WHAT WE ATE
- Signature Nagoya Dry Prawn Ramen, 85/100 (19 October 2024, Fortune Centre)
Ume San 100 is a Japanese spot in Singapore, famous for its wide selection of umeshu, boasting over 40 varieties to choose from. It’s a paradise for umeshu lovers! Alongside their signature drinks, they offer a tasty range of izakaya-style dishes like skewers, ramen, and small plates. The cozy vibe and hidden entrance add an air of mystery to the dining experience. One dish you won’t want to miss is their Nagoya-style mazesoba, which we’re reviewing today.
Review for Signature Nagoya Dry Prawn Ramen: 85/100
Noodle: 30/35
The noodles here are thick with a light eggy flavor, which surprisingly works well. They have a chewy, springy texture that provides a clean, satisfying bite. The choice of thick noodles pairs perfectly with the dish, making it a standout component.
Soup and Sauce: 25/35
As this is a dry ramen (mazesoba), the sauce takes center stage, while a small bowl of soup is served on the side. The sauce has a nice balance of subtle sweetness and savory undertones, with a spicy kick from the chili slices at the end. While it looks a bit oily, it doesn’t taste greasy, which is a plus. However, the spiciness can be overpowering and masks some of the more delicate flavors. A bit more complexity in the sauce would elevate it.
The side soup is simple and light, offering a mild savory broth. It’s not particularly memorable, but it works well as a palate cleanser if the spice gets too intense.
Meat: 20/20
The star of the meat toppings are the two large prawns, which are lightly grilled on the outside for a firm texture, while staying moist and juicy on the inside. The prawns’ natural sweetness comes through nicely, thanks to their freshness. It’s also great that the prawns are deveined, avoiding any chalky or gritty taste.
Topping: 10/10
The toppings include strands of seaweed, negi, minced meat, and an onsen egg. While the seaweed and negi are somewhat overshadowed by the other flavors, the minced meat is tender and well-marinated, adding a savory element to the dish. The onsen egg was slightly overcooked, with the yolk a bit firmer than expected, but it still mixed into the noodles nicely for a creamy texture once broken up.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
