WHAT WE ATE
- Brothers Ramen (Signature) – 45/100, visited 8 Jun 2023
- Megamen Ramen – 65/100, visited 8 Jun 2023
Brothers Ramen stands out as a trailblazer in the ramen scene, consistently pushing boundaries and refining their craft. This Singaporean establishment has crafted their own unique recipe, captivating a loyal following of ramen enthusiasts. As we joined the queue, it was evident that their reputation had reached beyond local diners, with Japanese patrons lining up as well, a testament to the quality of their creations.
BROTHERS RAMEN (SIGNATURE) – 45/100
Noodles – 10/35
Gotta give them props for making their own noodles. That extra effort is commendable. The noodles are medium-thin, and they slurp up nicely. But I gotta be honest, the bite could use some work. And here’s the kicker, the taste of kansui in the noodles is a pretty pronounced, and it’s not really a good thing. It’s kinda uneven too, with some parts having a stronger taste than others.
Soup – 10/35
Now, the soup is an interesting mix. It’s rich with a brix reading of 10.7, I’ll give it that. There’s a mishmash of flavors going on. It’s like chicken, pork, and more. But, there’s this strange ginger-like taste too. The soup also has this weird grainy texture at the bottom. And to top it off, it’s got this odd yellow tint. I can’t quite figure out if it’s a chicken and pork combo or something else. Overall, it’s an interesting take but it’s just not very well-balanced.
Meat – 20/20
Now, the meat is where things start looking up. They’ve got two kinds of chashu going on. The regular pork chashu is pretty decent. It’s got a good balance of flavors and hits the spot. And then there’s the chicken chashu, which may not look like much, but trust me, it’s tender and bursting with flavor. It’s a pleasant surprise.
Toppings – 5/10
The marinated tamago (egg) is not too shabby. It’s got the right texture and the flavors are on point. But here’s where things go south—the bamboo shoots. They’re way too pungent, stealing the show and overpowering everything else. They could use some toning down to let the other ingredients shine.
MEGAMEN RAMEN – 65/100
Noodle – 25/35
Noodles are on the thick side, nice and chewy. You gotta put in some effort to chomp on them, but hey, they’re al dente, so that’s a plus. Now, the noodles themselves are pretty good, but when you combine them with the rest of the dish, boy, there’s a lot of chewing going on.
Soup – 10/35
Now, here’s where things get salty. The soup is just too salty, my taste buds are going on strike – 1.83 on the brix is by far the highest we’ve had which is comparable to some Tsukemen dipping sauce. Maybe they went overboard with the tare or something. And let’s not forget the oiliness, it’s swimming in oil. But hey, there’s a silver lining—the soup does have a nice balance of sweetness and savory flavors before mixing the tare in. But, I gotta say, it’s quite different from their signature Brothers Ramen’s original soup.
Meat – 20/20
The meat here is on point. They serve thick-cut slices, and oh boy, they’re soft and tender. The fat part just melts in your mouth. The more you chew, the more flavors you unlock.
Toppings – 10/10
Being a Jiro style ramen, they’re generous with the fresh beansprouts, adding a nice crunch to each slurp. And oh, the marinated pork piled on top adds a delightful sweetness to the mix. But here’s the star—the raw garlic. It’s there, adding a subtle kick to the whole meal. It’s a toppings extravaganza.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
