10
4
2
電話號碼
6214 2958
開飯介紹
<br>Ramen Champion is a group of 8 famed chefs from Japan, who are battling to be the most popular Ramen Chef/Ramen Champion in Singapore. The stalls are designed to be like individual standalone stalls, and every chef has one of his own.
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營業時間
今日營業
10:30 - 23:00
星期一至日
10:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食家推介
I had the riki ramen.. And it was kinda bland and you could see all the fats floating in the soup.. There was more beansprouts that noodles it was depressing.. Def not worth $14++ and the other hand the side dishes we got from ikkousha were awesome Okay, maybe I'm biased, but mentai sauce is so delicious, ON EVERYTHING, even gyozas!! You should definitely give this a try from ikkousha!Priced at $3++ for 3 pieces of super crispy chicken karage!! I really wanted more, but my calorie counter stopped me.. Not to mention the fact that the ramen was such a let down, I ate maybe 10% of it, and left pretty much a full bowl behind!
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As it is dinner time, everywhere is crowded. In the end I stop at this outlet for dinner as there is quite a number of empty tables in it. The restaurant is an open concepted one. I am given a card which enables me to order at the 4 different ramen outlets at this place. There is also a drink outlet which sells bottled drinks as well as sake. Orders will be keyed into the card. The card will show the order list when making payment at the cashier at the end of the meal. Overall it is similar to Marché® Restaurants style, but it only offers Japanese food here.I decide to order at the Riki ramen outlet as its menu shows a lot of vegetables in its ramen. One is given a tracker which will ring and light up when the food is ready for collection. Nitamago Ramen ($14.00/ in Miso version)I order the Nitamago Ramen through the recommendation of the staff, as it is considered a all-rounder dish with hanjuku egg, 2 slices of cha shu, cabbage, bean sprouts. You can also choose your choice of ramen : the regular or the thick type. The thick type of ramen reminds me of ee mee when served. It tastes quite QQ and springy.The hanjuku egg is quite soft with a slightly salty taste and melt in the mouth texture. The cha shu is quite fatty and does not have a melt in the mouth texture. It tastes a bit jelat after a few mouthfuls. The soup is flavourful but a bit too strong in the miso taste.Overall it is quite a filling meal despite been served in quite a small bowl (when compare to other ramen outlets in the place). Interestingly one can also vote for your choice of the ramen outlets at the boxes next to the cashier. So remember to vote for your favourite so that it will stay open in Singapore.
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We were sending off someone to the airport and decided to settle our lunch there. We have tried some ramen before at Ramen Champion and they had been convincingly good, so we thought of trying something new here. The presentation of the Riki ramen looks pleasant and attractive. However, after took a sip of the soup, it just feel... bland. Usually, ramen tends to be on the saltier side, but this ramen was probably just half the level of saltiness of what we usually had (which was probably good for health), the soup was also bland and not much flavor. We were actually wondering if the chef left out any ingredients.
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I had tried the Menban Yamagishi Kazuo in Changi airport 3 today, it was awesome! The noodles was springy, chewy and soft. I like the meat the most, there is a little fats while makes it chewy and the meat wasn't too hard for biting. The soup based was another thing that it nice, it was savoury however, i think i will prefer it without pepper, it makes the soup a bit spicy! On top of that, the electronic machine will ring to ask to collect the food, so that you wait on your seats and chit chat with your friends while waiting, rather than standing beside the store! I realise that the workers are all foreigners (Japanese in major), i think their attitude and service are way better! Making me very comfortable!
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I never tried this type of ramen before. I called it dip dip noodle. The set got noodle and soup separately with a bowl of clear soup. The clear soup must poured into the broth to make it not salty. The noodle got 200 gm and also 400 gm. I think 200 gm is enough. Dipped the noodle in the broth and eat. The broth got many ingredients like egg and charsu. The taste was unique and yummy.
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