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Introduction
Voted "Ramen of the Year" for 5 consecutive years in Japan, Nantsuttei brings to Singapore their rich, black-filmed ramen that consists of sesame oil blended with garlic for a full, rich flavour.
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Opening Hours
Mon - Sun
11:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Nantsuttei is a Japanese restaurant specializing in ramen. One of its specialties is the tonkotsu soup (pork-based creamy-typed soup) ramen, which derived from kyushu area (west part of Japan). What is unique about its ramen is its the use of Kuro Mayu (garlic oil) , which gives a black coloured soup base. As the Parco Marina Bay is closing down, this outlet will be moving out and opening in Orchard Central in April or May. This week will be its last week at mall. The place is quite crowded but the turnover is quite fast too. There is a loud burst of greeting by all the staffs, when one enters the place. Inside it is quite small in area. The sofa seat is quite worn out and sinks in. Quite uncomfortable but the place reminds me of a traditional looking Ramen place with its Japanese look.Iced water is served and refilled regularly. There is also various sauces such as chilli powder, chilli oil, vinegar and soya sauce on the table. Maru-toku Negi Chashu-men ($17.00++)It is the outlet's basic ramen with all the toppings, shiraga negi (Japanese Green Onion in thin strips), bannou negi (chopped thin green onions), and chashu (simmered pork). The soup is a rich, creamy tonkotsu (pork bone) soup. Floating on the surface of the soup is the fragrant black ma-yu (roast garlic oil), a flavor that has not changed since the restaurant first opened. This black ma-yu is an iconic component of the Nantsuttei flavor created by frying garlic over seven phases and mixing it into a balanced blend for an exquisite harmony of flavours. The soup, noodles, toppings and the black ma-yu come together in the bowl to create a perfectly balanced and delicious ramen. The chashu, made with high quality pork loin and our special shoyu sauce, is quite tender. The noodles tastes quite QQ in texture. Overall quite nice. I will miss the place.
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Visit http://freshffm.blogspot.sg/2013/12/nantsuttei-ramens-black-gold.html for our full review with photos!Fortunately, Nantsuttei's ramen is not as bad as its gyoza and its service, which are in dire need of serious improvement. Its broth, which is its most noticeable feature with its oil-like colour and texture, is one of the best I've had the privilege of trying in Singapore. The way it strikes an almost perfect balance between the pork undertones and the mayu signifies tremendous amounts of effort poured into creating the perfect broth. On one memorable occasion, a reverent hush descended on my group the moment we took a sip of the broth, and continued for a good 5 minutes or so, well into our eating time. Eating a dish becomes a shared religious experience when a group of 6 otherwise-noisy hot-blooded males are so moved by it that they fall silent. Nantsuttei's broth is simply incredible, and there's really no other way to describe it.The noodles are similarly well done, in the Hakata style that we're so accustomed to seeing accompany tonkotsu broths. They have a very satisfying bite to them, and despite the heaviness of the broth, retain their individual taste, indicating that they weren't over or under-cooked and are adequately fresh. They're mixed with juicy, succulent bean sprouts, which provide a pleasantly refreshing sensation against the broth's heaviness.Visit http://freshffm.blogspot.sg/2013/12/nantsuttei-ramens-black-gold.html for our full review with photos!
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Although Parco is always a very desserted quiet mall, there was one food outlet that was blazing with business and with long queue during meal times.This was a Japanese Ramen store at top level of Parco.Their menu was quite limited. All Chashu Men only. Hence I ordered their standard Chashu Men.When the dish came to my table, the Ramen was full of spring onions on top but I could smell some "burnt" smell. A taste of the soup, there was also some burnt taste, maybe it was garlic oil.The noodle was well cooked and springy. The chashu was normal though, I prefered those with many fats on the outter layer.Overall, this Japanese Ramen store was not my liking as the soup has too much burnt taste. The prices were also on the higher side as compared to other Japanese Ramen Restaurant.
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We went to explore this restaurant on a weekday lunch. Apparently it is a busy shop.I ordered the pork ramen with egg and was pleasantly surprised by the portions of the bowl, the beansprouts and green onions. I must say the soup base is one of the best tasting (although the colour does not look as appetising) among the ramen shops in Singapore.I will definitely return for more !
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Nantsuttei Ramen is one of many Ramen establishments that have made a name in Singapore. I’ve heard and read many raving reviews about it, and I was more than eager to give it a slurp myself. Parked at a corner of Millenia Walk, PARCO Marina Bay, no one would know its existent if the words did not get out.Who would have known you would be lectured before a meal right. Read through the notes and you’ll realize you might have been eating Ramen the wrong way all this while. Thankfully, not only is a lecturer not present, its tutorial is also an easy and joyous one – eating.Chashu-Men ($16++): Unfortunately, with or without the hype, Nantsuttei’s style of Ramen is completely not my cup of tea. The broth comes as a little too thick in flavors and taste, making it super cloying and an uphill challenge trying to finish it up. Its simmered pork meets the norm standard.The noodles, though relatively thin, was rather soggy for me. It isn’t firm enough to feel the bite of noodles. So, both the texture and the softness of the noodles are not to my liking, unfortunately.I guess ‘taste is subjective’ is the best example here. I don’t see myself ever going back.
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