{"id":28345,"date":"2014-07-18T14:58:39","date_gmt":"2014-07-18T06:58:39","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=28345"},"modified":"2014-07-19T03:41:31","modified_gmt":"2014-07-18T19:41:31","slug":"chabuton-keisuke-matsuri-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/07\/18\/chabuton-keisuke-matsuri-singapore\/","title":{"rendered":"Ramen King VS King: Chabuton (313 Somerset) & Ramen Keisuke Tonkotsu King Matsuri\u00a0(Parkway Parade)"},"content":{"rendered":"

Both chefs have been crowned “Ramen King” in Japan. One is a michelin-star chef, the other has more experience with Singapore market and tastebuds. Who is the real Ramen King of Singapore?
\n<\/strong><\/p>\n

Note: Tonkotsu King Matsuri will be opening soon. Call them to check if you’re going down.<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n\n

Chabuton<\/h1>\n<\/td>\n

\n

Keisuke Tonkotsu King Matsuri<\/a><\/h1>\n<\/td>\n<\/tr>\n

Address & Opening Hours<\/strong><\/td>\n313 Orchard Road, #B2-01 Somerset 313, Singapore 238895
\nT: 6636 8335
\n11.30am-10pm
\nfacebook<\/a><\/td>\n		80 Marine Parade Rd, #B1-18A Parkway Parade, Singapore 449269
\nT: 64405548
\n11.30am-10pm
\nFacebook<\/a><\/td>\n<\/tr>\n
History and Chef<\/strong><\/td>\nChef Yasuji Morizumi <\/strong>is named “King of Ramen” by TV Champion, a well-known Japanese program. His restaurant is the first ever ramen restaurant to be awarded Michelin star<\/strong>, and his U.S. joints are listed in Zagat for three consecutive years. He has 9 outlets in Japan, and 14 in Thailand. This outlet is a franchise by Suki Group.<\/td>\nIn 2011, Chef Keisuke Takeda <\/strong>beat 30,000 other ramen chefs to be awarded Ramen Champion in Japan. He now has 19 stores in Japan and 6 in Singapore, including Keisuke Tokyo<\/a> (Suntec), Tonkotsu King<\/a> (Orchid Hotel), Gyoza King (Orchid Hotel), Tori King<\/a> (100AM), and Four Seasons (Bugis Village). Matsuri is his 6th.<\/td>\n<\/tr>\n
Decor & Concept<\/strong><\/td>\n\"Chabuton<\/a>
\nBright and clean and comfortable. Ingredients either imported from Japan or produced locally by appointed companies.<\/td>\n		\"Tonkotsu<\/a>
\nIntroverted\u00a0Japanese go crazy\u00a0on\u00a0one day of the year, Matsuri (meaning festival), aka Ethan Hawke’s The Purge<\/em><\/a> style. Decor reflects this festivity, so does the food with bold flavors, drawing inspiration from different festivals\u00a0in Japan.<\/td>\n<\/tr>\n
Noodles<\/strong><\/td>\n\"Chabuton<\/a>
\nSpringy and very eggy. But had an alkaline aftertaste. I didn’t mind it, but my eating companion was fussy.<\/td>\n		\"Ramen<\/a>
\nTasted differently in different broths but in general, eggy, thick so it remained chewy, coarse,\u00a0giving\u00a0a great mouthfeel.<\/td>\n<\/tr>\n
Char Siew<\/strong><\/td>\nOrdinary. Tasted like ham.<\/td>\n\u00a0Lean with a bite. Quite different from the usual melt in the mouth kind.<\/td>\n<\/tr>\n
Egg<\/strong><\/td>\nRan out of eggs when we were there at 7pm. Jialat, how? Eggs are essential in ramen. It’s like going to Leaning Tower of Pisa and not taking a cheesy tourist shot.<\/td>\n\"Ramen<\/a>
\nGood. Runny yolk.<\/td>\n<\/tr>\n
Broth<\/strong><\/td>\n\"michelin<\/a>
\nThe specialty, Tonkotsu ramen<\/strong> ($8.30 small, $11.90 L), tasted like liquid chye poh<\/em> (salted radish on chwee kueh<\/em>). Refreshing. But our favorite was\u00a0shio ramen <\/strong>(above), <\/strong> creamy with an aftertaste like you are sucking off pork ribs.
\n\"chabuton<\/a>
\nAn extremely interesting shoyu zaru ramen <\/strong>($11.90), cold flat thick noodles–slightly less broad\u00a0than fettucine–dipped in hot broth that tasted like salty Vietnamese beef pho with lots of tao gay<\/em>.\u00a0All three broths were great in their own ways, and none was greasy. I finished\u00a0all.<\/td>\n		\"Ramen<\/a>
\nBest of 4\u00a0ramens, Nebuta<\/b> (from $13.90, above), is the fad now in Japan, combining tonkotsu (pork) broth with niboshi (dried Iwashi\u00a0sardines\u00a0broth). Complex, with layers of taste, first saltiness of pork, then a savory fishy pungency. Noodles tinted with smoky aroma.
\n\"Ramen<\/a>
\nAwaodori<\/strong> (from $13.90, above) is super rich, thick broth that congeals with a layer of fat when it sits for 3 minutes<\/span>.\u00a0Yuki Matsuri\u00a0<\/strong>(from $13.90) tasted like blue cheese, which I usually like, but found\u00a0this strange. Sanjya<\/strong> with black miso, red chilli, and green pepper, was confusing.<\/td>\n<\/tr>\n
Sides<\/strong><\/td>\n\"Chabuton<\/a>
\nFantastic fried oyster<\/strong> ($6 for 3), still raw within, hot and crispy outside. A little \u8165 but if they give a slice of lemon, it would be fine.
\n\"chabuton<\/a>
\nAvoid\u00a0gyoza<\/strong> ($5 for 8), which stuck together, felt as though they were cooked without defrosting properly.<\/td>\n		\"Ramen<\/a>
\nI loved the chicken Nanban\u00a0<\/strong>($9), hot fried chicken slathered in chilled egg mayo. Great contrast in texture and temperature. Sweet, and tinged with an almost imperceptible piquant vinegar. Children would love this.<\/td>\n<\/tr>\n
Pros (+) & Cons (-)<\/strong><\/td>\n(-) Servers were unprepared to handle the long queues. They let couples occupy tables for 4 persons. Customers waited at the cashier, and waited to take orders. But with time, the crowd management will get better.
\n(+) Reasonably priced
\n(+) Portions just right, not too big or too small.<\/td>\n		(+\/-) Way too far from town area, but good for Easties.
\n(+) Generous portions.<\/td>\n<\/tr>\n
Rating<\/strong><\/td>\n3.188\/5 (In Orchard, this is an inexpensive and delicious meal. Worth going if the queue isn’t long.)<\/td>\n\u00a03.541\/5 (A carefully considered concept, carried out superbly.)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

ps: Both are invited tastings. Thanks to Tecks and Rachel.\u00a0<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Both chefs have been crowned “Ramen King” in Japan. One is a michelin-star chef, the other has more experience with Singapore market and tastebuds. Who is the real Ramen King of Singapore?<\/p>","protected":false},"author":263488,"featured_media":28627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Ramen King VS King: Chabuton (313 Somerset) & Keisuke Tonkotsu King Matsuri\u00a0(Parkway Parade) http:\/\/wp.me\/p1DEqF-7nb 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