Singapore’s Very First Ramen Expo Reviewed!

Recently, the Ramen Revolution 2017 was held at Resorts World Sentosa and a total of eight different ramen shops gathered to give ramen fans and foodie alike a taste of their best ramen!

(this review is a limited review – meaning that I/we may not have tried all of the ramen selection available)

* This review was not sponsored by the organisers of Ramen Revolution 2017 and we paid for the food out of our own pockets

Together with my friend Jeremy, we headed down to the try some interesting creations! In the following reviews, we shall look at the three basic aspects that people look out for when eating ramen and that would be the noodles, the soup and the accompanying ingredients (eg. chashu [roast meat]).

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Booth for Menya Masamune.
Review

First up, we went to try the Premium Shio Ramen offered by Menya Masamune. For starters, Menya Masamune hails from Sendai City in Japan and has yet opened a physical shop in Singapore. Hence, we made trying out this ramen our first objective! This $15 bowl of ramen certainly did not disappoint – shio soup base with ample of spring onions and leek, three pieces of lightly flame roasted chashu and a marinated egg (otherwise known as ajitama). The first thing we did was to try out the soup of this ramen and we were greeted by a savoury clear broth which was not too overwhelming on our taste buds. Also, a gentle tinge of bonito also lingers around slightly, making the soup excellent for the entire length of the meal. For the noodles, it was soft yet tangy and absolutely soaked up the essence of the soup. Jeremy and I both agreed that this may be one of the best ramen noodles we have eaten! For the roasted meat, it was not anything out of the norm and felt a tad too dry. As for the ajitama, it was certainly well marinated to the yolk. This bowl of ramen was quite good in our opinion!

 

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Menya Masmune’s Premium Shio Ramen.
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Inspecting the chashu.

Next, we decided to try something more out of the normal – Ramen Noir ($10) from Ramen Atelier. At first look, Ramen Noir gives off some odd vibes with its soup looking almost like sesame paste. However, this is in fact due to the inclusion of squid ink into the pork-chicken miso soup base. Personally, I felt that the inclusion of squid ink did not give any added form of “flavour burst” to the soup. Instead, it gave the soup some sort of chalky consistency. Jeremy and I both felt that this flavour might be more of an acquired taste that may not be suitable for all. Though the noodles were slightly on the hard side, praise must be given to the two pieces of chashu, which were well roasted but still preserved the juices well, giving off a pleasant creamy taste as the fats melted inside your mouth. Overall, we felt that this concept is interesting but we may well stick to normal mainstream ramen.

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Ramen Atelier’s booth.
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Ramen Noir.
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Inspecting the noodles

Lastly, we tried Kajiken‘s Mazesoba Nagoya Style ($10). I have always been a fan of Kajiken’s signature Mazesoba with all toppings but this was, in fact, my first time trying out the Nagoya style dish. What is unique to Kajiken’s ramen is that they are served dry and diners are required to mix the ingredients well for 20 seconds before feasting upon the bowl of ramen. For this Mazesoba Nagoya Style, it comprises of minced meat, generous amounts of chopped spring onions, onsen egg, and some seaweed flakes. Also important is that thick yellow ramen noodles. After mixing the ingredients, the ramen becomes infused with the flavours of the other ingredients and it became an awesome flavour explosion – the slight spiciness of the minced meat, the smoothness of the egg and also the fresh crunch brought about by the spring onions. Another key note here is that the ramen was cooked almost to perfection and as result, goes down well in your mouth and down into your stomach. Overall, an awesome ramen which makes me want to head down to Kajiken some day to get another bowl!

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Mazesoba Nagoya Style.
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Thicc noodles.

In addition to the three bowls of ramen I tried, I also bought a bottle of Kaga Boucha Cider ($5) – which is actually Roasted Tea Cider! The cider tasted malty and certainly paired well with the ramen we were eating! It is a very unique flavour and I really do recommend it to all for this is really “the bomb“.

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Kaga Boucha Cider.

As a whole, this event was good to visit and enjoy some ramen even though initially I had some second thoughts about the food served being toned down slightly as a result of this “expo”- like concept. However, the food served was still awesome and there was ample of space for people to enjoy their piping hot bowl of ramen. Though the event is now over, you could still visit Ramen Atelier and Kajiken at their shops here in Singapore for a taste of their creations and hope you guys would also be in for a gastronomic surprise!

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