WHAT WE ATE

Tokusen Toroniku Shio Ramen, 70/100 (revisited 9 Nov 2024)
Shio Ramen, 65/100 (revisited 9 Nov 2024)
Miso Ramen, 80/100 (13 Mar 2022)

Santouka has become a fixture in Singapore’s dining scene, winning loyal fans with its standout offerings. A must-try is their “Creamy Shio Ramen,” a dish that redefines expectations with its uniquely rich and velvety texture—unusual for a shio ramen but perfected by Santouka for an unforgettable flavor experience.

Note: We revisited the branch again and sadly the standard seems to have dropped a little 🙁

TOKUSEN TORONIKU SHIO RAMEN: 70/100

The toppings in this revisit have improved, though the noodles and soup, unfortunately, took a bit of a dip.

Noodle: 20/35
The noodles are medium-thick, curly, and have a bright yellow hue. While they look like the same ones from past reviews, they’re noticeably softer this time. If you prefer a firmer, al dente bite, this might be a letdown, as they come out slightly soggy. Flavor-wise, the noodles carry a mild sweetness from the broth and an earthy wheat taste, which is pleasant. Although they start out without any alkaline aftertaste, this changes as they cool down, bringing a bitter note. The portion is also larger than previous medium-sized orders.

Soup: 20/35
Santouka’s shio broth is usually a balanced mix of savory and sweet, known for its creamy texture. However, this time it was visibly thinner and less creamy. While it still begins with a nutty sesame note, the chicken flavor now stands out more than before, upsetting the usual balance. It’s a lighter, salty-sweet broth but doesn’t have the umami depth it used to. As it cools, the bitter note from the noodles seeps into the soup, making it taste less like the classic Santouka and more like Marutama.

Meat: 20/20
The pork cheeks are as delicious as ever. The thick slices are tender, juicy, and packed with savory-sweet flavor, enhanced by a rich umami undertone reminiscent of black soy bean paste.

Topping: 10/10
The toppings were a highlight. The black fungus, now served in larger pieces, has a subtle woody flavor, and the bamboo shoots are tender and slightly sweet without being overpowering. The marinated egg was done perfectly, with a balanced savory flavor and a caramel-like sweetness. The fresh green onions are crunchy and refreshing, and even the fishcake, typically just for show, adds a hint of sweetness. The small plum is a standout addition, bringing a nice tangy kick that rounds out the dish.

Review for Shio Ramen: 65/100

This version of Santouka’s shio ramen, without pork cheeks, keeps most elements the same but swaps in chashu. The toppings have improved, though the noodles and soup fall a bit short.

Noodle: 20/35
These noodles are medium-thick, curly, and vibrant yellow. They resemble those from past reviews but are softer this time, which may be a disappointment for fans of a firmer, al dente texture. While they start out with a mild sweetness from the broth and a pleasant wheat flavor, they lose their firmness quickly and develop a slight bitterness as they cool. We ordered small size for this ramen and the portion seems about just right.

Soup: 20/35
The same soup is used here. Visibly thinner and less creamy than the past. It begins with a nutty sesame flavor, though the chicken taste is more prominent, which throws off the usual flavor balance. It’s a lighter broth overall and doesn’t have the umami depth it’s known for. As it cools, the bitter notes from the noodles seep in, making it taste more like Ichikokudo than the classic Santouka broth.

Meat: 15/20
In this version, chashu replaces the pork cheeks, offering a few decently thick slices of pork belly. The leaner portions are firm and a bit chewy but still juicy, while the fatty areas are soft and have a pleasant gelatin texture. The marination is mild but balanced, enhancing the natural flavor of the pork. Though it’s not as indulgent as the pork cheeks, it’s still satisfying.

Topping: 10/10
The same toppings elevate the dish. Large pieces of black fungus add a subtle woody note, while the bamboo shoots are tender and slightly sweet. The marinated egg is perfectly cooked with a balanced savory flavor and a hint of caramel-like sweetness. Fresh green onions bring a crunchy, refreshing contrast, and even the small fishcake, typically more for decoration, adds a touch of sweetness. The small plum provides a tangy kick, making the toppings the standout of this bowl.

MISO RAMEN: 80/100 (OLD REVIEW PENDING REVISIT)

Since it seems their signature Shio ramen has shifted in quality on our latest visit, you may want to consider our previous review of the Miso version with a grain of salt.

Noodle – 30/35

The Miso ramen at Santouka showcases the same remarkable noodles as their flagship Shio ramen. These noodles possess an exceptional bite that sets them apart from the competition. Coupled with a subtle hint of fragrance, they create a harmonious combination with the broth, enhancing the overall dining experience.

Soup – 25/35

Diverging from the typical sweetness associated with Miso ramen, Santouka’s rendition takes a unique approach. Straying from the addition of butter, their Miso broth offers a more intricate flavor profile and texture. You’ll discover grounded bits of beans that add an interesting element, while the miso taste remains subtly balanced. The creaminess of the broth sets it apart from traditional Miso ramen, providing a delightful equilibrium of richness, savory notes, and a touch of sweetness. While it is undeniably a good ramen, it falls just shy of the exceptional quality found in their Shio version.

Meat – 20/20

To further elevate the Miso ramen experience, I opted for the pork cheeks as an additional topping. I must say, it was a decision well worth the extra cost. The pork cheeks surpass the already delicious chashu found in the regular version, offering a heightened level of tenderness and a pleasing chewiness. Each bite unveils an explosion of flavors that blend harmoniously with the miso broth. If you have any concerns about consuming such a generous portion of meat, I highly recommend sharing it with your dining companions.

Toppings – 5/10

Initially, the Tamago may appear lackluster, leaving doubts lingering. However, fear not, for its true potential is unlocked when warmed under the heat of the noodles and broth. Its gooey glory is resurrected, and while slightly leaning towards the saltier side, it still pairs well with the overall broth, contributing to the overall richness of the dish.

In addition to the Tamago, Santouka’s Miso ramen is adorned with black fungus, bamboo shoots, fishcake, and an abundance of negi. However, unlike the Shio version, the Miso ramen lacks the presence of the plum. While these toppings enhance the overall texture of the dish, they fail to bring any distinctive flavor elements that truly stand out in the presence of the Miso broth.

Santouka’s Miso ramen is undoubtedly a good choice, but it doesn’t quite reach the extraordinary heights achieved by their Shio ramen. The noodles retain their exceptional quality, the broth offers complexity and creaminess, and the addition of pork cheeks elevates the meat component. However, the toppings, while satisfactory, fail to leave a lasting impression in the presence of the flavorful Miso broth.