Chabuton (已結業)

Item: Chabuton
Author: littletinysun

3.5

8 食評

味道

環境

服務

衛生

抵食

索美塞

$11 - $20

日本菜拉麵

littletinysun

等級4

381

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!