Yoshimaru Ramen Bar at Holland Village

RAMEN SHOWDOWN PART 1: Yoshimaru Ramen Bar

Ramen love

Ramen is something I rarely order in KL because the broth is often lackluster or full of MSG. But I went ramen crazy in Singapore – trying 8 types of ramen throughout my 10-day stay. Yoshimaru Ramen Bar in Holland Village is famous for its Hakata Ramen, also known as Tonkotsu (pork bone) Ramen.

Grind-it-yourself

Tada!

The pork bones are boiled for more than 13 hours, resulting in a cream coloured stock with a glittering layer of oil on the surface. That alone is reason enough for a revisit. I was given a bowl of sesame seeds to grind while waiting for my noodles; it gave the ramen a fragrant nutty aroma.

13 hours of boiling...

Add in the sesame seed...

Heady deliciousness

I took a few seconds to admire the noodles, breathing in the ramen perfume. The Tonkotsu Ramen was a delicious mash-up of textures and flavours – crunchy cloud ear mushroom, sharp spring onions and meltingly tender pork slices in a tangle of springy noodles. I don’t think I’ve tasted a broth this porky and thick, and enjoyed the heady deliciousness right down to the last drop.

Thin noodles

I liked how the egg was cooked just right – gorgeously runny at the centre. The noodles had a slight alkaline taste but I didn’t mind it so much as the broth was very tasty.

Crisply fried and moreish

My set (SGD16.90) came with a drink, salad and a choice of side dish. I had the Japanese fried chicken – nothing special but crisply fried and oh-so-moreish. If you’re less greedy, you can order just the Tonkotsu Ramen for SGD11.00.

Spicy Miso Tonkotsu Ramen

rif’s Karamiso (Spicy Miso) Tonkotsu Ramen was also very tasty. This broth just as creamy and murky, but the spicy miso helped offset its richness. I liked this, but appreciated the enthralling murkiness of my Tonkotsu Ramen more. His Ramen & Rice Bowl Set (SGD18.90) came with a choice of salmon, unagi or char siu for the rice bowl. He chose unagi.

Generous portion

We were both very full from the ramen – portions in Singapore are larger – and could barely eat the rice. In the end, we ate the unagi and left most of the rice behind. This was nothing great so unless you’re really hungry, stick to the ramen.

Happy!

Yoshimaru was packed that night, so we sat by the bar counter. I didn’t mind as I got to watch the chefs prepare my ramen. This got me started on my ramen craze in Singapore. Will be blogging about my other ramen finds soon.

Ambiance: 6/10
Price: 5/10
Food: 8/10 (very very non-halal)
Verdict: Deeply porky and murky broth…in a good way!

Yoshimaru Ramen Bar
31 Lorong Liput
Holland Village Singapore
Tel: +65 6463 3132

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Comments

  1. portions are larger cos sgd is strong? hahahaha

  2. Sesame added into ramen? Never try this here b4 :P

  3. ooo, grinding sesame for ramen isn’t something i’ve seen in KL. i’ve only done it for pork cutlets so far, like at the tonkatsu outlet at pavilion. but it does sound like it would add something really special to the ramen :D

  4. Ooh, a little bit of interactive dining with ‘grind it yourself’.

  5. Have u tried Hokkaido Santouka Ramen? Is it decent when compared to the SG ramen?

  6. Hey, nice pix!

    Just to let you guys know that if you are coming to Holland V again, do check out what’s here at http://www.holland-village-singapore.com

    Cheers!

  7. Wan d best Tori Karaage (Jap fried chicken) in KL? Try the ones in Santouka Hokkaido Ramen…served piping hot with an awesome dip…the juiciness just shoots out on d first bite…hehe =)

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