Six different ramen styles compete for the top title this year. We let you know what’s worth trying!
[dropcap]T[/dropcap]he Ultimate Ramen Champion is a fun gimmicky contest created by Ramen Champion Singapore to determine and promote their most popular ramen in their three outlets in Singapore.
With their distinctive ramen food court concept, Ramen Champion Singapore outlets offer various ramen brands from separate stalls and kitchens, where they serve their specialty ramen; but they share common dining and payment areas.
Since 2011, 22 brands have participated in this annual event to determine the best ramen. This year, there were six contestants, of which, one is a newcomer – Tonkotsu Ikkyu.
For this contest, all ramen were prepared fresh ,specifically for this event, so one can assume these bowls of ramen represent the gold standard in presentation and taste. The winner is determined by a panel of professional chefs, VIPs, bloggers and food writers, myself included.
Generally, they are all very well made and certainly above average. Favourites are highly personal. So here are my recommendations ranked in reverse order.
Number 6: Riki Chasumen from Riki ($16)
A mountain of blanched bean sprouts sits atop a generous serving of thick chewy ramen. Heaps of finely chopped garlic and cracked black pepper add punch. The soft and firm cha shu is flame-torched for a charred smoky flavour.
Generally, ramen is judged based on its overall balance; but this particular style veers heavily towards a boiled veggie taste due to its generous portion of bean sprouts. Even after mixing the salty savoury broth, noodles, and sprouts, the flavour still lean towards the fresh, veggie, “sprouty” flavour. Great if you love sprouts.
Location: Ramen Champion outlet in Bugis+
Number 5: God Ramen from Buta God ($15)
This ramen uses thinly sliced marinated pork belly, instead of thick slices and its broth –according to the description — is “slightly” sweet. The presentation was beautiful. The pork slices were wonderful. Light and delicate with thin strands of chewy sinews for a complex texture.
Like some French onion soups where sweetness tips the balance over saltiness, the broth of this ramen dish was a bit sweet for my expectations. For those who don’t mind sweet broths though, this dish will be a pleasant surprise.
Location: Ramen Champion outlets in Bugis+, Changi Airport T3
Number 4: Original Tsukemen from Menban Yamagishi Kazuo ($15)
Unlike all the ramen in the competition, this is a Tsukemen or dipping noodle, dish. The dipping soup, consisting of a boiled egg, thick slices of pork belly, bamboo shoots, and vegetables in pork broth, is accompanied by a side plate of ramen. Thick as Italian spaghetti, the noodles are dipped into the soup much the same way soba is. But for ramen, it’s definitely unusual.
The soup is nicely balanced when used as a dip for the noodles. But without noodles, the dipping soup was definitely too salty to drink.
Location: Ramen Champion outlet in Bugis+
Number 3: Sapporo Miso Special Ramen from Menya Ryu ($15.80)
Using three kinds of miso, red, white, and black, this traditional Miso Ramen from Sapporo is exactly that – traditional. Corn, bamboo shoots, soft boiled eggs, and large slices of pork breech the top of this traditional broth made from miso, pork bone, and chicken. It’s a classic miso ramen nicely presented — nothing more, nothing less.
Location: Ramen Champion outlets in Bugis+, Changi Airport T3, Great World City
Number 2: Triple Chashu Ramen from Shodai Koji ($16.80)
Based on Yokohama-style ramen, this ramen’s signature twist is the addition of three kinds of meats, as in its name: Triple Chashu Ramen. A deep flavoured creamy pork bone broth with three types of tender pork cuts, this dish was delightfully balanced and the noodles were soft and chewy.
Location: Ramen Champion outlet in Bugis+
Number 1: Special Tonkotsu Ramen from Tonkotsu Ikkyu ($15.80)
A generous topping of cha shu, cooked in the sous vide style, flanks this ramen dish. Sous vide preparation (food sealed in air tight bags and cooked in hot water) maintains the pinkishness of the pork while locking in its moisture. The off-white broth is creamy and has a deep, well-balanced, pork bone flavour. The thin noodles, from Kyushu, are refined and match the delicate sliced black fungus, egg, and spring onions.
Overall, the Special Tonkotsu Ramen was my winning favourite. And it took the top title in the Ultimate Ramen Champion in Singapore this year.
Location: Ramen Champion outlet in Changi Airport T3
By Frank Young
Ramen Champion outlets have three outlets in Singapore with various ramen stall. Please check their website for details on address.
RAMEN CHAMPION
Bugis+ Tel: 6238 1011
Changi Airport T3 Tel: 6214 2958
Great World City Tel: 6235 1295
www.ramenchampion.com.sg
ADVERTISEMENTS