WHAT WE ATE
- Tonkotsu Ramen Black – 75/100, visited 21 May 2023
- Tonkotsu Ramen – 60/100, visited 21 May 2023
If you’re in search of a hidden gem, look no further than Ramen-Ya. During my quest for nearby ramen spots on Google Maps, I chanced upon this delightful establishment tucked away in Bedok’s East Village. Established approximately 6 months ago in late 2022, Ramen-Ya offers a truly memorable dining experience. Despite its cozy size, boasting only 8 counter-facing seats, the restaurant emanates a charming vintage Izakaya ambiance, adding to its overall allure. Notably, Ramen-Ya stands out for its reasonable prices, ensuring customers receive excellent value for their money.
TONKOTSU RAMEN BLACK – 75/100
Noodle – 25/35
The medium-thin noodles in Tonkotsu Ramen Black maintain their structure even after soaking in the flavorful soup. There’s a subtle wheat aroma, and the kansui taste is well managed, providing a pleasant balance. However, the noodles could benefit from a firmer texture, as they tend to be on the softer side, lacking the desired bite that adds an enjoyable mouthfeel.
Soup – 25/35
Indulge in the rich and meaty soup of Tonkotsu Ramen Black, where the porky undertones are well-managed, creating a satisfying flavor profile. The soup has a slight frothy appearance, indicating emulsified fats that add a pleasant texture. The black garlic tare adds a well-balanced flavor, leaving behind an aromatic aftertaste without any bitter notes. Notably, the soup strikes a good balance and avoids excessive oiliness.
The soup in this dish boasts a brix level of 8.9, comparable to that of a traditional Tonkotsu broth.
Meat – 20/20
Despite initial concerns about the paper-thin chashu slices, they prove to be tender and enjoyable. The meat offers a slight chewiness but remains easy to tear apart, providing a delightful mouthfeel. The marination enhances the savory taste, accentuating the natural sweetness of the pork and adding depth to each bite.
Toppings – 5/10
The marinated egg strikes the right balance of saltiness, while the yolk delivers a golden and gooey delight. The black fungus adds a satisfying crunch and freshness to the overall composition. However, beyond these highlights, the toppings remain relatively ordinary, with negi being the primary contributor to the flavor profile. There is potential for more creativity and variety to enhance the overall experience.
Tonkotsu Ramen Black offers a satisfying combination of rich flavors, tender meat, and carefully balanced components. While the noodles could benefit from a firmer texture and the toppings could explore more diverse options, this ramen variant delivers an enjoyable dining experience. Dive into the depths of Tonkotsu Ramen Black and uncover the nuanced flavors it has to offer.
TONKOTSU RAMEN – 60/100
Noodle – 30/35
Prepare yourself for a distinctive encounter with Tonkotsu Ramen featuring unusually thin noodles. These vermicelli-like strands introduce a novel element to the slurping experience. With their firm bite and al-dente texture reminiscent of the finest Hakata ramen, these noodles are sure to captivate your taste buds. However, the true allure of the slurp lies in the soup it brings forth. The thinner strands transport a generous amount of soup and air to your palate with each mouthful, enhancing the flavors of the broth and experience – it can be good or bad.
Soup – 5/35
This is where it falls short of expectations. A pronounced sourness permeates the broth, possibly attributed to gari ginger or some form of vinegar in the tare. While the concept of layering flavors is intriguing, the balance falters, and the sourness overwhelms the inherent sweetness and savoriness of the rich pork soup. This distinct sourness bears resemblance to Nakiryu’s tan tan noodles, where black and apple vinegar lend their unique tang.
The soup in this dish boasts a brix level of 8.9, comparable to that of a traditional Tonkotsu broth.
Meat – 20/20
Similar to the previous assessment, the chashu in this iteration shines even brighter due to the slightly lighter soup. The flavors of the meat blend seamlessly with the thin cut, offering a tender and slightly chewy texture that effortlessly yields to each bite. Expertly marinated, the chashu showcases a savory taste that beautifully accentuates the inherent sweetness of the pork, leaving a lingering satisfaction.
Toppings – 5/10
The marinated egg boasts just the right level of saltiness, while the golden, gooey yolk delights the palate. The black fungus adds a refreshing crunchiness, elevating the overall composition. However, beyond these familiar favorites, the toppings remain relatively ordinary, with negi being the primary contributor to the overall flavor profile. Greater variety and unique additions could enhance the overall dining experience.
While the Tonkotsu Ramen captivates with its delightfully thin and al-dente noodles, the unbalanced sourness of the soup leaves room for improvement. Nevertheless, the meat continues to be a consistent highlight, and the toppings, though ordinary, offer familiar delights.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
