WHAT WE ATE

• Black Garlic Ramen, 50/100 (19 Feb 2022)
• Tonkotsu Ramen, 50/100 (19 Feb 2022)

Hats off to the visionary founders who fearlessly established a ramen restaurant in our small island nation, amidst the presence of numerous renowned Japanese franchises. The Orchard Central outlet immediately caught our attention whenever we strolled by, compelling us to finally experience it firsthand. It’s worth noting that we didn’t have the opportunity to sample their popular Truffle Ramen, so our current ratings are solely based on their selection of classic ramens.

BLACK GARLIC RAMEN 50/100 points

Noodle – 25/35

The noodles adhere to the traditional Hakata style, thin and straight, with a pleasing al dente texture that offers a satisfying bite. While the noodle texture is commendable, it lacks a distinct flavor profile of its own, failing to enhance the overall taste experience as expected.

Soup – 10/35

The Tonkotsu base exhibits an unexpectedly sweet quality, deviating from the customary richness derived from simmering pork bones for extended periods. The source of this sweetness appears to be different and consistently present throughout the dish. Additionally, the black garlic oil imparts a slightly burnt and bitter undertone, potentially overpowering for some palates. The unconventional combination of excessive sweetness and a bitter aftertaste may not appeal to everyone’s preferences.

Meat – 10/20

The Chashu, featuring layers of visible fat, is crafted from pork belly. Its redeeming quality lies in its texture, melting in the mouth despite the pronounced fattiness. However, the Chashu also suffers from the same pervasive sweetness, rendering the taste flat and monotonous. The lack of variation becomes wearisome, leaving one to question the absence of distinctive flavors.

Topping – 5/10

Visually appealing, the egg exhibits the same issue of excessive sweetness, which becomes even more pronounced. By the time one reaches the Tamago, the intensity of sweetness raises concerns about the liberal use of Mirin across various elements, from the broth to the meat. The overpowering sweetness detracts from the overall balance, rendering the broth increasingly bitter in comparison. Other toppings include black fungus, negi, and sesame seeds, but these additions fail to salvage the unsatisfactory core elements of the dish.

This particular ramen offering deviates significantly from the norm, which may be intentional. Unfortunately, the constant presence of excessive sweetness renders the meal one-dimensional and unsatisfying, particularly for individuals with less inclination towards sugary flavors. While aspects such as the noodle texture and meat quality show promise, the broth would benefit from a shift towards savory rather than sweet notes, and the eggs could use a more subtle flavor profile.

TONKOTSU RAMEN 50/100 points

Noodle – 25/35

As mentioned earlier, the noodles follow the standard Hakata style – thin and straight. They are cooked to al dente perfection, providing a satisfying bite. The overall texture of the noodles is enjoyable. However, it would be more desirable if the noodles possessed a distinct flavor of their own. Currently, it seems that the noodles do not contribute significantly to building the overall flavors of the dish.

Broth – 10/35

In contrast to the black garlic variant, the sweetness in this broth takes on a different character, resembling the sweetness found in chicken broth. Additionally, there is a slight hint of gaminess present, exacerbated by the lighter consistency of the broth, resulting in a somewhat “empty” taste.

Meat – 10/20

Same as previously mentioned.

Toppings – 5/10

Again, the issue of excessive sweetness arises in the toppings.

Whether this can be classified as Tonkotsu or not is a subjective judgment. Overall, the meal was decent. Did I enjoy it? Yes, certain aspects were acceptable. Would I choose to have it again? Probably not, unless there are superior alternatives available.

DISCLAIMER

One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉