The latest kid on the Ramen block is Nantsuttei whose recent arrival was met with great expectation. Nantsuttei serves Kumamoto style Ramen which is also from the Kyushu region and is closely related to Hakata style ramen. If you find the broth of Hakata style ramen still not rich enough, then you are going to be even more disappointed with the Ramen at Nantsuttei. That because the broth here is lighter than Hakata style ramen but it is a little sweeter because of the addition of chicken bones. The noodles here are also slightly thicker than Hakata style Ramen. The most obvious difference in this style of Ramen is the pool of Kuro Mayu (garlic oil) that covers the whole bowl of Ramen like an oil slick.
That massive oil slick is also what makes Kumamoto Ramen so desirable. When you are presented with the noodles, the way to realize your full money's worth is to take a nice slow whiff of the noodles and enjoy the aroma of the Kuro Mayu. This black oil was produced by slow frying garlic seven times and if you ask me, it sounds like it might well be a carcinogenic bomb. But heck, you don't think about it when you eat a well charred steak, so just enjoy the moment.
Now, after you have had a good long sniff of the noodles and your mouth and stomach are screaming for the same attention, pick up the noodles with your chopsticks and slather the black oil all over it like you would suntan lotion. Then slurp it all in, taking care to stretch your neck well over the bowl so that you don't get oil drops on your shirt.
You got to be quick to finish the bowl within 5 minutes or else the soup will get diluted by the generous handful of beansprouts. This is a bowl of Ramen is very much like a sprinter running the mile, it starts really well, but runs out of steam towards the end.
The charshu rice here is actually quite good and for $7, it is a nice side dish to order in case you have a big appetite. It isn't the best bowl of chashu rice, but it is quite reasonable. We also tried their Curry Ramen which is basically their Ramen with a dollop of Japanese minced beef curry. Try it for the sake of trying it but everyone on the table agreed that there was no compelling reason to order it again.
Noodles 4/5, Soup 4.25/5, Charshu 4/5
Chashu Don: 4/5
Conclusion
Nantsuttei did not live up to the hype. In Japan, it is the current rage and its founder had recently won another Ramen competition. Even in Singapore, there is a queue outside the restaurant. I just went away with the feeling that it must be better in Tokyu. Its the same suspicion I had with Ippudo. Is it not possible to have the Ramen here as good as it is in Japan?
#03-02 Millenia Walk
9 Raffles Boulevard,
Singapore 039596
Here's an excellent clip from Matt Gross of the NYTimes that talks about Ramen culture in Japan. The Japanese really get into things in a big way!
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20 comments:
I guess its probably due to the fact that here in Singapore, majority of the chains use pre-made noodles. Even if the noodles are handmade, where else can you find the right type of water and quality of flour but in the heart of Japan itself?
Its saddening to realise that majority of ramen in Singapore could not live up to their Japan counterparts.
Till then, slurps up! Keep the awesome reviews coming!
Are you going to do a review on Baikohken?
There are 3 Ramen left and I have photos from more than 3 Ramen yas including Baikohken. So I am now mulling over which ones to include in the final 3. Why do you think Baikohken deserves to be included in the top ten?
Would you do a poll at the end? Or something? Or perhaps a roundup to just briefly mention the others you've tried, and also include them in the poll for entirety sake.
The poll will include the top ten as already pre-selected by our fanpage readers. No point putting more than ten. After all it is the top 3 which we are most interested in.
I like the Baikohken charshu most, best I've tasted. They are lean and tender, and there're two substantial pieces of them in every bowl. As for the noodles and soup, I really can't say what's good about them. For some unknown reason, I just can't stop going back for more. I've tried all their soup bases and I like the shoyu the best. The miso version is unique since they give stir-fried beansprouts with minced meat as the topping instead of charshu.
Oh, I see.
Actually I counted at least 4 or 5 slices of Charshu when I visited Baikohken!
I think Anonymous must have ordered the small one. =) I was also recommended that since I ordered Pork Don together. The waitress apparently thinks I can't finish 5 slices. But she was right! :P Yep, so I guess girls who don't want so much pork should go for the small ones on the front page of the menu.
Have not been to Nantsuttei even though we live in Tokyo but we love all the little Ramen nooks in our neighbourhood. Have yet to come across any Ramen dish that is not tasty.
The video is very educational. I still find it awkward to slurp my ramen here. But I know Les has no qualms doing that! ; ). Saw him slurp the ramen big time. Next time I'll visit at a less crowded time and slurp all out. I also noticed that not many folks slurp their ramen here.
Oh yes, slurping your Ramen increases the enjoyment of the noodles. Now I also slurp my bak chor mee and enjoy the feeling of the noodles sliding into the mouth!
cactuskit, actually, it's ReAlLy easy to just slurp when you get super straight and smooth good quality noodles. Of so many bowls, Ippudo's is the one that got me slurping. Automatic!
With reasonably good taste (not that kind that you will throw up), it helps the slurp. Plus, the fact that it comes in uncut whole chunks. Couldn't do it with Shinchan.
Won't garlic turn bitter if you fry it too much? What's more, 7 times till it turns black?
I'm thinking kuro mayu should be black sesame oil, no? Menya shinchin serves a version or this ramen as well if it is.
Jack, yes its black sesame oil, not becos of the garlic that the oil turns black.
Baikohken's my favourite! I always order the mini ramen and gyoza, and that completes my meal.
Only thing tt's not so great is the Char Siew. It's OK, but not fantastic.
If you're a Charsiew lover, Ippudo Ramen (Red Bowl) Charsiew wins hands down. It explodes with taste while melting in your mouth... fantastic.
Anonymous, if you are looking for pork, Men-Tei has really nice BBQ-taste one. And Aoba is another ultra soft one (order their traditional, not the chashu, starts with T one). Ippudo served me two quite different standard bowls!! One had good pork, the other didn't. One had bad noodles, the other was good. One had good soup, the other okok.
Jack, lol, haha, that's why ieat calls it potentially carcinogenic. Don't think too much! =)
For Baikohken, GO FOR THE CHAR SHU DON!!!!!!!!!!!!!! It's like the showstealer there!
Hello, I totally agree with you that the standards of Ippudo and Nantsuttei are far cries from the Japan ones. Was quite disappointed when I went to both branches in SG. I miss ramen in Japan!!
Went there few weeks ago, don't really like the ramen. Broth not as rich, and too much spring onions!
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