A Gastronome Experience

July 18, 2009, 4:44 pm
Filed under: Japanese, Restaurant

Robertson Quay, quiet by day but thronging with crowds by night. Every visit to the Quay holds a certain purpose, a memory worth recollecting. The wasted nights at DBL O, the discovery of a fantabulous slice of Le Royale at Canale for a dear friend’s 21st, my 21st birthday “tart” from Laurent Bernard’s Chocolatier, the delightful brunch and high-tea sessions at Epicurious and last but not least, the sight of grandma enjoying her very first bowl of Ramen!

Miharu, a Japanese Noodle Restaurant that serves authentic Sapporo Ramen. From the Tonkotsu ramen of Kyushu to the Miso ramen of Hokkaido, these are just some of Japan’s own variation of ramen. Compared to the Shio, Shoyu and Tonkotsu ramen, the Miso ramen is not only a relatively new-comer, it also originates from Sapporo, Hokkaido.

Miso Tonkotsu Ramen, $13

One of the more popular items on the menu. The word Tonkotsu struck a chord with me. Salty and oily, that’s exactly how a ramen should be. A pity the eggs were overcooked.

Gyokai-Dashi, $14

Salty and but not so oily. The soup had a stronger miso flavor as well. The noodles here are fatter and springy too.

Shiro Miso, $13

“The specially mild white miso soup”! Notice that the soup is clearer than the other two.

As you can see, sweetcorn, beansprouts, bamboo shoots and cha-shu are ingredients typically found in ramen. Ramen soup tends to be high in sodium, which explains its high level of saltiness. To suit the local palates, a small pot of broth (tastes like very diluted soup to me) is given to help tone down the level of saltiness. Of all the variations of ramen, the Tonkotsu Ramen, having a more robust flavor, is still my preferred choice. Ramen, still essentially my comfort food on rainy days!

1 Nanson Road
Gallery Hotel
Singapore 238909

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