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!

Was pretty excited to try men don tei because the interior layout made me felt like i was really in japan. however, there were really noisy kids around and i didn't enjoy the experience.surprised that there was no miso soup. the chicken wasn't fresh at all and tasted really stale. we ordered a katsu don and a curry chicken don. both were pretty disappointing because the meat wasn't fresh.. the curry don wasn't hot enough, and the portion was so small that its almost kid's size! also, it's self-service (you have to collect your own meal) and they shout really loudly. pretty rude cashier as well, you can feel the negative vibe.

Anyone who have tried toss & turn would say that it provides quality salads. although the portion is uneven at times, the vegetables and food are really fresh.ordered a set meal, and the mushroom soup was really hearty.. loved the crispy bread to dip in as well.highly customizable, you get to choose a wide range of greens, eggs, and protein such as fish or chicken. i chose the salmon and was pretty disappointed that it was only thin slices of salmon.lots of various vegetables are available all-day!on the other hand, they were really generous with their nuts!Order from the counter and choose your seat, though its more preferable you takeaway because theres hardly any place to sit at all times.

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!