Full Review at: http://www.littletinysun.com/2015/02/first-michelin-starred-ramen-chef-in.html

It 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!

Most people would go to watami for their main courses or set lunches and dinners. However, ordering two or more options from the appetisers and starters could just be as filling and satisfying! of course, not all food items taste equally good.. such as the omu rice.

the egg was really flat and didn't taste as fluffy as i'd like. would prefer if they used a larger egg so that there could be more egg white. the rice should have some spices or ingredients as well because the flavours were mainly from the sauce. it got too plain after awhile.i love how there were layers of egg, but the overall flat texture wasn't satisfying enoguh.highly sinful, the mentai cheese potato with bacon can make you feel really full. it's a lovely dish to be shared among friends! the grilled taste that lingers on your mouth is fantastic — it adds on to a flavoursome and comforting meal, especially on a cold day. the potatoes and cheese remain piping hot even after a long while, perhaps due to the conduction of heat on the metal plate.

Executives love hanging out at ma maison because of its cozy spot. they also offer some great food as well. we had fresh tomato soup that was a great starter to the course.really sour and you can see bits of tomato skin floating around the soup! felt like it helped boost my skin efficacy a lot.beef pasta was presented really nicely.. love that they twirl it. however, i felt that the pasta size was too small. the beef was too hard to chew (medium). would suggest going for medium-rare so that you can chew it better.. definitely red-meat lovers would have a comforting lunch with this.was really surprised that ma maison serves rice that is not japanese rice. I miss the genuine gem texture and plump-size grains.. in fact, they serve rice for $0.50 that tastes just like the rice we order in cai-fan stalls.love how they cook the beef evenly.. pink and slightly red in the center.the plating was fantasting, i have no idea how they made the pattern with the brown sauce with mayonnaise. almost looks like a machine but they probably put in a lot of effort!

Went to the 'restaurant' in non-peak hours, at about 3-5pm. no one was in the restaurant but the service crew was somehow very busy cleaning... quite difficult to get their attention. argh.menu was a huge board, difficult to flip. i felt like i was holding a 100-year old book becuase it was so heavy.they offered sugar in many forms.. shows the weightage of sweetness in the 'cafe'. i love sugar cubes!you have to pour out the water and steep the tea bag on your own. they should -1% service charge right? anyway their service was really bad. not sure what they're busy with.. don't even look around!we received our mango tango. supposed to have mango, MACADAMIA NUTS, chocolate chips with rainbow sprinkles topped with whipped cream. we didn't had the macadamia nuts.. apparently, they forgot to put the topping.we told them and she just walked away and came back with a cup of macadamia nuts. my journey to find the nuts resort to dissecting the pancakes:there you go: we poured the nuts in ourselves. it tasted great would try other food items but maybe not at the same store in future.

Han's is a much-loved household name in the Singapore dining scene, Its success dates back to 1977 when the popularity of the Han siblings' cakes amongst their friends inspired them to open a bakery along Upper Thomson Road. On my foodie parents' recommendations, I found myself at their largest cafe-cum-bakery restaurant (15,000 square feet), at Great Eastern Centre on Pickering Street. My mum used to work in the area and I thought visiting this outlet with my parents would fill them with a sense of heartwarming nostalgia. As Han's began its existence way before I was born, I thought paying them a visit with my parents would be a good way to contribute to the memory project.Left to right: Teh-Si, Mushroom Soup, Garlic bread

No meal at Han's is complete without Teh-Si or Tea with Evaporated milk (S$1.70). It tasted really pure and wholesome; I think it's one of the best teas I've ever had.

We also had some Mushroom Soup and garlic bread. Alas, the soup was really sour and tasted straight from a can.The garlic bread was (literally) hard to bite into, let alone chew. It felt more like biscotti than bread, though dipping it into the soup did soften it a little.

Chicken Chop (Set) — S$12.80I loved that the potatoes came in wedges rather than fries. Furthermore, the meat was lean and tender, giving rise to a commendable texture. However, the vegetables tasted really raw and were difficult to chew — my jaws got tired after a while.While I initially felt they were stingy with the sauce, I was later glad they went easy on it because it was excessively salty. Overall, I would recommend going for something else.

Grilled Dory (Set) — S$9.80Grilled Dory topped with garlic

Fresh dory fish is difficult to find these days. Liven up its flavours with a spritz of lemon (each serving generously comes with half a lemon rather than the usual slice!!) The fish had a soft and pillowy texture, and the portion was sufficiently satisfying. I couldn't help but notice that the vegetables took up 50% of the plate's surface area! This should appease workers in the area pursuing a healthier lifestyle.

Service at Han's was iffy — no major mistakes but don't expect a warm welcome. The Han's dining experience is built upon functionality rather than frills, and is probably best-suited for quick, casual gatherings with friends and colleagues. Certainly no intimate dates or formal gatherings as the atmosphere is nothing too fanciful and the food is, frankly, below average.