Having spent the last five days in Japan, you'd think that ramen would be the last thing on my mind after getting back to Singapore. But last week I noticed that the Takumen folks had set up a stall at Lau Pa Sat featuring a fish tonkotsu ramen, so I came here out of curiosity. The broth had a smoky katsuobushi taste, presumably the result of a strong dashi that was blended with tonkotsu. It worked, and considering that it was at a hawker center, it was actually pretty good. It's too bad then that they used those thick yellow noodles though.
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