For full review, please visit http://www.makeyourcaloriescount.com/2014/09/sg-chabuton-ramen-michelin-stars-that.html
While we are on the relentless search for the best ramen in Singapore, it is an undisputed statement that we think that among those tried thus far, we unanimously conclude that Sanpoutei
offers one of the best offerings (if not the best) in town. Will the arrival of the award-winning Chabuton ramen claim the title trophy of the best ramen in Singapore?
Deemed the 'King of Ramen', Chabuton is the brainchild of Yasuji Morizumi, who started his career as a French chef in the 80s, drawing inspiration from the French and Italian fine dining restaurants in Japan. With a goal to consistently surprise and entertain his guests, he wanted to impart such elements into Japanese culinary which he felt was lacking at that point in time. Having established a successful career in French cuisine, Chef Yasuji wanted to explore the depth and complexities of ramen, reinventing the once fast-food dish into a speciality.
Having opened a restaurant, 'MIST' in Hong Kong, which won two Michelin stars in 2011 and 2012, it was the first ever Michelin star won by any ramen restaurant worldwide. Chef Yasuji went on to expand his restaurants outside Japan to Thailand and LA.Junior Tonkotsu Ramen | S$8.30/++
What I really appreciated was that the ramens come in two different portions with the larger serving at S$11.90/++
. Reputedly Chabuton's signature dish, the Tonkotsu Ramen has a rich and slightly creamy broth, resulting from hours of simmering pork bones. While the roasted white sesame seeds enhanced the flavours of the broth, it was too salty for our liking. With just one slice of the char siew
resting atop the noodles, it would seem more value for money to go for the larger portion where you get three slices. The char siew
was good with a nice marbling but there was nothing too spectacular to make us go wow
Interestingly, there were containers of condiments at each table, of which, one contained deep-fried sliced shallots, a very Chinese touch to the ramen but one which added fragrance and crunch to the dish. Not the most traditional rendition when it comes to ramen but surely a positive twist.Junior Shio Ramen with Kara Kara topping | S$8.30/++ with S$1 add-on
The kara kara
topping which is the spicy minced pork was recommended as one of the house's favourites by the service crew. If you are a fan of ma-la
(麻辣) dishes, then you would find this largely reminiscent of its flavours. Mildly spicy, this would suit the heat tolerance level for most people but personally, I found the taste to be out-of-sync with the rich savoury broth.