Four New Ramen Dishes to Try at Hakata Ikkousha

To mark the start of the new year, ramen restaurant Hakata Ikkousha recently dished out four new creations at its two branches – CHIJMES and Tanjong Pagar (April onwards) – with limited bowls available for now. With new methods of preparation, new ingredients and cooking styles, founder-owner Kousuke Yoshimura has come up with: Chanpon, Soy Sauce Ramen (pictured above), Hanadori and Bonito Ramen – each boasting a unique combination on its own. The Bonito Ramen showcases Hakata’s noodles and tender pork belly slices in a rich broth made from a secret recipe of chicken, pork and bonito – which might be an acquired taste for some.

If you haven’t already tried Tsukemen, we urge to you try the Hanadori (pictured above). Essentially dry noodles that you dip into a rich broth concentrate; the version at CHIJMES features a chicken broth with sliced chicken chashu, while the Tanjong Pagar outlet serves up a Bonito flavour. Spice it up to your liking with their secret chilli pepper served on the side.

Wok Hei Heavy Standing out amongst the rest, is this regional dish from Nagasaki in Japan - Chanpon (pictured left). Marked with an unmistakable and distinct wok hei taste and aroma, crunchy cabbage strips, carrots, long beans and shitake mushrooms are sautéed in a hot wok before being added to the noodles in Hakata’s Tonkotsu Shio base soup. Only available at CHIJMES. Note that only 15 bowls of Chanpon are dished out daily, 30 for the other three.

Written by Peh Yi Wen See Also: Find the best Japanese restaurant to satisfy your craving Check out where to get the best ramen in Singapore