Saturday, July 24, 2010

Keisuke's Surprisingly Aromatic Shoyu Ramen

Shoyu Ramen

I swear - I'm not trying to evangelize these guys. I was merely getting a quick lunch today when I noticed what a fantastic garlic oil fragrance the shoyu ramen was emanating here. I normally wouldn't have even considered ordering it given how enamored I've been with his ebi and kani ramen instead (plus, chicken-based broth never really sounded that exciting in the first place). But I should have realized that a man of his caliber could do wonders with almost anything...he even scorched the meat a little for some extra aroma. Sure, it was a tad salty, but that didn't really matter when it was this good. This is easily one of my favorite places in town.

2 comments:

Kevin said...

The ramen looks good. So is the broth chicken-based? Is the meat pork or chicken?

Pete said...

I tried his crab broth noodles - it was very rich and intensely-flavoured, maybe even a bit too much. But, all in all, I agree with you: perhaps the best ramen spot ni Singapore at the moment!