Konjiki Hototogisu | Singapore | 85/100

WHAT WE ATE

• Shoyu Hamaguri Soup Ramen, 85/100 (Chijmes, 1 Sep 2022)
• Charcoal Spare Ribs Ramen, 35/100 (Waterway Point, 6 Nov 2021)
• Yuzu Cappuccino Ramen, 25/100 (Waterway Point, 6 Nov 2021)

After receiving feedback from fellow ramen enthusiasts regarding my initial low score at the Waterway Point outlet, I decided to give it another chance at the Chijmes outlet – widely regarded as the best location by several individuals. I wanted to provide an updated review based on this experience. And indeed, the Chijmes outlet offered a distinct experience, as reflected in my score for the Shoyu Hamaguri Soup Ramen (please note that I do not consume clams and do not particularly enjoy their taste, so the actual score might be higher for those who appreciate them).

SHOYU HAMAGURI SOUP RAMEN 85/100 points

Noodle – 30/35

Unlike my previous disappointing experience at the Waterway Point outlet, I was pleasantly surprised by the noodles at the Chijmes location. They were cooked to perfection, achieving a delightful al dente texture. The unique “rawness” and irregular shape of the noodles were more pronounced here, adding to their appeal. The taste and texture were greatly improved, devoid of any clumpy or clay-like qualities. I found myself craving more noodles as I eagerly scraped the bottom of the bowl.

Soup – 30/35

The broth is a delightful blend of clam and shoyu flavors. While the initial clammy taste might be off-putting for some, I discovered a gradual emergence of umami notes accompanied by a subtle woodsy hint from the porcini oil and flakes. It’s worth mentioning that I am not typically a fan of clams and have rarely consumed them in my life. However, I surprisingly enjoyed the broth enough to finish most of it. The only reason I didn’t give the broth a perfect score is that it lacked a bit more complexity. After a while, it became slightly flat, and the fragrance of the Shoyu or Truffle didn’t quite shine through, somewhat overshadowed by the clam flavor.

Meat – 20/20

The toppings included two types of meat. The pork belly was decent, albeit unremarkable. However, the round piece of sous vide chashu stole the show with its sweet and savory marination. Despite being thinly sliced, it boasted a tender texture that complemented the dish perfectly.

Toppings – 5/10

The standout among the toppings was the golden, runny goodness of the egg. While satisfying, the remaining toppings left much to be desired. Although the green onions were present, I felt that more innovative toppings could have been added to enhance the complexity of the broth. It would have been a welcomed addition to have layers of flavor and textures that could complement the overall ramen experience.

CHARCOAL SPARE RIBS RAMEN 35/100 points

Noodle – 5/35

The noodles in this ramen dish are similar to the straight Hakata-style noodles, but slightly thicker compared to those found at Ippudo, Ikkousha, or Keisuke. While the thickness is not an issue on its own, we found the texture of the noodles to be somewhat clumpy and clay-like, which was a disappointment. It’s possible that this was an isolated incident during our visit to the Waterway Point outlet. To confirm, we may try other outlets in the future.

Soup – 15/35

The broth in this ramen leans towards a lighter and more watery consistency. We feel that it could benefit from a richer flavor profile. The menu mentions the presence of burnt garlic, but unfortunately, the garlic flavor doesn’t come through as expected. However, there is a pleasant “wok hey” aftertaste that adds a nice touch, which we suspect is the result of the charcoal element.

Meat – 5/20

While the burnt flavor is present and provides a savory taste, the meat itself is disappointingly tough. This aspect of the dish fell short of our expectations.

Toppings – 10/10

The eggs in this ramen were enjoyable, with a nice golden and runny yolk. Additionally, there is a refreshing mix of side ingredients, including shredded and diced onions and capsicum. It’s evident that thought was given to the combination of these various flavors. Overall, this mix of toppings provided a refreshing element to the dish, but unfortunately, it wasn’t enough to compensate for the other shortcomings we experienced.

YUZU CAPPUCCINO RAMEN 25/100 points

Noodle – 5/35

Similarly to our previous experience, we found the noodles in this dish to have a disappointing clayish texture. Despite specifically requesting them to be cooked hard, they remained unsatisfactory.

Soup – 5/35

While it’s becoming more common to encounter refreshing variations of classic ramen, this particular rendition missed the mark for us. The overpowering sourness from the Yuzu overshadowed any other flavors, making it difficult to discern other elements in the dish. Additionally, we couldn’t detect any traces of the cappuccino concept throughout the meal. As a result, we left with a bowl still half-filled with the broth. It’s worth noting that this experience may be specific to the outlet we visited, and we might consider revisiting in the future to reassess.

Meat – 5/20

The thinly sliced meat in this ramen failed to leave a lasting impression. The quantity was meager, making it challenging to truly appreciate its taste. It reminded us of another ramen dish we’ve encountered before, which didn’t contribute positively to our overall enjoyment.

Toppings – 10/10

As mentioned earlier, the eggs were prepared to perfection, maintaining their golden and runny goodness. However, when it comes to the other toppings, while the concept was intriguing, they didn’t quite meet our expectations. Alongside the standard shredded green onions, red onions were added, providing a pleasant punch of flavor to the meal.