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2013-09-26
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I love ramen. Fine, silky strands of noodles bathed in a deliciously thick, creamy broth topped with succulent, fatty pork – what’s not to like?I’ve been to quite a few ramen restaurants in Singapore and was quite impressed with Menya Musashi. Menya boasts three different types of ramen: white (traditional), red (spicy) and black (I think this one is black ink). I love anything spicy so I ordered the "Red" Cha Shu Ramen. Unfortunately, it wasn't fiery in the least but was nonetheless incredibly
I’ve been to quite a few ramen restaurants in Singapore and was quite impressed with Menya Musashi. Menya boasts three different types of ramen: white (traditional), red (spicy) and black (I think this one is black ink). I love anything spicy so I ordered the "Red" Cha Shu Ramen. Unfortunately, it wasn't fiery in the least but was nonetheless incredibly delicious. I loved how rich and creamy the broth was whilst managing not to be overly oily or salty (great for the sake of my kidneys!) The egg was perfect and maintained a gooey center while the pork was tender and juicy.
My husband decided to be adventurous and go for the Akiba Curry Ramen. The ramen was served in a curry infused broth, not just a curry sauce as I'd expected, which was great. The curry ramen was surprisingly good and a refreshing change, although the pork was not as fatty or succulent as those served in the traditional version.Ultimately, I think Menya Musashi has pretty good ramen. If you go, try to head down by 5:30 as it gets pretty packed! You know how kiasu we Singaporeans can be.
For full review and more photos, please visit http://www.treatsandmeats.com/blog/menya-musashi
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