Ramen has been wildly popular in Japan also in Singapore alike. The inception of Ramen Champion since 2011 has a noble goal of bringing in reputable ramen brands to Singapore. The annual event “Ramen Champion Tasting Competition” for 2015 this year at the recently-revamped Bugis+ brings the brand new Tonkotsu Ikkyu at Changi Airport T3. We had a taste of some of these Ramen to be our own panel of judge on some of the ramens we have tasted.
What is it: God Ramen from Buta God, by Chef Mamoru Kanaya.
Soup: Tonkotsu (pork bone) soup base, the soup is sweet from the marinated pork belly in the ramen itself, very much like ramen in Sukiyaki. The broth is lighter than most other ramen.
Pork: Thinly sliced pork belly that is tender, and reminds fondly of Sukiyaki. If you love Sukiyaki, you will love this.
Noodles: Thin noodles that is not overcooked
What is it: Original Tsukemen from Menban Yamagishi Kazuo, by Chef Kazuo Yamagishi.
Soup: Vegetable and Pork soup base, very thick and flavorful, although it comes across as salty to some. We wouldn’t recommend you sipping the soup casually.
Pork: Pork is soaked with just the right flavor!
Noodles: Ramen is of medium thickness, giving it some springy texture. Also known as the “dipping noodles,” you have to dip the ramen in the thick broth, allowing the ramen to soak up some flavors, also easing the saltiness of the broth.
What is it: Special Tonkotsu Ramen from Tonkotsu Ikkyu, by Chef Koji Tashiro.
Soup: Tonkotsu (pork bone) soup base. We recom mend you mixing the small amount of chilli paste topped on the ramen to give the normal broth a little kick.
Pork: Pork collar cooked in the western sous vide style and placed over the bowl of ramen. The natural pork taste is very strong, and we suggest dipping it in the broth if you are uncomfortable with the porky taste.
Noodles: Fans of thin noodles will love this!
What is it: Sapporo Miso Special Ramen from Menya Ryu, by Chef Melvin Yeo.
Soup: This is the spicy option in Ramen Champion. The Tonkotsu (pork bone) and Chicken broth gives a good kick, and a little sweetness from the corn bits by the side.
Pork: Pork feels slightly detached from the ramen itself, but they are in generous slices. Plus points for the perfect, runny hanjuku egg.
Noodles: Noodles of medium thickness, springy to chew.
What is it: RIKI Chashumen from Riki, by Chef Hashimoto Kentaro.
Soup: Tonkotsu (pork bone) broth that is boiled for more than 8 hours – giving it a creamy, milky-white consistency. The broth has quite a heavy garlic taste that some will appreciate. It is topped with generous amount of beansprouts, albeit too generous.
Pork: Best pork from Ramen Champion with no serious competition. The pork belly cha shu has been torched for the extra charred fragrance, and a little crisp to it.
Noodles: Thick, chewy noodles that contrast with the different textures of the heavy ramen.
Of course, to each their preference, and one can expect their favourite to be different from ours – however, we certainly hoped that our Ramen Champion guide has helped your decision.
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Writer: Leong Chee Sheng