Monthly Archives: April 2012
I like to eat ramen, Japanese type. Not the Chinese type of la mian. And I like to go to different places, but I just cannot remember their names. Just like I know how to go to a lot of places, but I do not remember road names, I remember landmarks (which can be a bad idea in Singapore because landmarks keep changing!).
So far, I like the one at Central, the one which has pork cheeks. I also like the one at Millennia Walk, the one with a lot garlic, and who is ever so willing to pass you more garlic and a grater for you to grate even more garlic to your ramen. I have a good friend, who has unconsciously become my ‘ramen buddy’. We would go for ramen whenever we meet. But more than a week ago, it was a rare occasion that I went with Mr D to this ramen place instead of my ramen buddy.
We happened to be at Raffles City and since it was nearing dinnertime, we went searching for food. And we chanced upon this shop, near one of the Raffles City exits, facing Chijmes. We decided to give it a try. At 5pm plus, there were only 3 other patrons in the shop.
There were only a handful of items on the menu. What caught my eye was the picture of their signature dish, which shows the ramen being served separately from the broth, and the broth was black. The broth was for you to dip the noodles into, just like eating soba. There were 3 types of broth – white, red and black. The service staff told me that all the broths are pork based. White is the ‘normal’ one, red is spicy and black has sesame and squid ink in it. You can also choose how the ramen is served, ramen together with the broth, or separate.
Mr D went for the white kakuni ramen, which was served like the usual. I chose the signature Tsukemen and chose the black broth. They also had a promotion to upsize your ramen for free, up to 5 times! Being hungry (and greedy), I decided to ask for double portions. Boy, it was too much for me, good thing Mr D helped me with a little! I thoroughly enjoyed the ramen. There was garlic aroma in the broth and though it looks a little oily, it wasn’t heavy on the stomach. I also like the slight aroma of black sesame. Halfway through, I was even worried I would not have enough broth, but I was glad it was more than enough. In fact, while I usually avoided oily foods in general, I drank all the soup in my bowl.
For the white kakuni ramen, the broth was quite flavoured and I did not find it overly salty. In both versions, the noodles were also cooked just nicely. I found the chasu well-flavoured. The egg was good too, but I had hoped the yolk was more runny.
Every now and then, the chefs would shout something loudly and startle me. I have no idea what they were shouting, but the staff were pretty prompt in their service and we did not have to wait long for anything. When we left about an hour later, I realised the place had already been filled up quite quickly.
It’s only now that I am googling to find out the name of this place, that I realised they were just opened for a few days when we visited. Now you guys, don’t rush to go there yet! I don’t want to be in a long queue the next time I am there!
252 North Bridge Road
Raffles City, #01-16 (facing Chijmes)
Contact Number: 6336 6500
Mondays to Sundays, 11.30am till 10.00pm
Singapore is the land of new things. New roads, new buildings, new landscape spring up at an amazingly rapid pace.
A few weeks ago, we have had to say goodbye to East Coast Park McDonald’s. I don’t even care to know what that area is exactly called, because once you say East Coast Mac, everyone knows where it is, no further directions needed. I think every Singaporean would have quite a lot of memories from there. Whether it was a school excursion to the park, class gathering at the chalets, family BBQs or romantic strolls by the beach, we would have ended up at McDonald’s somehow or other. There is (or should I say ‘was’ now) also a bowling alley, and a Tunglok restaurant, where my ex-colleagues and I would go for dimsum buffet lunch whenever we felt like splurging from our paypockets.
Since the other day when I made my own wholemeal bread, I have made it 2 more times. The second time, I made 3 loaves. The third time, I made a loaf, and sprained my back while doing so, what a dumba**!
Actually, I wanted to test out the recipe. The first time, I tweaked a little as I did not have bread flour on hand. The second time, I followed the original recipe exactly. As bread flour contains more protein than plain flour, it has a higher gluten strength. Therefore, the dough is more stretchy and proves better than when using plain flour.
I made them round shaped and put them on a parchment paper on a baking tray. Bad idea. They stuck to the paper. I should have lightly greased the paper first. Other than that, they turn out pretty well.
The third time, I changed the proportions of the flours – 2/3 wholemeal, 1/3 bread flour. I managed to bake it in my small loaf tin, which I initially thought was too small, but wasn’t.
I sliced them 1/2-inch thick and got about 8 slices. And then while resting my back for the next 2 days, I was thinking how easy it is to make bread! Other than kneading the dough (which makes 5 mins feel like 20 minutes), cleaning up is super easy! No greasy stuff to wash, no mountainload of utensils used. Best of all, no preservatives-laden commercially made bread for the family. There is no excuse for not liking bread. So, try it, will you?
P.S. Photo collage above is made at picnik.com. They are by far, my favourite free photo editing website. But they are closing down on 19 Apr 2012, so you have a few more days to enjoy the last of their services!