Chef Yamamoto, the man behind the 4-time Tokyo Michelin Bib Gourmand listed Konjiki Hototogisu Ramen, has recently opened a new concept - 麺 (Men) House Yamamoto, at Raffles City. Like all his 5 outlets in Singapore, House Yamamoto has a menu exclusive to this shop, and that is Chef Yamamoto's first chicken soup ramen in Singapore. On top of the exclusive ramen, the menu also has a few vegetarian-friendly dishes.
Truffle Shio Ramen 3/5
There are steps to appreciate Chef Yamamoto's ramen. Take the Truffle Shio Ramen ($14.80), you should start off by taking a spoonful of the original soup, followed by the portion with truffle oil. Then move on to the part with oyster paste, before mixing everything together into one. I find the taste of this Truffle Shio Ramen somewhat similar to Shio Hamaguri Ramen offered at Chijmes but lacks the harmony of flavours of the latter. The white truffle oil was a tad overwhelming, but if you like truffles, that won't bother you at all.
Porcini Shoyu Ramen 4/5
The use of lemon in ramen left a deep impression when I tried Chef Yamamoto's creation at Great World City. Porcini Shoyu Ramen ($14.80) uses lemon slices as well, which brightens the broth with a soft citrusy note. The broth smells comforting and uplifting at the same time. Mushrooms are not a common ingredient in ramen, but these stir-fried porcini and button mushrooms go well with the lemony chicken soup.
Salmon Snow 3.8/5
Other than the 2 signatures, there are 3 options dedicated to salmon. This combination of chicken broth and salmon has 3 variants to it, and my choice was Salmon Snow ($14.80). Other than the slice of slow-cooked char siew, it comes with salmon flakes, arugula, lemon and sour cream. The smell of the lemon and sour cream reminded me of a sweet pastry, which was somewhat appetising. Lemon, sour cream, arugula, salmon, a classic combination of a sandwich filling being incorporated into ramen! The presence of salmon can definitely be a lot more in the ramen, and a sweeter broth may be more suitable for the flavours to stand out as well.
Porcini Gyoza 3.5/5
A vegetarian-friendly side is this Porcini Gyoza. The filling is a mixture of diced Porcini mushrooms and leeks. The gyoza skin was really good, with a perfectly seared bottom and they were not at all greasy. As for the filling, I would prefer higher mushrooms to leeks ratio for a better texture and taste. I find the leek was a bit heavy on the seasoning.
Cold Tofu 4.2/5
The Cold Tofu here is made inhouse. A straightforward dish but just by looking at the 3 different toppings on each tofu cube, you can feel the efforts and thoughts behind it.
Wings Gyoza 4/5
A crowd-pleaser is the Wings Gyoza. Connected by a crisp skirt, each gyoza was plump and juicy with a right portion of filling within each pocket. This is probably one of the better ones I have tried in a ramen house.
Chef Yamamoto's creations always depart from your regular tonkatsu ramen. A great example is the newly launched vegetarian Avocado Ramen, which I didn't get to try. On the menu, it looks really delicious with buttered corn and avocado, definitely not your usual cabbages and beansprouts kind of ramen. It will be available as of this Thursday 10 Oct 2019 onwards, so be sure to give it a try.
Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.
麺 (Men) House Yamamoto
252 North Bridge Road
Nearest MRT: City Hall (EW Line, NS Line)
Daily: 1130am - 10pm
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]