Ramen Santouka. Hearty, Generous and Piping Hot as Ramen should be.

For the virgin post of the blog, I felt it only appropriate that I should choose a place that was imperative to forming the foodie in me. It was only after becoming a foodie where I began to take greater care of the form of substinence I was putting into my body, not only in terms of health, but also in terms of taste and texture. No longer was I content to be ruled by the opinions of others of what was "supposed to be tasty and delicious" as most people in my age tend to be in their formative years. Food is a universal topic that binds us all, and everyone has their own indiviual tastes and palates, which is what makes food such a dynamic subject of conversation. No one single opinion is more important than the other because after all, it is you eating and enjoying it.

With that aside, I shall start proper. 

Ramen is an every day food in Japan, present in every street and corner selling different variatons, depending on the region you are in. From the type of noodles used, to the soup base and ingredients, each version can provide a totally different experience and sensation. For example, the Sapporo, Hokkaido style of ramen usually features thick, curly yellow noodles and relies heavily on Miso as the main flavouring agent.

Which brings me to Ramen Santouka.

Santouka originated from the town of Asahikawa, Hokkaido and is one of the most popular Ramen stalls here in Singapore for its unadulterated and no-nonsense Ramen. It comes in a hearty portion, topped with condiments like black fungus, freshly chopped spring onions, bamboo shoots and a small piece of naruto (japanese fish cake).

Tokusen Toroniku (Choice Pork Cheeks)

If you are a first timer to this establishment, the tokusen toroniku, or pork cheeks is the signature of the shop. According to their menu, only 200-300 grams can be harvested per pig, which makes this cut of pork that much more prized and rare. But funnily enough, despite its perpetual long queues and popularity over the years, there was never a time where the waitress told me that they had run out of them.

Each slice is a sinful indulgence of the tender, unctuous kurobuta pork with the fats evenly interspersed along the meat, and it brings the level of Ramen enjoyment to a whole new level altogether. What I usually like to do is to pick up one slice of cheek, dip and swirl it around inside the soup for a good 5 seconds to warm it up and emulsify the fat within the meat and finally popping it into the crevices of my mouth, with my taste buds in overdrive, slowly savouring the flavour of the meat. Rinse and repeat for another 5 times.

Tokusen Toroniku Ramen, Miso Soup base. $19.90 ++

 In Santouka, they offer their customers 3 different kinds of soup flavours, namely Shio (Salt), Shoyu (Soy Sauce) and Miso (Soy bean paste). Santouka uses the "Tonkotsu" soup base as the foundation for the soup for its Ramen, which is made with pork bones, dried fish, kombu (kelp) and many other special and secret ingredients and, according to their website, simmering it for 20 hours to truly extract the flavour from these ingredients which results in a hearty, rich and full-bodied broth which I never fail to finish to the last drop every, single, time.

But therein lies the other side of the coin, where some people would say that Ramen Santouka is too salty and heavy for their liking, and they prefer something a little lighter on their palates. To some extent I can see where they are coming from due to the higher fat content of the pork cheeks and also the shimmering layer of oil that is conspicuous to the health conscious which results in thoughts of cholesterol filling up their arteries, making them shudder in fear.

That said, to me Ramen is simply comfort food that should be hearty, rustic and just served simply and simply served. Few things are as good as having a bowl of Santouka's Ramen on a cold, rainy night, with its steaming, hot soup and its al dente noodles and of course, that ever so sinful piece of pork cheek.

For 3 years I have been patronizing Santouka, and I have still yet to find another place both in Singapore and in Japan to claim top spot for "Best Ramen" in my heart. Santouka is my place to go when I have that nagging craving for a bowl of warm, rich and tasty Ramen.

Ramen Santouka
#02-76 The Central
6 Eu Tong Sen Street
62440668

Nearest MRT Station: Clarke Quay

Open Daily
Operating Hours:
1100 - 2200
Last Order at 2145

Please note that they do not accept reservations.