Wednesday, June 02, 2010

Sapporo Ramen Sanomaru, Singapore

Special Miso Ramen

When I read in 8 Days that another ramen shop had opened at TripleOne Somerset (111 Somerset Road #02-15, 6235-7360), I knew exactly where I was going to get lunch today, especially since I had to be in the neighborhood in the afternoon anyway. I wasn't too sure what to make of the shop's appearance at first, but one sip of that broth put all my fears to rest. The miso that they used was so rich and savory that it was almost creamy, and I kept drinking the broth no matter how salty it was. (Besides, I could always use that cool spoon with the holes in it to scoop out the last bits of corn from the bottom while draining out the sodium if needed.) Springy noodles and tender eggs never hurt either.

Now, I won't be rushing back here since Sapporo is not my preferred style of ramen, but their approach to ingredients was good enough that I won't complain if dragged here (note that this is at the old Singapore Power building rather than 313@Somerset). And maybe that next time will be after hours, when I'll be more willing to use some of that raw garlic on the side. Not like those spring onions didn't provide enough dragon breath for the rest of the afternoon in the office already...

3 comments:

Open Kitchen Concept said...

I like sapporo ramen! Are they as good as the Gallery hotel one? If they are.. I'd go give a try! :)

mros said...

As both an aviation and a food enthusiast I really enjoyed your blog and the nice pictures you have posted. there is way to go in improving the in-flight gastronomic experience, I just learned of an initiative at Alitalia in this sense, serving "thematic" menus based on foods fro specific Italian regions http://gourmetorigins.com/blog/buonitalia-italian-flavours-take-off/
Something to consider if flying to Italy in the near future!

Dawn said...

Keisuke has added Shoyu Ramen and Shio Ramen to their menu! You may like to check it out. Not sure if it'll be as good as what you had in Japan though... (I read this from Mangosteen Club magazine.)