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Trying out the new contenders
2013-11-25 23 瀏覽
There are two new contenders at the Ramen Champion located in Bugis. Unfortunately, this is probably the most disappointing ramen experience I had in all my trips. This is probably because the new dishes don't seem to fit my flavor..I should have had warning signs go off when I saw the logo, but it didn't hit home till I actually tried the ramen.. it tasted like noodles in chinese broth. I can't put a finger on it, but I feel like they had ginger or some other spice that is normally in chinese f
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There are two new contenders at the Ramen Champion located in Bugis. Unfortunately, this is probably the most disappointing ramen experience I had in all my trips. This is probably because the new dishes don't seem to fit my flavor..
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 I should have had warning signs go off when I saw the logo, but it didn't hit home till I actually tried the ramen.. it tasted like noodles in chinese broth. I can't put a finger on it, but I feel like they had ginger or some other spice that is normally in chinese food.
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 Ramen with Lobster Sauce! Sounds amazing right? The bowl was approximately $15..and I felt that the additional price was not worth it. (There was also no onsen tamago included) It felt like ready-made lobster bisque added to my ramen which actually spoiled the flavor of the ramen. The soup was decent and noodles were thin and good, but the flavors did not complement one another.
Verdict: Ramen that tried too hard to be 'westernized'
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 The queue numbers

As a whole, 1 Ramen tried too hard to be 'westernized', the other pretty much sank into the chinese cuisine category, but using ramen noodles and the traditional hot spring egg.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-11-15
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Tonkotsu Itto -Ikkousha's undeserving successor
2013-11-02 8 瀏覽
Visit http://freshffm.blogspot.sg/2013/10/tonkotsu-itto-undeserving-heir-to.html for full review with photos!Upon receiving my bowl of ramen, I took a deep breath and immediately liked the heavy pork smell wafting from it –a harbinger of a thick, flavoursome broth. Never mind the shallow, concave bowl with its paltrier than usual serving size, I thought, it wouldn’t matter if the broth was as good as I hoped it’d be.As per my ramen-eating routine, the egg was the first to go. To call it mediocre
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Visit http://freshffm.blogspot.sg/2013/10/tonkotsu-itto-undeserving-heir-to.html for full review with photos!

Upon receiving my bowl of ramen, I took a deep breath and immediately liked the heavy pork smell wafting from it –a harbinger of a thick, flavoursome broth. Never mind the shallow, concave bowl with its paltrier than usual serving size, I thought, it wouldn’t matter if the broth was as good as I hoped it’d be.

As per my ramen-eating routine, the egg was the first to go. To call it mediocre would be an insult to stalls with really mediocre eggs –this was worse than that. Just take a look at the yolk, which was almost venturing into Ajisen’s territory in providing hard-boiled egg yolks. While its somewhat adequate seasoning made it still some way from matching Ajisen’s eggs, I was still deeply disappointed in the clear lack of effort. The other stalls here may be degrading themselves and offering almost hard-boiled eggs, but the successor to the best stall to emerge from Ramen Champion shouldn’t follow suit! In any case, Tonkotsu Itto’s eggs are worse than the rest.

Although calling the noodles beehoon-thin would have been an exaggeration (albeit not a major one), I was tempted to label it as such. Its near strawlike width provided the broth with too little surface area to cling to, causing the unsurprising end result to be noodles that didn’t retain the broth’s taste. In addition, I felt that the noodles had too little bite to them and were slightly overcooked...
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Gantetsu, King of Miso Ramen
2013-10-20 9 瀏覽
Gantetsu - Miso King Cha Shu Men ($15+)Gantetsu has been one of the longest standing Ramen Champion contenders and it is no surprise why. They specialises in Sapporo miso-style ramen which leaves a slightly sweet aftertaste. The beauty lies in the soup broth which was rich in flavour and yet not overpowering. You know that quality ingredients had been used in brewing the heavenly soup broth when it does not leave you with a dry mouth (a sign of MSG overdose) but rather, pepper your tastebuds w
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Gantetsu - Miso King Cha Shu Men ($15+)
Gantetsu has been one of the longest standing Ramen Champion contenders and it is no surprise why. They specialises in Sapporo miso-style ramen which leaves a slightly sweet aftertaste. The beauty lies in the soup broth which was rich in flavour and yet not overpowering. You know that quality ingredients had been used in brewing the heavenly soup broth when it does not leave you with a dry mouth (a sign of MSG overdose) but rather, pepper your tastebuds with a refined buttery fragrance that lingers long after that satisfying bowl of ramen has been ingested. Gantetsu truly did an excellent job in striking the right balance between sweet and savouy; rich and refined.

The noodles were firm and moderately springy.

Topped with 6 generous pieces of thick Cha Shu which were well seasoned and tender, as well as a runny egg which was exceptionally soft and delicate, this is a must try for all ramen buffs out there!
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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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2013-10-20
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$16 (午餐)
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  • Miso King Cha Shu Men
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484
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Ramen for dinner
2013-10-17 12 瀏覽
Ramen Champion houses a few ramen brands which include Tonkotsu Itto, Mendokoro Aoi, Menban Yamagishi Kazuo, Buta God, Gantetsu and Bario. This is my second visit here and I decided to try the Ajitama Ramen from Bario! I feel that the broth of this bowl of ramen is the main highlight! Very flavourful and together with the egg, it was awesome! However, I don't really fancy having udon-like noodles, I prefer the thin and hard kind. The char siew was average, nothing special. Also, the chef gave su
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Ramen Champion houses a few ramen brands which include Tonkotsu Itto, Mendokoro Aoi, Menban Yamagishi Kazuo, Buta God, Gantetsu and Bario. This is my second visit here and I decided to try the Ajitama Ramen from Bario!
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 I feel that the broth of this bowl of ramen is the main highlight! Very flavourful and together with the egg, it was awesome! However, I don't really fancy having udon-like noodles, I prefer the thin and hard kind. The char siew was average, nothing special. Also, the chef gave such a huge serving of beansprouts! I will come back again to try the other stalls!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-10-08
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$15 (晚餐)
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Who's the Ramen Champion in your heart?
2013-10-06 4 瀏覽
Who’s the Ramen Champion in your heart?It was a yummy mid-week for me with an exclusive Blogger Food Tasting session at Ramen Champion Bugis+. For those who have yet been to Ramen Champion, it’s actually like a Japanese version of Marché restaurant, which brings several different famous Japanese ramen brands together to satisfy the cravings of ramen lovers! I am one of the lucky ones who gets to savour the two popular new Tonkotsu brands from Japan, namely Mendokoro Aoi and Tonkotsu Itto, which
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Who’s the Ramen Champion in your heart?
It was a yummy mid-week for me with an exclusive Blogger Food Tasting session at Ramen Champion Bugis+. For those who have yet been to Ramen Champion, it’s actually like a Japanese version of Marché restaurant, which brings several different famous Japanese ramen brands together to satisfy the cravings of ramen lovers! I am one of the lucky ones who gets to savour the two popular new Tonkotsu brands from Japan, namely Mendokoro Aoi and Tonkotsu Itto, which Ramen Champion has handpicked from Gunma and Tokyo respectively.

We had quite a good start with the appetizers, Prawn Dipping Sauce with Cracker( $4) from Mendokoro Aoi and Gyoza ($6) from Tonkotsu Itto. The Prawn Dipping Sauce tasted quite mild (didn’t really have the prawn-like flavor), but overall it still tasted good with the cracker.
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 The gyoza was pretty good, considering the fact that it specialize in ramen though I would still prefer gyozas at Osaka Ohsho.
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 Next up, one of the highlights at the food tasting, Mendokoro Aoi’s Tonkotsu-Ramen Champion ($16.50) by Chef Kazuo Sakuraoka. The presentation of the ramen kind of reduced my excitement of the dish by a little, however the white cloudy ramen broth was nice, light, flavorful and does not contain the smell of pork bones. It’s one of the lighter tonkotsu broth which I’ve tried thus far. If you love tonkotsu but don’t like some of the heavier, oilier versions elsewhere, you might like Mendokoro Aoi. Perhaps one of the few minus points would be it wasn’t hot enough (at least for me, it wasn’t lah). The Chashu was abit overcooked thus a tad too soft for my own personal liking (with the thin layers of fat that literally melts in my mouth). Well, at least the noodles were not too overcooked. Strangely, the Ajitama (flavoured egg) was abit undercooked with runny egg whites. Malcolm mentioned that unlike the traditional tonkotsu, Mendokoro Aoi’s broth is cooked with a big flame over shorter hours, thus resulting in a smooth broth. The added pork and chicken feet also provide extra collagen giving the broth a creamier taste. Spices like garlic, ginger and chilli are added for a mild spicy flavour.
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 In contrast, Tonkotsu Itto’s Special Tonkotsu Ramen ($16.50) (by Chef Yukihiko Sakamoto) is prepared in the traditional tonkotsu way where the pork-based soup is cooked for several hours to allow the essence of the pork bone to fill up the base. The ramen looks very appetizing (as compared to Aoi) and the portion was generous here, with big slices of tender Chashu conquering half the entire surface of the bowl. I felt a tinge of disappointment after tasting the broth though this Hakata style of ramen (albeit originated from Tokyo) boasts the taste of rich pork-bone tonkotsu broth with rather thin, non-curly, resilient noodles. Personally I would prefer Mendokoro Aoi’s broth as well as its springy and chewy noodles than this (which has the taste of egg noodles that didn't really suit my tastebud). Hence, my vote goes to Mendokoro Aoi’s ramen though I would prefer Itto’s Chashu.
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 We also had some side dishes after the ramen tasting. Apparently the use of Chashu is not restricted to ramen. We had Chashu Carpaccio($7) from Mendokoro Aoi, a sliced chashu salad garnished with tomatoes, onions and peanuts, which tasted pretty good.
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 What’s hidden beneath the dried bonito flakes? Takoyaki balls? The answer is POTATO. I love this
Side dish, Garlic Butter Potato Wedges ($5), which I find it a nice fusion food of East Meets West!
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 The deep-fried Tofu (Agedashi Tofu) with Japanese Sauce( $4) was nice and warm. I like that the Japanese soy sauce wasn’t too salty and would have been better with some dried bonito flakes sprinkled on top. It still tasted nice anyway.
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 We also had this seemingly familiar side dish from Buta God, Sukiyaki Bun ($3), served with thinly sliced pork belly and lettuce. It reminds me of the Chinese Style Braised Pork Buns, also known as (Kong Bak Bao/扣肉包). Unfortunately, I can’t comment on this dish because I was too full to gobble down the whole thing and too paiseh (shy) to eat just the sliced pork belly. I’m full of regrets looking at this photo right now!
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 Currently, the 6 ramen brands available now are Tonkotsu Itto, Mendokoro Aoi, Menban Yamagishi Kazuo, Buta God, Gantetsu and Bario! So, who’s the Ramen Champion in your heart?

Special thanks to Komars Group and Ramen Champion Singapore for the kind invitation and great hospitality!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-10-02
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$20 (晚餐)
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  • Mendokoro Aoi’s Tonkotsu-Ramen Champion
  • Tonkotsu Itto’s Special Tonkotsu Ramen
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Had a Nice Small, Delicious Bowl of Ramen
2013-09-25 15 瀏覽
Last Saturday (14th Sep 2013), had some meals at Ramen Champion Singapore at Changi Airport. The place was a bit small as compared to the Branch at Bugis +.It has a few different stalls than at Bugis. The Food was nice too but not too crowded.This Restaurant uses a Tag for collection of Food (which I find it unique) and a Charge Card forordering. Last Friday (20th Sep 2013), passed by Bugis + so decided to pop by for a quickie dinner. There was a crowd at this Branch, the location has a bigger s
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Last Saturday (14th Sep 2013), had some meals at Ramen Champion Singapore at Changi Airport. The place was a bit small as compared to the Branch at Bugis +.

It has a few different stalls than at Bugis. The Food was nice too but not too crowded.
This Restaurant uses a Tag for collection of Food (which I find it unique) and a Charge Card for
ordering.
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 Last Friday (20th Sep 2013), passed by Bugis + so decided to pop by for a quickie dinner. There was a crowd at this Branch, the location has a bigger space to accomodate about 40 to 50 diners. Personally prefer this location as its somewhat central.

Tried ordering this variety of Ramen from Buta God. It was spicy but really felt wonderful as I personally loved the hotness of the Chilli. It was a small bowl but felt full after that.
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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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2013-09-14
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$15 (晚餐)
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  • Takoyaki
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19
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Buta God -Ramen's black horse
2013-09-24 11 瀏覽
Go to http://freshffm.blogspot.sg/2013/09/buta-god-female-of-ramen-species-by-mark.html for our full review with photos of our trip!Having written that about Buta God's uniqueness, what really gives it this attribute are its broth, egg and chashu. Starting with the former, the soup has a sweet taste to it, despite being Tonkotsu-based. This isn't in the diabetic sense of the word, but is more of a sweetness that hovers on top of the essential pork base of the soup, making it extremely refreshing
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Go to http://freshffm.blogspot.sg/2013/09/buta-god-female-of-ramen-species-by-mark.html for our full review with photos of our trip!

Having written that about Buta God's uniqueness, what really gives it this attribute are its broth, egg and chashu. Starting with the former, the soup has a sweet taste to it, despite being Tonkotsu-based. This isn't in the diabetic sense of the word, but is more of a sweetness that hovers on top of the essential pork base of the soup, making it extremely refreshing, especially for someone as accustomed to thick, heavy broths as me. While it's sweet, don't mistake this broth for one that's light or weak -it holds its own as well as the heavyweights of the ramen world (ie Bario and Tonkotsu King), despite not being as overpowering. There're fatty bits floating in the soup, but not in Bario's heart-attack-inducing abundance. Personally, I feel that they didn't add much to the taste of the soup (the Collagen used is generally better for strong, salty bases), and especially with their rather meagre amount, didn't have much business being there at all. Either way, I don't think they played much of a role in affecting the soup. Towards the end, I felt that the soup's sweetness may have drowned out its porkiness, but I wouldn't go so far as to say that this makes the pork base irrelevant. Despite this minor shortcoming, Buta God's soup is less oily than other stalls, and this coupled with its sweetish taste definitely makes it a welcome addition to the local ramen scene...
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Muso Ramen -Burdensome Expectations
2013-09-24 17 瀏覽
Go to http://freshffm.blogspot.sg/2013/09/muso-ramen-burdensome-expectations.html for full review with photos of our trip!Muso's broth is soy-based and made from pork bones, which is essentially the same genre as Buta God's. I admit to having felt rather skeptical at Ramen Champion's decision to bring in two stalls that bear so many similarities to each other (at least superficially). Having two shops that're so identical, thereby not adding much to the variation of Ramen Champion, this basicall
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Go to http://freshffm.blogspot.sg/2013/09/muso-ramen-burdensome-expectations.html for full review with photos of our trip!

Muso's broth is soy-based and made from pork bones, which is essentially the same genre as Buta God's. I admit to having felt rather skeptical at Ramen Champion's decision to bring in two stalls that bear so many similarities to each other (at least superficially). Having two shops that're so identical, thereby not adding much to the variation of Ramen Champion, this basically defeats the purpose of its main selling points -exposing Singaporeans to vastly differing styles of ramen (or so I felt).

Upon sampling the broth though, I was relieved that it didn't taste much like Buta God's. Their similar genres notwithstanding, Buta God's was predominantly sweet, while Muso's had a much clearer and heavier pork taste. It did have a hint of sweetness too, courtesy of the onions, but this had a sharp tinge to it, adding another dimension to the broth and resulting in one that had a nice mix of flavours. This coupled with the thinner broth bears another similarity to Buta God, as it doesn't try to overpower its eaters with one intense flavour alone, but instead coerces them into indulging with its subtler, lighter-tasting flavours. Unfortunately though, the broth lost some steam towards the end of the meal as it started tasting increasingly of its individual ingredients, and less a unified product of them. Consistency is an issue that many eateries struggle with, and a truly great bowl of ramen would be thoroughly enjoyable from the first sip right down to the last, instead of growing more subdued as it's consumed...
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Bario Ramen
2013-09-23 23 瀏覽
Today come into the Ramen Champion here, there many different kind of Japanese Cuisine stall.I decide to try out this Bario Stall, ordered Special TonKotsu Ramen, the Japanese service crew is friendly. Finally the Ramen is here, it looks good! Many Bean sprouts on top, and 3 slice meat, and the egg. Overall is taste nice, i like the soup base. and the bean sprouts is crunchy taste nice! eat with the soup base and the ramen. Will try out another stall again
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Today come into the Ramen Champion here, there many different kind of Japanese Cuisine stall.I decide to try out this Bario Stall, ordered Special TonKotsu Ramen, the Japanese service crew is friendly. Finally the Ramen is here, it looks good! Many Bean sprouts on top, and 3 slice meat, and the egg. Overall is taste nice, i like the soup base. and the bean sprouts is crunchy taste nice! eat with the soup base and the ramen. Will try out another stall again
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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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2013-09-18
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$13 (晚餐)
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  • TonKotsu Ramen
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51
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Dinner at bugis+ ramen champion
2013-09-18 15 瀏覽
I ate from this shop in bugis+ called ramen champion, and I ate the ramen tonkutsu soup base. The ramen noodle is really different from normal, abit small like U-mian so I was quite shocked. But finishing the whole noodle I was filled. The soup base was a little too salty and thick to my liking, but my friends enjoyed it more. I paid about $12.20 for it and I think it was rather worth it.
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 I ate from this shop in bugis+ called ramen champion, and I ate the ramen tonkutsu soup base. The ramen noodle is really different from normal, abit small like U-mian so I was quite shocked. But finishing the whole noodle I was filled. The soup base was a little too salty and thick to my liking, but my friends enjoyed it more. I paid about $12.20 for it and I think it was rather worth it.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$12 (晚餐)
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  • tonkutsu ramen
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Bario Ramen: Muscle Car of the Ramen World
2013-09-01 8 瀏覽
My first sip of the broth, as always, brought me into a different place altogether, its taste being as rich as ever. From one mouthful alone, it's pretty hard for the first-timer to ascertain the individual components of the soup (pork base, Bario's special soy sauce, garlic, pepper, and the incredible bits of fat). But there's no need for in-depth analysis here; Bario's soup just blows you away completely and is unlike anything I've ever had, leaving you utterly speechless while your tongue scr
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My first sip of the broth, as always, brought me into a different place altogether, its taste being as rich as ever. From one mouthful alone, it's pretty hard for the first-timer to ascertain the individual components of the soup (pork base, Bario's special soy sauce, garlic, pepper, and the incredible bits of fat). But there's no need for in-depth analysis here; Bario's soup just blows you away completely and is unlike anything I've ever had, leaving you utterly speechless while your tongue scrambles to comprehend the sheer awesomeness of it all. To say it's merely intense would do it no justice at all. That first sip of Bario's soup has a good case to be one of the highlights of my, and anybody else's, life.

Go to http://freshffm.blogspot.sg/2013/08/bario-ramen-muscle-car-of-ramen-world.html for full review with pictures on Bario, and http://freshffm.blogspot.sg/2013/08/ramen-champion-ramen-lovers-paradise.html for a review on Ramen Champion as a whole!
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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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2013-08-31
相關食評
30日內同一位會員在同一間餐廳提交的食評
Buta God -Ramen's black horse
Muso Ramen -Burdensome Expectations
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5
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Authentic Ramen
2013-08-30 7 瀏覽
I have heard of this restaurant very long and finally, i got to visit and taste the famous ramen from Ikkousha. The price are around 12++ for one bowl of ramen but it was definitely worth the price. The egg was soft and tasty. I can eat 3 eggs at one go. The broth was boiled with pork bones. Rich aroma and taste. Ramen was so Q. Was a little thristy after eating but i believe they don't add in MSG. A super nice environment to dine in. Will definitely recommend more friends to go. Thumbs up!
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I have heard of this restaurant very long and finally, i got to visit and taste the famous ramen from Ikkousha. The price are around 12++ for one bowl of ramen but it was definitely worth the price. The egg was soft and tasty. I can eat 3 eggs at one go. The broth was boiled with pork bones. Rich aroma and taste. Ramen was so Q. Was a little thristy after eating but i believe they don't add in MSG. A super nice environment to dine in. Will definitely recommend more friends to go. Thumbs up!
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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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2013-08-10
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$13
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Ikkousha, Ramen Champion.
2013-08-02 7 瀏覽
Ramen Champion was shipped to Singapore some two years back, bringing along the best of Japanese Ramen Chefs. Converting a hot favorite from abroad to one in another country is one a challenge very demanding. It’s not as simple as just doing what you do back there, but to tweak your dish to suit the palate of the locals. Hence, a successful ‘franchise’ is an establishment to be respected.This Ramen ‘Marketplace’ has been around for really quite a while now, and I feel ashamed to have tasted it o
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Ramen Champion was shipped to Singapore some two years back, bringing along the best of Japanese Ramen Chefs. Converting a hot favorite from abroad to one in another country is one a challenge very demanding. It’s not as simple as just doing what you do back there, but to tweak your dish to suit the palate of the locals. Hence, a successful ‘franchise’ is an establishment to be respected.

This Ramen ‘Marketplace’ has been around for really quite a while now, and I feel ashamed to have tasted it only now. It’s a free-seating, large area, with stalls selling the same thing – Ramen. Ramen Champion is a competition in bid to crown the Ultimate Ramen Champion, dishing out the best Ramen in town. For the past two years, Ikkousha has outshone his competitors from Tokyo and Sapporo to make Hakata proud by winning the title for two consecutive years. Of course for a first-timer, I had to have Ikkousha.
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 I break down Ramen into a few arms in deciding whether it floats my boat. The first of which is its (1) Broth. The broth, boiled with locally produced pork bones, ranges somewhere above the average in terms of thickness and flavor. The aroma of pork was evident, but might come across as a little too cloying for me. Towards the end, I got somewhat badly thirsty, though I do not think there was any MSG involved. With regard to its saltiness, I thought it was perfect for local palate; Absolutely spot on and bearable, as compared to many other Ramens served in Singapore. In all, it’s a just pass for me on the broth.
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 Next comes the (2) Noodles. Available in options of soft, normal or hard, we were advised by the experts that normal was just fine, and we stuck to that. I loved the thin, flat cut noodles of Ikkousha; one that isn’t all too common in Ramen Restaurants. It is comparable to that of Ippudo Singapore, a Ramen establishment which I thought has more or less perfected most areas of a bowl of goodness. Texture of the noodles was alright. I’d say, go for either the normal or the soft. It’s a yes for me on the noodles.
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 Moving on to the (3) Chashu, the portion was generous here, with big slices of tender Chashu conquering the entire surface of the bowl. The thin but still distinctive in bite and taste slices of Chashu came in just the right amount of fats and lean meat, which I thought made the course easier to complete with the variations. An Ikkousha meat hard to beat.
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 Granted, I have yet to go around Singapore tasting all the Ramen, this is the best (4) Soft-boiled Eggs / Hanjuku / Ajitsuke Tamago I’ve had so far. Yes yes, I indeed have had runny Soft-boiled Eggs before, but this trumps the rest because it is so adequately seasoned. It is flavored in its own and was a joy eating it separately. It’s slightly salted and I literally took my time to savor every last drop of the yolk, and white. If you are a lover of Japanese Ramen Eggs, and would usually order a pop or two more, here is the place to do just that.

At the end of the meal, I concluded that it was definitely above average. However, it could have been a perfect bowl of Ramen if its broth was less consuming and deadly and more taste-friendly and clearer. Notwithstanding that, it is still one of the more decent Ramens I’ve had.

Note: GST is charged, but not Service Charge. It’s a self-seating, self-ordering, self-collection, and self-payment concept at Ramen Champion.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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God Fire Ramen
2013-07-23 6 瀏覽
The name of this ramen immediately attracted me, ‘GOD FIRE’ is really a special description, but how fiery is ‘GOD FIRE’, I definitely have to try it out myself. God Fire ramen came with ingredients such as black fungus, two half slices of boiled eggs, seaweed, leek slices, and three slices of large and thin cha shu. The broth was indeed spicy enough but the hotness somewhat covered over certain sweetness of the tonkotsu broth. The noodles were springy but did not really absorb the soup well. Th
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 The name of this ramen immediately attracted me, ‘GOD FIRE’ is really a special description, but how fiery is ‘GOD FIRE’, I definitely have to try it out myself. God Fire ramen came with ingredients such as black fungus, two half slices of boiled eggs, seaweed, leek slices, and three slices of large and thin cha shu. The broth was indeed spicy enough but the hotness somewhat covered over certain sweetness of the tonkotsu broth. The noodles were springy but did not really absorb the soup well. The juicy cha shu slices were soft and tender. Spicy food lovers will like this ramen.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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God Fire Ramen
2013-07-10 7 瀏覽
This was my second time here for my favourite God Fire Ramen before a movie! Thankfully, it did not disappoint me. The standard remains. There's 4 levels of spiciness but I'm only currently comfortable with the first level. I only had to take a few sips of water to finish this off. I'd love to try the 2nd level of spiciness though. I love the thin ramen used here. The chashu pieces were very thin-cut though. It would be better if they were slightly thicker.
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 This was my second time here for my favourite God Fire Ramen before a movie! Thankfully, it did not disappoint me. The standard remains. There's 4 levels of spiciness but I'm only currently comfortable with the first level. I only had to take a few sips of water to finish this off. I'd love to try the 2nd level of spiciness though. I love the thin ramen used here. The chashu pieces were very thin-cut though. It would be better if they were slightly thicker.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$20 (晚餐)