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60 Robertson Quay,
#01-13 The QuaysideSingapore
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Category:
Restaurants » Japanese
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Overall Rating:
264
Good ramen stock~
Was quite excited to learn that they have an outlet at Liang Court after hearing and reading so much about the outlet at Robertson Quay. I came with family and the 7 of us were quite happy to be given a seat at a corner of the restaurant. Note that the place is tucked inside Mediya; you have to go in to find it.
I had to try the ramen with its infamous pork bone stock of course:
Vegetable tonkatsu ramen ($14) - Huge bowl of vegetables on top of a mountain of ramen immersed in milky stock. Very good stock I thought, it did taste like it was cooked for hours with no 'porky' taste at all. Although for some strange reason the other guys felt Ajisen was better. Huh??
Deep fried shrimp ($10) - I can't remember the exact name on the menu but this was extremely addictive crunchy little stuff. Just the right amount of salt gave it a added kick. Its like really really fresh prawn "crackers". Very good.
Salmon Sashimi ($11) - Very fresh and surprisingly thick slices of the fish. Very refreshing for the palette.
Chicken Cheese roll ($12) - Didn't try this but it looked nothing like the picture.
Deep fried black pork - Disappointingly dry and uninspiring. Its rival located in the same building is so much better.
Service was okay, nothing excellent. It was nice to be able to walk the dinner off in Mediya though. I'll come back for the stock and prawn crackers! I was surprised that the bill came up to so high to be honest but well, at least I know what not to try next time.
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144
I was there for their Tonkutsu Ramen that my friend has been bugging me to try. Located at the corner of Robertson Quay close to the hip-hop club, The Buttery Factory, This Japanese family restaurant serves a mean bowl of ramen.
The soup broth was rich and creamy, and the Soy Egg is one of the better ones I had in town – semi-boiled egg with runny yolk that also captures the essence of the soy marinate. The noodles are pretty similar to those from Miharu, slightly fatter and springy – call me prejudiced but I still prefer the thin noodles served in Marutama, which comes with a better bite, or the Italians will call it Al-Dente.
The Char Siu served was a generously thick slice, second only to Marutama. Despite being so, their soup-based is the best I have tried so far, trouncing even Marutama’s legendary Aka Ramen by a wide margin (I have since went back to Marutama to confirm it).
The Gyoza though came very charred, probably to capture the burnt flavour within when the stock is added over it, but presentation wise I think it will prove a turn-off to many ill-informed patrons.
Their Gyoza is differently a notch better to Miharu.
You can view the photos and other reviews @ His Food Blog.
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