mycc: Noodles

, by swee

[SG] Ramen Champion | Ramen Champion Tasting Competition 2015

For one who would never say no to a bowl of ramen, we continue our hunt for the best ramen be it in Hong Kong or Singapore. What Ramen Champion offers us is that you can try out different styles of reputable ramen brands originating from various prefectures of Japan at one place in Singapore, either Bugis+, Great World City or Changi Airport T3. At present, they have 11 ramen brands across Singapore.

To celebrate Ramen Champion's evolution since its opening in July 2011, I was honoured to be invited to the Ramen Champion Tasting Competition 2015 event to vote for my favourite ramen. Held at its first outlet at Bugis+ where six contenders, five located at Bugis: Buta God, Menban Yamagishi Kazuo, Menya Ryu, Riki and Shodai Koji and a new brand Tonkotsu Ikkyu at Changi Airport T3 were judged by a panel of opinion leaders.

Special Tonkotsu Ramen by Tonkotsu Ikkyu | S$15.80/-

This was probably the highlight of the day as it is a new brand at Ramen Champion created by ramen chef and producer of Ramen Champion Singapore, Chef Koji Tashiro, upon the request of Eric Tsang 曾志偉, a renowned Hong Kong celebrity. Known as the "son" of Ramen God, though not biologically related, Chef Tashiro is a disciple of Yamagishi Kazuo, the legendary ramen chef credited for inventing the wildly popular Tsukemen (dipping noodles). Chef Tashiro first launched Tonkotsu Ikkyu in July last year at Ramen Champion Hong Kong outlet.

The uniqueness of this beautifully flower-like plated ramen was the chashu made using pork collar cooked sous vide style for three hours at 68 degrees celsius. The flesh was cooked through with a pink blush in the middle. Adopting this western style of cooking allows higher retention of moisture, resulting in juicy and tender meat. Kyushu noodles were used to quickly soak up the milky and creamy Tonkotsu-based (Pork Bone) broth that was boiled over high heat for many hours, and paired with toppings such as sliced black fungus, soft-boiled egg and spring onions.

Special Taiko Performance of HIBIKIYA
Photo Credit: Ramen Champion

God Ramen by Buta God | S$15/-

My personal favourite had to be this rendition! Though it may not be the traditional form of ramen, it reminded me of the classic Yoshinoya's beef bowl, only better! A really simple bowl of thin ramen complemented with sliced marinated pork belly and poached egg, I liked the lighter and slightly sweet Tonkotsu broth which stood out from the standard heavy savoury broth of other contenders', at least I was not craving for water after tasting their broth.

Buta God was also the winner of Ultimate Ramen Champion 2013 Singapore in August 2014. The winner was determined based on sales takings and customer votes at the end of June every year, in other words, it is the most popular ramen brand in Singapore! The champion will also be invited to set up a stall in Ramen Champion outlets or "stadiums" in Singapore.

The Buta God Crew!

Original Tsukemen by Menban Yamagishi Kazuo | S$15/-

As mentioned above, Tsukemen was invented by Ramen God, which is a type of ramen eaten after dipping in a separate bowl of soup. Opened by the successor of Yamagishi Kazuo, he has added his own twist to Yamagishi's secret recipe. I actually liked this medium-sized noodle the most amongst all as it was springy and despite its thickness it could still adhere to the vegetable and pork soup. One drawback was the broth that was too salty to consume on its own and the taste of bonito flakes was too strong, though it is flavourful as long as you just dip your noodle in without drinking the soup.

Sapporo Miso Special Ramen by Menya Ryu | S$15.80/-

This ramen place retains the original flavours from Sapporo, Hokkaido - the capital of ramen in Japan. The chef spent seven hours on making the broth daily and used three kinds of miso (red, white and black) like what a traditional miso ramen of Sapporo has to have. This was actually my second favourite as the soft ajitama egg was cooked to perfection. The bouncy outer layer and flowy orangey egg yolk was just what I was looking for in a good bowl of ramen.

Riki Chashumen by Riki | S$16/-

The generous toppings of this big bowl of ramen justified the name Riki meaning "Energy Boost", expect loads of bean sprouts, cabbages and five slices of torched pork belly chashu were served. In fact, I liked the charred fragrance came off from the grilled chashu, it has good balance of fat and meat that made every mouthful a joy. I haven't tried ramen with thick noodle, to one's surprise, it's acceptable with its chewy elastic texture. Broth was boiled for more than eight hours daily to achieve milky-white umami flavour, personally I would not add in too much of its chopped garlic to the broth to prevent overpowering taste.

Triple Chashu Ramen by Shodai Koji | S$16.80/-

Chef Koji Takano, a disciple of Chef Koji Tashiro, who intended to challenge the traditional lekei ramen norms. Combining the elements from new generation and traditional Yokohama-style ramen, his ramen was a good demonstration of it by obtaining three kinds of chashu - chicken thigh, pork belly and pork collar. The creamy thick broth that was boiled with vegetables, pork and chicken bones was specially made light for local taste buds. However, the egg was slightly overcooked and we did not quite enjoy the slight but noticeable seemingly ammonia smell that was associated with the noodles.

So here're the results!

Ramen Champion Tasting Competition 2015

CHAMPION: Tonkotsu Ikkyu

Runners-up: Menban Yamagishi Kazuo

Media's Choice: Buta God, Menya Ryu

Over 22 brands have participated in the Ultimate Ramen Champion Singapore, I'm really glad and appreciate that Ramen Champion continues to bring authentic and high quality ramen brands from Japan to Singapore every year. It's the gourmet's luck for Ramen fans like me as we don't have to travel all the way to Japan to indulge in these reputable ramen!

On a side note, photos were taken with Nikon D750, thanks to Nikon Singapore for the loan!

Ramen Champion

#04-10, Bugis+, 201 Victoria St

+65 6238 1011

http://www.ramenchampion.com.sg/

P.S. Special thanks to Velda for the invitation and Ramen Champion for having us!

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, by tmcy

Malaysia

[SG] Kin Kin Chilli Pan Mee | perhaps overrated but there's no more queue!

We were quite surprised when a new place popped up near our hood, along the row of shophouse that my colleagues and I walk past quite often, even more so when it's the super hyped up Kin Kin Chilli Ban Mian. We'd previously thought that it was just gonna be another one of those usual noodle places we see, just in an air-conditioned place.

So with the crazy crowds during its first two weeks, we'd decided to drop by when one of our colleagues told us there was no queue at all! Yes indeed, when we went at about 1.30pm, there was plenty of space to accommodate us when we'd asked for 8pax seating.

There was a whole row of menu in front, with mee hoon kueh, you mian, etc, but we were told that only their signature was available. So the only choice we had to make was...dry or soup?

Dry Ban Mian ($5)

The way to eating this: pop the half boiled egg and mix with their signature chilli so that the noodles are evenly coated. I loved how the chilli wasn't overwhelming and had the aroma of the roasted chilli, with not too much chilli oil. It was one that grew on slowly rather than a searing spice that burns.

The minced meat had also been braised to add the savoury flavour to an otherwise plain dish. Great if you can take spicy food, else it'd have been just a plain noodle dish.

It took about 15mins wait for the noodles to be served and while mine had a perfectly poached eggs, it was inconsistent for the other bowls that came after.

Ban Mian Soup ($5)

The soup version was pretty much the same, more savoury though it probably wasn't the best kind to mix in with their chilli that was the essence of dining here.

Overall Verdict: 7.0/10

It hit the parts on the taste and was an above-average bowl of noodles, but to queue or specially travel here for that? I'd highly doubt so. Plus, the portion was too small and all of us ended up going for second round lunch at the prata stall next to it. $5 has certainly been a hefty price tag and inflation from its original RM4.60 in KL.

Overhyped and overpriced, go without the expectations of a golden bowl of noodles and it'd make for a more pleasant experience.

Kin Kin Chilli Pan Mee

534 MacPherson Road

Singapore 368220

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, by swee

Hong Kong

[HK] Mango Tree | 優雅環境下享受正宗傳統泰式佳餚

剛去完曼谷品嘗盡地道美食，回香港吃泰菜要求顯然更高了，不過同時亦要緊記不能與使用當地新鮮食材做成的食品作比較，反而筆者會去尋覓最好最正宗的去安撫自己的食癮。

差不多所有圓方 (Elements) 餐廳都給我試過了，而位於所有超級名牌店旁的 Mango Tree，擁有獨特的室內裝潢設計，加上對着一塊塊落地玻璃背後的維港全景用膳，難免會讓人誤以為這是一間極高級的餐廳。在商場內的好幾間東南亞餐館之中，個人最滿意的就是她，以連鎖式經營廣受歡迎的 Mango Tree (分店遍佈世界各地，包括曼谷，倫敦，東京和杜拜) 食物價格非常合理，質素更令人喜出望外。

以木條砌成的芒果樹，吊着一棵棵象徵芒果的燈，精巧!

由一棵棵樹歡迎及引領你走進餐廳內。

天黑後會更美。

旁邊是兩排沙發椅，也就是像筆者這些懶人最喜歡坐的地方..

冬蔭海鮮 Tom Yum Seafood | HK$168
Hot and sour soup with fresh river prawns and mixed seafood, flavoured with lemon grass and Thai herbs

我們在曼谷雖沒有品嘗到 Mango Tree，但我們去了另一間同樣有名氣在舒適環境下提供正宗傳統美食的泰國餐廳，Nara Thai。他們的冬蔭跟 Mango Tree 的一樣裝在小煲中用火保持湯的温度端上。冬蔭海鮮的材料比冬蔭功多，除大隻肉嫩的河蝦外，還有多種新鮮海鮮及蘑菇作配料。檸檬香茅和泰式香料的互相協調是提升整個菜式的關鍵之處，讓它更滋味更芳香。個人認為這湯的酸辣度是特別為港人而設，對我而言，程度也是拾到好處的，但未必是喜歡尋求刺激的食客之佳選。

Verdict: 8.0/10

燒原條石斑魚 Fresh Garoupa | HK$328
Barbequed fresh garoupa served with fresh chili and lime sauce

華人看來可能會覺得浪費了這條好魚，或許用清蒸煮法更能保持魚的鮮味。不過筆者卻十喜歡燒魚，因燒了的魚皮特別香脆鮮甜，魚肉汁在燒的過程中被鎖在魚身之中。在魚身上擠點酸柑汁，再把嫩滑的魚肉連皮沾一沾鮮辣椒醬，甜酸辣的組合表現得完美無瑕，這正是泰式菜餚的精髓。筆者很快就把整條魚吃得清光..現在仍回味着那味道呢..

Verdict: 8.5/10

香脆紫蘇葉炒軟殼蟹 Crispy Soft Shell Crabs | HK$180

Sautéed soft shell crabs with crispy basil, garlic and pepper

我常認為炸的東西最易入口，不會難吃到去哪兒。而這菜式也不例外，把先炸好的軟殼蟹與也炸了的紫蘇葉、香蒜、胡椒炒得相當香口。非常喜歡軟殼蟹的酥脆皮與新鮮的嫩肉和肉汁互相襯托，加上香脆的紫蘇葉、香蒜及胡椒的調味，令整碟菜十分惹味上隱，簡單而美味。

Verdict : 8.0/10

家鄉汁煮豆腐 Fried Tofu with Vegetables | HK$80

Tofu cooked with black mushrooms, vegetables and homemade sauce

另一碟看似簡單但卻給我留下深刻印象的家常菜，被炸過的豆腐外脆內軟，入口即溶，配以甜甜的自製家鄉汁，好味極了。熟度拾到好處而有咬口的冬菇和爽口的白菜仔作配料更是完成了整道菜各樣口感的演繹。

Verdict: 8.5/10

泰式炒河粉配豬 Rice Noodle with Pork | HK$108

Stir fried flat rice noodles with pork fillet with egg, mixed vegetables and soy sauce

筆者無論什麼泰式炒麵都喜歡，總覺得他們放些泰式醬料再炒兩下就已經好吃。其實這碟河粉跟港式的乾炒牛河別無兩樣，反而更喜歡前者的少油、多菜，顯得健康點。除河粉份量稍為少之外，火候剛好，肉質鬆軟的豬肉片與爽脆的西蘭花、芥蘭及花椰菜配合得相當漂亮，加入醬油調味，正!

Verdict: 7.5/10

泰式炒金邊粉 Vegetarian Phad Thai | HK$98

Stir fried rice noodles with ground peanuts, chives, bean sprouts and tofu with homemade tamarind sauce

另一道吃泰菜絕不能少的菜式，十分喜歡其賣相，包着金邊粉上的是不輕易破的蛋絲網，蛋上更插着四條香茅作裝飾。以磨碎了的花生、香葱、豆芽及豆腐為材料，與幼河粉及自製的酸甜辣羅望子醬汁炒在一起，河粉的濕度剛好，同樣少油但仍夠鑊氣。往吸入了汁料的粉上再擠點酸橙汁，讓它頓然更開胃更惹味。

Verdict: 8.5/10

Thai Frozen Smoothie (Lime & Lychee) | HK$48ea

相當滿意全晚的每樣菜式，唯獨是飲品卻有點黯然失色。兩杯酸橙及荔枝沙冰感覺不自然，味道像罐頭汁一樣的不新鮮。

Verdict: 6.5/10

服務方面沒有任何突出的表現，尚算可以。如果不是趕去看電影，要不然再點多幾個甜點都還可以呢! 必定再回來嘗試其他菜式! 想找個輕鬆而現代化的環境下品嘗正宗傳統泰式佳餚，此店正是最佳選擇。

Mango Tree

尖沙咀柯士甸道西1號

圓方(Elements)

2樓2032號舖

http://www.mangotree.com.hk/

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, by tmcy

Bakery

[HK] 宏 | Japanese Noodle & Dessert @ Jordan

我們在有緣小敍吃完晚餐後，在附近找到一間頗有名氣的甜點店好好結束當天的「搵食」! 向來港人 (尤其是女生，我也不例外!) 對綠茶甜點情有獨鍾，常令多間做綠茶甜點的食店成為全城焦點，不論是 Sweets House Cha Cha 擁有濃郁奶味的抹茶軟雪糕、川善茶居很有獨特風格的 Green Tea Yoyo 和 Vegan Green Tea Loaf Cake 、茶。家軟滑的 Green Tea Cheesecake、抹茶館以清酒木盒盛載的抹茶 Tiramisu，甚至是洲際酒店 The Steak House Winebar + Grill 甜到 '醃' 喉一磅重的 Green Tea Chocolate Fondant，都要讓我們非試不可。究竟這間「日式甜品專家」又有甚麼可以吸引到食客食過返尋味呢?

這日本餐廳特別在用的麵主要材料是日本優質海藻和日本小麥，而蛋糕是採用日本優質的雞蛋和北海道牛奶製造（門前也大大隻字說明了這幾句）。同時亦預計到用這麼好料應不會便宜吧，但如果最後食物是好吃和物有所值的，我們很樂意付這個價錢。

Matcha Parfait 抹茶芭菲 (HK$75)

看到旁邊食客吃得津津有味，就決定點了這個十分吸引的抹茶芭菲! 抹茶其實是指磨得幼細了或純淨的綠茶粉末，而抹茶是比綠茶粉更優質，磨30克的抹茶粉可以長達一個小時呢! 結果沒令我失望，首先是最頂部的餅乾展開了不同層次的驚喜旅程，撥一勺抹茶雪糕和抹茶麻糬 (Mochi) 在薄薄甜甜的牛油餅上，咬一口，香脆的餅乾與柔滑的抹茶雪糕，少許甜甜的煉乳及鬆軟而有彈性的麻糬互相交融，濃郁的抹茶雪糕與麻糬各帶有苦澀的餘韻，讓整個體驗多口感零瑕疵；接着就是甜而不膩的吉士忌廉 (Custard Cream)；而下一層正是整杯芭菲的精髓抹茶果凍 (jelly)，這半淋半實的果凍抹茶味道濃烈真實，明顯地沒有加任何添加物；在果凍的下一層同樣是甜而不膩香滑的忌廉；墊着鬆軟濕潤的海綿蛋糕和再多一層忌廉；很可惜最後一層的玉米片是徹底的失敗，第一根本合不來，第二漸漸到最後已缺乏了綠茶味的體驗，個人認為應以一種綠茶味的食品去完美地結束這美麗的甜品。話雖如此，我一人幾乎把整杯抹茶芭菲吃掉了!

Verdict: 8.0 /10

我們點了抹茶芭菲後，看到外賣櫃臺的糕點很吸引，就過去選了抹茶雪芳蛋糕，其後店員表示會給我們端上。到達食店時 8 點多，外賣櫃臺的蛋糕甜點已賣得七七八八，原本想點經特別栽培的草莓的甜點，很可惜賣完了!

Matcha Chiffon Cake 抹茶雪芳蛋糕 (HK$30)

抹茶雪芳蛋糕比前者略遜一籌，蛋糕不但不夠鬆軟，而且有點乾，達不到入口溶化的效果。但個人喜歡它濃郁的綠茶香味和過後留在口中的澀味，用料感覺真實，少許甜味亦只是從塗在外面薄薄的一層綿軟忌廉而來，一點都不膩。

Verdict: 7.0 /10

總括而言，食店室內設計簡單樸素，令人舒適，但跟鄰近的座位太相近，欠隱私清靜。服務方面對客人不僅招待欠殷勤，而且給服務費還需自行到櫃臺付錢嗎? 雖然價錢不便宜，但好在貨真，如覺得香港甜品湯水乏味，想轉轉口味，下次必定要試試他們以礦泉水和7-8小時過濾及滴漏出來的咖啡，有名的蛋卷和比較劃算的 HK$99 套餐（麵+甜品+指定飲品）!