WAttention and SOZO are delighted to bring to Singapore, one of Japan’s premiere food events — Ramen Revolution 2017! Slated for the 28th to the 30th of July at Resorts World Sentosa, enjoy delicious and unique noodle treats from stalls by Japanese and Japanese-owned Singapore ramen shops! Admission is free!
Having a hard time deciding whether or not to make to trip to Resorts World Sentosa? No, scratch that — you’re definitely coming! But which stall to eat from, and which stall to go to next, until all of them are done — that’s the big decision! We’re here to help you make them, with our round up of stalls at Ramen Revolution 2017!
The pioneering store who introduced Nagoya-style mazesoba to Singapore, Kajiken’s noodles have been compared to the local bak chor mee or dry pork noodles. It’s not just the style of ramen that is unique — even the style of eating it is different from your usual ramen.
Diners are advised to mix the toppings and the noodles for a full 20 seconds, in order for the flavor to blossom and for the sauce to coat each strand of noodle. Once you’ve eaten all the noodles, and there’s still a bit of sauce left over, ask the staff for “oimeshi”, or a small serving of rice, to polish off the rest. Delicious!
Ramen Keisuke Lobster King
Upon entering Ramen Keisuke Lobster King, the first thing you’ll notice is the huge bronze bell dominating the premises. This is a good sign that you’ll have a bell-y good time! Kidding aside, you should prepare your tummy of a really great meal at one of Singapore’s most popular ramen joints.
Ramen Keisuke Lobster King is dubbed the most luxurious bowl of ramen in Singapore, as the broth base uses fresh French rock lobsters and a secret combination of vegetables and spices. Add to that some generous slices of pork belly and high-quality prawn wontons and it’s a bowl of noodles you will never forget!
Ramen Keisuke Tonkotsu King
A sister store of Ramen Keisuke Lobster King, Ramen Keisuke Tonkotsu King brings a similarly rich point of view to Singapore’s favourite style of broth — tonkotsu, or pork bone. Its popularity certainly shows with the queue waiting outside its Tanjong Pagar store. As they say in Singapore, a queue is a sign of good food to come!
Tonkotsu King’s broth is a silky combination of fresh vegetables, mellow spices, and rich pork bone simmered for hours under the watchful eye of Keisuke chefs. Add to that some nice chewy noodles (just the way we like it!), flavourful slices of chashu and veggies, and a perfectly cooked egg — it’s good for both body and soul!
Machida Shoten specializes in “iekei”-style ramen, which originated in Yokohama in Japan. “Iekei” means “home-style”, and when you see a bowl of “iekei” ramen, it looks like something a talented home cook came up with using whatever was stocked in the kitchen pantry.
Machida Shoten’s ramen features a rich broth, and the slightly thicker noodles it comes with stands up to the broth, without getting lost in the intense flavours. It is closer to Chinese-style egg noodles, which is understandable as Yokohama is home to the biggest Chinatown in Japan. It’s the perfect bowl on a cold and wet day!
Marutama Ramen is unique among ramen shops in Singapore, as their white paitan broth is made from chicken, and is prepared fresh every day. They also have a signature style of cooking the stock over high heat, for stronger concentration of flavour, without the need for artificial additives.
As previously mentioned, Marutama’s broth is chicken-based, so it’s lighter than the more ubiquitous pork-based broth. Having said that, it is in no way similar to the chicken broth that comes with instant noodle packets! It is refreshing with a hint of sweetness, and is perfect with their famous soft-boiled egg.
Menya Masamune boasts a rich and colorful history of making ramen. The store was born in Sendai in Japan, and little did people know that this hole in the wall would find its way to New York City, and be crowned champion twice — in two separate ramen competitions, in one of the biggest gourmet cities in the world.
Menya Masamune’s best-selling NYC ramen has a delicate shio broth, topped with melt-in-your mouth slices of chashu. At just the right level of savoury, and maybe a hint of sweetness, this bowl deserves all the accolades. Available only at Ramen Revolution 2017 — this bowl of noodles is not to be missed!
Another Nagoya native, Menya Sakura specializes in tsukemen — a style of ramen where the noodles and the broth are served separately, and you dip the noodles in the broth before slurping away. The thick and chewy noodles coupled with the rich and flavorful dipping broth are sure to cheer anyone up after a long and tiring day.
Sakura also serves chuuka soba — “Chinese-style”-soba noodles. The distinct flavour of Japanese buckwheat noodles pair nicely with the light shoyu soy broth, with some beautiful crunch from the nori seaweed slices and freshly-sliced negi. A great alternative for those who prefer a lighter bowl of noodles!
Ramen Atelier is Japanese food, served with a French twist, by a Singaporean owner-chef. Ramen Atelier is also a great example of the pioneering spirit of ramen — there are so many different kinds of broth, ingredients, serving styles, even cooking processes, that technically there is no “wrong way” of doing it.
Ramen Atelier’s most popular bowl is the mysterious Ramen Noir — a pork-and-chicken broth flavoured with squid ink and miso paste. The soup might be unfamiliar — even scary, but there’s no denying that the balance of flavours it gives traditional ramen toppings such as chashu and soft-boiled egg is truly unique!
Now that you’re familiar with our Ramen Revolutionists, why not head over to The Forum at Resorts World Sentosa on the 28th to the 30th of July? Bring your friends, your family, and your appetite! Still need a bit more info? Just visit the official Ramen Revolution website at ramenrevolution.com.sg. See you all there!
• Event Information
Ramen Revolution 2017
28 to 30 July 2017
Resorts World Sentosa
The Forum B1