WHAT WE ATE

• Tan Tan Men, 45/100 (29 Jan 2023)
• Shio Ramen, 45/100 (29 Jan 2023)

Following after Tsuta, now we have another Michelin ramen setting shop on our sunny shores in Singapore. Their signature Tan Tan Men is what everyone will be queueing for but we’ll also take the opportunity to look at their other ramen.

TAN TAN MEN 45/100

Noodle – 5/35
Noodles used are on the thin side and slightly wavy. Taste wise, we are not sure what’s missing but something is definitely missing for us – not much taste and the combination of mushy texture in a super rich broth is just not very balanced. Just imagine eating meesua in laksa broth.

At the point of posting, I’m still contemplating whether I’m too harsh with the scoring. I’m predominately a hard-noodle fan and I like my noodles al-dente while my wife is the extreme opposite but even when we were served this super soft (meesua-level of softness) noodle… we weren’t very impressed.

Soup – 15/35
The broth taste very rich and the viscosity is close to the classic Tonkotsu. Taste wise, it leads in with an aromatic sesame taste along with a sharp but quick to leave sourness from the vinegar, followed by a nutty body before the spiciness kicks in. I’m a fan of layered broth as it really take the ramen to a different level, and I’m also on that tends to pour lots of vinegar to dishes that were meant for it.. however, the vinegar in our bowl of ramen was a little too overwhelming even for me.

Refractometer Brix value – not quite sure whether its an accurate measure for unconventional ramen like this one but we got a reading of 8.3 brix which seems a bit low for its richness.

Note: You can read what this refractometer reading is about here.

Meat – 20/20
What comes with the Tan Tan Men is not your usual Chashu pork slices but dose of minced savoury minced pork marinated with Sze-chuan peppers and chilli to give you that kick. You’ll end up going through the meal scrapping the bottom for more delicious little crumbs.

Toppings – 5/10
Despite the very rich broth, the sweet-savoury balance of the marinated egg paired well with the broth. Texture wise is also done to perfect gooey standards. The other toppings includes spring onions some leafy vegetable. Nothing to rave about taste wise but it gave some much needed texture and crunch to the meal.

SHIO RAMEN 45/100

Noodle – 5/35
The noodles used here seems a bit different from the Tan Tan Men – medium thick and a bit more wavy. However, same problem with the mushiness although not as bad as the Tan Tan Men – overall still lacks bite and right chewiness. Taste wise was ok but nothing to shout about.

Soup – 15/35
The broth had a very sharp taste of the dashi – Scallops and Fish. A very refreshing departure from the usual rich broth that most Singaporeans like. However, the very distinctive taste is also quite single dimension and falls flat quite quickly.

Refractometer Brix value shows a rather high 6.3 for a Shio ramen – a nod to the richness of the dashi despite having a clear broth.

Note: You can read what this refractometer reading is about here.

Meat – 20/20
Is it chicken or is it pork? The lightness in colour makes me wonder. But looking at the layers of fat and the familiar meaty taste confirms this is pork for me. The meat is just so tender that I don’t think I’ve come across something like this yet. Will I crave for more? Of course… I think I should have ordered extra chashu.

Toppings – 5/10
Despite the very rich broth, the sweet-savoury balance of the marinated egg paired well with the broth. Texture wise is also done to perfect gooey standards. Green and white negi. Fried onion or shallots? Not sure but didn’t make much different with the broth.

DISCLAIMER

One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉