First Dedicated Duck Ramen in SG – Ginza Kamo Soba Kyudaime Keisuke

Author: Alex Chua

Ever had duck ramen in Japan?

While duck is uncommon in Japanese cuisine, Chef Keisuke Takeda’s many years of French culinary experience in French cuisine is no stranger to this robust red meat. Dubbed the Japanese ‘Ramen King’ due to his diverse portfolio of 12 stalwart brands, including Ramen Keisuke Tonkotsu King, Ramen Keisuke Tori King and Ramen Keisuke Lobster King, his ‘kyudaime’, or ninth ramen concept and the 13th restaurant under Ramen Keisuke Group, is the first ramen restaurant dedicated only to duck.

The 32-seat eatery offers 5 ramen choices, including two variations of duck broth (rich and clear), spicy miso, tsukemen (dipping noodles) and mazesoba (dry ramen). All ramen is served with slices of premium Irish hybrid duck – favoured for its ample fat that adds to the tender texture and rich flavour of the flesh.
I love the Hybrid Duck Tsukemen (picture above) – $19.90 for its visually arresting presentation and the flavourful slices of duck. Not forget to mention the bowl of rich duck soup enhanced with bonito flakes for that extra oomph. Lovely!


For those who enjoy a light, succulent soupy ramen, the Hybrid Duck Broth Ramen (Clear Soup) – $14.90 | With Flavored Egg – $16.90 | Special – $19.90 is prepared with whole Irish hybrid duck and kelp. The clear soup is simmered over low heat for 5 hours to extract the distinctive essence of duck, while preserving a light and refreshing taste.

For a richer variant, try Hybrid Duck Broth Ramen (Rich Soup) – $14.90 | With Flavored Egg – $16.90 | Special – $19.90, where duck bones and herbs are added to the stock and boiled for at least 8 hours over a strong fire.


I’ve learnt something new. The ‘maze’ in Hybrid Maze Soba (Dry Noodles) – $14.90 means to ‘mix’, the components of this dish are meant to stirred and combined before slurping. The al dente noodles come topped with steamed duck slices, bamboo shoots and a deep-fried egg wrapped in seaweed. Tossing this dish is a fun and aesthetically-pleasing endeavour and, of course tasted on point. Which is why this is my personal favourite dish!


For those who needs rice as their staple food can order the Kamo Ju ($29.90), a simple rice bento with 10 generous, succulent slices of steamed pinkish duck. A fantastic treat for fitness buffs to up their protein level!

Ginza Kamo Soba Kyudaime Keisuke
16A Lorong Mambong, Holland Village
Operating Hours: 11.30am to 2.30pm and 5pm to 10pm (weekdays), 11.30am to 10pm (weekends)

Tsuta New Duck Ramen Dishes Hit All the Right Spots

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Author: Alex Chua

The famed Michelin-starred ramen restaurant Tsuta has recently launched two brand-new ramen offerings: Kamo Abura Soba (dry – above) and Kamo Paitan Soba (soup – below). Served exclusively in Singapore, these two dishes are the original creations of Chef Yuki Onishi, who are inspired by a widely popular ingredient in Singapore – the duck. Spending a year on R&D, Chef Yuki experimented with various recipes and cooking method just to get the flavours right. This is the sort of dedication only a Michelin-starred chef would expect – perfection from kitchen to table.

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While duck noodles are pretty common in Singapore, the Kamo Paitan Soba is unique in its own ways. Boasting a rich flavourful broth that’s slow-cooked for 5 hours straight under precise temperature control, and is made with shoyu and fresh duck oil. The normal portion comes with handmade noodles, baby leaves and tender poached duck breast slices topped with chopped cashew nuts for that wonderful crunch.

As for my personal favourite, the Kamo Abura Soba which feature well-marinated noodles in the same flavourful premium shoyu and duck oil. Paired with the same premium ingredients as the soup version, it comes with a bowl of clear soup with a slight hint of sea salt, just to balance out the strong umami taste of the noodles.

If you’re thinking of slurping up a bowl of Japanese duck noodles, stop by at Tsuta to indulge in this exclusive, special menu!

Tsuta @ Pacific Plaza
9 Scotts Road, Pacific Plaza, #01-01 Singapore 228210

FOOD: Machida Shoten Restaurant at Japan Food Town Launches New Menu with Exclusive Items


Author: Alex Chua

Originating from Kanagawa Prefecture, Machida Shoten is the ramen specialist at Japan Food Town best known for the signature Yokohama-Iekei ramen. Since its inception in January 2008, the brand has 45 outlets in Japan and consults over 400 iekei ramen restaurants.

While keeping true to the values of ensuring customer satisfaction and quality of the food served, Machida Shoten has refreshed itself by launching new menu with exclusive items. One of the must-try is the Shoyu Tonkotsu (S$14). This is the signature Yokohama-style iekei ramen, served with combination of soya sauce and pork bone broth. The broth is rich in flavour, with the noodles served according to your desired level of doneness. You can also select the various add-on ingredients, from seasoned egg to cha-su, mixed in with a variety of condiments to complete the bowl.

Love the Homemade Shrimp Gyoza (S$9.80/ 5 pieces), which features the whole tiger prawn as well as shrimp encased in a crunchy exterior. You can taste the fresh sweetness of the prawn when you bite into it. They definitely not discounting on the quality of the ingredients used!

My personal favourite in the menu, the hearty Seasoned Iberico Spareribs (S$14) is a perfect fit for every carnivore in you. The spareribs are first boiled till tender, and seasoned with Machida Shoten’s original sweet soya sauce. It’s definitely worth every chew of the succulent meat.

The little Cha-Shu Croquette (S$6) is delightful in each mouthful. Made with seasoned minced pork, the crunchy exterior adds to the bite and will surely wow your taste buds. Not forgetting the modern health-conscious consumers, the new menu also features a number of healthy, sumptuous dishes to compliment your diet. Starting with the Garden Salad ($9), which is drenched with homemade curry dressing as non-oily oba leaf vinegar for a flavourful finish.

On the same healthy-yet-delicious note, the Garden Veggie Ramen (S$15) plays on the lightness and colour of the palette. Comprising up to 12 different fresh vegetables in a bowl, the broth is made with 7 types of vegetables. While the ingredients are varied, the taste in itself is simple and exquisite. This dish definitely stands on the pantheon of the Singapore Health Pyramid Food Chart.

Lastly, the Spicy Shrimp Fried Rice (S$10) is a clever rendition of Singaporean’s favourite sambal fried rice. Made with 12 ingredients, the fragrance the fried rice emits and the fiery lingering note will definitely tantalize every Singaporeans’ palates.

Overall, Michida Shoten’s new menu launch gives a breath of fresh air to the established brand. You can clearly see the chef’s playfulness, creativity and great understanding of the local taste buds from the dishes itself, thereby enhancing the restaurant reputation as a iekei ramen specialist and broadening the offerings to fit Singaporean lifestyles.

Machida Shoten @ Japan Food Town
435 Orchard Road, #04-40
Wisma Atria Shopping Centre
Singapore 238877

Operating Hours
Mon – Fri: 11.30am – 11pm
Telephone: 6262 3214
Facebook: @Machida.Shoten.SG
Instagram Official Hashtag: #machidashotensg

FOOD: Joshoken – New Tsukemen restaurant unveils at Ramen Champion @ Bugis+


Author: Alex Chua

Reach the end of the row, and what greets you is a signboard with the restaurant name, embossed in gold, scrawled across it. The latest addition in Ramen Champion @ Bugis+, Joshoken stood out amongst the ramen best in the field of tsukemen; it emerged as the top winner in October 2016 during the Super Tsukemen Exhibition in Shinjuku. Dubbed the tsukemen specialist, Joshoken is inspired by the cuisines of Ibaraki, which are characterised by a marriage of gyokai and meat-based broth flavours. The restaurant boasts an impressive array of tsukemen, chuka soba, shio soba, rice bowls, as well as side dishes such as karaage and gyoza.

The tsukemen is served with noodles separated from the piping hot soup. Through this method, the noodles could maintain its al dente and firm texture throughout the meal.

I love the Maze Soba (S$14.80), tangy soba mixed with ingredients like garlic chives, spring onions, seaweed, mentaiko, mayonnaise, homemade chilli, minced meat and poached egg. You can choose the different level of spiciness, all the way up to excruciating hot level 20! Consuming this dish is an art form by itself. The soba has to be tossed together with the ingredients together 20 times to achieve the perfect, delightful flavour. The soba is pleasantly firm and the minced meat provides crunch.

After finishing the ramen, be sure to add on the porridge set or rice with specialty soup set (S$1.50) into the bowl. The porridge taste surprisingly rich with the intoxicating infusion of the mixed ingredients.

Top of my list is the simple-looking Special Kotteri Tsukemen (S$16.80), their signature dish. The ramen is cooked to al dente texture and topped with pork collar chashu, menma, nori, spinach, ajitama and fishcake. To consume, dip the ramen into the delicious mellow broth, which consists of blend of chicken, pork and ingredients like onion, ginger, garlic, carrot and leek.

The thing I most rave about is the chashu. Prepared using smoked technique and delicately torched before serving, thereby imbuing the meat with extra fragrance. Before slurping the ramen, add a squeeze of lime to the noodle, mix well and then dip it into the soup. This step will accentuate the flavour and reduce the oiliness. Once you finish the noodle, remember to add the complimentary soup wari into the dipping soup to slurp every drop of the soup.

What I find interesting about Joshoken – beyond serving bowls of delicious ramen – is the flexibility on consuming the ramen. Just like life, there is no right or wrong way of interpreting it, so long as you enjoy the process and in this case, enjoying the taste the manner you want it to be.

Joshoken Student Promotion
From Mondays to Fridays, diners who present their student cards can get to enjoy a bowl of Chuka Soba (U.P. S$12.80) at just S$10+! This offer is not valid with other ongoing promotions, Ramen Champion vouchers or set meals.

Joshoken @ Bugis+
201 Victoria Street,
Bugis+ #04-1 0Singapore 188607
Operating Hours Mon – Fri: 11.00am – 10.30pm
Sat, Sun and PH: 10.30am – 10.30pm
Facebook: @RamenChamionSingapore
Instagram: @ramenchampion_sg

Challenge of the Fiery Spicy Yoruton Ramen @ Chabuton

If there is something that I am afraid that will challenge M & my love. It aren’t human. Instead, it’s Ramen!

You guys have no idea how much she adores this Japanese Cuisine that has taken the world by storm over the years. Or rather M’s stomach by storm!

So when this media tasting @ the brand-new outlet of Chabuton (@Millenia Walk which is also their fourth outlet in Singapore) popped up, you should see how wide her smile was! It stretched longer than the Great Wall of China from one end to the other!

So on that day itself, NATURALLY we arrived at the attractive-looking front of the restaurant much earlier than the rest judging for her everlasting love for Ramen. Lol!

Just to share a bit about Chabuton, it is the brainchild of Chef Yasuji Morizumi who is also the first Ramen Chef in Japan to receive a Michelin Star! And for foodies around the world, we all know this is NO normal accreditation. Even for a Less-Of-A-Carbo-Lover-Compared-To-M like ME, that simply means my mouth also couldn’t resist the temptation to try out their Ramen!

Apart from this launch, Chabuton is also unveiling a NEW Ramen dish – Yoruton Ramen of which I will share more as you read on.

As usual, M Started her meal with her second ‘love’ : the Runny eggs.  She murdered 3 ‘chicks’ for this one including mine! Lol! We also had some typical Japanese side dishes which were all well-cooked to pleasure our taste buds before the Ramen came. And so we had…..

Japanese Hitokuchi Gyoza (S$5.00). Even though there wasn’t an overflowing of pork filling within the Gyoza, I still enjoyed the crispsy exterior.

Sweet Fried Prawns. Why no price? Cos I think the taste for this is PRICELESS! If you ask me what’s the must-try among the sides, this would be the one for me! In fact, we ordered 2-3 plates of this that day.

Potato Korokke (S$2.00)

Pork Belly (S$6.00)

Soup Gyoza (S$5.00)

Finally, our main dishes for the night! We were served two versions of the Ramen.

Firstly is their MILDER Signature Chabuton Tonkatsu Ramen. It consisted of ramen noodle bathed in a pork collagen broth, Kurobuta pork slice, bamboo shoot and fresh Japanese leek. The broth tasted just nice for me as it wasn’t too saltish nor bland. But as compared to what we were about to have NEXT, this is definitly bland in comparison. Which is also why we had this first!

Now for the “Fire-Spitting Monster” but also the KEY dish for the night: the Yoruton Ramen!

The ramen is a super spicy offering that boasts a piquant taste of garlic with a juicy slice of pork resting atop the ramen which is swimming in a thick and rich broth. This spicy broth is a blend of a special chilli paste with Chabuton’s signature tonkotsu soup and it has 5 level of spiciness!

What you are seeing here is only the Level 3 which is the mid-level of the spectrum. For those who cannot take spice, do not try to attempt to cross this line!

For chilli lovers who enjoy a bit of feiriness in their mouth, please proceed from 3 to 4. But tread carefully…

If by 4, it doesn’t pose as a worthy challenge to you (which I really doubt so), the highest-level stage 5 will be waiting to get your tongue scorching & nose-watering! (For more funny descriptions, you can check out the comments my followers left on my Instagram posts for this food tasting. Some cracked me up!><)

One last picture for you guys before I digged into this “Volcano”!

I like this pic the most of which was taken by M because it seems to inherently show the colour contrast of how Cool (Blue) I have to be in order to challenge this Hot & Spicy (Red) bowl of ‘fire’!

In my opinion, as a spicy food lover, I totally enjoyed the barely-tolerable spiciness offered by the level 5 Yoruton Ramen.

Nonethess, I did not enjoy the texture of my noodle as much as M did, as I found it too soft for my liking. Wasn’t much of Chabuton’s fault or incapabilities. Instead, it was because this was my first time to Chabuton and little did I realise that they ALLOW you to customize the texture of your noodle, from soft to hard! Not only so, they even give you the freedom to say how you want your ramen and broth to be prepared!

Next round, I shall be more clever: Prepare LOADS of water/milk(good for quenching spicy) & ask to customize my own noodles! 🙂


Patrons who order the Yoruton Ramen will receive a loyalty card. With every order of the Ramen, you will receive a stamp. With 5 stamps, you will get to receive some cash vouchers. The completed card will also be entitled to enter a Grand Lucky Draw where you stand to win an Iphone 6 plus. How many waiting to be won? 4! So wait no longer 😉

My Ramen Diary

I am a fan of ramen and I haven’t been to Japan before to try out all the authentic ramen restaurants there.

Have been ramen hunting for the last few weeks and I think I have just found my favourite ramen place! My initial favourite ramen place was Keisuke Tonkotsu King at Orchid Hotel and Men-i-chi ramen which is easily available at Nex, Jurong Point or Yishun.

I have two more favorites added to my list. I chanced upon Bari Uma Ramen by accident and decided to give it a try since it was raining and there was nowhere I could go without an umbrella.

I had Ajitama-Uma for $15. I was taken aback by how flavorful the soup base was. When I first stepped in, I had this thought in my mind “mmm, there’s no one. doubt it would taste good”.

The egg is the SEX!! Enough said, take a look at the picture yourself!

I went back again next week and had 2 eggs (with ramen) at one go. This hidden place is located at Tanglin Shopping Centre, #B1-01/02.

It is worth your walk from Orchard MRT to the place!

Bari Uma Ramen: 4 out of 5 stars

J brought me to Ippudo at Mandarin Gallery and it was my first time there. I like the noodles more than the soup base because it was chewy and Q.

The egg however, lost to Bari Uma Ramen but the noodles and soup base made up for it. The portion is not as generous as the other ramen outlets either.

Ippudo Ramen: 3.5 out of 5 stars

Ramen Keisuke Tonkotsu King Four Seasons was a disappointment. I was expecting it to be as good as the outlet in Orchid Hotel.

Had Autumn and Cherry Blossom but the expectations were not met. The soup base were flavorful but not the eggs. Like hey, the ajitama plays an important role in the overall as well. Would gladly travel to Orchid Hotel for ramen anytime even if I am in bugis.

Ramen Keisuke Tonkotsu King Four Seasons: 2 out of 5 stars

And yesterday, I had ramen at Baikohken Ramen at Takashimaya B2.

It was so bad that I wouldn’t go back again. Even though the serving size was big (I had an extra egg), the standard was not up to my expectations. Could barely finish half the bowl of the noodles.

The soup was a little too light and watery and noodles were extremely soggy. I have no idea was it just me or was it always served this way.

Vegetable ramen was also ordered but the servings of bean sprouts and cabbages were way more than the noodles.

Baikohken Ramen: 1 out of 5 stars

Having said so, Men-i-chi ramen is no longer on my top list. As compared to the other restaurants here, I would only give Men-i-chi a 2.5 out of 5 stars.

I am going all out for better ramens!! Till then!

On TV again!: Ramen Kagetsu Arashi

I believed this is not some new news to the readers because you guys might have already seen it before me. Yup, the TVC interview for Ramen Kagetsu Arashi is out on national TV already. If you haven’t watch it, I think you can catch it in the evening on either Channel 8 or 5.

They are ranked third most popular ramen chain in Japan with more than 290 outlets worldwide. And within a short span of 6 months, Ramen Kagetsu Arashi had already opened 3 outlets in Singapore! – Star Vista, Cathay and Tampines 1.

You can customise the flavours and add oomph to your dishes with the add-ons they have. One of it which caught my attention was the garlic where you can crush the garlic yourself with their unique garlic press tool.

The most popular broth is the Garlic Tonkotsu which bought fame to the restaurant. Now, they have done it again.

Two new exclusive dishes were introduced – Ginjiro ramen and Itameshi dry curry rice.

The Ginjiro ramen is a laborious dish but is well worth the effort. Pork bones are simmered over long hours so that their natural sweetness can be extracted, Dried bonito (the flakes that you can find in your Tako Balls), kelp and several ingredients are then tossed to achieve that flavoursome goodness.

Overall, this Kagetsu Ramen original is rich in collagen and a definite must-try.

I like the broth so much that I wouldn’t mind a second bowl. I don’t even care about the calories anymore. I asked about the egg, it wasn’t served with runny egg because it might affect the taste of the broth. For people who love runny eggs, you can order the egg as a side, just like what I did.

You know, I am feeling all hungry again as I type this. Or maybe… I just need to sip a few spoonful of the broth..

Itameshi dry curry rice. Although it says curry, but it is not spicy at all.

A blend of spices lends a moderately spicy punch; even those who cannot take spicy food will relish the perfumed mixture. The rice is slightly scorched to create a crispy texture and smoky aroma.

Resting atop the rice is a wonderfully prepared egg, fragrant and cooked to perfection.

Nic, my partner for the TVC shoot. We loved the food so much that we just had to order everything on the menu.

I ordered 2 bowls of ramen for myself that day. Not kidding yo! Besides that, other side dishes were ordered which the rest of them on the table happily finished them because I could no longer take in anymore food.

T commented that he really love this.

Gyoza, which was mixed with a DIY sauce dip that night.

The gyoza was filled with juicy meat filing on the inside and crispy pastry skin on the outside. The skin is specially imported from Japan and even after frying, it retains its crispiness and chewy texture.

T, Nic and me!

Happy boys and girl with happy tummy.

Good food! New found ramen stall…… added to my list of favourite restaurants.