The cosy 18-seater eatery offers an authentic dining experience for ramen lovers from just $15
Photos: Tsuta
With just 18 counter seats in the entire eatery, long queues are almost a given.
With a slew of new eateries breathing life into the nondescript Pacific Plaza, there’s little doubt that it will be the next under-the-radar foodie haven.
There’s an upcoming Tim Ho Wan outlet, a new concept by famed Japanese restaurant Teppei and more.
Come 6 Nov, the world’s only Michelin-starred ramen eatery will open its doors at the mall as well.
The piece de resistance had to be the slices of char siew, which were succulent and juicy.
Order from a vending machine
The cosy space offers all the fittings of an authentic ramen shop.
Diners looking for a slice of Japan will be enchanted by the quirky vending machine concept — so commonly found in the Land of The Rising Sun — where orders are made on a digital screen before one is ushered to his or her seat.
Being the fussy eater that I am, I was secretly pleased to be presented with simply two soup base options, shoyu soba and shio soba. Prices start from $15 for a bowl of ramen.
The shoyu soba soup base is made with piquant tasting black truffle sauce and makes a rich broth. For something a little lighter in comparison, opt for the shio soba soup base, which is created with a blend of Okinawa sea salt and Mongolian rock salt.
The shoyu soba soup base is made with piquant tasting black truffle sauce and makes a rich broth.
Truffle flavoured broth
I tried the former and found the truffle fragrance robust enough for my liking, with a broth that’s more savoury than sweet.
The silky smooth noodles offered a bouncy, substantial bite with every mouthful, thanks to its ingredients — a mix of several whole wheat and whole grains flour.
The piece de resistance had to be the slices of char siew, which were succulent and juicy. I found them more lean than the usual fatty morsels served at other ramen shops.
For something a little lighter in comparison, opt for the shio soba soup base, which is created with a blend of Okinawa sea salt and Mongolian rock salt.
Customisable ramen
Diners are encouraged to customise their bowls of ramen, with add-ons including ajitama (flavoured egg), memma (bamboo shoots) and more.
With a slice of the spoon, the ajitama revealed a golden, flowing yolk. If that’s not a thing of culinary beauty, I don’t know what is.
With just 18 counter seats in the entire eatery, one is able to easily catch all the action from the open kitchen and take photos to their hearts’ content. The only downside? Long queues are almost a given.
That said, Tsuta fills a much-needed gap in the saturated dining scene here. A sanctuary that’s made for fuss-free dining and the pursuit of quiet, culinary excellence.
After all, nothing warms the soul like a good bowl of ramen.
Pacific Plaza, 9 Scotts Road, #01-01/02/03
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