WHAT WE ATE
- Tokusen Ramen, 60/100 (29 Apr 2022)
- Tokusen Shio Ramen, 35/100 (29 Apr 2022)
Miharu Ramen, a well-established presence in Singapore, has been delighting customers for many years. It was only during my recent visit to their Meidi-ya Millenia Walk location that I discovered this hidden gem. I learned from the friendly staff that Miharu Ramen has a rich history, having previously operated at Great World City and garnering a strong following in that area. What’s more, the current chef proudly represents the second generation, carrying on the tradition of excellence.
TOKUSEN RAMEN 60/100 points
In conclusion, this Sapporo-style ramen provides a unique experience with its thick miso noodles and flavorful broth. While the meat could be more flavorful, and some of the bamboo shoots were disappointing, the overall dining experience is still worth a try for those seeking a taste of Sapporo-style ramen in Singapore.
Noodle – 20/35
The noodles in this Sapporo-style ramen are of the thicker miso ramen variety. They possess a satisfying springiness and a good bite, although the fragrance of the noodles is somewhat subtle and doesn’t stand out.
Soup – 25/35
The broth exhibits a reddish hue, appearing slightly cloudier than it appears in the accompanying photo. The miso flavor is pronounced and leans towards a less sweet profile compared to the usual types. It is likely due to the red miso used in this preparation. I also detected a subtle shoyu aftertaste, adding depth to the overall taste. Overall, the broth presents a distinctive and enjoyable Sapporo-style ramen experience that closely resembles the flavors I’ve encountered in the ramen joints of Sapporo itself.
Meat – 10/20
The thinly sliced chashu easily crumbles when stirred into the broth. Despite its tender appearance, the meat actually has a firmer texture, providing a bit of chewiness. However, given the boldness of the broth, the chashu could benefit from more flavor to better complement the overall dish.
Toppings – 5/10
The tamago, or marinated egg, is decent, featuring a pleasing texture and well-infused flavors. The ramen also includes additional toppings such as seaweed, beansprouts, corn, and bamboo shoots. While these toppings are fairly standard, the standout among them is the crunchy bamboo shoots, offering a refreshing and unique taste reminiscent of lotus roots. However, some of the bamboo shoots were overly fibrous, detracting from the overall enjoyment of the dish.
TOKUSEN SHIO RAMEN 35/100 points
Noodle – 10/35
The noodles used in the Shio ramen appear to be the same as before, but due to the lighter broth, their taste becomes more prominent. I detected a subtle hint of “yellow noodle” flavor, although it’s unclear whether it originates from the noodles themselves or the broth.
Soup – 10/35
Despite its creamy appearance, the broth in this Shio ramen is considerably lighter. Unfortunately, it didn’t create a harmonious pairing with the noodles in my opinion. The taste starts with a strong ginger flavor and ends with a subtle “yellow noodle” taste.
Meat – 10/20
The chashu remains the same in this dish, maintaining its consistency. The thinly sliced chashu easily crumbles when stirred into the broth. Despite its tender appearance, the meat actually has a firmer texture, providing a bit of chewiness. However, given the boldness of the broth, the chashu could benefit from more flavor to better complement the overall dish.
Toppings – 5/10
Similar to the previous ramen, the tamago (marinated egg) is unchanged in the Shio ramen. The toppings are mostly identical, except for the omission of corn.
In summary, the Shio ramen utilizes the same noodles as the previous dish, but the lighter broth fails to complement them effectively. The taste profile includes a strong ginger flavor initially, followed by a subtle “yellow noodle” taste. While the toppings, such as the tamago, remain consistent, corn is absent in this version.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
