Marutama Ramen (Best Tamago Egg) @ The Central

Marutama Ramen

Address: The Central, 8 Eu Tong Sen Street #03-90

Opening hours: 11.00 am to 10.00 pm daily

Introduction

I still remember the first time I visited this place, I am not exactly a fan of their chicken broth ramen. The noodle taste like Wanton Noodle texture and unlike most ramen, their ramen is moderately light and simple but unique in it’s own way. I only learnt to appreciate Marutama after having many other pork broth soup base ramen.

Click to see enlarged menu

I once went for a Ramen hunt in Singapore some time back that includes ramen like Ippuddo, Mentei, Santouka, Baikohken, Yoshimaru, Tampopo, Noodle Ken. I thought the taste of Marutama Ramen is refreshing and one of it’s own kind in Singapore. Marutama claimed that their soup has zero msg and every pot of soup is cooked over low fire for at last 24 hours to bring out the chicken broth’s natural sweetness.

Hakata Style Ramen

The so-call Wanton Mee texture ramen is actually a kind of ramen style which is known as the Hakata-styled Ramen. The taste of the noodle is very distinct. It’s firm in texture and ultra thin and straight. The noodle are boiled very quickly and served.

Nama Karashi Ramen (Spicy Chicken Soup) – $12.00++

I always order the spicy version as I prefer the soup to has a stronger taste instead of the original flavor. To be frank, the non spicy version is a little bland for my taste. Adding the fried garlic slices and sesame is strongly recommended to bring out the flavor of their soup. The ramen comes with two thin slices of Char Siu, seaweed and fresh spring onion.

I know they have never slice their egg and will serve a whole egg, but for the purpose a nicer photo for my blog post, i requested the person to slice the egg for me and he looked a little shocked. LOL.

Ajitsuke Tamago – $1.50++

At $1.50, the soft-boil egg is a must-order. In my opinion, even till date, their egg is arguably one of the best in Singapore. I don’t know how Marutama did it but apparently the flavor of the stock had infused into the egg white and yolk as well. I never fail to order their egg for every visit.

Char Siu Rice (Char Siu Gohan) – S5.00++

Additional noodle refill (Kadama) can be done by topping up of S$2.00 but do leave some soup for that. Else. if i am feeling a little hungry that day, i will order their Char Siu Rice. I thought this is also one of the better Char Siu Rice around and i love the braised Char Siu. The rice is so-so, but i love the taste and texture of the braised meat.

Conclusion

I have friends who feedback that Marutama’s soup is rather bland. Perhaps like myself initially, I’m too comparing this chicken-base soup with pork-base ramen soup in mind, which this two kind of soup bases are rather different altogether. It’s like saying a Bak Kut Teh (Pork Rib Soup) has more flavor than this Fishball soup so this Fishball soup is bad.

I think Marutama Ramen is likely a “either you love it or hate it” kind of ramen but i do learnt to appreciate this for it’s unique soup broth and a different style of noodle, and definitely loving the egg.

Advertisements

Ramen Keisuke Tori King

Ramen Keisuke Tori King

Address: 100AM, Amara Hotel, 100 Tras Street, 03-15,

Operating hours: 11.30am to 10.00pm daily

Introduction

Tori King = 鸡王(Chicken King). The founder, Keisuke Takeda, was once selected as the top ramen chef in Japan and crowned as Ramen King. We can easily identify this place by the queue forming out the restaurant during dinner. No reservation is allowed so just be prepared to queue, especially during dinner time.

Like Ippudo ramen at Mandarin Gallery, seating priority will be give to those group with all members present.

The menu is very simple. You got three kind of soup bases, the original, peppery black spicy, and green Spicy.  The ingredients for the ramen are the same for all the three soup bases. That’s right!! The secret to their great tasting ramen is definitely the chicken soup (鸡 白汤).

After waiting for about 30 minutes for my seat, the first thing that was served in Tori King was the mixed sesame bowl, for me to grind them into powder form, and probably to be added into the soup, or dip it with the chicken. Or maybe they just want to keep me busy while waiting for my ramen.

Original Soup Base

Tori King uses chicken broth unlike the majority, many traditional ramen places use pork broth. In comparison to Marutama ramen which also uses chicken broth, the taste of Tori King’s broth is stronger and much more flavorful. The stock is made from chicken bones, chicken feet, Japanese seaweed and an assortment of vegetables and boiled for eight hours. The original soup base comes with a piece of pork slice, giant seaweed, half boiled egg and the star of the show – the chicken drumstick!

Chef Keisuke said the chicken is boiled for 45 minutes and submerged overnight in soy sauce and is grilled before it’s served. The chicken drumstick is so tender that the meat comes off the bone so easily. A pair of chop sticks is all you need. No fork and knife involved.

Black Spicy Garlic Soup Base

The original broth with added black spicy garlic. I got to pay $1.00 more for this broth. I prefer this to the original. I like my ramen to be spicy.

Free flow condiment

There are a lot of sauces at Tori King – There’s a glass jar containing chilli sauce which there is a written instruction on the wall mentioning that it goes well with the chicken.

Like the Keisuke Tonkotsu King, there’s also free flow hard boiled egg, pepper and bondito flakes available. The mayonnaise goes pretty well with the chicken too, though i am not exactly sure that it’s the correct way of eating it. Remember to sprinkle some bonito flakes into your ramen soup!

Conclusion

For those who prefers a blander kind of soup base, you may think that Tori King’s thick soup broth is a little too much to take.

If you do not want to queue for too long, try to reach this place before 6.15pm and you should be able to get a seat for two quite readily.

Did i mention that that i was quite a ramen fanatic previously when Standard Chartered Bank released a list of top 10 ramen in Singapore and i tired about seven or eight out of the ten, like Noodle Ken at Somerset, Ippudo at Orchard, Santouka and Marutama from Clarke Quay, Yoshimaru at East Coast, Mentei and Baikohken at Raffles Place etc.

In my opinion, Tori King serves one of the best ramen that i ever had till date cuz the soup is awesome! And not forgetting the drum stick. Try it. Now.