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After checking out both Netsuretsu Ichiban-Tei and Baikohken last month, it was another round of ramen frenzy time again. This time I checked out another 2 hokkaido-style ramen restaurants. The first was Noodle House Ken, located at Orchard Plaza level one. I ordered the shoyu ramen, plus a plate of gyoza. The noodle (thicker than Baikohken) was well-cooked and not too soggy. The charsiew was quite tender and delicious, but the stewed egg was quite ordinary. The soup was not too salty but somehow had a strange pork bone smell. How disappointing! The 5 pieces of gyoza were average, not very well-fried. Done in a hurry I suppose. Service from the waitresses was not too friendly.
• Food & Beverage 7/10 • Ambience 6/10 • Service 5.5/10
The second ramen restaurant was Ramen Santouka (www.santouka.co.jp), located at The Central Shopping Mall level two. I ordered the shio ramen, plus a plate of gyoza. The fat curly noodle was well-cooked and springy. Very delicious. The tasty charsiew was not too fatty, simply melted in my mouth. The soup was very concentrated, salty and quite oily. The fried chopped garlic gave the soup a strong aroma and taste. Certainly my favourite kind of soup - INTENSE! Overall the shio ramen was outstanding. The 5 pieces of gyoza were nothing to shout about, too soft and not crispy. The waitresses gave very friendly service. They even provided a basket to put my bag.
• Food & Beverage 8/10 • Ambience 7.5/10 • Service 8/10
I have always been fascinated by plastic food models (Shokuhin Sanpuru) displayed outside of Japanese restaurants. I have a better understanding of the industry after reading an article about the history, business principles and trends of plastic food models. I always wonder how the 3D models are made and the following video clips (produced by Nagao Shoken) provided the answers.
Recently I got to know from foodie friends about two popular ramen restaurants in town. Being crazy about ramen, I just (die die) must try them out. First was the Kyushu-style Netsuretsu Ichiban-Tei Ramen restaurant located at Liang Court Shopping Mall basement (near to Meidi-ya supermarket). Previously located at Robertson Quay, the restaurant is famous for its tonkotsu (pork bone broth) and tantan (spicy peanut) ramen. I ordered the super tantan-men (extra spicy), plus a plate of fried cuttlefish. The tantan-men soup had both sesame and miso flavours, with hot pepper and grinded peanuts, topped with minced pork, beansprouts and spring onions. The taste was delicious and not really spicy. The noodle was springy and tasty. The minced pork could have been less salty. The dish was very different from the Chinese Sichuan version. As for the fried cuttlefish, it was crispy and delicious.
• Food & Beverage 7/10 • Ambience 7/10 • Service 6.5/10
The second was the Hokkaido/Asahikawa-style Baikohken Ramen restaurant (www.baikohken.com) located at 7 North Canal Road (opposite OCBC main branch building). This restaurant is popular for its shoyu, miso and shio (salt-based) ramen. I ordered a bowl of shoyu ramen, plus a plate of gyoza (5 pieces). The soya sauce flavoured soup (pork bone and seafood broth) was very delicious and not too salty. The big pieces of chashu were soft and tender, with the braised bamboo shoots very tasty. The curly egg noodle was not too springy though, abit overcooked. Overall the dish was very good. The gyoza was crispy on the outside, juicy on the inside. The 2 Japanese chefs and their service staff were very friendly. I had a good time chatting with them about Japan travel and food culture.
• Food & Beverage 7.5/10 • Ambience 7/10 • Service 8/10
After I had my lunch at Parco Bugis Junction and was heading towards the MRT station, I passed by the Beard Papa Sweets Mochi Creamery outlet at basement 1 (www.beardpapa.com.sg). I was attracted to the colourful mochi ice-cream pics on the poster and lightbox. Certainly looked very tasty. At first I thought the items displayed on the glass panel were edible mochi ice-cream. But the outlet manager told me they were all plastic models. She even gave me a chance to touch the models. They looked and felt so real!! There was even artificial white powder on each model, just like a real mochi. Each mochi ice-cream model was labelled clearly with flavour name and price. After much persuasion, and promised that I would buy some mochi ice-cream, the outlet manager allowed me to take photos of the stall and glass display panel.
I looked through the various flavours of mochi ice-cream and realised there were 20 kinds. Gosh, so many to choose from! I bought 6 different flavours – Chocolate Dark Strawberry Chip, Mango, Green Tea, Tiramisu, Blueberry and Vanilla. Some other flavours included Asuki Bean, Chocolate Coconut, Lychee, Guava, Passion Fruit, etc. Not bad to include popular Tropical flavours. The box of mochi ice-cream was wrapped in a foil insulated "Cooler Pack" filled with some dry ice. Such packing prevents the ice-cream from melting within 2 hours at least. There was even a small "How to eat" instructional sheet, to educate customers how to enjoy the best texture and taste of the mochi ice-cream (after taken out from the freezer, allow the mochi ice-cream to thaw for about 5 to 6 minutes in room temperature before eating). After eating all 6 mochi ice-cream, I must say that the mochi skin and flavoured ice-cream combined well to give a unique and delicious taste. I am sure other flavours will taste just as good.
• Food & Beverage 7/10 • Ambience - • Service 6.5/10
