Torasho Ramen & Charcoal Bar @ Tras Street - New Contemporary Izakaya In The Heart Of Tanjong Pagar

I am glad that I am reunited with Chef Sho Naganuma at his new restaurant Torasho Ramen & Charcoal Bar. Formerly the Execute Chef at Hide Yamamoto, chef Sho Naganuma has partner with restaurateur Tora Widjaja to open the contemporary izakaya restaurant in the heart of Tanjong Pagar.

Ikura Nachos 4/5

We started with a couple of appetisers, and I have to say they are not the usual items you get in a traditional izakaya restaurant. The creative bites are inspired by the sophisticated Singapore palate which chef Sho Naganuma has a wealth of experience, having been working in Singapore since 2010. First up, we had the Ikura Nachos ($12). The delightful bite comes with tobiko and herbs on a crispy papadum chip. A delightful bite with the right balance of flavour and texture.

Unagi Tacos 3.8/5

The Unagi Tacos ($15) is quite similar to the ikura nachos except the meaty unagi takes centre stage resting on the crispy papadum, crown with green papaya for acidity and crunch. I thought a little more punch in the sourness from the green mango and even a little heat will lift the dish.

Uni Pillow 4.8/5

The Uni Pillow ($15/pc) may seem small in portion, but it's an explosive combination of flavours and textures from the karaage crumbs, nori and uni. This is definitely one of my favourite appetisers.

Wagyu Chips 4.2/5

The Wagyu Chips ($8) thinly sliced and fried with the wagyu fats is very addictive. It comes with truffle shio konbu that perfumed the enjoyment further.

Noble Scallops 4.5/5

The first thing that caught my attention is the colourful shells of the Noble Scallops ($27). Cooked in a sake-soy butter nage, the scallop was plump and juicy, infused with the aroma of sweet sake. Don't forget to take a sip of the sake based broth to enjoy the umami flavour.

With all the delicious appetisers, don't forget to order some sake to go along with them. Torasho even has their sake brand. If you order a bottle of sake, they even come in a mini sake barrel. Do note there are limited sake barrels available, so don't be disappointed if you didn't get one.

Truffle Baby Chick 4/5

For those that need something for filling or you have a big group, there is the big plates and rice section on the menu. The Truffle Baby Chicken ($38) may look like any original roasted chicken, but you will be in for a surprise. The chicken is actually stuffed with Kolkata style biryani rice cooked with potato inside. The hint of truffle further elevated the aroma and enjoyment of the fluffy rice and tender roasted chicken.

Bak Kut Teh Donabe 4.5/5

Anther rice dish on the menu is the locally inspired Bak Kut Teh Donabe ($38). Give the hotpot a good mix to get all the flavours blended together. The rice does come across garlicky and peppery like the local white bak kut teh. However, it doesn't resemble a bak kut teh dish at all. It is a delicious dish on its own with its own characteristic which all of us enjoyed.

One should not miss the ramen at Tora, especially their Dipping Ramen. Having tried Menya Sakura owned by Chef Sho Naganuma, I look forward to tasting the familiar flavour again at Torasho. At Torasho, the menu offers three types of ramen - Dipping, Dry and Soup.

Uni and Ikura Dipping Ramen 3.8/5

For the Dipping Ramen, we decided to go for the Uni and Ikura ($34) and Tsukemen "Singapore Best" ($14). The Uni and Ikura Dipping Ramen comes with a bowl of uni dipping soup, separates from the ramen that is topped with uni, ikura and nori. The noodle for dipping ramen is thicker and chewier compare to the rest as to complement the rich dipping soup.

Tsukemen "Singapore Best" Dipping Ramen 4.2/5

Between the two dipping ramens I tried, I still prefer the Tsukemen "Singapore Best" Dipping Ramen which comes with charcoal pork, bamboo shoot and nori with rich seafood and tonkotsu dipping soup. The dipping soup is more robust and richer in flavour, which goes better with the thick noodle. After finishing your noodle, you can ask for the staff to add either clear dashi broth or yuzu dashi broth to the soup so that you can appreciate the drink the remaining dipping soup. I would recommend the clear dashi broth.

Soup Ramen 3.8/5

For the soup ramen, there are three choices. You can go for the normal Tonkotsu Ramen ($12), Truffle Tonkotsu Ramen ($18) or Spicy Tonkotsu Ramen ($14). I decided to have the Spicy Tonkotsu Ramen, which comes in three levels of spiciness. Even at level 1, I feel that it will be a challenge for those that can't take spicy. What you can find in the bowl of ramen are roasted garlic, green onion, nori, kikurage and charcoal pork chashu. While the chashu is thick and charred, some prefer the more thinly sliced and tender type.

Dry Ramen, Lobster 4/5

Last but not least for the dry ramen, diners can choose to have the Truffle & Wagyu ($20), Lobster ($16) or Torasho Pork "Bak Chor Mee" ($14). We decided to have the Lobster Dry Ramen that comes with minced lobster, claw croquette, onsen egg, green onion and nori. Due to the crustacean flavour, it tastes like have a bowl of dry prawn noodle.

It has been a while since I get excited about a new opening. I really enjoyed the food at Torasho. Besides the flavours, I like the modern-inspired izakaya dishes that brings a refreshed concept to the table. It is definitely a place I will recommend my friend to go to for our next gathering.

Note: This is an invited tasting.


Torasho Ramen & Charcoal Bar
32 Tras Street
(Main Entrance along Cook Street)
Singapore 078972
Tel: +65 69705055
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street and turn left onto Cook Street. Walk to destination. Journey time about 5 minutes. [Map]

Sushiro @ Tiong Bahru Plaza - Japan's Number 1 Kaiten Sushi Chain Opens First Outlet In Singapore

Japan's largest kaiten sushi chain, Sushiro opens its first outlet in Singapore at Tiong Bahru Plaza. Globally it has over 530 outlets in Japan, Korea, Taiwan and Hong Kong. The Singapore outlet is the first in Southeast Asia, offering over 100 varieties of sushi and side menu selections, with prices starting from $2.20.

Sea Urchin Dry Ramen 3/5

During my visit, Sushiro was offering four new seasonal items for a limited period. They were Sea Urchin Dry Ramen ($8.50), Fresh Shrimp with Madagascar ($3.20), Sea Urchin & Roasted Beef ($3.20) and Scallop Tempura ($3.20).

Fresh Shrimp with Madagascar 3.5/5

While I like the unami creaminess of the Sea Urchin Dry Ramen, the portion is a little small for the price. I was worried the texture of the Fresh Shrimp with Madagascar would turn out slimy, but it was acceptable. In fact, if you can get over the barrier of its rawest, you would appreciate the natural sweetness of the shrimp.

Sea Urchin & Roasted Beef 4/5

Scallop Tempura 2.8/5

A unique pairing is the Sea Urchin & Roasted Beef. I didn't occupy to me that both items can go along. The combination is also rarely seen in local kaiten sushi restaurants. As for the Scallop Tempura, the pairing does not work for me. The idea of tempura on top sushi rice is a bit stretch for me. 

Salmon Roe Sushi 3/5

Tuna Sushi 3.5/5

With over 100 over selections in the offering, it is not possible to try everything. Hence I would recommend the Salmon Roe Sushi ($3.20), Tuna Sushi ($2.20) and Yellowtail Sushi ($3.20). They are Sushiro Japan's top 3 best sellers.

Sea Urchin Sushi 3/5

Besides the sushi, there are also side dishes which you can order from the tablet menu. Not to be used are items should as Shoyu Ramen, Chawanmushi with Scallop and Chicken Karaage. For dessert, they have Hattendo cream bun and pudding. Do save some space for these! They are so good.

While I am overwhelmed by the varieties available on the conveyor belt and menu, I find some of the sushi combinations have gone overboard. Unfortunately, I don't think every single ingredient can be made into sushi. That is why, if you realise I only gone for the more classic sushi items. Quality-wise, I think it still a notch behind some of incumbent kaiten sushi chain in Singapore.

Note: This is an invited tasting.


Sushiro
Tiong Bahru Plaza
302 Tiong Bahru Road
#02-118
Singapore 168732
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Nearest MRT; Tiong Bahru (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Tiong Bahru MRT station. Take Exit B. Walk to destination. Journey time about 3 minutes. [Map]

麺 House Yamamoto @ Raffles City - Exclusive Chicken Soup Ramen

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
Raffles City
252 North Bridge Road
#B1-44C
Singapore 179103
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Elemen (元素) Classic @ Great World City - Celebration Of All The Brand's Most Beloved Dishes, As Well As New Creations

Elemen restaurants known for serving modern interpretations of meatless dishes, using natural and wholesome ingredients have opened a brand-new dining concept at Great World City, aptly named  Elemen Classic. Different from the other concepts, the menu curates all the popular and beloved dishes of Elemen, as well as newly created ones that are exclusively available at this outlet.

Classic Appetiser 3/5

Our dinner began with a trio of the Classic Appetiser ($4.80). I feel that it is like an amuse bouche that gives us a glimpse of the different cuisines on the menu. From Chinese cuisine, we have the konnyaku jelly, peach gum and goji berries marriage in sesame dressing. The Japanese cuisine is a simple crunchy Japanese cucumber with sweet plum sauce. Wrapping up the trio is the cherry tomato with sour plum sauce that demonstrates Western cuisine.

Truffle Breadsticks with Blueberry Yoghurt Sauce 4.2/5

The Truffle Breadsticks with Blueberry Yoghurt Sauce ($3.80) may look like an unassuming dish, but this is surprisingly one of our favourites. We even asked for second serving. The breadstick has a mochi-like texture made with truffle butter, complemented by the homemade yoghurt sauce with a sweet-sour tinge.

Double-boiled Cordyceps Flower with Peach Gum in Superior Soup 4.5/5

Nourishing and rich in collagen is the Double-boiled Cordyceps Flower with Peach Gum in Superior Soup ($10.80). It is double-boiled for a good 4 hours to extract the robust flavours from the cordyceps and pech gum.

Stir-fried Brown Rice with Preserved Bean Curd 3/5

For something for substantial, there is the Stir-fried Brown Rice with Preserved Bean Curd ($16.80). It features fluffy brown rice tossed with savoury fermented bean curd. Besides the fluffy rice, there are king oyster mushroom and edamame for the extra textural enjoyment.

Kale Tofu with Wild Rice 4/5

Another rice dish on the menu is the Kale Tofu with Wild Rice ($15.80). The wild rice has been soaked with miso sauce, cooked in bamboo stem for the additional aroma. This is accompanied by blocks of silky homemade tofu.

Laksa Fettuccine 3.5/5

For noodle items, there is the Laksa Fettucine topped with arugula and mushroom. It may look rather plain, but the laksa sauce is legit. It complemented the al dente fettuccine excellently. It is ok there is no tau pok, cockles, fish cake, and/or prawn.

Truffle Broth Ramen 4/5

An all-time favourite at Elemen is the Truffle Broth Ramen ($14.80). I am surprised that the restaurant manages to achieve the creamy consistency reminiscent of tonkotsu. It is done by boiling a medley of ingredients such as arrowroot, turnip, mountain yam, tangerine peel for 3 hours. It also comes with handmade dumplings filled with shiitake mushroom, tofu and chestnut.

If you find yourself spoilt of choice, you can go for the six-course ($28.80), or eight-course ($32.80) set menus.

Note: This is an invited tasting.


Elemen Classic
Great World City
1 Kim Seng Promenade
#01-122
Singapore 237994
Tel: +65 62356613
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Great World MRT station. Take Exit 2. Walk to destination. Journey time about 5 minutes. [Map]

Seizan Uni Ramen @ Picnic Food Park Wisma Atria - Uni Ramen by Two Michelin Starred Seizan In Tokyo

Seizan in Tokyo is a Two-Michelin starred kaiseki restaurant. Its proprietary dashi lays the foundation for most dishes served at the restaurant, and this highly prized ingredient is also the backbone of the latest modern ramen concept - Seizan Uni Ramen. Brought to you by Picnic Food Park and Seizan Tokyo, Seizan Uni Ramen marries Singaporeans' love for uni and ramen. And is it a perfect marriage?

Uni Ramen 4.8/5

I would say yes. Not because this Uni Ramen ($21) is extravagant with uni, but because Head Chef Uchida of Nabe Seizan Singapore managed to balance the flavours of the milky uni broth so well, it would leave you wanting for more. Mixing premium Japanese bafun uni with cream, milk and Seizan’s signature dashi, the bowl of ramen is stunning in a bright, pumpkin colour. The uni broth was light in my opinion, even towards the last sip, though some said it gets cloying if you have too much. The addition of Sake into the broth, I reckon, is what makes it so delicious. The sake not only sharpens the broth, but it also adds sweetness and depth to the buttery emulsion. The profound flavours of Uni are not lost but enhanced and neutralised into an emulsion that one can actually drink to his heart's content.

Imported from Tokyo, the ramen noodles are customised for Seizan Uni Ramen. Relatively curlier and hardier than regular ramen, they can hold more broth. Made with a specific egg-to-flour ratio, the creamy broth can permeate and flavour the noodles with ease.

Dashi Somen 4/5

If you like to have a taste of Seizan’s signature dashi, Dashi Somen ($18) shall guide your palate through by serving Japanese white somen in the dashi, with a touch of Japanese soy sauce, mirin and sake.

Kumamoto Wagyu Ramen 4/5

Kumamoto Wagyu Ramen ($20) combines Seizan’s signature dashi with a stock made with Kumamoto wagyu beef tendon and vegetables. Beef bones and tendon are boiled for over eight hours with vegetables such as leek and garlic, which add sweetness. The beef pulled apart with a slight tug, but it still had that gelatinous bite. The soup was almost like a consomme and had a clean, beefy flavour. I was told as with most Japanese dishes, it is not about the stronger the flavours, the better it is, but what's more important is attaining the balance. So don't expect it to be as strong and intense as your regular beef noodles.

Written 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.


Seizan Uni Ramen
Picnic Wisma Atria
435 Orchard Road
#03-15-49
Singapore 238877
Tel: +65 67348352
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am to 10pm

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

Ramen Nagi @ Suntec City - Tokyo's Ramen Of The Year For 3 Consecutive Years

Ramen Nagi at Suntec City has more than 40 outlets around the world. Winning top spots in Tokyo's Ramen of the Year for three consecutive years, their signature Kings ramens served in Singapore are Butao, Red, Black and Green King. You can customise your bowl of ramen by choosing the richness of the broth, amount of garlic, spice level, ramen texture, the type of meat and vegetables that you prefer. Additional toppings such as Ramen Egg, Seaweed, Cabbages are available too.

Red Ramen 3/5

The Red King ($15.90) is seemingly a hot favourite. The spice blend is a concoction of garlic, chilli oil and cayenne pepper, topped with a ball of miso-infused minced pork and special Nagi spices. I had mine with pork belly. Well marinated, soft and tender, I strongly recommend their pork belly over chashu. The spice blend was aromatic and robust, but the combination of that and the miso-infused minced pork was too highly flavoured. It can be quite a challenge to finish the entire bowl.

Butao Ramen 3.5/5

The beauty of the Original Butao King ($13.90) is that it allows you to taste the rich, creamy tonkatsu broth. For the price, the portion is generous with 3 big pieces of chashu. However, the chashu here is probably one of the driest I ever had. Hence, do opt for the Pork Belly if possible.

Gyoza 3/5

I was surprised to find bite-size Fukuoka style Gyoza here. The skin was not as thin compared to those that I had in Fukuoka, but the crisp skirt was good enough for me.

Other than the four signature ramens, Ramen Nagi also serves up Limited Kings on a rotational basis, including all Veggie King and Shrimp King. It has also opened its second outlet at Ion Orchard.

Written 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.


Ramen Nagi
Suntec City Tower 2
North Wing
9 Temasek Boulevard
#01-512/513
Singapore 038989
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours
Mon-Fri: 11am - 3pm, 5pm - 10pm
Sat-Sun: 11am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]