Hanamaruken Ramen @ Bras Basah - Popular Ramen Chain from Osaka Serving Braised Marbled Soft Bone Pork Rib in Rich Tonkotsu Broth

This new ramen spot in Bras Basah is for you if you are a fan of meats and rich tonkotsu broths. Hanamaruken Ramen is a popular ramen chain founded in 1982 in Osaka and has now set up its space at the Lazada One building, a brief stroll from the MRT station.

With its close proximity to SMU, SMU staff and students can also enjoy a discount here just by flashing the relevant staff/student pass.

Signature Happiness Ramen 4/5

The highlight of the ramen menu is definitely their Signature Happiness Ramen ($22.80 for regular, $19.80 for junior), served with braised marbled soft bone pork rib alongside thin handmade noodles, bamboo shoot, nori and shoyu-flavoured tamago.

Unlike the usual tonkotsu broths that shout pork flavours, Hanamaruken's rendition has a distinct added touch of umami shoyu. Made of chicken and pork bones, the broth was simmered for at least 9 hours with a mix of spices and other ingredients. I enjoyed how creamy and nicely balanced it was without being overly salty.

The massive slab of braised marbled soft bone pork rib was prepared by stewing for long hours, resulting in even its soft cartilage. While the meat was fork-tender, I found it too fatty and heavy for my liking. You'd enjoy this if you are a fan of such rich cuts.

Double Happiness Ramen 4.2/5

For a greater variety of pork, try the Double Happiness Ramen ($19.80), which will include both a cut of the pork soft bone and two thick chashu slices. My dining companion and I preferred the chashu more for its better balance of fat and tender meat.

Apart from these two pork-focused bowls, the restaurant also offers Miso Ramen, Seafood Ramen and Tan Tan Ramen.

Chahan Japanese Fried Rice 4/5

The owners enthusiastically shared with us about the Chahan Japanese Fried Rice ($9.80) being one of their favourite items on the menu. We can see why, as the Japanese pearl rice was fragrantly fried with eggs and bits of pork without being greasy. That said, I prefer my fried rice to be dry, while this leaned just a touch more wet.

Gyoza 4/5

Diners can choose from a couple of sides such as Chicken Karaage, Ebi Tempura and hand-made Gyoza ($8.80 for 6pcs, $15.80 for 12pcs). The crisp wrap was delightful, but the filling could be more generous.

Artisanal Sparkling Tea 4.5/5

I thoroughly enjoyed the special range of Artisanal Sparkling Tea ($6.80) that the restaurant offers. Available on tap in three flavours - Osmanthus Squirrel, "Unknown Fragrance" and Lychee Red Tea, the owners introduced them as they found it to complement their ramen well.

I loved how each tea had a unique profile, and provided a refreshing break from the intensely rich ramen.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Hanamaruken Ramen
Lazada One
#01-07
51 Bras Basah Road
Singapore 189554
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Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Bencoolen MRT station. Take Exit C. Turn left and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit D or E. Walk to destination. Journey time about 3 minutes. [Map]

Honbo @ CHIJMES - Hong Kong's Homegrown Award Winning Burger Joint Opens In Singapore

Honbo, the award-winning home-grown burger joint hailing from Hong Kong, has arrived at CHIJMES with its first overseas outpost in Singapore. Serving American-style burgers crafted in-house by hand, Honbo's rendition uses its own imported corn-fed USDA Double Gold Beef directly from Wisconsin, USA, and paired with house-made potato milk buns, sauces and toppings. Notably, the potato milk buns are made from a patented all-natural exclusive recipe developed with renowned artisanal baker Eric Kayser, using only hand-mashed potatoes prepared in-house.

HONBO 1.5 4.5/5

Each patty is made with beef ground fresh daily in-house and only smashed on a flattop griddle upon order. The menu offers 2 types of patties - crispy (which is smashed thin patties) and thick. The HONBO Burger ranges from a single crispy patty all the way to four patties, with HONBO 1.5 ($23) being the most popular. It has three crispy patties, cheese, pickles, onion, and house sauce. Sourced from 36-month-old Holstein and Angus breed cattle that is valued for its deeper depth of flavour, the beef patty undeniably stood out with tantalising beefy notes. The fluffy potato buns were stars in their own right, with a tasty buttery crust and could hold their shape even under the weight of the ingredients. I love how the sharp and acidic raw onions and pickles cut through the richness with a tang.

The Gold Standard 4.2/5

The thick patty is showcased in the style of a basic Hamburger ($15) of a single thick beef patty, followed by a Cheeseburger range of single, double and The Gold Standard ($28). We had The Gold Standard, a double Cheeseburger with additional Applewood smoked bacon, complemented with pickles, onion, lettuce, and house sauce. While this was just as scrumptious with added freshness from the lettuce, I prefer the Honbo 1.5 as it offers an ideal bun-to-patty ratio.

To amp up the Honbo experience, try your burgers with the exclusively developed hot Flagrant Smash Sauce.

Scallop Burger 3.8/5

Limited for 3 months only, the Scallop Burger ($26) is an interesting option, comprising sashimi grade Hokkaido scallops dressed with Honbo's own piquant wasabi Pico De Gallo concoction. This was delectable with juicy scallops, but I prefer my burger to be more indulgent and sinfully delicious, like the above!

Chilli Fries 3.8/5

Sweet Potato Fries 3.8/5

For sides, the Chili Fries ($15) is highly raved for its robust chilli topping, which is for sale too! My all-time favourite Sweet Potato Fries ($8) took on a different look with a thick cut and a sugary crust. This unexpected touch of sweetness provided a delightful contrast to the savoury notes of the burgers, making them even more irresistible. I reckon they will be great with the chilli topping too.

Photos and words 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. Note: This is an invited tasting.


Honbo
CHIJMES
30 Victoria Street
#01-09
Singapore 187996
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Hanazen @ Chijmes - Eminent Chef Yusuke Takada Opens First Overseas Duo-Concept, Charcoal-Grilled Omakase And French Brasserie In Singapore

The founder of Two Michelin-starred and World's 50 Best Restaurant La Cime in Osaka, Chef Yusuke Takada, opened its first overseas duo-concept restaurant - HANAZEN, in Singapore on 12 March 2023. The duo concept comprises a charcoal-grilled Omakase and French brasserie. The French brasserie will be opened later, but as of now, it will focus on its charcoal-grilled Omakase dinner menu.

Hanazen's Daily Soup 3.5/5

I visited the restaurant and had its Hanazen 16-course Omakase Dinner Menu ($240). It comprises a selection of signature and seasonal dishes. We are welcomed with the Hanazen's Daily Soup, a clear and aromatic broth from boiling kombu dashi and chicken bones for 6 hours.

Singa-Dog 4/5

The Singa-Dog is a reinvention of La Cime's Boudin Dog dish. The Singapore version consists of chicken floss and chicken liver encased in a fried charcoal battered ball brushed with a punchy buah keluak sauce. Bite into the sphere for an explosion of flavours.

Beef & Tuna Tartlet 4/5

Delicately pieced together is the Beef & Tuna Tartlet. The crispy beetroot shell housed a medley of raw wagyu, akami and guacamole, garnished with julienned ginger flower and red amaranth leaves. It is a delightful tartare morsel that can be enjoyed in a bite.

Panna Cotta 4.5/5

While I am told that Singapore's kaya toast inspires the Panna Cotta dish, I could not associate the dish with it. However, this is a beautiful dish in terms of presentation and taste. Served chilled, the savoury pandan flan is stubbed with seasonal Hamaguri clams from Japan, layered with bread tuile and nanohana buds for textures, and finished with caviar for brininess.

Sea Foie Gras/ Choucroute/ Urui 4/5

Sea Foie Gras refers to the sake and cognac steamed monkfish liver (ankimo). It is served chilled with a refreshing, tangy Alsatian-style choucroute dressing similar to German sauerkraut. What excited me was a new produce I had not tried before, the young green shoots of urui. The crispy and grassy notes from the urui help to cleanse the palate after having the rich and fatty ankimo.

Prawns and Chicken Tail, Porcini Sauce 4/5

Moving on to the grill, we started with the Prawns and Chicken Tail with Porcini Sauce. We are told to have the Gambero Rosso first, followed by a piece of the fatty chicken tail. Then, lastly, have both the prawn and chicken tail together.

Chicken Heart, Mustard and Olive Sauce 4/5

I am an innard person; hence I really enjoyed the Chicken Heart grilled to a delightful tender, smartly paired with tangy whole grain mustard and olive leaf sauce.

Nodoguro, Fukinoto Miso Sauce, Grilled Turnip 4.2/5

Next is the Nodoguro (blackthroat seaperch), known for its buttery, sweet flesh in Fukinoto miso sauce. It is paired with grilled turnip, another feature of spring vegetables. It is also a timely break from the grilled items.

Abalone, Chicken Gizzard, Gyoja-Ninniku Butter 4/5

Back to the grilled items, we continued with the Abalone, served with chicken gizzards dressed in gyoja-ninniku butter. The Awabi abalone is sou vide for 12 hours to achieve a tender, yet bouncy texture, finished with caramelisation from the bincho tan.

Chicken Liver, Raisin Sauce 3.5/5

I love Chicken Liver, which is a side dish I will order whenever I have chicken rice. Hence I was looking forward to savouring the creamy chicken liver served with raisin sauce, topped with julienned oba leaf and flowers for a contrasting freshness. However, the raisin sauce is too sweet, throwing the balance off. I would prefer having the chicken liver without the sauce.

Chicken Wing, Konbu Furikake 3/5

Next is the grilled deboned Chicken Wing, lightly seasoned with furikake that allows one to appreciate the flavour of the chicken.

Lamb, Yoghurt Sauce 4.2/5

Baby lamb shoulder is used for the Lamb skewer for its tender and mild profile. Its natural flavour is accentuated by the kiss of the grill, complemented by the creamy herbed yoghurt sauce.

Chicken Skin, Spice Mix

Back to the chicken part, we had the Chicken Skin dusted with a spice mix. It is slowly grilled at a low temperature to achieve the ideal crispiness.

Wagyu Ribeye, Perigueux Sauce 4/5

To be frank, I was delighted that we have moved on from the yakitori items with the Wagyu Ribeye. The yakitori items are good, but I expected more regarding ingredients and produces for the price tag for the omakase menu. The beautiful red meat is paired with perigueux sauce, a rich French classic Madeira and truffle sauce that lifts the enjoyment.

Soumen, Warabi, Dashi 4.2/5

The last savoury dish is the Soumen in a rich dashi and chicken broth, garnished with coriander and the stalk of wild Japanese fern. The slurping goodness is elevated by adding chicken oil, adding depth and richness to the dish.

Kyoto Uji Matcha Ice Cream, Fermented Banana

Hanazen Financier

Moving to dessert, we had the Kyoto Uji Matcha Ice Cream. Combining matcha ice cream with fermented banana cream may sound weird, but surprisingly it works! Accompanying the ice cream is the Hanazen Financier. The bite-size treat closes the 16-course omakase menu with a mildly sweet finish.

While I enjoyed the food, I did not find the 16-course menu to be value for money. The price of $240 and being served chicken parts such as the chicken tail, chicken heart, chicken liver, chicken wing and chicken skin will raise some eyebrows for some customers. The restaurant tried to supplement with premium and imported ingredients/produces throughout the course, but it was insufficient to convince the paying customers.

Note: This is another invited tasting.


Hanazen by Yusuke Takada
Chijmes
30 Victoria Street
#01-21/22
Singapore 187996
Tel: +65 98202963
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Xiabu Xiabu @ Lazada One (Bras Basah Road) - Stress-free Dining Experience With Individual Hotpots And Bubble Tea

Chinese hotpot chain Xiabu Xiabu has recently opened its first overseas outpost in Singapore in Lazada One. With over one thousand outlets across China, Xiabu Xiabu is known for its personal hotpots serving delicious soups at affordable prices. You can also enjoy your favourite bubble tea from Tea Mi Tea and hotpot within the same premises.

Each customer is to choose one personal hotpot set; sharing a hot pot comes with a surcharge. Each set comes with a dual hotpot (Mushroom Soup Base + the choice of another soup base), vegetable platter, unlimited condiments at the buffet-style condiments bar, ice slushie bar, and tea (choice of either Da Hong Pao Tea or Aged Pu Er Tea). The dual hotpot is created for Xiabu Xiabu's first overseas outlet to cater to our preference. Unlike some mushroom soups with a very weak consistency and taste rather one dimensional, Xiabu Xiabu's carries depths of flavours from a combination of King Trumpet mushrooms, white button mushrooms, and Blaze mushrooms.

USDA Shortplate

Australian Oyster Blade

The choices for the hotpot set are Popular Beef Set ($28/$32), Classic Pork Collar Set ($28), Signature Chicken Set ($28), Beef and Seafood Set ($38) and Vegetarian Set ($25). The Beef set is a hot favourite, with three types of cuts (140g each) to choose from - USDA Shortplate, Australian Oyster Blade or Australian Thin Beef Flank. We went for USDA Shortplate and Australian Oyster Blade for their fattier cuts.

Stew Pork Tripe and Chicken Soup Base

We chose the much-raved Stew Pork Tripe and Chicken Soup Base (+ $2) and Golden Sauerkraut Soup Base. Enriched with Oatly milk and barley, this peppery pork tripe soup has a milky consistency that is deeply satisfying. It is slightly on the saltier side, but its creaminess goes very well with the thinly shaved meats, vegetables, and especially the noodles that soak up the milky broth.

Golden Sauerkraut Soup Base

The Golden Sauerkraut Soup Base was highly appetising with its tangy profile, created from a combination of sour vegetables, marinated mustard greens, golden apple, and rosemary. It's perfect if your dining companion has a rich soup base such as the stew pork tripe or other options such as Nanyang Curry Soup Base (+$2) and Hot and Spicy in Sichuan Style Soup Base (+$2).

Vegetable platter

The design of the hotpot set is thoughtful. It has a good assortment of ingredients to jazz up the hotpot for one person. The Vegetable Platter includes black fungus, greens, tofu, mushroom, meatball, mussels and a big lovely chunk of yam which is a bonus to me.

Prawn Paste 2.8/5

Lu Rou Fan 3/5

The rest of the meats, such as the Belgian Pork Collar, Chicken and Seafood, are also available on the ala carte menu, alongside other ingredients such as Prawn Paste ($10), Fuzhou Fishballs, Assorted Mushrooms etc. You can even have Lu Rou Fan ($2.50), but there was no braised egg which was disappointing. The Prawn Paste came frozen in the shape of a leaf and tasted average.

At the condiments counter, one of the highlights is the free flow of noodles - Udon, Spinach Noodles, Carrot Noodles, Prince Instant Noodle, and Bean Vermicelli. The various condiments include Xiabu Xiabu Sesame Dipping Sauce, their signature dipping sauce made from finely ground groundnuts blended with white sesame for an extra creamy texture.

Each set comes with Da Hong Pao Tea or Aged Pu Erh Tea, provided by Tea Me Tea. You can also top up for a choice of your favourite bubble teas.

Dessert

The most fun part of the entire Xiabu Xiabu experience is the Dessert station, where you can make your own Shaved Ice. I miss those I had in Taiwan. Here I had all my favourite toppings laid out in front of me - plump red beans, chunky yam paste, silky beancurd, brown sugar syrup, and less commonly seen topping such as watermelon jelly, cucumber jelly and chewy oatmeal. Nothing was overly sweetened.

Photos and words 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. Note: This is an invited tasting.


Xiabu Xiabu
Lazada One
51 Bras Basah Road
#01-03/04
Singapore 189554
Tel: +65 85965752
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Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Bras Basah MRT station. Take Exit D. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Bencoolen MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

En Yakiniku @ Middle Road (Bugis) - New Japanese Yakiniku & Sake Bar Offering An Authentic Japanese BBQ Experience

Many yakiniku restaurants have opened around Singapore in recent months offering Japanese BBQ experience, ranging from affordable selections at coffeeshops to premium and rare meat cuts at full-service restaurants. En Yakiniku is one of the latest yakiniku concepts to be opened in Bugis. It takes over the now-defunct Captain K Seafood Tower.

While waiting for the rest of the group to arrive, we started with some snacks to munch on. We had the Grilled Dried Thread-Sail Filefish ($15.40), Grilled Dried Pufferfish ($15.40) and Deep-fried Sweet Shrimp ($5.40).

Grilled Dried Thread-Sail Filefish and Grilled Dried Pufferfish 4/5

Deep-fried Sweet Shrimp 4/5

The delightful snacks can double up as bar bites to complement the drinks.

Yakitori 3.5/5

Chawanmushi 4.2/5

If you don't have the patience to wait for the meat to be cooked or just want a quick meal, there are several cooked items on the menu, such as Yakitori ($12), Donburi and Chawanmushi ($3.40)

Prime Short Rib, Beef Chuck, Oyster Blade 4.2/5

Beef lovers can look forward to a good variety of cuts at En Yakinkiu. We started with three types of cuts, starting with the US Prime Short Rib ($28.90), US Beef Chuck ($17.90) and Oyster Blade ($17.90).

A4 Wagyu Ribeye, A4 Wagyu Striploin 4.5/5

There are premium cuts, such as the Miyazaki A4 Wagyu Ribeye ($54.90) and Miyazaki A4 Wagyu Striploin ($54.90), for their beautiful marbling, giving it the melt-in-the-mouth texture.

Gyu Tan 4.2/5

The more adventurous can go for the Gyu Tan ($21.90), which has a delightful crunchy texture once grilled.

Chestnut-fed Duroc Pork Belly 4/5

Spanish Pork Jowl 4/5

You need not worry if you are a non-beef eater. The Chestnut-fed Duroc Pork Belly ($15.90) and Spanish Pork Jowl ($15.90) are excellent options that are as satisfying as the beef cuts. In addition, the pork oil from the grilling emits a fragrant aroma enhancing the enjoyment.

Tiger Prawn 4.2/5

We even had Tiger Prawn ($22) from the seafood selection to complete the yakiniku experience at En Yakiniku.

Overall, I enjoyed the food at the En Yakiniku. The pricing and the quality of meats and seafood served it is reasonable. Some may argue that you can find cheaper options. I agree but compare the quality or how thinly these places sliced their meats.


En Yakiniku
Midland House
112 Middle Road
#01-00A
Singapore 188970
Tel: +65 62555744
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Nearest MRT: Bugis (EW Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk down Victoria Street to Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk down Queen Street to Middle Road. Cross the road and turn right onto Middle Road. Walk to destination. Journey time about 5 minutes. [Map]