Most Expensive Ramen: Ramen Santouka at Central

Many Singapore bloggers and food websites have been raving about this ramen as the best thing ever, so we decided to try it as a once in our lifetime thing. The bill came to a whopping S$48 for just 2 bowls of the famous pork broth ramen with slices of pork on the side. You’re supposed to dip them in the soup and it’s supposed to melt in your mouth. Perhaps my expectations were built up too much and I am not much of a meat eater. It kinda fell short of expectations and the meal was very salty and the portion was just too much for me. The soup was very good though. The noodle portion was way too generous as well. It was like super sized ramen. I am glad I tried it though. Now at least I know how to compare other ramen broth against this really strong one. I think the others are going to pale in comparison. B really liked the pork slices and he felt that there was something special about them as they had been preserved and were bursting with flavour.

photo by bookjunkie

The special hard-boiled egg with the sticky yolk was just perfect. Similar to the one at Murutama.

The description on the little business card you can take the restaurant says pork bones are simmered before the vegetables are added. The ingredients include, dried fish and kelp. The soup is kept at optimal temperature and not boiled. I think this is the real secret about this place and why the soup is exceptional. At most other Singapore run Sushi and Ramen places the soup and noodles are over boiled and come to the table piping hot. I think the temperature of the soup and the length of time the pork bones are simmered makes a humongous difference.

The Bill:

2 Toro Niku Shoyu Ramen S$39
2 Komi-Tamago S$2
with service charge the total came to a wallet emptying S$48.25! It’s a good thing you’re provided with a huge jug of iced water for free.

I really wish they would have a smaller sized ramen. Perhaps a ladies portion size on the menu at a lower price?