Since rapidly expanding in Japan and Thailand, Chabuton does not need much introduction. Chabuton's Michelin-starred chef, Yasuji Morizumi, offers a range of signature ramen of high quality and superior taste. continue reading
Opening Hours
Mon - Sun
11:30 - 22:00
Payment Methods
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Hitokuchi Gyoza Kakuni (Pork Belly) Kara Kara Miso Ramen Miso Char Siew Ramen Signature Tonkotsu Ramen
Review (8)
Level3 2015-02-10
Only available for a limited period of time i.e. 17 Jan to 31 March 2015, Chabuton introduces to ramen lovers - The Kurobuta. Currently having 3 outlets at Somerset 313, Tampines 1 and Star Vista, diners get to enjoy this exquisite dish created by Chef Yasuji Morizumi.The Kurobuta A blend of chicken collagen and tonkotsu soup, it was recommended that you shouldn't mix the whole dish when served. At $18.90, it justified its price and tag and gives leaves diners with the satisfied take away. full review and phtotos @ http://shauneeie.blogspot.sg/2015/02/chabuton-somerset-313.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Full Review at: http://www.littletinysun.com/2015/02/first-michelin-starred-ramen-chef-in.htmlIt was my first time meeting a Michelin-starred ramen chef! Yasuji Morizumi is the world's FIRST ramen chef to attain a Michelin star. The genius behind Chabuton Singapore, he was in town recently to launch an exclusive ramen dish. Here's a review of a bowl of Michelin-starred ramen as well as some side dishes.Side Dish: Hitokuchi Gyoza — S$5.00/8pcsThe ingredients — pork, garlic chives and cabbage — tasted really fresh. We were advised to dip the dumplings into the soya sauce though I preferred eating them au naturel. They came in pretty uneven shapes, though the general appearance roughly resembled that of small purses. My biggest gripe would be that they were pan-fried quite unevenly (as you can see, some areas were significantly browner than others), making some dumplings crispier than others.Additionally, the fillings, while fresh, seemed quite meagre in quantity, resulting in some rather flat-looking dumplings. Each bite lacked a satisfying volume. In a blind taste test, I would probably think I was eating thin slices of murtabak!Ika Karaage (Fried Squid) — S$5.00I'm not a fan of squid at all, but this was REALLY great. Crispy on the outside yet squishy inside, the stark contrast of textures was a wonderful experience. What I loved best about this dish is that there was NO SMELL OF SQUID at all! I was also pleasantly surprised at the lack of oily residue on the plate despite it being super crispy.I guess the only possible improvement to this dish I could wish for is a bigger portion, haha!Premium Tonkotsu Ramen: The Kurobuta — S$18.90The Kurobuta features a blend of Tonkotsu & Chicken Collagen Broth, and there was a pretty obvious and pungent ginger aroma from my bowl. Diners from other tables gave feedback that Singaporeans don't really like ginger and would prefer garlic, but I thought the ginger was quite shiok. Hmm... for this dish, do you wish to hear the good news or bad news first?I absolutely love this highly-prized Kurobuta. The well-marbled meat contains fine streaks of fat that make each slice richly sweet, tender and succulent.The meat literally melts in your mouth — if pork ice-cream existed, this would definitely cut it!Most Japanese restaurants serve HALVED eggs, Chabuton throw in an entire egg here. It's really difficult to cook a whole egg — the freshness, temperature and timing all come into play when creating that perfect molten yolk, gooey egg white and firm casing! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
For full review: http://nkikichua.blogspot.sg/2015/02/chabutons-premium-tonkotsu-ramen.htmlPresenting to you the first exclusive ramen dish created by world's first Michelin-starred ramen chef, Chef Yasuji Morizumi. The premium Tonkotsu Ramen, The Kurobuta is only available from 17 January to 31 March 2015. Get it while stock last!The blend of tonkotsu and chicken collagen soup is very thick and creamy, it’s also pack with nutritional values. Oh it just melts in your mouth, full of flavour and so savoury. Sadly the egg isn't very consistent, some turned out to be slightly hard boiled. Overall, it is worth trying!One of my favourite ramen in Chabuton, Shoyu Zaru Ramen aka dipping noodles. I personally prefer thick noodles as compared to the ones in The Kurobuta. And Fried Squid is a must to order, crispy and chewy when it's served hot. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-12-30
One day i was craving for ramen, and so i pestered my sis for a ramen treat and so she gave in to the request. We were at 313@Somerset and initially i was looking for Ramen Play but since it seems to have moved or something, we settled for this place. It looks promising, with a queue and a full house to boot on a tuesday evening. We didnt wait long, I think its easier to get seats for 2 . Anyway once we are settled, we placed our orders. You can choose from a large variety of ramen, with different broths, and then add additional items to your meal, like eggs.The chabuton tonkatsu ramen is awesome! The broth, along with the spring onions, gives it a very fragrant taste. I highly recommend this to anyone who goes to this restaurant ever. Don't even think about trying anything else yet. I am not a fan of the char siew so i was mainly savouring the broth. The noodles were nice, qq ones.We ordered gyozas but they seem to forgot about it since it did not arrive until i asked about it at the end of the meal. The gyozas is slightly different in appearance but tasted pretty nice despite their lesser fillings. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-12-11
We had lunch at Chabuton, which is by Michelin-starred chef Yasuji Morizumi. We had 2 different types of soup bases - 1 spicy miso and another tonkotsu broth. The spicy miso was not at all spicy but miso flavour was rich. Tonkotsu broth was lighter-tasting. Their ramen was decent but their egg yolk wasn't runny and the pork belly would have tasted better if it was more tender. I still prefer Ippudo and wouldn't queue for Chabuton. Service was extremely slow too. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)