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My friend was invited to attend the Melissa Spring Summer collection preview and she brought me along to check things out. We then headed to Menya Kaiko for some Hokkaido ramen to fix our hungry stomach.This eatery is managed by Japanese and the chefs are Japanese too. Menu items are similar to what I saw in Hokkaido, just a few signature ramen dishes and some sides for patrons to add on to their main meal.We were too ambitious and over-ordered many items to share!Tamago $1.80++, perfectly done with runny yolk, thumbs up.Gyoza $5.80++, nice and juicy minced pork fillings...yums.My Pork slices ramen $17.80++, I picked the red miso broth which was very flavorful yet not salty. The pork slices were soft and well marinated, noodles were springy in texture...overall, very yummy.We also ordered a 7pcs Oden $15++, the broth was good but we were too full by then to appreciate it. There is one item that intrigues me, it looks like a bunch of beehoon tied into a knot, but tasted more like konnyaku.Food here is pretty authentic, service was decent and prices are pretty much similar to what we paid in Japan. It is a nice place for a quick ramen fix.For full review & more photos - http://midas400.blogspot.sg/2013/12/melissa-spring-summer-2014-preview.html
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Dinner with fellow OpenRicer (midas400) after attending Melissa's VIP sale. As it was a Friday evening, every restaurant/ eatery are packed with super long queue, we settled ourselves here as there isn't any queueI had the Pork & Chicken Ramen with Red Miso, which is flavorful yet not salty. Pork slice is nicely marinated & tender. Chicken is however a little bland, but is also tender. Ramen is springy. Overall is pretty good.Oden for sharing, we ordered 7 pieces of it. The soup is nice while the items were pretty much normal, with most of it tasted like fishcakeGyoza is good, with nice meat filling.
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Being situated just beside the escalator that leads from the Orchard MRT station all the way to B4, it's not difficult to find Men-ya KAIKO. Then again, it can be easily missed since its entrance is rather small and the glass panel showing signature items from its menu is further down the corridor. This is a no-frills place given its space so in terms of the dining atmosphere, it can get a bit noisy and crowded especially if there are many customers around.I just needed a quick bite and settled for my usual combination of gyoza and ramen. The gyoza here had a nice crisp surface but the filing was pretty much standard so it lacked a "wow" factor to surprise me.Similarly, the pork ramen was decent and slightly unusual because the pork slices were not the usual char siew seen in most ramen restaurants. Instead, the pork here had a slightly chewy texture and didn't have as much fats as most versions. Then again, I thought the taste of the pork didn't blend well with the ramen soup base nor the ramen itself so I gather it must have been cooked in a different type of sauce. Seeing that stalk of xiaobaicai in the noodles was yet another sign that Kaiko seems to want to go local in terms of adapting to the Singaporean tastebuds but I find it really odd to see this type of vegetable in my ramen.I wouldn't say that this place is bad but it does have its flaws here and there so I might be reluctant to return unless I happen to have no other food choices in Ion.
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spicy ramen - Red $15.80Total was $18.60 including service charge and gst. The type of ramen used for this is the hokkaido styled ramen which resembled somewhat like our yellow noodles. The soup broth was thick but a little salty. It was not really spicy but after several sips, it began to taste rather spicy. The pieces of pork meat in it was not very tender but still acceptable. Service was quite efficient and it took about 10 minutes for the food to arrive.The ramen is decent and worth a try, but not a must try.
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This is one of those places where you can satisfy your ramen cravings if you're not a picky eater. The food here isn't fantastic, but it's not bad either. I particularly enjoy the ramen here because it reminds me of the ones you find in instant noodles. The broth is overly salty while the cha shu tastes strangely sweetened. You can also add an onsen egg if you want.
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