Melvin invited me to visit his ramen shop at The Metropolis at Buona Vista MRT in Singapore.
Believe it or not, I am a ramen enthusiast; a recent convert. (You think I am a mee pok only man, meh?) I caught the ramen bug in, of all places, New York City.
You see, after a month of NYC's famous pizzas, bagels, hotdogs, burgers, steaks and corned beef, fanciful cakes and pastries, wonderful as they were my cells
Since then, I have been on the lookout for good ramen everywhere.
I gladly accepted Melvin's invitation to visit his newly opened ramen shop ;-D
I started with the Black Garlic Tonkotsu Ramen at SGD14.90.
The pork and chicken broth was medium bodied with savoury and sweet flavours in good balance.
The splash of house made aromatic black garlic oil/ gravy tipped the balance to more savoury when mixed into the broth.
The house made noodles were cooked al dente with a nice interesting bite. Since not many ramen shops in Singapore make their own noodles, as they say in Singapore "win already loh (贏了 loh)". Seriously, fresh house made noodles does give such ramen shops an edge over the majority that use generic factory supplied noodles.
The ramen come with two slices of braised chashu. The tender chashu was savoury sweet from the marination and relatively lean. I appreciate that the newer generations like their chashu this way. Personally, I like my chashu uncle style - thicker, juicier (i.e. more fatty ;-p) with more of the natural porcine sweetness (have porky taste lah ;-p). Want to eat chashu must 敢敢 (bravely) go the whole hog mah ;-p
At Kanshoku Ramen, the Japanese style marinated soft boiled egg or Ajitsuke Tamago has a richer eggy taste and aroma than the usual at other ramen shops. When I asked Melvin, my suspicion was confirmed - Kanshoku Ramen uses air flown premium Japanese eggs for their Ajitsuke Tamago.
I enjoyed Kanshoku's Black Garlic Tonkotsu Ramen so much that I wanted to fill up the remaining space in my stomach with more ramen. You know... like when in Johor Bahru, I like to fully fill up my stomach and gas tank before going back to Singapore.... ;-p
Fortunately, Kanshoku Ramen has "tea break" size servings that fit snugly in my 1/4 stomach tank.
The tea break sized Signature Tonkotsu Ramen at SGD6.90.
The medium bodied pork and chicken broth was well balanced between savoury and sweet. No MSG or synthetic flavour enhancers were used. Just good old bone broth with flavours extracted by simple boiling and stirring in the pot for hours. I drank this and the earlier Black Garlic Tonkotsu broth to the last drop, the good old Japanese way by holding the bowl up with both palms and tipping the broth straight into my mouth ;-D
By the way, Kanshoku means "finish eating every last bit of your food" in Japanese ;-D
The same al dente house made noodles.
The tea break sized ramen comes with one slice of braised chashu.
Kanshoku's Black Truffle Edamame is very popular with new generation customers (who think that anything with truffle oil is nice ;-p ).
I have still not tried many ramenyas in Singapore but Kanshoku Ramen would be among the top of my mind now for good ramen in Singapore.
Kanshoku Ramen is at the ground level at The Metropolis.
It is highly accessible as it's right at the doorstep of Buona Vista MRT station.
Screen grab of Google map
Restaurant name: Kanshoku Ramen
Address: 9 North Buona Vista Drive #01-18, The Metropolis, Singapore 138588
GPS: 1.305939, 103.791125
Hours: 11:00 am to 9:00 pm
Phone: +65 6684 4033
Date visited: 19 May 2015
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