Since 2011, the Ultimate Ramen champion competition has served up over 2 million piping bowls of ramen from strong contenders to produce a deserving ramen champion every year. This year, the competition kicks off with an exciting line of nine contenders, including three new contenders from Tokyo: Muso, Menban Yamagishi Kazuo and Buta God. Can Chef Kousuke Yoshimura of reigning Ramen Champion, Ikkousha successfully defend the title this year?
The Contenders
| Restaurant Name | From | Signature Ramen | Brief Info |
| MUSO | Tokyo | Special Cha Cha Ramen | An unrivaled ramen chef crowned Number 1 in Tokyo and Hong Kong |
| BARIO | Tokyo | Ajitama Ramen | Listed 50 best things to eat in the world by The Guardian UK, with their special well-balanced Ramen typically cooked over 12 hours! |
| GANTETSU | Sapporo | King Chasu Ramen | Taking pride in making the finest ramen, Gantetsu is a strong contender hailing from Japan’s city of Ramen |
| MENBAN YAMAGISHI KAZUO | Tokyo | Special Ramen | Nicknamed the “Master of Ramen” with their chef’s personalised twist to their secret traditional ramen recipe |
| IKKOUSHA | Hakata | Spicy Takana Ramen | Reining Ramen Champion winner for 3 years in a row, making their Hakata-style ramen the most celebrated in Singapore |
| BUTA GOD | Tokyo | Nikumashi Ramen | A promising new contestant specialising in Pork Ramen with a unique Tonkotsu broth |
| RIKI | Tokyo | Riki Tsukemen | Achieved perfect broth that is boiled daily for 8 hours! |
| KEISHOKEN | Gunma | Ajitaman Ramen | Signature “colours ramen” in white, black, red, yellow and orange to reflect unique taste and presentation |
| TAKA NO TSUME | Chiba | Ramen Deluxe with Szechuan Style Sauce | Creates authentic Japanese ramen with spicy sauce that is unique to only Taka no Tsume. |
Details of Ultimate Ramen Champion 2013
:
From 1st August to 31st August, these nine stalls will compete for the Ramen Champion 2013 title through sales taking and vote counts via Facebook and onsite voting. Taka No Tsume, Keishoken and Riki will have stalls based out of Ramen Champion’s outlet at Changi Airport Terminal 3 while the remaining six contenders will compete from stalls in the Bugis+ outlet.
- Time: 11.30am to 10.30pm (Daily – #04-10 Bugis +) | 10.30am to 11.00pm (Daily – B2-58 Terminal 3, Changi Airport)
- Contact no.: +656238 1011 (Bugis+) | +656214 2958 (T3, Changi Airport)
Ramen fun with Asus photo-taking contest
:
In the month of August, submit your best shots of the outlets or the chefs’ signature ramen dishes to the Ramen Champion’s Facebook page and you could walk away with a brand new ASUS Fonepad.
Asus Facebook page: https://www.facebook.com/asus.sg.
Ramen Review:
We review six ramen creations at the Bugis + outlet:
Muso, Special Cha Cha ramen
This bowl comes with thick noodles in rich broth of chicken, pork and vegetable served with thick cuts of chashu (pork belly slices) with bean sprouts, spring onions and Ajitama (flavoured hard-boiled egg),. The satisfying broth is full of pork fat and produces a rich and distinctive flavour of meat and vegetable. Personally, the noodles are a tad hard for my liking. The ingredients however are winning formulas. The Chashu slices are of generous portions and are tender with thick portions of fat. The egg is of ideal consistency and the egg yolk oozes out with full-flavoured goodness.
Buta God, Nikumashi Ramen
This bowl of ramen is love at first bite. The Tonkotsu broth stands out with its light flavour with a hint of sweetness. Served with generous portions of thinly-sliced marinated pork belly, bamboo shoots, poached egg, spring onions and a poached egg which is unlike the typical half-boiled egg you will find matched with ramen. This is my favourite out of all six. The broth with its slight sweetness complements the marinated pork slices very well. The noodles are thin and slightly springy. Top it off with a running poached egg, the combination is a mouth-watering treat with a unique spin.
Ikkousha, Special Ramen
As the reigning Ramen Champion of 2011 and 2012, Ikkousha did not disappoint. The Special Ramen has a winning formula in its broth-a light, slightly sour broth with a tinge of spiciness. Homemade spicy Takana (preserved vegetables) lends a crunchy and sour spin to the ramen which complements the flavour of the broth nicely. The noodles are slightly firm and springy. Chashu (Pork belly slices) are tender and are flavourful with a thick amount of fat. The Ajitama (flavoured hard-boiled egg) that is well done and flavourful, completing the winning formula.
Menban Yamagishi Kazuo, Special Ramen
The Special Ramen comes in a broth with a combination of fish, vegetable and pork topped with seaweed, chashu (pork belly slices), Ajitama (flavoured hard-boiled egg),, spring onions and bamboo shoots. The broth is light but flavourful. The noodles is of medium texture and are smooth and springy. The Chashu were a little tough but comes with thin layers of fat that melts in your mouth. I really like the Ajitama that comes with the ramen, it is flavourful, firm and has a running yolk with the right consistency. The ramen manages to retain the traditional taste very well.
Gantetsu, King Chasu Ramen:
The King Chasu Ramen comes in a creamy miso broth of chicken and pork topped with sea weed, chashu (pork belly slices), spring onions and Ajitama (flavoured hard-boiled egg). The broth has a light but unique flavour completed by shredded ginger. Its presentation of seaweed and chashu slices on the side helps the ingredients to retain its flavour without being soggy from the soup. The chashu are tender and flavourful and the noodles are thin and firm. The Ajitama is a little too well done.
Bario, Ajitama Ramen
The Ajitama Ramen comes served with Futomen (thick noodle) served in a clear pork and chicken Shoyu broth. It comes served with Ajitama (flavoured hard-boiled egg), chashu (pork belly slices) and, a huge portion of bean sprouts. You have the option to add the chopped garlic and chilli powder which comes with the ramen. The Ajitama retains a strong marinated flavour and a slightly soft texture. The noodles are thick and chewy while the chashu contains generous amount of fat, lending it a tender texture.
