onion, onion or leek vegetable in my ramen because the display and the menu do so. AOBA Hokkaido Ramen also belongs to Aijisen group. I believe this explains some of the similarities in taste and choices. Shoyu eggs are soft and runny on the inside. I would consider my ranking of best shoyu eggs goes to Marutama Ramen, second to AOBA Hokkaido Ramen and third to Ramen Santouka.

photo(2)Entrance of AOBA Hokkaido Ramenphoto(3)Menu (Outside)photo(4)Menu (Outside)photo(5)Window Displayphoto(6)Carbon Copy of Order & Other Food Varietyphoto(7)Shoyu Tontoro Ramenphoto(11)Tontoro Meatphoto(8)Spicy Miso Ramenphoto(9)Thick Noodlephoto(10)Shoyu Egg

AOBA Hokkaido Ramen is also having some promotions with their side dishes at 50% off the usual price. For people staying in the East, AOBA Ramen has another branch in Tampines One.

On a side note, I am considering if I should develope a standard procedure in tasting ramen?

Marutama Ramen

Have been eating at Marutama Ramen for quite sometime. They have 2 branches: Central and Liang Court. Aka ramen is considered one of the latest ramen they have launched. Japanese ramen usually comes with char siew, but this Aka ramen served with 3 chicken balls. Shoyu egg is an ala carte order. Chicken balls can also be ordered from the ala carte menu. Before you start digging in, squeeze the lemon into your soup. It gives the soup base a refreshing lemon smell and taste. Marutama’s noodle is distinctively different from many other stores. They are thinner, less soggy therefore firmer and curly.

The very first time i eat at this ramen store when Central first open, i din really like it. I remembered back then they only have 3 or 4 ramen types to choose from. You can either add lemon, egg, spring onions to your ramen that’s all. I think i ordered the normal one with additional spring onion. The soup is oilier than i expected. I gave away my char siew to Lester and i’m left with whole bowl of noodles and spring onions. I wasn’t used to Japanese ramen at that time, i only know Aijisen. One of the characteristics of such authentic ramen is that the soup usually has this layer of oil from cooking the poultry bones for soup. After my 2nd visit, Lester introduces me to other soup base and the ala carte selctions, then it changes my impression totally.

The must-try shoyu egg here. A little runny on the inside… Something that i want to achieve.

DSC09129Marutama Ramen at Liang Court
DSC09119Aka Ramen
DSC09127Chicken BallDSC09120Shoyu Egg
DSC09124Shoyu Egg (Inside)

Sapporo Ramen Miharu

One of my recent cravings is Ramen. Visited Sapporo Ramen Miharu at Gallery Hotel.  Heard this is one of the few authentic Japanese Ramen set up in Singapore. The shop is pretty small.  Inside can only occupy 4 groups of people and some counter seats. For smokers, there are non-aircon seats outside. Gallery Hotel seems to be populated with Japanese dining, there are other Japanese dining tenants open too.

I find the noodle is more like  Santouka, the thicker noodle type. Generally the ramen portion is quite big. Sapporo’s ramen has a few more different soup bases to choose from:

  • Tokusen Miso (Special Blended Miso)
  • Miso Tonkotsu (Special Bleneded Miso Pork Flavored)
  • Ohkara Miso (Hot Spicy Miso)
  • Miso Tsukemen (Miso Cold Noodle)
  • Wabusi Shoyu (Fish Based Shoyu)
  • Tokusen Shoyu (Special Soy Sauce)
  • Tokusen Tonshio (Special Pork Flavored Blended with Salt)
  • Koumi Tsukemen (Soy Sauce Cold Noodle)
  • Dsshi-shio
  • Miso
  • Shoyu

Each ramen comes with half a shoyu egg, char siew, corn, bamboo shoots, spring onion and seaweed. However, most of us did not finish the soup because we find it too saltish to our tasting. Shoyu eggs here are almost thoroughly cooked to the yolk. I will prefer a little runny inside. There are also more different sides dishes to choose from compared to Maratama Ramen and Santouka Ramen. Char Siew Don comes in a small bowl but it’s nice. Leek omelette reminds me of the Guo Tie (锅贴) and pork gyoza is juicy, thumbs up! Tokusen Shoyu soup base is soya sauce taste with no miso i think, that explains the color of the soup. Leroy’s Miso Tonkotsu tastes like peppery mild Bak Kuh Teh. Tokusen Miso soup base tastes a little nutty.

Sapporo Ramen Miharu Ramen
Char Siew Don
Char Siew
MenuIMG_8067Tokusen Shoyu (Special Soy Sauce)IMG_8065Miso Tonkotsu (Special Bleneded Miso Pork Flavored)IMG_8068Tokusen Miso (Special Blended Miso)
Leek Omelette
IMG_8066Leek Omelette (Close Up)
Hokkaido Fried Pork Gyoza
IMG_8064Hokkaido Fried Pork Gyoza (Close Up)IMG_8056Yellow capped is vinegar and they have special blend pepperIMG_8055Special Blend PepperIMG_8070Tokusen Shoyu (Special Soy Sauce) Remaining
Miso Tonkotsu (Special Bleneded Miso Pork Flavored) Remaining
IMG_8069Tokusen Miso (Special Blended Miso) Remaining