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2013-12-17
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Visit http://freshffm.blogspot.sg/2013/12/nantsuttei-ramens-black-gold.html for our full review with photos!Fortunately, Nantsuttei's ramen is not as bad as its gyoza and its service, which are in dire need of serious improvement. Its broth, which is its most noticeable feature with its oil-like colour and texture, is one of the best I've had the privilege of trying in Singapore. The way it strikes an almost perfect balance between the pork undertones and the mayu signifies tremendous amounts of
Fortunately, Nantsuttei's ramen is not as bad as its gyoza and its service, which are in dire need of serious improvement. Its broth, which is its most noticeable feature with its oil-like colour and texture, is one of the best I've had the privilege of trying in Singapore. The way it strikes an almost perfect balance between the pork undertones and the mayu signifies tremendous amounts of effort poured into creating the perfect broth. On one memorable occasion, a reverent hush descended on my group the moment we took a sip of the broth, and continued for a good 5 minutes or so, well into our eating time. Eating a dish becomes a shared religious experience when a group of 6 otherwise-noisy hot-blooded males are so moved by it that they fall silent. Nantsuttei's broth is simply incredible, and there's really no other way to describe it.
The noodles are similarly well done, in the Hakata style that we're so accustomed to seeing accompany tonkotsu broths. They have a very satisfying bite to them, and despite the heaviness of the broth, retain their individual taste, indicating that they weren't over or under-cooked and are adequately fresh. They're mixed with juicy, succulent bean sprouts, which provide a pleasantly refreshing sensation against the broth's heaviness.
Visit http://freshffm.blogspot.sg/2013/12/nantsuttei-ramens-black-gold.html for our full review with photos!
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