Go to http://freshffm.blogspot.sg/2013/09/buta-god-female-of-ramen-species-by-mark.html for our full review with photos of our trip!

Having written that about Buta God's uniqueness, what really gives it this attribute are its broth, egg and chashu. Starting with the former, the soup has a sweet taste to it, despite being Tonkotsu-based. This isn't in the diabetic sense of the word, but is more of a sweetness that hovers on top of the essential pork base of the soup, making it extremely refreshing, especially for someone as accustomed to thick, heavy broths as me. While it's sweet, don't mistake this broth for one that's light or weak -it holds its own as well as the heavyweights of the ramen world (ie Bario and Tonkotsu King), despite not being as overpowering. There're fatty bits floating in the soup, but not in Bario's heart-attack-inducing abundance. Personally, I feel that they didn't add much to the taste of the soup (the Collagen used is generally better for strong, salty bases), and especially with their rather meagre amount, didn't have much business being there at all. Either way, I don't think they played much of a role in affecting the soup. Towards the end, I felt that the soup's sweetness may have drowned out its porkiness, but I wouldn't go so far as to say that this makes the pork base irrelevant. Despite this minor shortcoming, Buta God's soup is less oily than other stalls, and this coupled with its sweetish taste definitely makes it a welcome addition to the local ramen scene...

My first sip of the broth, as always, brought me into a different place altogether, its taste being as rich as ever. From one mouthful alone, it's pretty hard for the first-timer to ascertain the individual components of the soup (pork base, Bario's special soy sauce, garlic, pepper, and the incredible bits of fat). But there's no need for in-depth analysis here; Bario's soup just blows you away completely and is unlike anything I've ever had, leaving you utterly speechless while your tongue scrambles to comprehend the sheer awesomeness of it all. To say it's merely intense would do it no justice at all. That first sip of Bario's soup has a good case to be one of the highlights of my, and anybody else's, life.

Go to http://freshffm.blogspot.sg/2013/08/bario-ramen-muscle-car-of-ramen-world.html for full review with pictures on Bario, and http://freshffm.blogspot.sg/2013/08/ramen-champion-ramen-lovers-paradise.html for a review on Ramen Champion as a whole!

My first choice was their signature, La Crosta Pizza which came garnished with very fresh and sticky mozzarella, crunchy and juicy tomato slices, fluffy ricotta cheese and deliciously slimy and smoky fried eggplants.

In case I'm being too subtle, the ingredients used are top notch. They are fresh and very tasteful. These are brought together by a mild tomato based sauce and a wonderfully light crust. Here, a good amount of effort is clearly put into kneading the dough as the thickness of the pizza remains relatively even throughout and its texture is both resilient yet also softly crunchy to the bite. An unmistakable smoky aroma also imposes itself with each bite and taking a slight whiff of the pizza quickly testifies its origins as Authentically Wood Fire baked.

For full review with photos, please visit http://freshffm.blogspot.sg/2014/05/crosta-pizza-great-alternative-to.html

Wing Stop serves fresh, made to order (you guessed it) chicken wings that come in both boned and boneless variations. There is quite a wide variety of marinates to choose from and as far as I've experienced, most are quite good.

The chicken served were extremely tender and chock full of natural juiciness. There isn't too much oil used which but rest assured, the wings are indeed properly fried for drool inducing purposes.

For our full review with photos, please visit http://freshffm.blogspot.sg/2014/06/wing-stop-bedok-mall-worthy-stop-in.html

Visit http://freshffm.blogspot.sg/2013/10/tonkotsu-itto-undeserving-heir-to.html for full review with photos!

Upon receiving my bowl of ramen, I took a deep breath and immediately liked the heavy pork smell wafting from it –a harbinger of a thick, flavoursome broth. Never mind the shallow, concave bowl with its paltrier than usual serving size, I thought, it wouldn’t matter if the broth was as good as I hoped it’d be.

As per my ramen-eating routine, the egg was the first to go. To call it mediocre would be an insult to stalls with really mediocre eggs –this was worse than that. Just take a look at the yolk, which was almost venturing into Ajisen’s territory in providing hard-boiled egg yolks. While its somewhat adequate seasoning made it still some way from matching Ajisen’s eggs, I was still deeply disappointed in the clear lack of effort. The other stalls here may be degrading themselves and offering almost hard-boiled eggs, but the successor to the best stall to emerge from Ramen Champion shouldn’t follow suit! In any case, Tonkotsu Itto’s eggs are worse than the rest.

Although calling the noodles beehoon-thin would have been an exaggeration (albeit not a major one), I was tempted to label it as such. Its near strawlike width provided the broth with too little surface area to cling to, causing the unsurprising end result to be noodles that didn’t retain the broth’s taste. In addition, I felt that the noodles had too little bite to them and were slightly overcooked...