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