WHAT WE ATE
- Tonkatsu Ramen (non-spicy option), 70/100 (18 Nov 2023, MyVillage @ Serangoon Garden)
- Ebi Fry Ramen (less-spicy option), 65/100 (18 Nov 2023, MyVillage @ Serangoon Garden)
Established by Singapore’s inaugural Tonkatsu Chef, Hajime stands as a well-kept secret, having graced the culinary scene for numerous years. Chef Tan-San not only pioneered the art of Tonkatsu in Singapore but also played a pivotal role in the founding success of Tampopo, a name that holds nostalgic significance for many Singaporeans from their younger years. The ramen offered at Hajime deviates from the typical offerings found in most Japanese chains. Infused with distinct characteristics of local flavors, it emerges as a formidable contender against the more conventional and standardized options available elsewhere.
TONKATSU RAMEN 70/100 points
Noodle – 20/35
The noodles possess a medium thickness, square shape, and a subtle translucency. They offer a firm bite with a delightful chewiness. While there is a pleasing wheat flavor, the aftertaste of kansui lingers a bit too much.
Soup – 20/35
In general, the soup exhibits a thin and seemingly watery consistency. It initiates with an aromatic peppery kick that strikes a balance, neither too overpowering nor too subtle. The peppery note comes and goes, enhancing the sweet and savory aspects of the soup. The overall lightness of the soup maintains a clean palate throughout the meal, making it a suitable choice for those averse to the traditional heavy tonkotsu.
Meat – 20/20
The pork cutlet boasts a well-executed fry—crispy exterior, dry on the inside, yet preserving the juicy essence of the pork. The lean cut remains tender without any dryness. Impressively, there is no trace of uncooked batter, a common flaw in some tonkatsu. The cutlet’s lack of oiliness contributes to a clean and satisfying taste.
Topping – 10/10
The toppings consist of a generous serving of cabbage and slightly pungent bamboo shoots, adding appreciated crunch. Additionally, a bowl of roasted white sesame is provided for those desiring a nutty flavor. Opting for the ‘tasty egg’ side dish reveals a well-marinated, dark-colored egg with a perfect lava yolk. The egg achieves a harmonious balance of sweetness and saltiness, without being overpowered by the strong flavors of mirin.
EBI FRI RAMEN 65/100 points
Noodle – 20/35
It appears that the same noodles are used in this dish. They maintain a medium thickness, square shape, and a subtle translucency, providing a firm bite with a delightful chewiness. In contrast to the non-spicy Tonkatsu version, the noodle’s actual taste is somewhat overshadowed by the robustness of the spicier soup.
Soup – 20/35
The soup boasts a pronounced shrimpy flavor, evident in the abundance of dried shrimp within. It begins with a savory sweetness, followed by a lingering shrimpy aroma. Opting for a less spicy version, the meal hinted that a bit more heat might improve the balance with the shrimpy taste – so we’ll be opting for the full on spicy version next time!
Meat – 15/20
The meat options consist of fried ebi and heavily marinated pork. The fried ebi’s batter is crunchy but noticeably oilier than its counterpart in the tonkatsu version, accompanied by a lingering metallic taste that leaves room for improvement. On the other hand, the marinated pork is a culinary delight—although the texture could be more tender, the deeply flavorful and savory-sweet marinade compensates for it.
Topping – 10/10
Additional toppings include bean sprouts, bamboo shoots, and a Chinese vegetable that doesn’t significantly impact this heartier meal. Once again, the ‘tasty egg’ side dish comes highly recommended.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
