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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. See what foodies like this place for
The Hungry Bunny • 07 Nov 2014573 reviews 21 followers

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...

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The HGW community like this place for...

  • Marutoku Negi ChasuMarutoku Negi Chasu
  • Fried tori-karaageFried tori-karaage
  • Yude WantanYude Wantan
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What others are saying...

The Hungry Bunny • 07 Nov 2014573 reviews 21 followers

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...

Read on

Hoongy ! • 03 Jul 20141874 reviews 257 followers

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...

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Marutoku Negi Chasu