WHAT WE ATE

• Shio Ramen, 95/100 (10 Feb 2022, revisited 13 Mar 2022)
• Miso Ramen, 80/100 (13 Mar 2022)

Santouka has firmly established itself as a mainstay in the Singaporean culinary scene, and its enduring popularity is a testament to its exceptional offerings. One dish that has garnered significant acclaim is their renowned “Creamy Shio Ramen.” You may be wondering how a Shio ramen can achieve such a creamy profile, but Santouka has masterfully combined elements to create a truly unique and delightful experience.

SHIO RAMEN 95/100 points

Noodle – 30/35

Traditionally, I’ve favored thinner Hakata-style noodles, as thicker variations often lack that desired firmness and tend to become soggy quickly. However, Santouka’s noodles have defied my expectations. They possess a remarkable bite that sets them apart from the rest, and their subtle fragrance adds a delightful dimension when paired with the broth.

Soup – 35/35

Shio ramen broths are typically known for their lighter profiles, but Santouka’s creamy rendition stands in a league of its own. Striking a perfect balance between savory and sweet, the broth is both rich and refreshingly satisfying. Each sip is complemented by the fragrant nuttiness of sesame seeds, enhancing the overall wholesomeness of the dish.

Meat – 20/20

Santouka sets itself apart with its generous portions of Chashu, featuring thick, succulent cuts that are sure to delight meat enthusiasts. The tender texture of the meat effortlessly yields with every bite, and its well-executed marinade strikes the perfect balance of saltiness without overpowering the other flavors.

Toppings – 10/10

Upon first glance, the tamago may appear underwhelming, causing some doubt to surface. However, the magic happens when it is gently warmed by the heat of the noodles and broth. Its gooey glory is restored, and while slightly on the saltier side, it harmonizes beautifully with the overall broth.

Additionally, the inclusion of black fungus, bamboo shoots, fishcake, ample negi, and a solitary plum elevates the entire dining experience. It is the plum that truly stands out, providing a delightful burst of flavor that resets the palate with each sip of soup, bite of meat, and mouthful of noodles. Before you know it, you find yourself caught in a blissful cycle of savoring the various components, only to realize that you’ve reached the end of your meal far too quickly.

Santouka’s “Creamy Shio Ramen” is a masterclass in combining flavors and textures, making it a must-try for ramen enthusiasts seeking a truly exceptional dining experience.

MISO RAMEN 80/100 points

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.

CONCLUSION

While Tonkotsu ramen undeniably dominates the ramen scene in Singapore, we should not overlook the other varieties available. Santouka’s Creamy Shio ramen is a prime example of a lesser-known gem that deserves recognition, even for die-hard Tonkotsu fans.

And if you’re a pork aficionado, prepare to be delighted by the succulent pork cheeks offered at Santouka. These tender morsels of goodness surpass their already impressive regular chashu counterparts. With each bite, the pork cheeks exude an unmatched tenderness and juiciness that will leave your taste buds in awe. The explosion of flavors is truly remarkable, taking your ramen experience to new heights.

DISCLAIMER

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