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2013-02-06
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Nantsuttei is one of my favourite ramen stalls - It holds the same ranking as Ramen Santouka actually (position 1 & 2 , hard to say which is number one as each has its own unique style). I've dined here every 2 or 3 months for the past 2 years and the quality has remained largely unchanged. I usually go during off-peak hours on week days to avoid long queues.- RamenI like their original tonkotsu ramen with the creamy, rich soup with its special fragrant black ma-yu (roast garlic oil). The noodle
- RamenI like their original tonkotsu ramen with the creamy, rich soup with its special fragrant black ma-yu (roast garlic oil). The noodles are also cooked just nice and springy. A generous amount of bean sprouts and spring onions are sprinkled over the noodles. Two pieces of char siew are also given. The char siew itself is the lean type, quite well-roasted. But I prefer char siew which is more tender with a little bit of fat within which will melt in your mouth. I gotta resist slurping up all the soup although it's really tempting - just for health reasons haha. I'll still definitely finish more than half of the soup though.
Another nice touch is the fresh garlic they will give for free upon request. You can use the garlic press provided to add freshly pressed garlic to your ramen.
The egg is reasonably priced at a $1. It's not the best out there, as it gets slightly overcooked sometimes, but the gooey, watery part of the egg yolk tastes really good! An above-average ramen egg.So, all things considered for a ramen-lover (soup base, noodles, egg and char siew), overall rating for Nantsuttei is considered really pretty good already ^_^ I will give a 4.5/5 taste rating for their consistency so far (with room for improvement for the egg and the char siew)
Will continue supporting the stall. Ganbatte!
張貼
