Singapore’s becoming a Ramen island! So many new ramen places opening up, and each getting more and more authentic to the real Japanese flavour. The wife loves ramen, so when we know of one, we will go try it out!
We were discussing about work the other day and somehow ramen was mentioned and a colleague said that there’s a new Ramen place at Boat Quay that his friend says is like the one he just had in Japan few weeks ago. It’s called Ramen Bar Suzuki.
I told the wife and off we went last Saturday evening! We thought it was probably still new, because there was no queue when we went around 7:45pm. The place was empty too, but halfway through our meal, we realised it was nearly full. Talk about timing!
Compared to Keisuke Tonkotsu King, this place is much cooler (as in temperature) and a little larger too. It sits around 30 or so and there was a table outside the shop too.
Just like Tonkotsu King, they White, Black and Red Tonkotsu Ramen.
They call it Pure White, Jet Black and Cardinal Red here. Order using separate sheets for each order.
The broth is rich and flavourful. I finished it all up! I shall not compare the broth, every shop have their own variations and we should respect that. The 3 of us at home have 3 difference preferences for ramen, and our own favourites.
The meat slices were not dry here though and quite delicious. Glad I had the extra chashu.
The garlic chips are quite potent! After being re-hydrated with the broth, it is the hot kind which I like.
(My mum told us the other day, you all ah pay so much for these eggs, she said she has perfected it. Looks like we should visit her home and try it!)
Jet black is based on squid ink and roasted garlic. Squid ink is not my favourite ingredient around, but is the wife’s. She liked the broth and also the thin noodles.
Sis on the other hand after trying Menya Musashi says she is not having any wet version anymore. She liked my dry version previously, so she said she will order the dry version this time.
The dry version has much thicker noodles and chewy!
The broth for dipped noodles are usually more salty. In the menu they say they have home-made fish powder in it. I am not sure what it is, but the soup sure tasted really good. The main ingredient is dried scallops and dried bonito. There seems to be hints of citrus, we think it’s probably yuzu or something similar. The soup also had some pickled ‘serng buay’ taste. There were also huge chunks of delicious pork inside. Unlike the thinly sliced charsiu for the two of us, the meat here are around thumb size and very tender.
Each table has a jug of ice cold oolong tea which is so refreshing.
It’s another place where we can come with ramen loving friends. We would probably be back to try other side dishes they have on the menu.
After paying we were given the card that we get a stamp for every bowl of ramen ordered. Every 6 stamps equal to a free bowl of ramen. The lady who served us said, come with 4 friends next time, 1 of you will get to eat free!
Ramen Bar Suzuki
61 Circular Road