I think Singaporeans are in a Ramen craze right now. With so many Japanese Ramen stall springing out at every corner, it is no surprise that Ramen are the latest talk of the town. Recently, I've tried a couple of Ramen stalls at Central @ Clarke Quay and I'm intending to try the one at Mandarin Gallery soon.
So far, the one that Der and I went to try yesterday was the best I had so far!! Even skeptical der thought it was good! :) The shop is called Nantsuttei. I doubt people might recognize the name as everything in the shop was written in Japanese.
This shop is situated inside Parco (near Millennium Walk) and they are famous for their black gravy ramen. It is quite hard to miss the shop as everywhere else is like a dead town. Only this place has a queue.
The soup is less salty than the ones I had in Central and even though the gravy is rich and full of flavour, the porky taste is not too over powering. This is the first time i almost finish drinking the whole bowl of soup.
The feedback.. We all loved it! We ordered the gyoza as well. It is good too... The skin is thin but still not as thin as the ones I tried in Tokyo. Those are simply amazing. I'm still amazed at how the chef can make such thin skin gyozas. (Check out der's empty bowl of noodles. No bean sprout, no spring onions hahah Oh but that doesn't mean we pay less heh)
So far, the one that Der and I went to try yesterday was the best I had so far!! Even skeptical der thought it was good! :) The shop is called Nantsuttei. I doubt people might recognize the name as everything in the shop was written in Japanese.
This shop is situated inside Parco (near Millennium Walk) and they are famous for their black gravy ramen. It is quite hard to miss the shop as everywhere else is like a dead town. Only this place has a queue.
The soup is less salty than the ones I had in Central and even though the gravy is rich and full of flavour, the porky taste is not too over powering. This is the first time i almost finish drinking the whole bowl of soup.
The feedback.. We all loved it! We ordered the gyoza as well. It is good too... The skin is thin but still not as thin as the ones I tried in Tokyo. Those are simply amazing. I'm still amazed at how the chef can make such thin skin gyozas. (Check out der's empty bowl of noodles. No bean sprout, no spring onions hahah Oh but that doesn't mean we pay less heh)
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