There are many high quality ramen brands in Singapore these days, even many chains that come directly from Japan. But many of them stick to variations of soup bases from pork, chicken, miso, shoyu and the like. Mashi no Mashi, however, is the first ramen specialist in a soup base from beef that I had the chance to try. Moreover, although the chef is Japanese, he crafted his recipe after significant exposure to Singapore's food scene, so it is arguably a fusion of Japanese and Singaporean cuisine. This particular Ultra Wagyu Ramen dish is done Kyushu-style, with Kobe and Ozaki wagyu beef bone stock, but as I mention later, it really reminded me of a signature Singaporean flavour.
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