Touted as (probably) the best ramen in Singapore, this ramenya sure has a lot to live up to.
Ramen is something quite exquisite. While distinctively similar to instant noodles or bak chor mee of the Chinese, what truly sets it apart is the skill in the preparation of the broth, and the texture of the noodles which are often handmade.
Maybe there’s just something about doing things the Japanese way that reigns supreme. Their attention to detail could almost be termed unmatched.
Over at Ramen Santouka, the chefs spend hours on the broth to get it at just the right temperature, and flavour. So rich is the stock that I would have to say that hands down, it’s one of the best I’ve ever had.
If there’s one thing I like about Singapore it’s got to be the food. Cliché but true, and I would even go so far as to say if you’re not passionate about food found locally, you’re truly missing out.
It’s common knowledge that there isn’t much to do around here, and food hunts are one of those past times that really get me all excited.
Amidst the busy preparations for my birthday, we managed to squeeze in time for some good food. Today’s review is about another ramen place. K has a weakness for Japanese food and really — don’t we all?
Okay so you’re not Singaporean until the mere thought of food gives you an adrenaline rush…
For someone who has never been to Thailand, visiting the Thai enclave at Golden Mile Complex Singapore was quite an experience. And no better than to have two of my good buddies with me for my first time.
I don’t get serious cravings for Thai food, and my favourites hardly go beyond Phat Thai and Khao Niaow Ma Muang (mango sticky rice), but my friends happen to be big fans. And trusting their taste — plus the fact that they frequent BKK — we headed to the New Udon Thai Food eatery to satisfy our tummies with Moo Kata.
Moo Kata, which literally means “pork skillet”, is a traditional form of Thai communal eating. A large part of the Thai dining etiquette involves eating in large groups, something which we definitely learned to appreciate that night!
So it’s common knowledge I love beef. I also love having myself a good BLT sandwich.
My parents are currently away in Malaysia, and will only be back later in week. With my Dad not around to make dinner, the responsibility naturally fell on my shoulders to “tank”. I blame my ovaries — wait, before you freak out at my preposterously crude remark, do understand it’s because I have two brothers and being the only daughter… You get my drift.
Now this is really a challenge. Settling my meal is easy; I’m O.K. with quick salads or sandwiches. My brothers? Hm, not so much.
Check out my attempt at striking a balance: give and take, with a little compromise.
So I haven’t updated in a while. I’ve found I actually have other things to do with my life, ha.
Anyway, as promised, I’m back with the potato gumbo recipe.
I hope all of you have been looking forward to this post. (Well, even if you haven’t, I’ve got one fan for sure — K has been bugging me to get this recipe up because when we had it over dinner he just loved it so much!)
And, if I hadn’t previously already mentioned, K is quite the foodie. So… You’ve definitely got the free hand deciding whether or not to trust his judgment; but if you love food too that shouldn’t be too hard a decision to make. I mean, just saying 😉
Ever had one of those sudden revelations lingering in the realm of exotic flavours? That aha! moment when you’ve got different foods in your mouth and your tastebuds tell you “oh my goodness, this just might work”?
I can’t imagine how else it could’ve dawned upon Roger Mooking that steak should be marinated with root beer, if he hadn’t had half-chewed beef in his mouth while taking a huge gulp of A&W.
Because, trust me (and trust me because I’ve tried), the two are a match made in heaven.
To have them separately is one thing, but root beer infused steak? Ohhh, there’s a whole new world.