Ramen Champion

The Food
I ordered the Special Miso Ramen with generous serving of corns, char siew and creamy-yolked hard-boiled eggs!! The miso broth is rich and slurpable and is not too salty when combined with the sweetness of the corns. The ramen is ultra thin and springy and I like their 3 large pieces of Char Siew which are soft and literally melts in the mouth. Everything was just rightly put together.

The Price
Reasonably priced at $14.80

Overall
I will definitely come back again to try other types of ramen and highly recommended to try this!

2013-06-07

See http://thehungrybunnie.blogspot.com for more reviews

We finally got to sample the Ramen Champion concept, where 6 Japanese ramen heavyweights are housed in a Marche-like food hall. I like it. This way, I get to try ramen native to the different prefectures of Japan all in one place. Beware the portions here though, because even big eaters like us had trouble finishing the regular portions (there are only regular or large portions here, btw).

Gantetsu, the only brand featuring Sapporo-style ramen, the Miso King Cha Shu Men ($15), to which Corn ($1) was added. The hearty broth was a creamy and sweet concoction with a pork and chicken base, while grated ginger lent a cutting bite through the grease. Shredded softened cabbage were laced throughout the generously portioned dish, with crunchy julienned black fungus, refreshingly clear beansprouts, and juicy corn kernels. The soy eggs were a perfect 80% doneness, while the fatty pork slices were tender and packed with flavour.

I went to bugis plus for lunch and decided to try out ramen champion. The host will passed you a card at the entrance so that whatever you ordered will be reflected on the card and you will have to make payment only at the exit.

The concept of the restaurant was different. it is actually make up of 6 different stores and each store will have different chairs and tables for identification. I had tried the Tokyo Tonkotsu soup from stall Bario. I am really in love their soup based, it was creamy and my friend like the slice of pork which he said that it was very soft and tender. I regretted mixing the whole bowl of noodles as I don't know that the red colour sauce on the bowl was chilli! There goes my soup! I should had scooped up beforehand.

2013-05-20

Tried the ramen here and it was not bad. Love the semi cooked hard bowl egg and the little bit of runny yolk. The soup brooth was really delicious and i love the charsiew that is being served in the ramen. This dish is not too bad but nothing special about it. However, i dont mind going back to eat this ramen if i am near the vacinity. The noodles are nice and springy!!!

8 different ramen stalls really leave you spoilt for choices. All of them seem to offer more or less the same type of ramen with pork soup base, but some of them actually have their specialty. One stall has the ramen soup separate from the ramen itself; and another is famous for its spicy ramen. I have tried both Aoyama and Tai Sho Ken. Both are not bad, but the soup, although rich in flavour, is quite salty.

2013-03-20

SGD 14(Dinner)

Very puzzling, it seems like the competition is forever ongoing. But whatever because the customers are the winners whilst the master chefs battle it out. We tried the Tokyo styled Bario Ramen and it has lots of small fatty bits to my ultimate delight (yes I am fat but I still like to eat to my health's detriment). In any case, the soup broth was pretty good with lots of beansprouts!! Go for the tonkotsu one also! Both are pretty affordable. Gonna try the other stalls next time.

2013-03-05

SGD 15(Dinner)

If the looming queues are any indication, Ramen Champion is well deserving of the hype to their name.

Visited on a Saturday evening and while there was already a snaking queue, we were ushered to our seats in no time. The whole concept of the
place being that any orders are charged to a card and the total bill would then be summed up at the cashier upon leaving.

Decided to play it safe and tried the Hokkaido styled Tonkotsu Butter Corn Ramen. The bowl of ramen was garnished w a large sheet of seaweed, as well as a large ball of butter that melted effortlessly into the broth giving the broth as well as the noodles a highly desired creamy texture. The Tonkotsu slices were run of the mill but the noodles and broth were exemplary - flavourful without being cloying.

On my next visit, I do intend to give the Tokyo styled Bario ramen a run for its money seeing that a whole lot of Singaporeans seem to favour the Bario ramen - which basically has broth that is chock full of little fat bits. My tummy as well as my arteries are gonna have to make a sacrifice in the quest for Bario ramen.

SGD 18(Dinner)

DO YOU KNOW?
Ramen Champion has this competition where the 8 different 'stalls' under this umbrella of "Ramen Champion" will fight it out to determine which of their ramen is the most popular and the most fast-selling ones! All the ramen here are absolutely prepared by pure japanese chefs!!

Full review here:
http://chiamhuiy.blogspot.sg/2013/03/omy-bugisplus-food-trail-part-5.htmlSpicy Takana Ramen
$15
With the usual price compared to the others, Spicy Takana Ramen is definitely different because of their smooth creamy pure pork-based soup with Ajitama (Jap flavoured egg). The soup was cooked for 12 hours and they actually replaces the pork bones every hour to maintain a rich broth; I guess this must be the reason for it's popularity!

This humble looking bowl of Spicy Takana Ramen actually garner a total of 100,531 bowls compared to 65,529 (the second place)! That is a double amount!

The young chef, Kosuke Yoshimura, aged 35, was really happy to be able to introduce their Hakata-style Ramen from his hometown. King Chashu Ramen
$15
This bowl of ramen has shredded ginger to add a taste to the mild and slight creamy miso. The fact that they placed a big sheet of seaweed at the side stands out this even more. 200g of pork cha shu was rather well marinated and the thickness of it was very well done.King's Ramen
$18

Seriously, let's talk about passion here. Being the oldest (56 years), Chef Kiyoshi Kurihana is indeed passionate about bring you spicy ramen that never fails to leave you an impression that strikes a balance for the spiciness of the broth. God Fire Ramen

Another bowl of ramen from IKKOUSHA too, this God Fire Ramen has 3 different hotness levels: Mild, medium and dangerous. I can actually take half-here-half-not-there spiciness and honestly I would really want to try out their dangerous level!! Hahaha. Maybe when I tried it, I'll let you know again!Cold and spicy TSUKEMEN
$13

Something out of the norm? Here you go.
Instead of the normal ramen where you find the noodles submerged in delicious broth, the chef decided to bring something different to you: The only dry option, with thick and chewy noodles, coupled with dipping sauce!

Full review here!
http://chiamhuiy.blogspot.sg/2013/03/omy-bugisplus-food-trail-part-5.html

Hope you liked this review!

Hui Yan

My bf loves ramen and this time round we had a friend of his who was itching for ramen when my bf told him about Ramen champion.. so happily 4 of us ordered 4 different ramen from the different stalls and the result was simply... ramen overload!

This time around at Ramen Champion, i had the tonkotsu Tsukemen, which is a kind of ramen served dry and up to u to dip it in. Usually, tsukemen comes in a very light soup broth but this time, i had the tonkotsu one and I would say if u like a very heavy porky kind of broth you will love the one from Aoyama! Of the 4 different ramen we ordered this one is the heaviest in taste.. in fact, a little too heavy becoz my tummy was feeling abit too queasy after finishing all the soup. For girls who love ramen but are on low carb, this one is the best option! With the ramen serve dry on the side, you can easily portion out how much you want.. and mayb pass on the rest of the noodles to your hungrier male counterparts! =P Another great thing about this ramen is that the meat are very lean and other than chashu, they even had lean pork pieces much like the ones in our chinese double boiled soup. Oh and did i mention? Its only $12. =)

The other couple friends of ours ordered the tonkotsu from Ikkousha but the broth was much lighter than mine and was more of a milky colour. Ramen broth from Ikkousha is cooked for up to 12 hours with pork bones and soy so that it tastes rich and smooth. As you can see its flooding in soup becoz my lovely friend Vanessa asked for more soup and the stall obliged without complaints or any extra charge.

As you can see, we seem to love Tonkotsu alot. This third one chosen by the couple is another tonkotsu, but the soup was still less rich than the one from Aoyama, but the ramen is ‘rich’ in other ways. Firstly, they are full of bean sprouts and it seemed like its one of the more popular ones because every other i saw had the same whole bunch of beansprouts on their bowl! Anyway, the noodle was something i found too heavy for me because it was served with flat yellow noodles made from bread flour, looking much like our Hongkong noodles from the local Tze Char stalls. The other thing that was ‘rich’ was the pork.. if you look carefully, the serve thick slices of pork instead of the usual thin slices of chashu. If you love fatty pork, you will love this!

Lastly, my frenchboy tried something abit more funky than us– the Toyoma black ramen from Iroha! Whats that? Its ramen served with a dark black sauce cooked from shrimps and black pepper. The soup was more sauce than soup, abit on the starchy side. Nevertheless, it was tasteful but much heavier.. not sure if theres any cornstarch added because it reminds me of the chinese broth (hot & spicy soup texture).

Read the full review here: http://kopidiem.wordpress.com/2013/04/10/ramen-champion-ramen-overload/

2013-04-07

SGD 15(Dinner)

Heard about all the talking about this newly opened Ramen chain from Japan, so I decided to check this out. I had the Aoyama Special Tonkotsu Ramen ($15) after walking for a few rounds deciding which ramen stall i should go to. Not sure if I had make the right choice because I don't really like how this ramen taste. The soup base is oily and salty, though it tasted good on the first sip. The char siew meat is salty too.. Good thing about the ramen is the tamago egg which is cook to perfection - runny egg yolk in the middle.

Bottom line is, I had better ramen at a cheaper price.

It was my 1st time patronizing Ramen Champion. The concept was quite interesting whereby there are around 8 Ramen Stalls ( different varieties of ramen ) for you to choose from. Upon entering the premises, you will be given a card which will be recording your purchases ( kind of remind me of marche)

After walking a few rounds, decided to try out the ramen from Bario. Char Siew Ramen - The soup was very thick and quite oily. It was also full of garlic taste. The noodle to my surprise was not the usual noodle that we normal see in ramen. It was the kind of flat, thick yellow noodle. the Char siew was very tender but fatty.

2013-03-10

SGD 16(Lunch)

For a complete review, do visit http://tinyurl.com/RamenChampion

I am happy to discover a place where they sell yummy ramen! I like my ramen with rich and thick soup broth! All of their soup bases are so rich that every sip will leave you wanting for more because it is that addictive.Iroha's King's Ramen $18
The soup broth is chicken shoyu and has a miso base. Curly ramen is used for this. There are 5 pieces of generously thick chashu laid out, sprinkled with pepper around. It tastes as good as it looks!

Gantesu's King Chashu Ramen $15
noodle: curly egg ramen soup
The soup base is creamy miso with a balanced amount of chicken and pork. Broth for this is mild and has a subtle ginger taste due to the shredded ginger in it. The pork chasu is thinly sliced and is very tender. A special miso recipe is used to create that exclusive taste.

Aoyama Special Tonkotsu Ramen $15
The noodles for this is the thin type. There are black pepper added into the broth. The egg and pork are not marinated so that the original taste of the broth will be maintained.Ikkousha God Fire Ramen
This has got to be one of my favourite! For this ramen, they serve in 3 different levels of spiciness ranging from normal, medium and lastly, dangerous. We were served the normal version and it is moderately spicy. I will only be game enough to try up to the medium level of spiciness even though I love spicy food. Spicy ramen lovers will love this!Taishoken Cold & Spicy Tsukemen $15
This ramen is unique to Ramen Champion in Singapore and it is not available in Japan. This bowl of cold and spicy tsukemen has been customized for Singapore's hot climate. It seeks to give the person eating it a winter-feel when the ramen is being dipped into the cold sauce. This ramen is especially popular in the months of April and June when the weather is scorching hot all month. This is also the only dry ramen available.

Ikkousha Spicy Takana Ramen $15
The broth is spicy and slightly sour when if you mix the takana (preserved vegetables in the middle) in it. The spicy takana is homemade. I find this broth to be so flavourful and addictive at the same time. This is one of my favourites too and I like the thin ramen used in this bowl of ramen.

Bario Ajitama Ramen $14.50
thick yellow noodles is used for this ramen. The signature Bario noodles are thick and chewy, and very filling for the stomach. I am not a fan of thick yellow noodles though. This bowl of ramen has to be eaten hot as it will not taste as good when it is cold due to the thicker broth.

I went to Ramen Champion for Ramen, it is the place that has the most comprehensive Ramen all in one place. Totally spoilt for choices. You can choose Ramen from places like Sapporo, Aoyama to Tokyo Ramens which has from dry, too soup and different flavours. With so many choices and I do not know which to choose, I decided to join the queue with the most number of people which was the Hokkaido Ramen. My verdict, I really love the tasty egg and soup base. For me, I feel the soup base is very important. Texture of the ramen was good too, it came with a big slice of pork belly which was succulent as well. I ordered the Gyoza to go along with the Ramen. The Gyoza was only alright. Will definitely go back to try their other Ramens.

SGD 20(Dinner)

Its my first visit here and i must say i've never knew the place was so big. There's plenty of seats if you venture to the inner part of the restaurant. Every diner is issued with a smart card which your purchases will be scanned onto, pretty similar to marche style.

Spent some time walking around and i can see every stall has its unique ramen offering different soup base, different ingredients etc, truly a ramen town.

I ordered the taishoken version since i'm fond of unconventional ramen aka non soup based ramen. My set is called Tsukemen Deluxe. You are given a beeper while waiting for your food to be ready. Only when your beeper is activated do you need to return to the stall to collect your food. Basically you are served a bowl of noodle and sauce separately. There is actually quite a bit of steps to follow so here goes.

1. First you taste the dipping base sauce to see if its too salty
2. Add some plain soup to lighten the taste
3. Top up some red pepper powder if desired
4. dip the ramen noodles in the sauce
5. soak it for 1 to 2 seconds then eat it
6. then also try the noddles without dipping into the sauce

The sauce bowl will also contain your pork slices and bamboo shoots and japanese green onions. I must say its quite fun to eat like this. On the other hand, it does taste a little like the can 红烧肉. The noodles were thicker than the usual ramen but still thinner than udon of course. My meal cost $18 and i also ordered extra shrimp gyozas for $5.

The highlight of the meal, on the bad note, was that i was charged extra one bowl of noodles. Apparently one of the card that was issued to us had an unpaid meal, so be warned to always check your receipt. Fortunately i spotted it and it prevented me from paying additional $15.

2013-02-15

SGD 20(Dinner)

Heh yes this place definitely follows the concept of marche.. it brings together several top ramen restaurants to a marche like environment where people can use an electronic card to order what they want and pay at the gate before they leave the restaurant. Still in his ramen craze mood so i brought angmokia here.. I had ramen myself too but i opted for quite special one where you can have your noodles either hot or cold and you dip it into a soup before you eat it.. a bit like soba style.. and it also had a small bowl of clear soup at the side.. i think it is for if you think it is too salty.. but it really taste like hot water.

Works well for me who don't really like to eat a lot of noodle. Mine was from the Taishoken restaurant which invented the tsukemen--a broth made from pork, chicken and anchovies. I would say the soup taste more of chilli and sesame oil to me.. but still flavourful.Angmokia's ramen was very big portion and value for money because it came with big slices of chashu, bean sprouts, egg and mushroom.. wheres mine came with no egg and 2 small miserly chashu. HIs soup broth was also very thick and creamy.. definitely much more tasty! His was the sapporo ramen.

I think given the different variety of ramen available there we will be back for more!

2013-02-19

SGD 15(Dinner)