We’ve been put off by long snaking queues at ramen joints, so we’ve been refraining from trying places like Ippudo at Mandarin Gallery, and this one, Nantsuttei at Parco Millenia Walk. We happened to be here early on Friday, before 7, and managed to get a table right before the queues started forming.
Their specialty here is ramen with a tonkotsu broth – the milky white pork bone soup. Their unique feature is the addition of a fragrant black “ma yu”, created by frying garlic over 7 phases and blending it into sesame oil. We discovered only after dinner that upon request, they can also ramp up the garlic quotient even more with freshly squeezed “garlic juice”.
A ordered the traditional chashu ramen, which came with lots of spring onion, and a few slices of tender char siew. I ordered the “Dragon Ramen”, which was the same except I had just one slice of char siew, and had some spicy minced pork instead.
As far as ramens go, this was surprisingly light and not very jelak. I expected the broth to be thicker and richer, but this was actually quite delicate. I preferred mine because of the added flavour from the minced pork, but overall I expected more flavour from the ma oil.
So, this is good, but is it worth standing in line for more than 15 minutes during peak hours? Not in my opinion.
A says:
Between the two Ramen joints there, I’d recommend this one for sure.
Nantsuttei
9 Raffles Boulevard
#P03-06 Parco Marina Bay, Millenia Walk
Tel: 6337-7166
Open daily: 11.30 am to 10.30 pm
www.nantsu.com/sg/
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