Baikohken Ramen (已結業)

I'm still remembering my first bowl of Japanese Ramen and also my first bowl of most expensive noodle in my life was from Baikohken at North Canal Road. During then I was still a schooling kid with limited pocket money but still wish to get a taste of the luscious, long simmered broth with noodles of great texture.During that time, it was considered as one of the best bowl of Ramen in that area with huge Chashu.Unfortunately, by the time when I started earning a living, the place was already clo

After shopping pass by this and saw a lot of people Q. So decide to try and rest my leg.Order a regular Shoyu Charsiew Ramen.When serve my first impression is such a big one how to finish it. I start to count the Char Siew- 7 pcs.Char Siew- Super big n generous they give. Love the pork taste.Soup- Abit too salty.Noodle- Looks like instant noodle but I love.Egg: Solid..had soak the seasonal well.Tips# 1) Small eater - half filling2) Big eater- regular filling or order one and share with your part

Shoyu ramen with butter corn ($12.50 for half size shoyu + $1.50 for egg): The curly, al dente egg noodles picked up the savoury soup remarkably well and I was pleased to find that the kee taste wasn’t overpowering. The thin slices of tender and flavourful chashu were a delight, but I can’t say the same for the flavoured egg. The egg was a little overcooked and I would have definitely preferred it to have a soft runny yolk and slightly firm( but not rigid) egg whites. The ramen is finished off w

I was surprised that there was no queue at all on a weekday afternoon around 2pm. My previous trip with hubby here, we saw a long queue outside the restaurant. I quickly scanned through the menu that was put on the wall and decided to order Shoyu Ramen with 2 pieces of Char Siew. I walked into the restaurant, wanted to put down my bag, but the staff told me to go over to the cashier counter to make my payment first. I told her my order and she said the portion might be too big for me. I rep

The Miso Ramen comes together with eggs and pork. Actually the ingredient they use almost the same, but the soup. The Charsiew, the meat portion between the fats and the thinner part are proportionate. It doesn't taste too fat or too thin, it's just nice. The eggs are half boiled eggs, the egg yolk part taste extremely juicy and tasty. During the lunch time hard to get a seat there, need to queue about 3 - 5 minutes depends on your luck.

Tried the ramen and gotta say it's okay but Santouka & Ippudo ramen are better. Their char siew is nice - soft and meaty. However, the noodles and broth aren't very memorable. Is good but not super fantastic. Loaded with a LOT of bean sprout so if you hate bean sprout better ask them not to add. Of course like most ramen, there is quite a bit of msg because you feel super thirsty after eating this.

We found this Ramen shop hidden in a corner of Takashimaya Food Hall. This shop is founded in Japan in 1969. On the wall has old photos printed on the wall. It has only about 25 seating and small tables.We ordered the one Spicy & one non-spicy Ramen. For side we ordered the GyozaThe Spicy Ramen came in an bright Orange color broth. It look very spicy but for me the spice level was just right. They were generous with the thick slice of ChaShu, Japanese Char Siu. I love the thick slices of bam

Baikohken originated from Asahikawa, and it's one of the famous ramen place in the city. With more than 40 years of history in Japan, currently it has 5 outlets in Japan, and 2 in Singapore. The outlet in Takashimaya is pretty small, and you will need to order and pay at the counter first before being seated. I ordered the "shop original ramen" - Tantanmen, which is available only at this particular outlet. The half ramen costs $16, and apparently the portion is still reasonably descent (good s