Real Food and my favorite Dumpling Soup at Clarke Quay

Real Food and my favorite Dumpling Soup

Address: The Central 6 Eu Tong Sen St The Central #B1-52/53

Opening hours: Daily 9.00am to 9.00pm

Introduction

Real Food, one of the rare vegetarian cafes in Singapore. This cafe is situated at basement one of The Central Clarke Quay. One section of the cafe is for dining, and another section offers a good section of organic / health food. The cafe interior is very spacious, relaxing, with a minimalist design.

Real Food pride themselves as a food-ethical bunch of folks that only use fresh and “recognisable” ingredients (non processed food) for their dishes and everything is prepared from scratch, including their pancake mix and salad dressing. They have a good selection of menu including salad, pasta, noodle, sandwich, burger and brunch menu etc.

Real Food menu – click to enlarge

Dumpling Soup ($9.50)

This is my must-order whenever i visit Real Food. This fat chunky dumpling is made from over ten kinds of ingredients including chopped carrot, mushroom, coriander, turnip, spring onion, celery, tofu, french bean etc.

The filling has the crunchiness of the turnip and french bean, fragrance of spring onion and coriander, chewiness of mushroom and overall it’s a mix of pure goodness.

These dumplings are soaked in a sweet and light mushroom base broth and complete with a portion of green vegetable. In term of taste, these dumplings are not pale in comparison, or in fact better than many meat/prawn dumpling found outside. There is also option to add on noodle at an additional cost of $1.80.

Sour Dough Sandwich with Soft-boiled Egg ($9.80)

For those that don’t like their meal to feel too vegetarian-ny, this is one choice as it resembles the eggy brunch that we had, but a less sinful and less luxurious version. I particularly like the thick layer of melted cheese with it’s fragrance filling the air when it’s served fresh from the oven.

However I feel that the portion definitely can be bigger. I’m quite sure that it won’t fill a meal for a grown man and some of you may be thinking, “$9.80 for one egg, two slices of bread, cheese and salad? Seriously?”. Seems like real food don’t come cheap huh.

Organic Pizza ($16.00)

After having so many years of the unhealthy version of pizza, my curiosity got the better of me and I ordered their organic pizza. The portion is good and it’s freshly baked from the oven. There’s no processed food among the ingredients but only fresh ingredients like tomato, mushroom, pineapple, cucumber, olives, capsicum, cheese, and their homemade tomato paste.

The crust is thin and crispy and the homemade tomato sauce is pretty refreshing. However, I do not fancy this pizza much as i think it lacks the satisfaction that I’m looking for in a pizza. But I have to agree that this is one guilty free pizza.

Conclusion

I like this place for the ample space that they give to their diners. Take your time to grab a book from their book/magazine selection or browse through their organic food section and be amazed by their selection.

Food wise, i give it a good and bad, depending on what you order, and this is from the point of view of a meat lover. I personally love their dumpling soup the most and this is my one and only regular order whenever i visit this place. I am still trying out the other dishes to see what’s worth the money.

I really like the idea of them promising that they only whip up a meal using “real food” as it’s so unhealthy to eat out nowadays. If you are looking for something healthy, a little out of the ordinary and a nice place to chill, Real Food is probably the place for you. Healthy and clean food? Seems like it, but no promise it’s satisfying though

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Seafood Buffet Extravanganza at Swissotel Merchant Court Ellenborough Market Cafe

Seafood Buffet Extravanganza at Swissotel Merchant Court Ellenborough Market Cafe

Address: 20 Merchant Road, Swissotel Merchant Court

Introduction

Ellenborough Market Cafe, has always been very well known for their International Buffet and famous for their selection of Peranakan food. Thank you Diane from Swissotel for the invitation to the launch of this Seafood Buffet Extravaganza. This buffet is available till 26th July and only for dinner.

This $68++ seafood buffet comes with a good selection of seafood like Chilli Crab, Black Pepper Slipper Lobster, Black Bean Slipper Lobster, Salt Baked Crab, Black Pepper Crab, White Pepper Crab, Scallop Fried Noodle, Crab Meat Fried Rice, Salmon Sashimi and Big Prawn Noodle.

Note what what’s indicated here may not be available all at once. For instance, the black pepper crab and black bean slipper lobsters are available as alternate menus. For this session, a few of their signatures are plated separately so some of my photo’s plating is not what you will see during the buffet.

Black Pepper Slipper Lobster

This is my favourite of the day. The texture of the meat taste very fresh, succulent and the sauce is very much to my liking – rich, flavorsome, with just the right spiciness and a hint of sweetness. Most importantly, it’s relatively easier to eat comparing to their cousin prawn and cousin crab, and it’s free-flow.

Chilli Crab with Mantou

For someone who like Tomato Sauce, I thought the sweetness is ok but some at the table feedbacked that the chilli sauce is a little too sweet. The size of the crab, both served and at their buffet counter are quite well-sized. The crab meat is pretty sweet and overall a decent dish.

Salt Baked Crab
I have mixed feelings about the dish. On one hand, the originally succulent meat became a little dry due to the baking but on the other hand, it’s packed with the fragrance of spices upon taking a bite. I think this is something of acquired taste but personally I prefer something crabs that are juicier.

Mantis Prawn Noodle Soup

I wasn’t expecting a lot of a seemingly local dish from an international buffet but the soup managed to convince me to go for a second bowl. There’s no mantis prawn in the noodle as it’s only used in cooking of the broth. The soup is rich in flavour, seafood sweet and is pretty good for a buffet standard. However, I’m not sure if people will be too excited over prawn noodle at an international buffet though.

Steam Grouper with Superior Sauce

If you fancy those Hong Kong Style steam grouper served at a wedding banquet, this is what to be expected from this grouper. The tender steamed fish is fresh and soft and love the sauce that comes with it. A good choice to balance off the strong flavoured chilli crab and pepper slipper lobster.

Others savoury selections

On my visit, Ellenborough also offers staple food like Crabmeat Fried Rice, Scallop Fried Noodle and Seafood Bee Hoon. For finger food, there are Fried Crab Claw, Prawn Kueh Pie Tee and Grilled Otah. Then there’s the usual cold selections with the must-have Salmon Sashimi, Chilled Baby Lobster, Snow Crab, Flower Crab and Scallop on Shell. They also offer a spread of cakes, pastries and nonya dessert like Cheng Teng, Burbur Cha Cha and Tao Suan.

And of course, a meal at Ellenborough is not complete until you have a bowl of their infamous Durian Pengat. This signature dessert of theirs has always been my all-time favourite and is always available during lunch and dinner.

Conclusion

Price wise, it will be more worth it if you visit in fours as there’s a 3-for-1 credit card promo going on, which adds up to about $60 nett per head. I think the pricing is quite reasonable, especially when some people of us can fork out $50 for a lobster roll.

Although Ellenbourough does not have the widest selection for buffet comparing to some buffet lines nowadays, i thought the spread is pretty sumptuous, with the focus on the more expensive seafood for this seafood Extravaganza. Taste wise, Ellenborough has been very consistence in delivering food quality of a certain standard and keeping their customers satisfied.

If there is one thing to improve, it’s probably their dessert selections. The classic Peranakan Kueh selection is awesome however i personally feel that they may want to instill some fresh and interesting dessert ideas that may attract the younger crowd.

On a side note, i really think the lighting of the restaurant is not very photo friendly. It’s not easy trying to take a decent shot of their food, especially at the buffet line area where it’s all harsh yellowish light that made the food photo not as exciting, which to a certain degree, impacting the influence on the social media platform.

Song Fa Bak Kut Teh @ Seletar Mall, the same old good taste with a different look

Song Fa Bak Kut Teh @ Seletar Mall

Address: 33 Sengkang West Avenue  #01-39/40/41 The Seletar Mall

Opening Hours: Daily 10.30am to 9.30pm

They have other outlets at Chinatown Point , 11 New Bridge Road and UE BizHub East.

Introduction 

Song Ba Bak Kut Teh, has been selling Bak Kut Teh in Singapore since 1969 and is well known for selling one of the best Bak Kut Teh in Singapore. Apart from Song Fa, the usual names that pop up for peppery-style Bak Kut Teh will be Founder and Ya Hua. By writing this review, i think I’m kinda putting on head on the chopping board. Although there are many good reviews about Song Fa, there are also reviews saying this Bak Kut Teh is overrated, too commercialised, too touristy etc.

Song Fa Bak Kut Teh Menu: Click to enlarge

I had been supporting their Clarke Quay branch for the past years and decided to write about them after visiting their newly opened Seletar Mall branch. Even though it’s an air-conditioned environment, the price stated on their menu is net price with no additional service charge and government tax. Some of you might disagree, but personally i feel that Song Fa Bak Kut Teh is moving towards the right direction on the journey to retain our Singapore food culture and it’s worth my time writing, which i will state the reasons in my conclusion.

Pork Spare Rib / Premium Loin Rib ($7.00 / $9.50)

The pork rib comes into two variations, the ordinary spare rib and the premium loin rib. The soup is exactly the same, just that the loin rib cut is leaner and meatier and for that, you need to fork out an additional $2.50. For me, I tend to enjoy the soup more than the meat itself so the spare rib version is good enough for me. I only ordered the loin rib this time because it looks good on photo.

Song Fa Bak Kut Teh has a moderate pepper taste, not overly strong, but just the right amount for me. Like other good bowl of Bak Kut Teh, Song Fa’s broth has three layers of flavour (which some only has two or even only one). At first sip, you will taste the spicy peppery garlicky punch of the soup, followed a surge of smooth, rich and savoury flavours of the pork broth as it fills your palate and finally a sweet aromatic lingering aftertaste after the soup went down your throat that makes you go “ahhh”. This has always been my standard of judging a good bowl of Bak Kut Teh and Song Fa has been keeping up with this standard so far.

For those that are not familiar with such Bak Kut Teh eatery, their soup is refillable and feel free to drink to your heart’s content. I kinda like Song Fa’s service because there are always a few staff walking around in soup-filled kettle and an empty bowl is always quickly refilled with hot and piping soup.

Braised Bean Curd Skin ($3.50)

Apart from the Bak Kut Teh, i will always order their Braised Bean Curd Skin. Song Fa’s bean curd skin is the thinner variation that is soft and yet retains a chewy texture. Some bean curd skin tends to have an overpowering bean taste but Song Fa one is just right, with the right amount of braising flavour.

Dough Fritters (You Tiao) $3.20

Needless to say, the Dough Fritters, or You Tiao is also the must-order. The traditional way to enjoy the You Tiao is to soak them in the pork broth and pop them into your mouth. A rather generous portion (large size) cost $3.20, which is very reasonable for Bak Kut Teh standard which can be comfortably shared by two people. I never leave Song Fa Bak Kut Teh without ordering this bowl of You Tiao.

Braised Pork Belly ($7.00)

After patronising Song Fa for so many years, they finally came out with a new dish – Braised Pork Belly and it cost $7.00. This dish is pretty decent and my serving of pork belly is a rather lean cut but i was actually hoping for a more fatty slab. The braising was skillfully done. The leaner part of pork belly is very tender and the fatty part is melty soft. The braising sauce is very rich and thick which goes perfectly with a bowl of white rice.

Conclusion

Among the Bak Kut Teh big names, Song Fa is currently the first one that spent much effort on the interior design of their new branches, adopts new technology like taking order with an i-pad, ensuring their customers dine in a comfortable air-conditioned environment and yet retaining the same good taste. Not only diners want to dine in an air-con environment, it also provides the staff to work in a more comfortable environment. In fact, i can’t imagine having a bowl of piping hot peppery Bak Kut Teh in a hot and humid afternoon.

Some may say “Wah lau, one Bak Kut Teh cost $9.50? Crazy ar?”. But just imagine nowadays people are willing to pay $7.00 for a cup of coffee because “the place is nice”. It’s time we raise the status of our hawker food and to bring it up to the next level. Think of it that way. If we Singaporeans keep insisting in paying cheap price for hawker food, how will it attract sons and grandsons to inherit the skill and business of our beloved hawker stalls. Passion is one thing, but on the pratical side, the hawker business must also be profitable.

The ugly truth is, to our younger generation, being a boss of a cafe is cool but frying Char Kway Teow in a hawker stall is not as glamorous, and is tough as hell and not as profitable due to the low selling price. For me, I think it’s time to show some love to those so-call “commercialised” hawker food as i boldly say that it’s one way that our hawker food can go, by breaking away from the standard model of hawker food. As for us, paying a little more than coffee shop price is one pactical way to support our local hawker food.

Tae Woo Korean Restaurant – Singapore’s Best Jajangmyeon

Tae Woo Korean Restaurant  (태우반점)

Jajangmyeon, is a Korean dish well known by all. Before my trip to Seoul, little did I know that Jajangmyeon is not readily available in any Korean restaurant but only selling it in Chinese restaurant in Korea. It is kind of a fusion between Chinese and Korean dish. Jajangmyeon is one of the first Korean dishes that i’d known because it’s quite commonly found in Singapore. In this post, I’m writing about the best one that I had in Singapore. Tae Woo Korean Restaurant is situated at level 3 of The Central Clarke Quay, just above TCC. Tae Woo actually has quite a reputation among the Singapore Korean community due to it’s authentic Korean taste. This place is not crowded most of the time, but I’m bound to see Korean speaking patrons whenever I visit this place. There isn’t any hot stone rice, Korean BBQ and there’s also no Army Stew on their menu. What they are offering are more of a typical Chinese Korean menu like Jajangmyeon, Seafood Noodle (Jjamppong), Sweet and Sour Pork (Tangsuyuk) and Gyoja.

Menu: Click to enlarge

Jajangmyeon ($12.00++)

At $12.00, i consider this as reasonably priced. I really like the texture of their handmade noodle. It’s rather chewy, a little soft but not to the extend of soggy. The Jajang is not starchy and not overly watery but with just the right thickness that clings to every strand of noodle. The sweetness of their bean paste sauce mainly come from the cubes of meat and the onions, which is cooked till melty soft. The slight greasy Jajang is smooth and really enjoyable. For people that like it salty, you can stir in the separate plate of their Chunjang. Comparing to the Jajangmyeon that I had in Singapore, Taewoo’s is easily the best that i had and it is very very similar to the one in Seoul (read more about Andongjang, the oldest Korean Chinese restaurant in Seoul). Tangsuyuk ($26.00++)

Tangsuyuk is another very popular Chinese dish in Korea. It translate directly to Sweet & Vinegar Pork (糖醋肉). The idea is very similar to our Singapore’s sweet and sour pork, whereby pork is portioned into bite size, breaded and fried, and tossed in a sweet sour sauce. There’s no pineapple, but these stripes of pork is tossed into a mix of onion, carrot and black fungus and the sour taste mainly come from white vinegar. Unlike our Singapore style sweet sour pork, there is traces of ginger taste in the breading. It is quite good when it’s served and it’s a pity that the sweet vinegar sauce is a little too much and the crispy pork strips got soaked and became soggy after a while. I personally still think that cutting pork into cubes give a better texture than strips. For the price of $26 and for it’s portion, I would prefer our Singapore style sweet and sour pork. Japchae Bap ($17.00++)

Chapchae can be served as both main course and side dish. In this case, it’s served together with a portion of rice as Japchae Bap. It is freshly stir fried and served steaming hot. Apart from the usual ingredient carrot and onion, Taewoo’s version is a more luxurious version with added slices of pork, black fungus and green pepper. This Japchae is slightly peppery and is full of sesame oil fragrance. Unlike the side dish version of Japchae where it’s cold, drier with a bouncy texture, this is served hot, moist and soft. It also comes as a surprise as I didn’t realise that Japchae actually goes pretty well with white rice. I have no complain on this Japchae and in fact it’s pretty good! Conclusion

At a glance of the menu, i wouldn’t use the word affordable to describe the price tag of the dishes. Among them, their Jajangmyeon should be the most reasonably priced and sometimes I will visit Taewoo just for that when I’m having craving for some authentic Korean Jajangmyeon. Taewoo is a hidden gem at The Central and there’s not much crowd here and I like the fact that i can always get a table immediately. I wouldn’t recommend to start a feast at Taewoo as it might cost you a bomb. I do recommend their Jajangmyeon very much, and probably try out the other dishes, one new dish per visit.

Beer Market at Clarke Quay – Buy Low Drink High!

Beer Market 

Address: 3B River Valley Road #01-17/02-02 (Just beside Liang Court that’s facing the main road)

Operating Hours: Sun – Thu 6:00pm to 1:ooam Fri, Sat and PH 6:00pm to 3:00am

Introduction

First of all, a very great thank you to TheSmartLocal for the invitation to the makan session and a great thanks to Beer Market (Chef Steven and Operation Manager Charlie) for hosting us. It was a crazy rush during lunch hour but it is a great session. It’s nice meeting up with Bryan from TheSmartLocal, Tony from JohorKaki, Melicacy and Bon Koh from sethlui.com.

Beer Market  had been around for a couple of years at Clarke Quay for and I remembered them most for their fluctuating beer price accordance to their  BMX (Beer Market Index). The price of their beer changes according to demand. If a certain brew is not ordered in the last 30 minutes, the price of this beer will drop, and on the other hand, if it’s really popular, the price will go up.

Keep observing their TV screen for the best-priced beer and general guide is – Buy Low, Drink High. And this is possibly the only place in Singapore where one prays for a market crash.

BM Rojak Platter ($ 39.90+). Good enough for 4-6.

Apart from their atypical manly beer, Beer Market also offers fruit beer like North Taiwan Lychee Beer, Fruli Strawberry Bee and Matso Mango Beer. They just launched a new menu in March 2014, which they have some interesting items that incorporate a local twist such as salted egg seafood pizza and chicken rice pizza and seafood in shooter glass dunked in beer.

Food Menu: Click to enlarge

Food Menu: Click to enlarge

BM No-Nonsense Steak ($22.90+)

Among the cuts for steaks, ribeye is the highly sought after cut. It is more marbled comparing to other cuts and the fat breaks down in the process of grilling which gives the steak a delightful texture and taste.a

The description of their no-nonsense steak ($22.90+) reads “Marinated. Grilled. Marbled Beef. We know what you want” . I wasn’t expecting much from a steak that did not mention the type and cut of the steak despite of how they described their steak on the menu.

But in fact, there are indeed traces of marbled texture in their No-Nonsense Steak and that comes as a delight for me. The exterior of the steak is grilled to moderately crisp and slightly charred for a delectable appearance while the steak remains moist and tender inside. The chef specifically mentioned that the steak is to go with their butter. Hopefully steak of similar quality can be served to every patrons in Beer Market and not a one-off thing.

Chicken Truffle ($15.90+)

I thought that the main lead of this dish is not the chicken chop but for it’s sauce and truffle oil sprinkled mash potatoes. Beer market is considerably generous with the amount of truffle oil used on this dish. The chop taste very proper, tender, nice, like how a chicken chop should be. The portion of mash potato is drenched in a good volume of mushroom gravy and ensures you have enough sauce to last you to the last mouthful of mash potatoe. The price is pretty reasonable at 15.90+.

I have no complain for their chicken chop, except the presentation can be better. I can’t even spot the chicken chop easily when it’s served. It’s all covered by sauce, mushroom, onions and it’s like all mashed up.

Seafood Shooter ($22.50+)

It cost $22.50 for a bottle of Tiger Radler with six glasses of Shooters (2 prawn, 2 salmon and 2 Crab meat). Tiger Radler (with only 2% alcohol) is then added into the glass to be consumed together. Tiger Radler taste more sweet with a tinge of lemon and I suppose that is why Beer Market decided to pair it with food instead of regular beer, which is evidently much more bitter.

The Seafood Shooter – Shredded Crab Meat

Generally the Tiger Radler adds a refreshing bitter lemon taste into the three kinds of seafood shooters.  It works very well with salmon sashimi, OK with the prawn with cucumber and not as good for the shredded crab meat and tomato.

Seafood Shooter – Fresh Tiger Prawn in Tiger Radler

The taste of beer and lemon overpowered the thinly shredded crab meat and I can’t taste too much of the crab. The cold tiger prawn is good. It’s really fresh and juicy.

The quality of Salmon is not bad. It’s rather fatty with a distinct fragrance of the salmon fat.  The salmon sashimi is lightly marinated in orange juice and whiskey and it goes well with the slightly sour lemon beer.

Seafood Shooter – My favourite, Salmon Sashimi (slightly spicy)

Other Dishes

BM Rojak Platter ($ 39.90+). Good size, can serve 4-6 people. Comes with fries, luncheon meat, Japanese sausage, fried fish skin, spring roll, stir-fry mushroom and thai fish stick with three kinds of dipping sauce – Honey Mustard, Tartar Sauce and BM Shiok Sauce. Love the Shiok Sauce. The platter is good to go with beer.

Grandma Fish and Chip $13.90+

Bacon Wrapped in Cherry Tomato and Baby Potato ($7.90+). 6 pcs of Wrapped Tomato and 6 pcs of Wrapped Potato. In the background are BM’s Four Heavenly King Dipping Sauce  (Tartar, Honey Mustard, Shiok. BTH) + Cheesy Salsa and Truffle Sauce

Conclusion

I had to rush off after their main course and didn’t get to savour their chicken rice pizza (i thought that will be pretty interesting though).

The first thing I noticed about Beer Market’s menu is for it’s price. It looks pretty reasonable comparing to food price of some other bars. The food quality is decent and I like their steak the best among all.

I also like how well-spaced the tables are and won’t really feel all cramped up. It’s a rather good place for colleagues to chill (i had my colleague’s farewell dinner there previously) and to de-stress after a hard day at work. And daily live band? Yeap, that should works for me too.

Tonkotsu Kazan Ramen (Claypot Noodle, the Japan Ramen Version)

Tonkotsu Kazan Ramen (豚骨火山)

Square 2 Branch

Address: Square 2, 10 Sinaran Drive #02-68/69. Operating Hours: 11:00 am to 10:00 pm

Liang Court Branch 

Address:  Liang Court, 179 River Valley Road #01-10. Operating Hours: 11.00 am to 10.30 pm

Introduction

I had been seeing a lot of Tonkotsu Kazan Ramen instagram posts recently and i just happen to pass by this ramen restaurant at Liang Court so i decided to try it out. Tonkotsu Kazan Ramen originates from Osaka Japan and they specialise in Hot Stone Ramen and Rice. Hot stone rice typical range from S$10.00 to S$12.00 and a hot stone ramen cost S$15.00 for a small and S$18.00 for a big size.

How to cook Kazan Ramen

The Kazan Ramen Concept

Tonkotsu Kazan ramen offers a new ramen dining concept. Instead of serving ramen in traditional plastic bowl, they serve their ramen in hot stone bowl. The stone bowl is preheated to 300 degree Celsius and the waiter pours the Tonkotsu broth into the hot stone bowl right in front of my eyes.

The waiter then covers the stone bowl with a red cylindrical-shape lid that looks like a volcano and let it cook for a minute. As the soup sizzles in the hot stone bowl, lots of steam is release through the top opening of the lid like a “volcanic eruption”.

Probably the lid is use to prevent the boiling broth from splattering and it does not enhance the ramen taste in any way but is entertaining to look at during the one minute wait. Every order of Kazan Ramen also comes with a bowl of rice to be added into the broth after finishing the ramen to enjoy the broth a second time.

Their signature kazan ramen comes in four flavors – Kazan Shoyu, Kazan Curry, Kazan Karamiso and Kazan Kaisen Shio. As i always have a liking for strong base, i ordered the Kazan Karamiso and Curry ramen.

Tonkotsu Kara Miso Ramen (S$15.00/S$18.00)

A small Kazan Kara Miso Ramen cost me S$15.00++ and i think this is good enough for two people (if you are not the super big eater kind) as apart from the noodle, it also comes with a bowl of rice. What i love about this ramen is – The broth and noodle remains piping hot for the whole time due to the hot stone bowl! 

I am a fan of bean paste stuff, anything with bean paste, so this spicy bean paste miso ramen had me pawned. The soup broth is exceptionally flavorful with the added minced meat and i am loving every mouthful of the soup. On the other hand, the Char Siu is rather ordinary, a little dry, OK, as i had better ones before.

Tonkotsu Kazan ramen use a thicker kind of ramen that looks a little similar to our flat noodle used in our Lor Mee but with a very different texture. The ramen’s very chewy, and taste a little like udon, but less soggy. The heat from the piping hot stone bowl made every bite of the ramen and every mouthful of the Tonkotsu broth really enjoyable, especially during this cold, rainy monsoon season.

Kazan Curry Ramen (S$15.00/S$18.00)

I had a lot of Japanese curry rice or curry udon in Singapore but not so much of a curry ramen. As the curry sizzles over the bowl of hot stone, the curry fragrance filled the air (and probably some on your shirt too LOL). Taste wise, I thought the curry taste can be a little stronger, or spicier. Probably it’s because i am comparing this with a typical plate of Japanese curry rice. Overall this is not bad but i prefer the Kazan Karamiso Ramen.

Hot Stone Curry Rice with Fried Chicken (S$12.00++)

I am not going to mention much on the soggy fried chicken as it’s rather disappointing but i thought the rice still can make it. Personally, i will not order the fried chicken again but there’s other choices like prawn and sausage.

Unlike their noodle, Tonkotsu Kazan Ramen use a thicker kind of curry for their rice, which coats beautifully over the rice as i mix the rice and curry over the hot stone bowl. The end product would probably be a curry hot stone fried rice with the Japanese curry infused into every grain of rice.

Like our Singapore claypot rice, some rice at the bottom part will be scorched and it actually made the rice taste even better. Those who love crusted burnt rice (锅巴) will know what i mean.

The current closest thing is Pepper Lunch’s Sizzling Curry Rice ranging from S$12.00 to S$14.00. Probably Pepper Lunch’s meat is better but i prefer Tonkotsu Kazan’s rice. This curry rice is not bad but not the priority in my to-order-again list.

Coconut Banana and Milk (S$6.00++)

I ordered Tonkotsu Kazan Ramen’s Coconut Milk and Banana instead of the Ice Kazan, which apparently is their signature dessert, as i was too full from having the Kazan Ramen.

I think the banana was baked or oven heated before topping it with coconut milk, vanilla ice-cream and strawberries.

Banana is OK, ice-cream is OK, coconut milk lacks coconut taste and taste like sweet milk and strawberry is disappointing. The core is still frozen and exterior is very soggy. Probably it’s because they use frozen strawberries instead of fresh one. Not exactly worth the $6++ IMO. Maybe i will try their Ice Kazan next time after looking at the mouth-watering photos from RubbishEatRubbishGrow and SethLui‘s blog post.

Conclusion

Some say that the Kazan “Volcanic Eruption” is a gimmick and i do agree that Step 1 to Step 3 (Pouring of soup in the hot stone bowl > covering the bowl with lid > letting it simmers for a minute with the steam flying in all directions) can be done in the Kitchen but probably it adds a little more fun into the overall dining experience.

Among the dishes i tried, i am most satisfied with the Kazan Ramen series and probably will return for that, and to try out the Ice Kazan dessert. The price is pretty reasonable if the Kazan Ramen is to be shared by two pax.

As for the rest of the dishes like the Curry Rice and the non Kazan series ramen, i think they are not attractive enough for me to specially make a trip down to Tonkotsu Kazan Ramen for them.

Related Post

Marutama Ramen at The Central (wordpress.chinchaijiak.com)

Ramen Keisuke Tori King at 100AM (wordpress.chinchaijiak.com)

Tonkotsu Kazan Ramen (Liang Court): Singapore Food Review (sethlui.com)