Having heard so many people rave about Santouka's ramen, and seeing frequent long queues during dinner time at its Central outlet, made me wonder what is so good about the ramen this restaurant serves. Since I could meet my friend for an early dinner, I suggested to check out this ramen joint as the dinner queue would not start so early.
On the menu, the chef recommendation is the Tokusen Toroniku (Pork Cheek) Shio Ramen, however I didn't feel like spending too much that day and hence decided to give it a miss, but try out the Mixed Soup Ramen ($14++)
Why is it called Mixed Soup Ramen? This is because they mix 3 types of soup base into 1 bowl: Salt-based, Soy-based and Miso-based. There were bamboo shoots and char siu as well as a tamago in the ramen. Furthermore, as seen from the picture, a bowl of rice was also given, which is meant for one to pour into the broth after finishing the ramen. I thought it sounded interesting when I was deciding which to order.
The char siu slices were quite fatty.
They tasted more like lap cheong (chinese sausages) and my friend didn't like the taste, but I am ok with it, just thought was a bit funny to have such taste in Japanese ramen! There was nothing to rave about the tamago, I like the yolk runny like this, but the ones they serve here weren't marvellous. We couldn't really figure out the 3 types of soup base in our broth, just knew that it was salty. Haha
There was a lot of ramen and by the time I finished it, I was already full (although I started my meal with a hungry stomach) and did not pour the whole bowl of rice into my broth. Instead I only scooped 2 spoonfuls into the broth to try out how it would taste. Not sure if it was because I was already full, I did not find anything special by adding the rice into my broth.
After this meal, I am not sure why Santouka is so popular as I think I definitely have tasted better Japanese ramen in Singapore. Don't think I will queue for it to satisfy my ramen cravings in the future too.
Date of Visit: 2012-04-05