Ramen: Not just your "noodles in soup" (Ramen Champion, Trial 2)

Following my research on Ramen Champion @ Bugis Iluma and our first trial for Who's the Ramen Champion?, I've learned to stereotypically explaining ramen as "noodles in soup" does not do justice to represent what ramen really is. Although at my level of skills, I am unable to put "ramen" in words, I think it's best for one to explore "ramen" in their food adventures, or hopefully with the photos and comments below.

I actually went to Ramen Champion three times in this two weeks, but not planning to write them in order, because I want to put this two ramen side by side for a comparison. This covers part of my 2nd and 4th visit.

The one type of ramen that most Japanese/ramen restaurants in Singapore never have on their menu is the tsukemen ramen. Tsukemen literally means "dipping noodles" - yes, ramen don't just come in soup! The soup broth is prepared so thick that makes "dipping" the best way to taste your noodles.

First up, we have Tetsu's version of tsukemen - the Very Rich! Paitan Tsukemen! Describing the soup as "very rich" is an understatement. I'd like to call it "concentrated" - as if it has gone through a distillation process to retain just the essence of the broth. No kidding! (Not advisable to drink the soup alone.) Concentrated to the point that they serve you a third bowl worth of broth.

Pros: The paitan ("white soup") broth is super thick and flavorful (salty), generously garnished with fresh leek, and is a perfect complement with the plain soba noodles. ♥
Cons: Noodles has been aired for too long, and I prefer my ajitama to be warm. :o

Very Rich! Paitan Tsukemen from Tetsu
Photo edited with Pixlr-o-matic

Rating: ★★★★

Fluid egg yolk and egg white on the inside. (Unfortunately, quality is not always maintained.)

Ajitama from Tetsu
Photo edited with Pixlr-o-matic

Next up, we have Taishoken's Tsukemen Deluxe. It is said that Taishoken invented tsukemen, the "dipping noodles"!

From the looks of it, Taishoken's tsukemen appears more flavorful with the traditional ramen topping, narutomaki. The broth looks different, instead of the paitan, Taishoken's tsukemen clear soup broth is boiled from pork, chicken and anchovies.

Pros: Noodles are "smoother". I like the anchovies broth. The cha-shu has a nice roasted aroma and the fatty parts are soft that melts in your mouth. *thumbs-up!*
Cons: Although the broth is rich and good on its own, it still seems too bland to complement with the plain noodles. Taste of the broth doesn't "stick" onto the noodles by just dipping. :(

Tsukemen Deluxe from Taishoken
Photo edited with Pixlr-o-matic

Rating: ★★★

You've just seen Trial 2 of the Ramen Championship!

Ramen Champion @ Bugis Iluma

Another weekend right ahead! Are you running out of lunch/dinner ideas?

If authentic Japanese ramen interests you, then be sure to check this place out at Bugis Iluma.

Ramen Champion is a Marché-style (or food court-style) dining place where you can choose to dine from a selection of food stalls, charge all your orders to a card given, and only pay when you exit. Well, as the name suggests, Ramen Champion is all about ramen! You can find six ramen stalls there, each carrying their own specialized ramen flavor representative of different cities in Japan!

Here's an overview of all six ramen stalls at Ramen Champion:

Gantetsu [Sapporo]

See Gantetsu's menu

This one was actually recommended by a friend. But both wx and I were turned off by the massive portion of corn on the pics. 3-year award winning ramen from Sapporo - miso soup base with classic yellow ramen noodles.

Menya Iroha [Toyama]

See Iroha's menu

Toyama's ramen - the black shoyu ramen! Menya Iroha has been a 2-year ramen champion in Tokyo. Specializes in the black shoyu ramen and traditional miso with chili mara ramen.


Tai-Sho-Ken [Tokyo]

See Taishoken's menu

One of the most famous ramen shop in Tokyo. Known to have invented the tsukemen ("dipping noodles") soup broth - made from pork, chicken and anchovies, and served with soba, either on the side or in the soup.

Ikkousha [Hakata]

See Ikkousha's menu

Rich pork bone soup base with thin flat cut noodles is this Hakata ramen shop's killer combo. Ikkousha pays much attention to its ingredients. It is said that their pork bone soup base does not have the strong smell of pork bone that most ramen shops have. Their chicken gyoza is pretty good as well.

Bario [Tokyo]

See Bario's menu

Listed by Guardian UK as one of the "50 best things to eat in the world," no one should ever miss out on Bario's Jirokei (Jiro style) ramen. Super milky-white rich kyushu-style tonkotsu (pork bone) soup with thick and heavy bread flour noodles - the Bario Ramen!

Tetsu [Tokyo]

See Tetsu's menu

What used to be a small shop in quiet town is now one of the top spots for ramen in Tokyo (like a chain ramen cafe). You'll probably see Tetsu in Tokyo as much as you find a fast food restaurant in US. Tetsu's signature is also the tsukemen soup broth with soba on the side.

What kind of ramen (soup base + noodles) do you like?
Which ramen at Ramen Champion will you go for?

Find out which ramen we went for on first impression and whether we like it on the "Ramen Championship Adventure" series!

• Trial 1: Who's the Ramen Champion?
• Trial 2: Not just your "noodles in soup"