Ramen Showdown: Nantsuttei

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It’s official. Nantsuttei is now top of my list of best ramen in Singapore. It’s also pretty reasonably priced as far as ramen in Singapore goes. The queue here isn’t as feral as the one at Ippudo. For lunch, as long as you avoid 12.30 to 1.30 you’re all good, and for weekday dinners after 8pm is normally OK too.

I first tried the comes-with-everything noodles plus an egg. It came with a huge sprinkling of spring onions that seemed to occlude the rest of the toppings of chashu, beansprouts and special garlic oil. The first thing I bit into was the egg and it was eggy goodness all the way as the white was lightly salty from the braising and the yolk just set so the very inside was still slightly runny. So far it’s the best egg of the major ramen shops. As far as the chashu was concerned, it was rather run of the mill. Nothing much to write home about on the taste and tenderness.

Next was the noodle. It was just the right firmness for me, with enough bite for interest and not so hard that I felt that it was undercooked. The wonderful thing about the doneness of the noodles was that the noodles still tasted good when I got to the bottom of the bowl.

Then the soup. I wasn’t sure about this because it was quite salty and not particularly rich as ramen broths go. It was pretty acceptable though. I also wasn’t too keen on the slightly burnt and carcinogenic taste of the black garlic oil that makes the place famous.

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On another visit, I tried the dragon ramen. It’s basically the same ramen minus the OTT spring onion topping and with spicy bean and minced meat paste. Now this may not be particularly traditional, but it made all the difference to the soup, making it my all-time favourite. I liked the flavour of the spicy paste because the taste of the fermented bean really came through. It also muted the burnt garlic taste, making it Very Yummy.

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Nantsuttei doesn’t have a great deal to offer in terms of sides, only chopped chashu rice and gyoza. The gyoza isn’t too bad, it’s nicely burnt in parts on the outside and meatily juicy on the inside. Decent enough when you’re hungry and want more than ramen to fill the belly.

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Nantsuttei
P3-06 #03-02
Millenia Walk 9 Raffles Boulevard
Tel: 6337 7166

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Chronicles of MPT: The One Next to Mustafa’s

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DC, a man after my own stomach, had been looking up MPT places as he was concerned about the recent lack of Chronicles of MPT posts. He found this place at Verdun Road that supposedly used buah keluak as one of the magic ingredients in its chilli sauce. Of course we had to find the next opportunity to go!

The stall is nestled in a coffee shop just by Mustafa’s, that emporium of everything you need in this world (except MPT). We ordered a bowl each, DC being a purist for my blog’s sake ordered meepok, while I on advice from some reports went for the meekia.

Each bowl came with a generous topping of fish dumplings, pork mince, sliced pork, fishball and a piece of crisp dried sole. I liked the gluey fish dumplings and didn’t mind the fishball. DC didn’t like the fishball though, he felt that it tasted too mass-produced. He was also pretty unlucky because his pork was undercooked and noodles soggy. For the former, he simply pushed the offending pink pieces away, but for the latter he had no choice but to slurp up the¬† soft pap. Why? The chilli was heavenly. I think it’s by far the best MPT chilli I’ve had. It was smoky with deep earthy buah keluak flavour and had plenty of kick. Complemented by the crisp lard pieces and a splash of black vinegar, this combination is to die for. Do yourself a favour and order the meekia. Mine was perfect. The best in a long while.

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Ah Hor Teochew Kway Teow Mee
12 Verdun Road