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2013-01-30
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Ippudo Singapore at Mandarin Gallery was the 2nd overseas outlet to be opened outside of Japan. When the outlet opened in Dec 2009, there were long queues resulting in a minimum queuing time of 40minutes. Close to 1 and a half year later, I thought this would be a good time to try this place.Went there on a Saturday for dinner. Just in case, there was still a queue, went there early at 6pm. Well, I guess several other people had the same idea. As it was full and there was already a queue outside
Went there on a Saturday for dinner. Just in case, there was still a queue, went there early at 6pm. Well, I guess several other people had the same idea. As it was full and there was already a queue outside. At least 10 people in front.At last, it was our turn to enter the restaurant. Well, inside, there is another round of queuing!
As you queue inside, there are menus present so that you can decide what to eat.
At last, it was our turn to be seated. we decided to share table so that we do not need to wait longer. Noticed that seating capacity is quite small inside.
The Ippudo Original Gyoza consist of 5 pieces of pan fried Gyoza. The Gyozas are quite small. On the outside, it was golden brown and crispy. Inside, it was flavourful. Small but delicious!When ordering ramen, you will be asked how would you want your noodle. Soft, hard or medium (between soft and hard)? Your choice will determine the cooking duration.
The Shiromaru Motoaji is their original recipe tongkotsu soup served with thin noodles rosu chashu (pork loin), cabbage, kikurage, pickled ginger and spring onion. For this bowl, we requested for the soft noodles. Which means it is cooked longer till the noodle become soft. The noodles was soft, flavourful and smooth! The broth has been cooked using pork for many hours till it become this creamy colour. It was light and flavourful. Towards the end, felt that it was on the salty end.
The Akamaru Tamago is their original recipe with their blended miso paste (a round brown paste next to the egg) and fragrant garlic oil.
After mixing the miso paste, the colour of the broth turns brown. It was on the salty end and with a slight taste garlic after taste. If you prefer a more intense garlic after tase, you can get fresh garlic to be pressed in the broth. I ordered the 'hard' noodles. It was springy and firm.
Adding a Tamago (egg) cost $2 more! And I was not disappointed. Inside, the yolk is not runny nor is it fully cooked. It was still semi solid. I would have expected the egg to be hard as it seems to be slightly overcooked. To my surprise, the tamago had a melt in the mouth sensation and the egg white was soft as if it was a semi-solid too. Overall, there is still a long queue at the outlet. Ramen wise, it was better than what I have eaten at Iluma's Ramen Champion. But the star was really the tamago! Even better than Tampopo's.
ps: this place might not be suitable on a first date. (sharing of table, noisy environment)
Detailed review: http://foodiefc.blogspot.sg/2011/10/ippudo-mandarin-gallery.html
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