Video
Read full review
2012-12-05
11 views
The 3rd floor at Parco Marina Bay is a veritable mine of Japanese Cuisine. Off the tips of my fingers, I can name Saboten, Keisuke Tokyo and finally Nantsuttei, which I remember fondly as my introduction to the world of ramen.Like many ramen places, Nantsuttei went for the look and feel of the traditional Japanese noodle place - a small, packed yet cosy wooden interior, down to the Noren curtains hanging at the doorway.At the core of the Nantsuttei ramen, is the signature tonkotsu broth. Rich an
Like many ramen places, Nantsuttei went for the look and feel of the traditional Japanese noodle place - a small, packed yet cosy wooden interior, down to the Noren curtains hanging at the doorway.
At the core of the Nantsuttei ramen, is the signature tonkotsu broth. Rich and creamy on the palette, the soup is topped with a layer of fragrant roast garlic oil (black ma you) which believe it or not, took seven phases of frying for the intense bout of flavour.
Sad to say, this revisiting to the place of my ramen initiation did not quite go as I expected - the soup did not taste as good as it smelt, the noodles still had a very strong taste of raw flour and the chashu though thick, did not impress at all.At nearly $20 after GST and service charge, I could have my pick from the likes of Ippudo, Menya Mushashi or Marutamen.
To sign off on my meal at Nantsuttei, I'd just want to share a picture of this Ramen eating lecture off the menu so we all learn something Gochisousama!
Post
