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2013-08-07
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This is currently my favourite Japanese Ramen stall in Singapore.'Nama Karashi Ramen'For the soup base, rather than using the common strong salty Pork Broth, they are using Chicken Broth over here. There are using the thinner type of Ramen noodles over here too, which is one of my favourite type of Japanese Ramen noodles. On top of that, the Ramen Egg, 'Ajitsuke Tamago' that they are using over here are one of the best in Singapore. The half boiled egg yolk + the boiled egg white combination mak
'Nama Karashi Ramen'For the soup base, rather than using the common strong salty Pork Broth, they are using Chicken Broth over here.
There are using the thinner type of Ramen noodles over here too, which is one of my favourite type of Japanese Ramen noodles.
On top of that, the Ramen Egg, 'Ajitsuke Tamago' that they are using over here are one of the best in Singapore. The half boiled egg yolk + the boiled egg white combination makes this a must try. And if you are lucky enough, you might be getting a generous thick slice of 'CHar Siew' too.Actually, I would order a bowl of 'Nama Karashi Ramen', 'Ajitsuke Tamago' and 'Kaedama'(Adding an extra portion of Noodles) twice, whenever I visit Marutama Ramen Store. Some would ask, why do I order Kaedama twice when a bowl of Nama Karashi Ramen is sufficient for an average person. Actually, for the Marutama Ramen Store at Liang Court, you will be given a free topping after you had Kaedama twice. Without thinking, I would always order for an extra piece of "Char Siew".
Click here for a more detailed review and photos:
http://nekyouto-food.blogspot.sg/2011/07/singapore-most-delicious-ramen-marutama.html
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