30 Apr 2011 • 84 reviews • 3 followers
This is only my second time at Ajisen. The first was a horrible experience at the Changi Airport branch a couple of years back, which explains why I never felt the urge to try it again. But friends who are into ramen have reassured me that Ajisen is really not that bad. So here I am.
Ordered the Volcano Ramen
($11), which according to the friendly waitress, is the Char Siew Ramen topped with Volcano Sauce. The spice level indicated on the menu was three, the maximum. I requested for the sauce to be separated and she gladly acceded. This way, I get the best of both worlds.
The Char Siew Ramen had a nice broth, albeit a little mellow. The salt-garlic-pork flavours were well harmonised. It is pretty good actually. But I will not use words like "robust" and "bold" to describe it. Noodles were the straight kind, served firm. Cabbage, kelp and bean sprouts were generous but did not overwhelm. Nice balance overall. 7/10
Volcano sauce is basically a spicy pork sauce. Tastes like "dou ban jiang" (bean paste sauce) used frequently in SzeChuan dishes. This sauce added colour to the ramen, both literally and figuratively. The soup is now more salty and spicy.
I think what distinguishes Ajisen from the other more "authentic" ramen places is the char siew and egg. Three pieces of lean cut char siew were not tasty and did not melt-in-the-mouth like other fatty versions. The egg was like ordinary hard boil egg.
For more photos, please visit http://sightsmelltaste.blogspot.com