Overall, the Chinese la mien noodles absorbed the flavourful Japanese shrimp broth well and every spoonful was an umami explosion.
Le Shrimp Ramen Paragon is a new restaurant by the Paradise Group that opened at the basement of the Paragon Orchard shopping mall recently.
This Chinese ramen place is up and coming, prices are definitely on the higher side and for me, the other concepts under Paradise Group appeals more.
Overall, the tonkotsu broth, thick noodle and chicken karaage are the three ingredients that you must not miss here.
All in all, I’m rejoicing that Ramen Nagi has another outlet, as this might mean shorter queues!
A food blog from a Singapore-based traveler
Rice was dry. Leeched of the fluffy texture that I had at least hoped to get.
The sliced beef was marginally better than those in the local Yoshinoya.
The uni ramen itself is worth a return. While it is not cheap by ramen standards, the quality is good and if you are a true blue uni lover, you won’t regret it.
This food concept is materialised through the collaboration between the Singapore-owned Picnic and Tokyo’s Seizan.
The menu at Seizan Uni Ramen predominatingly is ramen in a Dashi soup base using Katsuo (Bonito) and Maguro (Tuna) flakes.
I won't be rushing to come back here as a result, even if I am kinda curious about that clam one.
I was happy to discover a new style of ramen. And every extra bit of happiness matters when you have to eat alone.
I liked it more than I thought I would too, as it came with a luxurious layer of chicken fat on top to not only make it tasty, but keep it piping hot.
Konjiki Hototogisu 金色不如帰 is the first outlet by the Michelin starred ramen restaurant originally from Japan.
