Fabulous one-day itineraries designed exclusively for SilverKris readers.
Paris
Milan
Find flights or check-in online at www.singaporeair.com
Content accurate at time of publication
01 Nov 2011
It’s a battleground on the fourth floor of Singapore’s Iluma mall as six Japanese ramen stalls vie for The Ultimate Ramen Champion 2011 title. ESTHER AU YONG taste-tests their signature offerings.
TETSU
Chef: Kazunori Komiya
Tetsu is one of the most famous spots in Tokyo to have tsukemen (dip ramen) – served separately, the noodles are dunked in a thick savoury dip before it is heartily slurped up. The signature Paitan Tsukemen consists of thick noodles dipped in a fragrant bonito flavoured stock. The finale is a “hot stone treatment”, where a searing metal weight is immersed in the remaining broth and boiling water slowly poured in. The result is a hot, light soup that’s the perfect combination of sweet and umami.
IROHA
Chef: Kiyoshi Kurihara
With a broth that’s pitch black, the daintiness of its mellow-tasting Toyama Black Ramen is surprising. Chicken, fragrant black soyabeans and spring onions sauteed with sesame seeds are combined to give a savoury-sweet soup with a nutty finish. At this year’s Tokyo Ramen Show, Iroha recorded sales of 13,555 bowls of ramen in five days – an achievement that might see it enter the Guinness World Records.
