Chabuton (已結業)

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shauneeie_

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Only available for a limited period of time i.e. 17 Jan to 31 March 2015, Chabuton introduces to ramen lovers - The Kurobuta. Currently having 3 outlets at Somerset 313, Tampines 1 and Star Vista, diners get to enjoy this exquisite dish created by Chef Yasuji Morizumi.The Kurobuta A blend of chicken collagen and tonkotsu soup, it was recommended that you shouldn't mix the whole dish when served. At $18.90, it justified its price and tag and gives leaves diners with the satisfied take away. full

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A blend of chicken collagen and tonkotsu soup, it was recommended that you shouldn't mix the whole dish when served. At $18.90, it justified its price and tag and gives leaves diners with the satisfied take away.

full review and phtotos @ http://shauneeie.blogspot.sg/2015/02/chabuton-somerset-313.html

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$25 (晚餐)

littletinysun

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Full Review at: http://www.littletinysun.com/2015/02/first-michelin-starred-ramen-chef-in.htmlIt was my first time meeting a Michelin-starred ramen chef! Yasuji Morizumi is the world's FIRST ramen chef to attain a Michelin star. The genius behind Chabuton Singapore, he was in town recently to launch an exclusive ramen dish. Here's a review of a bowl of Michelin-starred ramen as well as some side dishes.Side Dish: Hitokuchi Gyoza — S$5.00/8pcsThe ingredients — pork, garlic chives and cabbage — ta

Full Review at: http://www.littletinysun.com/2015/02/first-michelin-starred-ramen-chef-in.html

It was my first time meeting a Michelin-starred ramen chef! Yasuji Morizumi is the world's FIRST ramen chef to attain a Michelin star. The genius behind Chabuton Singapore, he was in town recently to launch an exclusive ramen dish. Here's a review of a bowl of Michelin-starred ramen as well as some side dishes.

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Side Dish: Hitokuchi Gyoza — S$5.00/8pcs

The ingredients — pork, garlic chives and cabbage — tasted really fresh. We were advised to dip the dumplings into the soya sauce though I preferred eating them au naturel. They came in pretty uneven shapes, though the general appearance roughly resembled that of small purses. My biggest gripe would be that they were pan-fried quite unevenly (as you can see, some areas were significantly browner than others), making some dumplings crispier than others.

Additionally, the fillings, while fresh, seemed quite meagre in quantity, resulting in some rather flat-looking dumplings. Each bite lacked a satisfying volume. In a blind taste test, I would probably think I was eating thin slices of murtabak!

Ika Karaage (Fried Squid) — S$5.00

Ika Karaage (Fried Squid)

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I'm not a fan of squid at all, but this was REALLY great. Crispy on the outside yet squishy inside, the stark contrast of textures was a wonderful experience. What I loved best about this dish is that there was NO SMELL OF SQUID at all! I was also pleasantly surprised at the lack of oily residue on the plate despite it being super crispy.

Ika Karaage (Fried Squid)

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I guess the only possible improvement to this dish I could wish for is a bigger portion, haha!

Premium Tonkotsu Ramen: The Kurobuta — S$18.90

Premium Tonkotsu Ramen: The Kurobuta

The Kurobuta features a blend of Tonkotsu & Chicken Collagen Broth, and there was a pretty obvious and pungent ginger aroma from my bowl. Diners from other tables gave feedback that Singaporeans don't really like ginger and would prefer garlic, but I thought the ginger was quite shiok. Hmm... for this dish, do you wish to hear the good news or bad news first?

I absolutely love this highly-prized Kurobuta. The well-marbled meat contains fine streaks of fat that make each slice richly sweet, tender and succulent.

The meat literally melts in your mouth — if pork ice-cream existed, this would definitely cut it!

Most Japanese restaurants serve HALVED eggs, Chabuton throw in an entire egg here. It's really difficult to cook a whole egg — the freshness, temperature and timing all come into play when creating that perfect molten yolk, gooey egg white and firm casing!

題外話/補充資料： Chabuton Ramen 313@somerset, #B2-01 313 Orchard Road

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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nkikichua

等級3

For full review: http://nkikichua.blogspot.sg/2015/02/chabutons-premium-tonkotsu-ramen.htmlPresenting to you the first exclusive ramen dish created by world's first Michelin-starred ramen chef, Chef Yasuji Morizumi. The premium Tonkotsu Ramen, The Kurobuta is only available from 17 January to 31 March 2015. Get it while stock last!The blend of tonkotsu and chicken collagen soup is very thick and creamy, it’s also pack with nutritional values. Oh it just melts in your mouth, full of flavour and s

The blend of tonkotsu and chicken collagen soup is very thick and creamy, it’s also pack with nutritional values. Oh it just melts in your mouth, full of flavour and so savoury. Sadly the egg isn't very consistent, some turned out to be slightly hard boiled. Overall, it is worth trying!

One of my favourite ramen in Chabuton, Shoyu Zaru Ramen aka dipping noodles. I personally prefer thick noodles as compared to the ones in The Kurobuta. And Fried Squid is a must to order, crispy and chewy when it's served hot.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Skyyse

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One day i was craving for ramen, and so i pestered my sis for a ramen treat and so she gave in to the request. We were at 313@Somerset and initially i was looking for Ramen Play but since it seems to have moved or something, we settled for this place. It looks promising, with a queue and a full house to boot on a tuesday evening. We didnt wait long, I think its easier to get seats for 2 . Anyway once we are settled, we placed our orders. You can choose from a large variety of ramen, with differe

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Anyway once we are settled, we placed our orders. You can choose from a large variety of ramen, with different broths, and then add additional items to your meal, like eggs.

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The chabuton tonkatsu ramen is awesome! The broth, along with the spring onions, gives it a very fragrant taste. I highly recommend this to anyone who goes to this restaurant ever. Don't even think about trying anything else yet. I am not a fan of the char siew so i was mainly savouring the broth. The noodles were nice, qq ones.

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We ordered gyozas but they seem to forgot about it since it did not arrive until i asked about it at the end of the meal. The gyozas is slightly different in appearance but tasted pretty nice despite their lesser fillings.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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rachelays

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We had lunch at Chabuton, which is by Michelin-starred chef Yasuji Morizumi. We had 2 different types of soup bases - 1 spicy miso and another tonkotsu broth. The spicy miso was not at all spicy but miso flavour was rich. Tonkotsu broth was lighter-tasting. Their ramen was decent but their egg yolk wasn't runny and the pork belly would have tasted better if it was more tender. I still prefer Ippudo and wouldn't queue for Chabuton. Service was extremely slow too.

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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For full review, please visit http://www.makeyourcaloriescount.com/2014/09/sg-chabuton-ramen-michelin-stars-that.htmlWhile we are on the relentless search for the best ramen in Singapore, it is an undisputed statement that we think that among those tried thus far, we unanimously conclude that Sanpoutei offers one of the best offerings (if not the best) in town. Will the arrival of the award-winning Chabuton ramen claim the title trophy of the best ramen in Singapore?Deemed the 'King of Ramen', C

For full review, please visit http://www.makeyourcaloriescount.com/2014/09/sg-chabuton-ramen-michelin-stars-that.html

While we are on the relentless search for the best ramen in Singapore, it is an undisputed statement that we think that among those tried thus far, we unanimously conclude that Sanpoutei offers one of the best offerings (if not the best) in town. Will the arrival of the award-winning Chabuton ramen claim the title trophy of the best ramen in Singapore?

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Deemed the 'King of Ramen', Chabuton is the brainchild of Yasuji Morizumi, who started his career as a French chef in the 80s, drawing inspiration from the French and Italian fine dining restaurants in Japan. With a goal to consistently surprise and entertain his guests, he wanted to impart such elements into Japanese culinary which he felt was lacking at that point in time. Having established a successful career in French cuisine, Chef Yasuji wanted to explore the depth and complexities of ramen, reinventing the once fast-food dish into a speciality.
Having opened a restaurant, 'MIST' in Hong Kong, which won two Michelin stars in 2011 and 2012, it was the first ever Michelin star won by any ramen restaurant worldwide. Chef Yasuji went on to expand his restaurants outside Japan to Thailand and LA.

Junior Tonkotsu Ramen | S$8.30/++

Junior Tonkotsu Ramen | S$8.30/++

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What I really appreciated was that the ramens come in two different portions with the larger serving at S$11.90/++. Reputedly Chabuton's signature dish, the Tonkotsu Ramen has a rich and slightly creamy broth, resulting from hours of simmering pork bones. While the roasted white sesame seeds enhanced the flavours of the broth, it was too salty for our liking. With just one slice of the char siew resting atop the noodles, it would seem more value for money to go for the larger portion where you get three slices. The char siew was good with a nice marbling but there was nothing too spectacular to make us go wow.

Interestingly, there were containers of condiments at each table, of which, one contained deep-fried sliced shallots, a very Chinese touch to the ramen but one which added fragrance and crunch to the dish. Not the most traditional rendition when it comes to ramen but surely a positive twist.

Junior Shio Ramen with Kara Kara topping | S$8.30/++ with S$1 add-on

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Junior Shio Ramen with Kara Kara topping | S$8.30/++ with S$1 add-on

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The kara kara topping which is the spicy minced pork was recommended as one of the house's favourites by the service crew. If you are a fan of ma-la (麻辣) dishes, then you would find this largely reminiscent of its flavours. Mildly spicy, this would suit the heat tolerance level for most people but personally, I found the taste to be out-of-sync with the rich savoury broth.

Junior Shoyu Ramen | S$8.30/++

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Junior Shoyu Ramen | S$8.30/++

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With the best Shoyu Ramen tried in Singapore at Sanpoutei, we were excited to see if this could be the next contender. When this was served, we were surprised with the addition of bean sprouts which is not quite your conventional bowl of ramen. The soy-based broth was way too salty for our palate and lacked depth, resulting in a flat salty soup just to go with the noodles.

While the ramen was cooked al dente (diners are given the option to customise how they want their ramen), there was a subtle hint of that undesired starchy after-taste and smell (typical in those yellow noodles) which dragged the dish completely.

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We also added the egg and pork belly slices at an additional S$3 as we were advised by the service staff that this would translate to greater savings for us!

Soft-boiled egg

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Soft-boiled egg

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When it comes to the eggs, there is nothing more important than consistency. As we ordered two sets of add-ons, we were able to draw comparison. While the first egg was cooked the way it should be, with that oozing yolk, the second egg was over-cooked which had a solidified yolk.

Kakuni, Square-simmered braised pork belly | S$6/++ for 2 slices (ala carte)

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Kakuni, Square-simmered braised pork belly | S$6/++ for 2 slices (ala carte)

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Although we had the kakuni as part of the add-on to our ramen, diners could choose to enjoy the dish as ala carte, which comes in two slices. What we loved was the clearly defined layers of lean and fatty meat in the beautiful pork belly cut. The flavours were well infused and while similar to our Chinese version of Dongpo pork, the Japanese version is lighter in sauce as it is typically simmered in dashi, soy sauce, mirin, sugar and sake. Simmered at a consistent low temperature, the collagen breaks down into gelatin, allowing the meat to remain moist. The leaner portions were however not tender enough to be cut through easily with a fork or spoon and tearing the square slice apart would strand the meat. A good version but not quite the best in our humble opinions.

Gyoza | S$5/++

We thought that all the sides were value for money and while the quality was not exceptional, it was decent. For this price, there were a total of eight gyozas and it was executed perfectly with the sides pan-fried to a lovely golden brown crispness which complemented the soft dumpling wrap. Do not expect the filling to be packed full though.

Ika Karaage | S$5/++

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Ika Karaage | S$5/++

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One could hardly go wrong with deep-fried dishes and this was no surprise. The sliced octopus came in sizeable portions, each coated with a thin layer of crisp batter. Resisting that golden-brown tan was futile as I popped two pieces in my mouth even before the shot was taken!

What we liked was that while the outer surface had a nice layer of crispiness, the octopus was cooked just nice, remaining tender and lightly elastic.

Tori Karaage | S$5/++

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Tori Karaage | S$5/++

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We did not realise until the dishes were served that our sides were not all that healthy, either pan-fried or deep-fried! The chunks of chicken had a nice layer of batter that was crisp and we really enjoyed the juiciness on the inside.

Overall, I thought that the customer service was good as the service crew was attentive and provided good advice in helping diners to get the best value from their food. When they noticed that our ramen were low on broth, they even volunteered to top up bowls with more soup. That extra effort taken surely left us with a positive impression.

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Lightly decorated, it was appropriate for the casual-dining ramen ambience so expect some buzz and noise though we were fortunate enough to get a corner seat ensuring some quiet moments. With an abundance of ramen places in town, it might be sometime yet that we return to Chabuton given the rather disappointing ramens, not to mention there was a queue to beat.

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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zanthrea

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I was expecting a long queue since it's a new establishment but there were only few people ahead of us. We ordered their set lunch menu which included mini ramen, side dish, and dessert.For the ramen, we chose Chabuton Shio Ramen and Chabuton Signature Tonkotsu Ramen.I personally think that their Shio ramen broth was tastier than their signature tonkotsu ramen. The broth was light and not oily. The noodle was cooked nicely, not too soft and not too hard. For the side dish, you can choose between

Gyoza and Potato Croquette

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I personally think that their Shio ramen broth was tastier than their signature tonkotsu ramen. The broth was light and not oily. The noodle was cooked nicely, not too soft and not too hard.

For the side dish, you can choose between tori kaarage, gyoza, and potato croquette. The dish we ordered were gyoza and croquette. They were pretty tasty.
For the dessert

One thing I need to compliment was their wonderful service. The servers were attentive, friendly and knowledgeable. It's something we seldom see in Singapore. Kudos!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-07-18

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jacqsowhat

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Located in the heart Orchard at 313 Somerset, ramen lovers may now enjoy high quality ramen using the same recipes created by first Michelin starred ramen chef. The Chabuton chain is extremely popular in both Japan and Thailand, with 9 and 14 outlets in respective countries. If you've been to Japan or Bangkok, you would have probably heard or had Chabuton before.

FULL REVIEW: http://jacqsowhat.blogspot.sg/2014/07/chabuton-ramen-open-its-first-outlet-in.html

The menu is pretty extensive with a selections of different broth - Tonkotsu, Shio, Miso, as well as Shoyu (dipping ramen). Note that you can add-on a Soft Boiled Egg and Buta Kakuni for $3. Patrons can choose how they want their ramen and broth to be prepared. Depending on personal preference, you can choose the texture of the noodles, from soft to hard. And how unctuous and salty you want it to be.

Chabuton Tonkotsu Ramen

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This is Chabuton's signature dish - Chabuton Tonkotsu Ramen (S: $8.30 / L: $11.90) The rich and creamy broth is the culmination of many hours of simmering pork bones. And a big slice of char siew sits atop of the ramen. If you're looking for a spicy kick, add a dollar and go for Chabuton Kara Kara Ramen ($12.90). Chabuton Shoyu Zaru Ramen ($11.90) was my favorite among the rest during the food tasting session.

Recommended side dishes are the Gyoza, Ika Karaage and Char Siew Don ($4). Now with the first flag store in Singapore, ramen lovers may now savour bowls of gratifying ramen. Reasonably priced and generous portion, who says you can't eat affordable & filling meals in Orchard?

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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