As part of the Tokyo Walker dining concept, Ajisen is introducing the black ramen (Kuro Mayu), which is essentially made from pork bone (tongkotsu) stock and garlic that is deep fried till it becomes black.
At a recent tasting, I found the stock to be better than my previous dining experience with a well balanced level of spiciness and the pork belly had a nice melt in the mouth bite to it. Quite enjoyable
Although many people think Ajisen sucks, I'm very partial to Ajisen. I rather like it..but recently I went to the outlet at Plaza Singapura, I decided to change my mind.
Emmy ordered the dried noodles and I ordered the beef stew. Both fell below our expectations. The beef stew soup had no taste at all. With so many other ramen shops around it, I wonder why Ajisen doesn't improve itself or at least maintain its standards.
This is the ajisen that i visit the most. The ambience is good and the service is good too. We always don't have to wait for too long for the food to come. The dishes that i personally recommend for people who love spicy food is their volcano ramen! SPICYYYY!!! their sides are also delicious. like white fish, soft shell crab and age tofu.
There is so much more you can do with crabs than just dousing them in chilli sauce. Singapore has gotten very creative with her crustacean dishes – from green chilli crab and crab cakes to butter crab, bee hoon and dumplings
This Serangoon Gardens food centre may be smaller in size to the average, but the food choices there do not disappoint, especially for the dinner and supper crowd. Here are recommendations on what to eat
For adventurous eaters or those who want a change from the usual chicken, beef or pork, there are restaurants and butchers in Singapore that offer unusual, mostly farmed, meats such as turtle, kangaroo, even shark
April 2015 marks the kick-off of this 12-month-long affordable dining program that pairs renowned visiting chefs with Singapore-based heavyweights. We tell you how stellar six-course meals can all be yours for $100
Eggs. They come in all shapes, sizes, colours and varieties: white, brown, free range, barn-laid, small, large and extra large. Some come with Omega 3, others with selenium and carrot. We makes sense of it all.
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned