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2013-01-07
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Hokkaido Ramen Santouka is a Japanese ramen chain, started by Hitoshi Hatanaka in 1988, in Asahikawa, Hokkaido. It all began because Hitoshi Hatanaka was not satisfied with the taste of a ramen he had at a ramen shop. Hence, he used his own recipe and started off small with only 9 seats and one item on the menu. Today, almost 25 years later, Hokkaido Ramen Santouka operates 54 ramen restaurants worldwide in Japan, Singapore, Hong Kong, Taiwan, Malaysia, Indonesia, Canada as well as United States
So what made them so successful? Read on to find out.Visited the outlet at Orchard Cuppage Terrace, next to OG Orchard Point and Centrepoint. Although it was a weekend afternoon, the restaurant was only half full, with plenty of seats available. There were more seats available outdoors compared to indoors (where it is air-conditioned).
The Chawanmushi; steamed egg pudding with salmon roe was impressive. It was very smooth and wobbly. In terms of taste, it was amazingly aromatic and tasty! One of the better Chawanmushi I have had. Reminds me of the one from Shin Yuu Japanese Restaurant.
I ordered the Shin-Aji Shoyu Ramen. The ramen (noodle) was quite good. Thin, curly and chewy with a smooth texture. More the ramen was springy (QQ) springy and not soggy. The broth was clear, rich and robust. Light brown in colour because soy sauce was used (hence the word 'Shoyu'). It was so aromatic with sweetness and saltiness well-balanced.Three big pieces of Char Siew were given. They sliced at the ideal thickness for me to get a good bite on it; not too thinly sliced. The Char Siew was incredibly tender with the right ratio of meat and fats that provided it with a melt in the mouth sensation. The bamboo shoots were crunchy providing a good texture to this bowl of ramen.
The Flavored Egg / Ajitsuke (Hanjuku) Tamago / Japanese Runny Egg was perfectly cooked. Firm on the outside and yet inside, it was so soft with almost all its yolk (molten) oozing out. One of the best I around here in Singapore. If you are wondering how you can make this on your own, click here for the recipe.
All in all, the Shin-Aji Shoyu Ramen was well executed All the ingredients used in it were superb! It was a joy savouring and slurping this bowl of ramen.
The partner ordered the Awase-Aji; a mixed soup ramen, served with a bowl of Japanese rice topped with crunchy fried bits had a combination of salt, soy sauce and soybean in its broth. After finishing the ramen, the Japanese rice can be added into the soup.
After this meal, I know why there has been so many rave reviews of Ramen Santouka. It's ramen is truly outstanding. Looks like this is the Best Ramen in Singapore thus far. It overtakes Nantsuttei (Parco Marina Bay) as my favourite Japanese Ramen restaurant. Forget about Ippudo and the Ramen stalls at Bugis+ Ramen Champion in the meantime. Ramen Santouka is the place for a decent bowl of Japanese ramen!Detailed review: http://foodiefc.blogspot.sg/2013/01/hokkaido-ramen-santouka-orchard-cuppage.html
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