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.
http://www.littletinysun.com/2015/02/first-michelin-starred-ramen-chef-in.html
Side Dish: Hitokuchi Gyoza — S$5.00/8pcs
The ingredients — pork, garlic chives and cabbage — tasted really fresh.
The 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.
Each bite lacked a satisfying volume. In a blind taste test, I would think I was eating murtabak
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$5.00
I'm not a fan of squid at all, but this was REALLY great. Crispy on the outside yet squishy inside,
I'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!
I guess the only possible improvement to this dish I could wish for is a bigger portion, haha!
Premium Tonkotsu Ramen: The Kurobuta — S$18.90
The Kurobuta features a blend of Tonkotsu & Chicken Collagen Broth
The 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?
http://www.littletinysun.com
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! -
The meat literally melts in your mouth — if pork ice-cream existed, this would definitely cut it!
The ramen egg reminded me of a Kinder Surprise — while most Japanese restaurants serve HALVED eggs,
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!
Supplementary Information:
Chabuton Ramen
313@somerset, #B2-01
313 Orchard Road
Table Wait Time: 15 minute(s)
Spending per head: Approximately $20
Dining Offers: 試食活動
Other Ratings:Taste
3 |
Environment
4 |
Service
4 |
Clean
3 |
Price
3Recommend
0