Please visit us at http://www.makeyourcaloriescount.com/2014/07/sg-lokal-good-food-with-great-service.html for full review.

With raving reviews of Sarnies and having their head barista over at the still-pretty-new Lokal, we thought we had to give it a shot. Typically with disappointing food at cafes, this promised otherwise with one of their partners who was the founding chef of Tetsuya's in Sydney.Despite being the new kid on the block, the people behind it have gotten themselves pretty popular with the snaking queues even as we reached at close to 2pm. I was personally impressed that despite the crowd, service hadn't been compromised and the dishes came up pretty quick.A cheery start to any breakfast, we chose the fruits salad over poached pear for the variety in it. We loved the toasted granola that came with a solid crunch, perfectly paired with light yoghurt drizzled over and the mix of fruits for that slightly sweet touch.

Chunky Chips ($8)
(photo at the background)
While I'm a super fries fan, this was quite a disappointing one for me. I found it a tad too bland, and the accompanying dip didn't quite go with it.This was a simple one done right. Perfectly toasted sandwiches with a good combination of smooth scrambled egg and light parmesan, with distinct mushroom taste that didn't overpower. Each ingredient played a good complement, simple comfort food great to go with any meal!Well-marinated for a tender touch, it was a combination with caramelised onions for that pairing of savoury and sweet in one mouthful. The rye bread slice was a tad too dense that it got slightly messy trying to cut it up.This was supposed to be served on panini but they'd ran out of it hence served on sourdough for ours. Refreshing with its lighter flavours and tender soft chicken shreds, a simple sandwich paired with the right crunchiness of the pancetta and sweet juicy tomatoes. We loved how it was simple looking, yet packed on textures and well-marinated. Great if you're looking for a light refreshing sandwich!This was a winner with tender pork belly and evenly distributed omelette for that strong egg-y taste throughout. There was just a very subtle hint of chilli jam but overall taste was a hit with well-balanced flavours.A pretty ordinary dish in my opinion, it was presented as what was described. Nothing spectacular but all nicely done, it was a simple dish for smoked fish lovers.Desserts are the favourite course of our meal, and this was a promising one served with hokey pokey ice cream - vanilla ice cream with honeycomb toffee bits. I was expecting crunchy bits within for that added level of texture, though it turned out to be sticky bits. The ice cream was well-balanced in its sweetness, paired perfectly with the caramelized banana slices on top and a soft moist cake. It would have been even better if the cake was served slightly warmer for that contrast and softness.This was a clear winner and we almost couldn't get enough of it! Okay, this isn't meant for sharing. Light and fluffy warm pudding with generous sauce drizzled on top, it was sheer indulgence yet balanced in sweetness so that you don't feel jelat (or overwhelmed). Paired with the good old vanilla ice cream, this was classic at its very best!Coffee has always been a subjective one and this was a hit with me. I like how it was smooth and velvety with a robust flavour. There's also a choice of beans while you place orders and my friend, a serious coffee drinker liked the medium roast that was slightly heavier.You know how some cafes simply do self-service or are lacking severely in service given how packed and understaffed they are? I was impressed by how they were still a full service cafe given the crowd, without any part of it being compromised. We had our tables cleaned up prior to our desserts served, and having their staff checking in on us from time to time on how we found the food. It made us feel that they actually do care about their customers' feedback despite how busy/popular they were, and added a nice touch to a satisfying meal.

For full review, please visit us at http://www.makeyourcaloriescount.com/2014/08/sg-rochor-thai-rare-gem-found-on-joo.html

The casual dining scene in Singapore is almost as vibrant as the cafes with cuisines ranging from Thai to Korean. When diners like you and me are overwhelmed by the abundance of restaurants out there, it is honestly not easy to spot a rare gem anymore as most places succumb to shortcuts and compromise on serving the most authentic meal.

With much scepticism, we made our way down to this Thai bistro located on Joo Chiat Road. With no lack of famous eateries lined along Joo Chiat Road and the nearby East Coast Road, can this modest looking place serve a Thai cuisine that would make our calories worthy?A classic appetiser, this papaya salad had the usual green papaya, carrots, long beans, garlic, chillies, dried shrimps and peanuts freshly pounded and blended with their in-house special tamarind sauce. What made it a touch more special was the sliced salted duck egg which added another dimension to the dish. In terms of flavours, it helped to provide the salinity balance to the tartness of the green papaya and the spice of the chillies before coming to a harmony with the sweetness and acidity from the tamarind sauce.Available in two sizes, the larger portion is available at S$15.80, however this was more than enough to warm the stomachs of us three. With mild sweetness to tease our palate upon the first taste, the acidity grew with the sourness before the heat from the fiery red chillies took over. The portion was satisfying with succulent prawns, flower-cut squids and generous slices of fish fillet in the broth.A huge fan of grilled pork collar, I have struggled to find a place where I can go to in Singapore for this comfort food. My best experience with this delicate piece of protein was at nahm in Bangkok where cooking was executed to perfection.

Grilled upon order, the pork collar retained moisture and tasted succulent as you bite into the juiciness of the melted fats. I loved the nice coating layer of crispness which was beautifully complemented by the heat from the chilli flakes, sourness from the tamarind, savouriness from the fish sauce, shallots and little palm sugar to enhance the flavours of the grill.One of the signature dishes at Rochor Thai, it had an interesting story where a drunkard actually ate this flavourful dish that and woke up! What titillated my palate for this was the fragrance from the hot basil leaves and the red chillies. The portion size was surely generous but for most diners who would be more used to the crunch of your prawns, expect the texture to be tender soft. This might be due to it being slightly overcooked but on the positives, the prawns were thoughtfully deveined and deshelling was certainly made easy for diners.Of the three types of basil, the chefs cleverly introduced a second type of basil, Thai sweet basil in this dish. Drawing resemblance from the usual tzechar stir-fry of the clams, the beautiful fragrance from the Thai sweet basil whetted my appetite. Be sure to scoop some of the lovely stock to go with the carefully cleaned clams as it adds a balanced flavour of savouriness and sweetness with a subtle hint of heat.This had to be the dish of the evening with the chefs' brilliant use of technique to elevate the freshness of the fish. Quite frankly, I was surprised that a Thai bistro would implement the salt-baked technique which helped lock in the moisture to the flesh, resulting in a melt-in-your-mouth tenderness. Personally, I also find that fish should be cooked on-the-bone to derive the best flavours so this dish was really the star of the evening.

A generous amount of lemongrass was also stuffed into the fish supposedly to help enhance the fragrance but I thought it failed to shine through. Nonetheless, the dipping sauce helped to add some salinity to the already tasty protein.More commonly know as kangkong, this stir-fry introduced some greens to complete a hearty meal. With fermented bean paste and chillies, the dish had sufficient wok-hei yet allowing the stems to retain their crunch.There was a strong coconut fragrance in the sticky rice and served warm, it was truly some sweet calories to sum up a sumptuous Thai meal. The mung beans atop the thoughtfully designed heart-shaped sticky rice added a layer of texture with a nice crunch. The sweet Thai mango was also spot-on, overall a simple dish done well.Offering a casual dining ambience, Rochor Thai offers honest cooking at very affordable prices. What really impressed me was dedication and quality of food served at this modest looking restaurant. If you know your Thai food, expect to enjoy a satisfying dish. That being said, we did not go for the usual street food such as Pad Thai or green curry but who needs those when you can enjoy perfectly grilled pork collar and salt-baked fish?

It was simply amazing to watch Joel in action as the chef took efforts to step out from the busy kitchen to speak to his customers and obtain their feedback. The serving crew on the floor were also fetching feedbacks and checking with the customers on their meals from time to time. While most would regard such dedicated customer service as a given, how often was your last meal at a bistro or restaurant that you received such attention?

For full review, please visit http://www.makeyourcaloriescount.com/2014/08/sg-burlamacco-ristorante-traditional.html

Quietly tucked among the conservation shophouses at Amoy Street, Burlamacco is a fine example of a stylish Italian eatery with its offering of a modern, elegant yet unpretentious environment. The friendly owner and Chef, Gabriele Piegaia wishes to juxtapose the lively ambience with his professional culinary skills honed from working in Michelin 1* restaurants in Italy, including Ristorante Antica Zecca and Ristorante Antica Osteria del Bai. Chef Gabriele then moved on to improve his skills working in New York, London, Syria and now Singapore. With a list of culinary awards and accolades under his belt, Gabriele works with a battery of suppliers around the world to ensure the freshest produce is brought to the table.

Tuscan-born Gabriele lives by the golden rule, "What you see on the menu is what you see on the plate". As such, Burlamacco's signature dishes are simple hearty fares. Can they make our calories count?Incidentally, the iconic Burlamacco is a carnival mask from the characteristic town of Viareggio in Tuscany where one of the most famous Italian carnival is celebrated. Bearing a red, white and black carnival mask, the Burlamacco is an icon of vivacity and one cannot help but sense the vibe with the line of suspended lampshades that front the restaurant.Like most Italian restaurants, Burlamacco serves some complimentary warm and fresh rolls baked in-house. With a nice crisp crust while remaining fluffy on the inside, it went well with the olive oil and balsamic vinegar dip served on the side.This was a perfect summer dish with the vibrant colours of the tomatoes, oranges, sliced radish and fine beans complementing the tan of the octopus tentacles. If presentation was not enough to wow, the flavours and textures were spot on. The octopus tentacles had a nice crisp texture from the caramelisation formed on the surface though it was slightly rubbery on the inside. While most chefs would tenderise their octopus before service, apparently Gabriele intended the texture to be so to bring out the contrast.

In terms of flavours, the sweetness from the caramelisation of the balsamic vinegar coating the octopus tentacles were harmonized by the freshness of the tomatoes before a refreshing burst of tang from the orange pieces.While most foie gras are served pan-seared, the Chef ingeniously introduced a layer of thin batter that crusted the delicate foie gras. The crispness of the golden-brown batter juxtaposes the melt-in-your-mouth foie gras, giving a much desired balance in texture.

When it comes to flavours, there was much complexity in the dish with sweetness from the balsamic vinegar reduction, caramelised onions and the luscious home-made green tomato chutney. It was perfectly balanced by the crunch from the pomegranate seeds together with its sweet-tart juices. For those with an umami palate, this dish would bring oomph but for those with a preference for a lighter fare, the sweetness from the accompaniments and the richness of the dish might tip the scales and overwhelm.For those not familiar with beef tripe, it is the cow's stomach. Quite frankly, I am not a fan when it comes to innards but having told that this dish was regarded by I-S Magazine as one of the "50 things to eat before you die", it would seem only fair to give it a shot.

Much to our surprise, it was actually a really pleasant dish with the aroma of the melted Parmesan cheese whetting one's appetite before the chewiness of the beef tripe added a second dimension to the vegetable stew dominated by tomatoes. With more than 12 hours of cooking time before service, the richness and creaminess of the dish certainly made my dining partner swoon.The Arrabbiata sauce is a classic Italian spicy sauce made from garlic, tomatoes and red chilli peppers cooked in olive oil. Arrabbiata literally means angry in Italian and owes the name to the heat of the chilli peppers. While the name of the dish and the colours looked intimidating, the heat would be a breeze for the palate of most Singaporeans.

With home-made pasta, you could taste the difference of the linguine compared to the commercially packed ones. Cooked al-dente, the flavours of that beautiful sauce were robust and when paired with that fresh Boston Lobster, this is easily a dish I call comfort food.A simple dish executed perfectly, the beef short ribs were cooked sous vide for 48 hours at 62 degrees celsius to achieve this melt-in-your-mouth tenderness that was slightly pink and juicy. Precise temperature control and uniformity of temperature made possible with the sous vide preparation method ensures that the beef short ribs were evenly cooked.

The sauce was a careful reduction of Marsala wine where a sweet after taste lingers. While the potato mash and fine beans were good, they played complementing roles to the starred short ribs.Playfully plated with summer colours, the panna cotta was beautifully done and easily one of the best I have tried. It set perfectly with a nice little wobble when you move the plate. The classic pudding-like dessert won us over with its creaminess and the flavours were elevated with the freshly scrapped vanilla pods.

It is quite impossible to go wrong pairing panna cotta with wild berries and this was simply the perfect ending to a very sumptuous lunch.While all the dishes tried were executed to the highest level, what impressed us most was the dedicated customer service that Gabriele and his service team rendered to diners at each table. They took special efforts to speak to diners between service to make sure that the food was cooked to their liking and some intimate levels of interaction are no coincidence that most of the patrons are regulars.Overall, the food was impressive and service immaculate. The ambience spots a rather relaxed setting yet elegant enough to host business lunches. With a wine cellar that carries in excess of 120 labels and conveniently located near the business district, Burlamacco would surely be a recommended place for an executive lunch or an intimate dinner date.

For full review, please visit us at http://www.makeyourcaloriescount.com/2014/07/sg-bochinche-insight-to-argentine.html

Apart from knowing that Argentinian cuisine is known for their beef-oriented dishes, I must say I am quite ignorant to what this lovely part of the world has to contribute to the dining table. Argentina is the second country in the world after United States, with the most immigrants mainly from Italy and Spain, which explained the influence of Italian and Spanish cuisine on Argentinian food. Subsequently, the British, German and Jewish also moved to Argentina which resulted in a mixed culture and European culinary influence.

Embodying the Argentinian's social custom of communal dining and gathering, boCHINche offers a convivial atmosphere with its curated list of Argentinian wines and house cocktails. This inspiration comes none other than renowned Argentine chef, Diego Jacquet who previously worked at three Michelin star restaurant El Bulli. Interestingly, he never forgot his roots and often return to Patagonia, a place where he spent most of his youth, to discover his love for food and seek inspiration.
As soon as you step out of the lift to land on the establishment of boCHINche, expect to be impressed by Jerry De Souza's design. It is no surprise as the Spa Espirit Group's Creative Director is the mastermind behind the unique personality of each store. Some of the more commonly known brands under the Spa Espirit Group includes Browhaus, Tiong Bahru Bakery and Tippling Club. Jerry derives his inspiration from just about anything and everything especially from his travels as he seeks to push boundaries. More importantly, Jerry's style is never a cookie-cutter as he consistently thinks ahead and stays progressive in designs, keeping interior designs current and relevant. With a focus on crafting an unique experience, it is no wonder that ambience is a key success element here.We particularly enjoyed the freshly toasted bread which was served warm and the salted butter spread melted instantly.The beautiful Argentine variant of Provolone cheese is often described as Argentine pulled-curd Provolone cheese. Made of full fat cow's milk cheese, this semi-hard cheese is usually aged for a minimum of four months. Together with the drizzled honey, it had a pleasing sweetness to balance its savouriness and completed by the distinctive piquant taste derived from goat. The almond flakes added a much desired texture to it and while this might not be the norm, I found it extremely satisfying to pair the Provoleta with the bread.An appetiser to kickstart a hearty Argentine meal, the burrata cheese (which means buttered in Italian) is a fresh Italian cheese made from mozzarella and cream. When the burrata is sliced open, ritagli-thickened panna cream flows out, bearing its rich buttery flavour and fresh milkiness which makes it a perfect ingredient in salads. We enjoyed the fresh tomatoes that gave a nice crisp and the citrus olives and chopped basil helped liven up the dish with its refreshing flavours.One of the star dishes on the brunch menu, this would have been the dish for me to return to BoCHINche for. With a beautiful sear on the surface of the thick slices of yellow fin tuna, it was almost sashimi-like on the inside, making the fish melt-in-your-mouth, almost. The freshness of the protein shone through as the earthy ground red pepper flakes (known as aji molido in Argentina) helped brought out the flavours from within. Infused in the fine batter coating the delicate tofu, I enjoyed the nice layer of crisp which added texture to the dish. Overall, a very fine dish that impressed my palate.The classic eggs ben passed the "flowy egg yolk test" which in my opinion should be a given at any cafe or restaurant that serves the dish. While I enjoyed the tenderly braised veal shanks tucked underneath the poached eggs, I generally prefer the original rendition better with an offering of ham or bacon instead. Also, the hollandaise sauce seemed too mild for my liking as I would desire a stronger punch in acidity and flavours from it.Comfort food that you cannot go wrong with. I particularly enjoyed the thick slice of fresh toast with a nice crisp on the edges paired with the velvety scrambled eggs. If you are a fan of smoked salmon like me, expect a generous serving that would please. While I appreciate the attention paid to details such as the fine slices of red onion, this ingredient was quite a misfit in my opinion. Admittedly, it added a nice layer of crunch but the inherently strong flavours of the red onion compromised the overall balance. Or at least it did for me.Food connoisseurs familiar with the Argentine cuisine would know that they are famous for their Malbec and steaks of course. Malbec is in fact a purple grape variety used in the making of red wine and typically the Argentine rendition tends to bear a more fruity note while remaining low in acidity due to the warm climate. As such, the flavours did not quite deliver through the braised ox cheeks though it was cooked perfectly, doing justice to the tender cut. The savoury chorizo sausage found its balance with the beautiful caramelised onions that introduced pockets of sweetness to the dish.Thanks to Alain, we managed to try a mouth-bite of the Sirloin steak since it was not quite enough to share around the table! There was a nice layer of juicy fat will pair harmoniously with the crisp sweet potato strips. The dressing was memorable as it left an earthy taste to it that lingers.A new addition to the brunch menu and a clear favourite at the table, it was unfortunate that we did not get to try this but feedback received from the table was that the burger was flavourful and had nice textures. While this might sound generic, we would revisit to try this on a separate occasion!While interesting, I could not quite figure out whether this was a main or a dessert. I actually enjoyed the mismatch of the flavours and the boldness of the chef to explore tastes beyond the norms. The savoury ham and bacon worked well with the brioche French toast but it was the rich vanilla ice cream that nailed it for me with a subtle hint of sweetness that teased.While categorised under their "Our Food" section on the menu, I thought that this might be more appropriate to have this dish as their desserts. Clearly designed for those with a sweet tooth, the acidity from the berries resonates well with the maple syrup though for some reason, I felt the pancake to be overshadowed and not given the attention it probably deserves. Also, it might be a hefty price tag for just three pancakes.There were quite a few elements in this dessert and arroz con leche actually meant the Spanish version of rice pudding. It made sense since Argentinian cuisine is largely inspired by the Spaniards. It was an interesting array of tastes and textures with the lemon crumble sprinkled across the sorbet which tasted mildly sweet and that grilled pineapple sitting underneath that added a stronger punch of acidity and sweetness.The milk cake was moist and rich, albeit a good rendition standalone. Similarly the passion fruit sorbet was great standalone as it offered a rather intense experience as the acidity cuts through my palate sharply with its distinctness. It was however too overwhelming for me to pair the two elements on the dish together as the passion fruit dominated rather than complemented the milk cake.Dulce de leche is a South American confection prepared by slowly heating sweetened milk to create a product that derives its taste from the Maillard reaction (chemical reaction between amino acids and reducing sugar which gives the product the browning colour and taste). If you have a sweet tooth, this would probably cure your entire day's fix with the creme brulee and ice cream. Overall, it was spot on, nice crust on the creme brulee but I would recommend this to be shared rather than enjoyed alone as anything more than two spoonfuls might be a little satiating on the appetite given the sweetness.Reminiscing my dining experience at boCHINche, there was this nice glow and burst of energy from the open kitchen where you get to witness the talented chefs at work. The knowledgeable and friendly serving crew enhanced that much desired customer service. The ambience was definitely well-crafted with the conscious effort of Creative Director Jerry at work.
While the dishes in general are heavy on the palate, they were tastefully designed to bring out unique characteristics of its own. Perfect for dates or unwinding after a long week at work over some drinks, bask in the glory of communal dining, Argentine-style!

For full review, please visit http://www.makeyourcaloriescount.com/2014/06/sg-sanpoutei-ramen-taste-of.html

The ramen wave continues to see an influx of ramen speciality stores popping up at all corners around Singapore. When there is so much competition in the market, diners usually end up to be the beneficiaries since we become spoilt for choice! The next question then is, who serves the best ramen in Singapore?
Being quite a huge fan of ramen myself, I have since grown sceptical about the trend when many fail to impress. Having walked past Sanpoutei Ramen, located along the stretch of shophouses at Holland Village, on numerous occasions, I finally had the chance to let my tastebuds do the judging!
Founded in 1967 by Mr Yukihiro Kaneko, Sanpoutei is defined by its offering of authentic Niigata-style ramen, a shoyu-ramen in a clear fish stock-based broth. This contrasts with the more popular Tonkotsu (pork-bone broth) version such as that offered by Ippudo, Ramen Bar Suzuki or even Ichiran.

Niigata Shoyu Ramen (S$14/++)The signature dish at Sanpoutei, this ramen surely did not disappoint as it checked all aspects of unami flavours. With a proprietary recipe from Japan, the savoury broth was rather intense as it had been simmered for six hours, comprising chicken, pork, mushrooms and two premium niboshi (dried sardines). The flavours were harmonious and the balance was spot-on for me.
Apart from the al dente ramen which gave a desired springy yet firm texture, the aburi chasu was the star. The carefully chosen cut had a nice marbling and was beautifully torched to give a caramelised-smoky flavour to make this dish truly oishi! My only complaint was that my flavoured soft-boiled egg was mildly overcooked but there is no better compliment to the chef than an empty bowl!While the menu does not have a check-list for you to choose how you would like your noodles done, diners are encouraged to make known their preferences when placing orders such as adjusting the amount of oil to be added or even the texture of your noodles.
An interesting titbit picked up while conversing with Kaneko-san was that the culture of refilling one's ramen bowl with noodles was a practice common in the Southern-region of Japan such as Kyushu. As such, Sanpoutei does not have the practice of offering diners the option to add noodles.
Other specialty ramens
Top to bottom left (clockwise): Rich Tori & Miso Ramen, Rich Tori & Spicy Miso Ramen and W Soup Tonkotsu Ramen

Rich Tori & Miso Ramen (S$16/++)
With seven types of miso blended with the chicken-based stock and simmered for eight hours, this would appeal to those with a hearty and savoury palate. Flavours were intense and you could taste the essence of the premium ingredients used.

Rich Tori & Spicy Miso Ramen (S$17/++)
Similar to the miso version, the chicken-based broth was packed with an unique blend of chillies. While it packed quite a punch in flavours and heat, hardcore chilli lovers might need a stronger kick.

W Soup Tonkotsu Ramen (S$16/++)A familiar dish for most ramen-lovers, the collagen-rich pork-bone broth has been simmered for half a day at 12 hours. The savoury and unami flavours of the broth was beautifully delivered to everyone's palate. Leaving the bowl for less than five minutes while everyone was busy snapping photos saw the formation of a layer of grease which was a result of the fats and collagen within the broth. This also illustrated the quality ingredients that went into the making of the broth.
While Sanpoutei is famous for their ramen, they are equally lauded for their selection of rice dishes since Niigata's crystal clear water produce top quality Kurotori rice which offer an exquisite taste. Sanpoutei imports only unpolished rice from Niigata and the tedious polishing work is carried out in-house to ensure optimum preservation of the rice's innate sweetness and texture. It was really intriguing to learn how much attention was paid to intricate details as such to ensure that the diners enjoy the best bowl of rice dish.

Butariki Niigata Rice Mini Don (S$4/++)

 

Among the three rice dishes tried, this was a clear favourite among those at my table. Stirring in the raw egg yolk and tossed with the pan-fried shoyu-flavoured pork, the flavours were spot-on with the right balance of sweetness and savouriness with Sanpoutei's special sauce.
The Minced Chicken Niigata Rice Mini Don (S$4/++) was also a hit with its varied texture as the breadcrumb-like minced chicken and scrambled egg made this dish interesting.
We also tried the Sanpoutei Japanese Style Small Curry Rice (S$4/++) which I felt was slightly spicier and packed a stronger punch in flavours compared to most Japanese curry rice dishes available in the market. While it suited my palate, it was not a dish that went well with the other diners at my table.
Sanpoutei Deep Fried Spring Chicken with Oroshi Yuzu Ponzu Sauce (S$7.80/++)

 

If you are looking for some sides to share with your dining companions, be sure to give this a try as the crispy batter coating the succulent spring chicken had its flavours nicely lifted with the grated radish mixed with yuzu kosho flavour sauce. While I would have preferred the yuzu kosho flavours to come across stronger, it was nonetheless an enjoyable side which made this a must-try.
Crispy Tempura Shrimp Salad (S$12/++)

 

Drizzled with sweet chilli sauce and wasabi mayonnaise, it offered an interesting twist of Asian flavours to the otherwise simple Tempura dish. The prawns were fresh and succulent with a nice crisp batter which suggested clean deep-frying oil unlike some places which had that stale touch.
Mori Miso Cucumber (S$3/++)

 

Some chilled sides to pique the palate? This chilled crunchy Japanese cucumber topped with a mildly-spiced miso paste may look pleasing to the eye but the cucumber might be too raw for some.
Bamboo Shoots dressed with Spicy Miso served with leeks (S$3/++)

 

Do give this a try if you are looking for something to titillate your taste buds as the spicy miso would awake one's appetite.
Yuzu Sherbet, Matcha and Black Sesame Ice Cream (S$3/scoop)

 

I enjoyed the Yuzu Sherbet and Black Sesame most as the flavours were rich. While the Matcha ice cream was good and relatively creamy, it seemed rather pedestrian compared to the others.
Having tried countless ramen places in Singapore and the region, Sanpoutei certainly fits a spot in our must-try list. If you enjoy intense flavours in your ramen broth, this has to be one of the top three spots in Singapore.While there are some tables on the left which offer more privacy, the seating in general is rather public and faces the open kitchenWe are looking forward to our next visit already!