Konjiki Hototogisu Ramen @ CHIJMES - Tokyo Michelin Bib Gourmand Ramen Opens in Singapore

Our ramen scene continues to flourish with the arrival of Konjiki Hototogisu at CHIJMES. Chef Atsushi Yamamoto has come a long way, from selling a mere 5 bowls a day when opened in 2006 in Toyko, to earning the Michelin Bib Gourmand title consecutively from 2015 to 2018. Locally, it was also the Number 1 Ramen in Tokyo for 2016 and 2017 as well as the Number 1 Ramen in the whole of Japan in 2016. What make it Number 1? I believe it's Chef Yamamoto devotion to mastering the 3 main component of the ramen - Soup, Noodles, Cha Shu.

The signature Triple Soup - produced using selected premium Hamaguri clams, pork bone and Japanese broth. This combination creates a deeper umami flavor that you don't really taste in a regular tonkatsu broth. Each of us had a mini bowl of clam rice to prime our taste buds.

Shio Hamaguri 4/5

Indeed, as I brought the bowl of Shio Hamaguri ($14.90) towards my nose, that sweet umami fragrance was pronounced. Before you tuck in, be sure to read the instruction tablet on your table on how to appreciate your bowl of ramen. There are 4 basic steps - feel the warmth with your palms around the bowl, smell the aroma of the triple soup broth, sip the broth and taste the difference with the respective Porcini Duxelles Sauce, the herbs & the bacon bits, and finally mix everything up and slurp the noodles. The soup itself, though I must say it was still high on the salt level, has that additional depth of deep, savoury sweetness not found in a regular pork broth.

Shoyu Hamaguri 3.8/5

The Shoyu version comes with black truffle, spring onions and the shoyu. Although Shoyu Hamaguri ($14.90) appeared to be even more flavourful, I prefer Shio for its cleaner taste, which allows each component to seep through, such as the Porcini Duxelles Sauce that enhances the aroma and imparts earthiness to the broth. I also like how the basil from the herbs accented the soup with its minty and peppery nuances.

Shifting the spotlight to the housemade noodles - Made from a special 'haru-yo-koi' flour from Hokkaido, which explains the brown specks on the noodles, this wholegrain noodle is like a hybrid of soba and thin ramen noodles - wholesome, light, nutritious but carry enough weight to satisfy your cravings for ramen. I love it.

Hamaguri ramen comes with 2 types of cha shu - the regular and the low temperature. Though the regular is lined with more flavourful fats, the latter is just as tender, and fall apart with great ease in my mouth.

Tonkatsu Smoke and Pepper 3/5

Tonkatsu broth-base ramens are available too, with one exclusively created for us - Tonkatsu Smoke and Pepper ($13.90). Smoked using Sakura woodchips, the minced meat topping imparts a smokey hue into the broth. It's intriguing to taste that 'smokey bacon flavour' in the soup, alongside with the black pepper accent. The fried burdock strips topping was moreish.

Tonkatsu Spicy 3/5

The Tonkatsu Spicy ($14.90) here has its own characteristic as well. While some spicy ramen are simply added with chilli oil, the spicy minced meat topping is similar to a grainy spicy miso paste. It doesn't just add heat but along with some sweetness and tanginess to the soup.

Garnishes with minimum toppings, the 3 main components - soup, noodles and cha shu each stands out in its own right and together they form a fine bowl of ramen. What a stark contrast to a recent bowl of ramen which I had tried, which was a case of too much doesn't mean good. Konjiki Hototogisu Ramen has managed to create ramen with a rare elegance.

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.

Konjiki Hototogisu Ramen
CHIJMES
30 Victoria Street
#01-17/K5A/K5B
Singapore 187996
Tel: +65 62563155
Facebook
Nearest MRT: Bras Basah (CC Line), City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 930pm

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]

Bacchanalia @ Hong Kong Street - Unveils New Menus Featuring The Best Seasonal Produce From Around The World

One Michelin-starred Bacchanalia features a 28-seater space and an open kitchen concept devoted to the preparation of good food from quality produce. The applauded restaurant scored its first Michelin star under the auspices of Brazilian chef Ivan Brehm last year. Now helmed by Chef Luke Armstrong and fresh off a brand revamp, Bacchanalia' uniquely interactive dining experience is elevated to another level with the launch of its new menus comprising new and novel creations which feature the best seasonal ingredients from around the world.

To celebrate the seasonality and flavours of ingredients, you can expect their menus to change every few months, where Chef Luke and his kitchen team will whip up gourmet dishes using the finest ingredients available each day, selecting them based on maturity and maximum flavours. I had the privilege of tasting his current menu that introduces five new courses.

Majestic Oyster Bavarois 4.5/5

A showcase of the chef’s passion, the Seasonal Inspiration menu begins with the amuse bouche Majestic Oyster Bavarois. These high-quality Ireland oysters are served fresh, made to replicate a bavarois with a lusciously smooth and creamy texture. Prepared à la minute, the oysters are topped with glistening Schrencki caviar and has a lovely melt-in-your-mouth texture.

Asparagus and Morel 4.2/5

The first course Asparagus and Morel features very small wild morels from Loire Valley in France, a region teeming with wild mushrooms that are highly sought after by chefs around the world. Roasted and deglazed with French wine Vin Jaune, the mushrooms are stuffed with veal sweetbread and garnished with parsley for an aromatic lift. The asparagus is cooked fresh every time in sparkling water upon order. A moreish morel velouté accompanies the dish as well.

Hand-Dived Scallops 4.5/5

The second course sees Hand-Dived Scallops pan-roasted and served on top of king crab salad and sweet peas. The plump and juicy Hokkaido scallop is topped with an ensemble of 36 months aged parmesan and red peppers sauce with a squeeze of lemon juice. The pairing of the scallop's delicate sweetness and umami of the rich broth develops a great explosion of flavours yet presenting a good balance.

Mieral Duck 4/5

The main course Mieral Duck features fourteen-day dry-aged French ducks slow roasted on the crown to give a pronounced flavor and tender texture and keep the meat pink and juicy. It is then served with braised Tokyo turnip and duck sauce made using bitter chocolate and duck juice.

White Chocolate Tart 4.5/5

End the meal on a sweet note with the White Chocolate Tart. Served chilled, the caramelised white chocolate and cognac tart comes in a buttery soft egg custard base. It is topped with fresh Gariguette strawberries for a sourish-sweet finish, and Madagascar vanilla ice cream which is made using vanilla aged in Bourbon barrel for 4 years, hence boosting incredible flavours and nuttiness. The ice cream is then glazed with natural vanilla fats that give it a nice shine and topped with creamy champagne sabayon, resulting in a sublime piece of dessert which makes for the perfect finale to the course meal.
 

With three different menus available during lunch and dinner, it offers diners more flexibility in food choices, hence living up to its promise of being dynamic. For bookings of eight and more pax, guests will get to customise their menus.

Lunch
Carte Blanche at S$145++
3-course working lunch set menu at S$48++
Bacchanalia’s 3-course set menu at S$108++

Dinner
Carte Blanche at S$238++
3-course daily dinner menu at S$118+
4-course Seasonal Inspiration menu at S$168++

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Bacchanalia
39 Hong Kong Street
Singapore 059678
Tel: +65 69096360
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue-Sat: 12pm - 2pm, 6pm - 945pm
(closed on Sun-Mon)

Direction: 
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]