ahh...one of the better ramen shops in Singapore. This is much better than Ohsho in neighboring Cuppage Plaza. The broth here is superior (double boiled for eight hours without MSG). Plus check out the huge stick of butter floating in the corner too...mmm...and they have the real Japanese Gaban black pepper ("fresh crop spice" - its still amazes me that the Japanese can even make pepper taste better than anyone else's). And this is one of the few places I've seen in Singapore that has Asahi (Super "DRY") on TAP.
Of course, I did the Tampopo "stroke-the-chya-shyu-to-show-it-that-you-care" before eating it. Ahh. This is one of the more satisfying meals that I have had in a while.
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Ramen from that shop has just moved on to my list of comfort food!
so where is this Noodle Shop Ken located? What's the address?
It's at the back of Orchard Plaza, kinda between Le Meridien and Cuppage Mall, if that means anything. The shop is on the West side of the building on the ground floor facing Koek Road and just under the black overpass that connects Orchard Plaza to Somerset (or is it Cuppage Plaza?).
I should get the address in here - sorry. This was an old post before I really got going in my blog.
That's ok. I've enjoyed reading about your culinary adventures. I'm very envious.
check out this website that extols the virtues of Noodle Shop Ken as you call it.
http://yayapapayaz.com/fnb/kenramen.htm
So in your opinion, which are the top 3 ramen shops in Singapore? Can you share them with us please?
That would have to be a very close tie between Noodle Shop Ken and Miharu. But they are different, so I'd choose one depending on my mood; if I want a heavier taste, then I go for Noodle Shop Ken. If I want a lighter broth, then I go to Miharu. But Miharu is still tasty thanks to that nice layer of oil floating on top.
Others like Ichiban-tei are worth a mention, but Noodle Shop Ken and Miharu still have a more pronounced "edge."
Finally, I would put Ohsho on there - not because of the ramen (it isn't anything great there), but because of the chahan - it's simply awesome.
Why do you have a stick of butter in the bowl of ramen? Doesn't it unnecessarily overwhelm the original taste of the broth?
I've been to Noodle Shop Ken and Ohsho recently. NSK is easily the far superior and money for value ramen house. Ohsho's ramen noodles are at best mediocre, uninspired and definitely overpriced for the products it puts out.
Exactly. Ohsho's ramen is a bore. But their chahan rocks.
Butter is not as overpowering as something as say, vinegar. If anything, it helps bring out more of the flavor of the broth rather than covering it up.
But admittedly my main reason for putting butter in there can simply be summed up in three words: butter tastes good. (evil grin)
Hmm, do you mind explaining the tampopo stroke the chya shyu story?
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