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Nantsuttei

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Nantsuttei is a Japanese Restaurant dedicated to bring the best and delicious ramen here in Singapore. Nantsuttei also features different kinds of ramen with a lot of toppings that would surely satisfy any appetite.
$28 based on 2 submissions
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Love the garlic chashu ramen

To see the photos, please hit up http://thehungrybunnie.blogspot.sg/2014/10/nantsuttei.html

Nantsuttei is known for slicking their ramen with a layer of inky-black roasted garlic oil, and tampering their rich tonkotsu broth with chicken stock. The deeply aromatic but delicate ramen is what made fans of its customers, and I was no different. I found the flavour incredibly unique and addictive and actually started craving Nantsuttei a couple days after our dinner here.

The must-try is their signature Chashu Men ($16), stacked with a shoyu-marinated pork loin simmered to a plastic fork-tender texture, crisp beansprouts, seaweed and an added Egg ($1.50). The towering bowl was full-bodied but well-balanced and never cloying. The smoky accents of the garlic oil gave the creamy broth a lively edge and kept it slurpilicious to the last drop.
 
For those who thrive on spice, the Kara-miso Ramen Mouretsu Tanmen Hana-ji Boo ($16), a spicy miso-ed ramen speckled with ground pork fried with hot Japanese pepper, at the penultimate spice level of 3, may be more your thing. Turns out, level 3 was a very manageable spicy even for moderates like me. So if you really like the heat, get the level 4. This possessed a more complex flavour dimension, but I preferred the chashu men. There was just too much going on in this bowl, and got a little heavy towards the end

The HGW community like this place for...

  • Fried Tori-karaage1 vote
  • Marutoku Negi Chasu Ramen1 vote
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Latest Community Reviews:
• 07 Nov 2014 • 579 reviews • 20 followers

Love the garlic chashu ramen

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
To see the photos, please hit up http://thehungrybunnie.blogspot.sg/2014/10/nantsuttei.html

Nantsuttei is known for slicking their ramen with a layer of inky-black roasted garlic oil, and tampering their rich tonkotsu broth with chicken stock. The deeply aromatic but delicate ramen is what made fans of its customers, and I was no different. I found the flavour incredibly unique and addictive and actually started craving Nantsuttei a couple days after our dinner here.

The must-try is their signature Chashu Men ($16), stacked with a shoyu-marinated pork loin simmered to a plastic fork-tender texture, crisp beansprouts, seaweed and an added Egg ($1.50). The towering bowl was full-bodied but well-balanced and never cloying. The smoky accents of the garlic oil gave the creamy broth a lively edge and kept it slurpilicious to the last drop.
 
For those who thrive on spice, the Kara-miso Ramen Mouretsu Tanmen Hana-ji Boo ($16), a spicy miso-ed ramen speckled with ground pork fried with hot Japanese pepper, at the penultimate spice level of 3, may be more your thing. Turns out, level 3 was a very manageable spicy even for moderates like me. So if you really like the heat, get the level 4. This possessed a more complex flavour dimension, but I preferred the chashu men. There was just too much going on in this bowl, and got a little heavy towards the end
Overall
Food/Drink
Value
Ambience
Service
• 03 Jul 2014 • 2012 reviews • 256 followers

good

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Location
Nantsuttei has recently moved to Orchard Central, and despite being relatively new in the vicinity, has quite a good lunch crowd.

I started with teh Yude Wantan ($6), six pieces of boiled pork dumplings cooked and then soaked in a light vinegar and soya sauce base.

I then tried the Fried Tori-karrage ($6). Unlike the usual fried chicken bits, they use tender pieces next to the chicken leg, chop it, deep fry the skin and then top it with radish sauce. Never seen it done like that before but it tasted good.

The main dish of the day though was the Marutoku Negi Chashu ($17). Roasted garlic in thick tonkotsu broth boiled for hours. I also liked the noodles, which did a good job of soaking in the broth.

Overall, was quite happy with the ramen. What was even more amazing was that for a team of three kitchen staff and one service staff, the restaurant was very efficient and despite a near full house the food and drinks service was really efficient.
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  • Yude Wantan

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