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| Red King Ramen @ Ramen Nagi |
Ramen
Nagi is an award-winning Ramen Restaurant by Chef Ikuta from Fukuoka, Japan
that made his name as the first restaurant by serving different type of ramen
every day for a year. A true testament to Chef Ikuta’s talents, he holds Tokyo
Ramen Champion title for three consecutive years.
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| Ramen Nagi @ Ion Orchard |
Recently
Ramen Nagi released its very own Nagi Chilli Oil, a special blend of Nagi Spice
that is specially flown in from Japan and made from scratch. We got the
privilege to be the first few who tried it in Singapore.
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| The Menu |
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| How to Order |
As
there are two of us, each one of us ordered different Ramen. I ordered the
Original King ($13.90) with award-winning tonkotsu broth. For the toppings, I
choose Kakuni (pork belly), green onion plus thick and hard ramen.
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| Chubby Botak Koala Order Slip |
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| Original King, Tomago and Nagi Chilli Oil (on the left) |
The
first sip of the broth, my first reaction is OISHI!! The milky broth is robust,
packs of punch and filled with pork collagen. The noodle is round, thick,
chewy, yet easy to slurp and infused with the flavour of the broth. I like my
green onion on my ramen, as it gives the extra crunchy flavour and a bit of
spark in the dish.
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| The Ramen |
The
top two layers of the kakuni are delicious and you can taste the mirin and soy
sauce infused into the pork belly. Unfortunately, I got the very lean part at
the bottom of the pork belly. The meat is not enjoyable and hard to chew. Though
I enjoy the fatty part on top, I find the kakuni seasoning overpower the
tonkotsu broth of the ramen.
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| Kakuni |
LD
choose the Red King ($15.90) with tonkotsu soup base. Toppings are chashu
(sliced pork loin), level 3 Butao (homemade fire sauce – spicy) plus thin and
extra hard noodle. She also ordered tamago ($2) and kikurage / wood ear
mushroom ($1.50) on the side.
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| Little Devil's Order |
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| Red King |
LD
says the broth is robust but the level 3 Butao is not spicy for her. Next time
she will double up her level to level 6. She also tried the Nagi Chilli Oil,
which is fragrant and appetizing. The thin ramen is cooked to al-dente,
allowing it to showcase the bounciness of the noodles. Not a fan of ramen
chashu, she passed the chashu to me.
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| Thin Ramen |
I
like the chashu better compare to the kakuni. It is juicy, succulent and almost
melts in your mouth. The flavour is not as strong as the kakuni and it
complements the ramen nicely. If you like your eggs, I suggest you order the
tamago as well. Tasty with a moist yolk, not the onsen type.
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| The Chashu |
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| Kikurage and Tamago |
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| Tamago |
After
we ordered our meal, we saw the service staff delivering the Chicken Karaage
($9, 5pcs). It looks so appetizing; we quickly order some for ourselves. It is
about the size of Chinese Baoding Balls. Crispy externally and juicy, succulent
internally. You can taste the marinate infused in the chicken and externally it
is coated with honey. There are two dipping sauce, pesto and egg mayo that
unique and enhance the flavour of the chicken karaage. Yummy!!
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| Chicken Karaage |
The
décor of the restaurant is an authentic Ramen House experience that you can
find in Japan. Service is friendly and efficient.
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| The Decor |
Overall,
the tonkotsu broth, thick noodle and chicken karaage are the three ingredients
that you must not miss here. Chilli lovers should try their butao and Nagi
Chilli Oil. Worth a visit for those who like the bold flavours ramen. Kanpai!!
Cheers!!
Thank
you very much, Protegie Group and Ramen Nagi team for the invite and hosting
us.
Food & Drinks: 7.5/10
Value: 7/10
Service: N/A (Media Tasting)
Ambiance: 8/10
Budget per Person: $11 - $25
Ramen
Nagi
2
Orchard Turn
#B4-54,
Ion Orchard
Singapore
238801
(Opposite
Food Opera)
T:
+65 8163 2185
IG:
@Ramennagisingapore
OH:
Daily 11.00 – 22.00 (LO 21.30)
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