Cook Mee by WHEAT – Dry Tossed Ramen At Raffles Exchange. Can Be A Little Too “Healthy”
Cook Mee is WHEAT’s latest venture in the CBD at Raffles Exchange.
It offers a different variety from their current line-up of Japanese-inspired and low calorie soba noodle, brown rice and salad sets.
Most of WHEAT’s outlets are conveniently located within the CBD to cater to the working crowd.
Not to be confused with Love Mee at Suntec City, or the recipe book from The Sunday Times, Cook Mee specialises in Dry Tossed Ramen and Rice bowls, all priced at $9.90 nett.
I appreciated the simplicity and fuss-free payment process using a single $10 note, relatively short preparation time, and self-service using a buzzer system during the kanchiong CBD lunch hours.
Even though both the MuscleMen (Dry Tossed Ramen) and Soupermen (Dry Tossed Ramen with Specialty Soup) both come with shredded cucumber, bean sprout and a sous vide egg, the latter allows more flexibility in choice of toppings.
For the MuscleMen (Dry Tossed Ramen), there are 2 different options for spiciness level: Non-spicy or Hebi-Hiam (Spicy dried shrimp sambal) Chilli.
For the protein, choose between Roast Beef, Char Siew Pork, Salmon Sashimi and Sated Egg Fried Chicken. Protein lovers will rejoice at the option to upsize their Roast Beef and Char Siew Pork at an additional $4.
I enjoyed the Hebi-Hiam Chili, which gave the otherwise bland ramen a little spicy kick, but not too much on the aroma and fragrance.
Not quite sure about the texture of the noodles, which reminded me of the yellow noodles typically found in hawker centres.
Likewise for the thinly- sliced roast beef which was slightly dry and tough, the saving grace was ultimately the chili.
The Soupermen (Dry Tossed Ramen with Specialty Soup) comes with a separate bowl of double-boiled Chicken or Pork-based soup with a choice or spicy or non- spicy.
Choice of 2 proteins is available from a selection of Prawn, White clams, Mussels, Salmon or Shredded chicken breast and 3 vegetables from options such as tofu, broccoli, mushroom, cabbage, damage, bean sprout, kimchi or seaweed.
According to the owner, the soups are doubled boiled with chicken and pork, and not much other sauce are added to appeal to health-conscious diners.
My friend commented that the bowl of Spicy Chicken-based soup tasted too “healthy”, and the process of choosing his ingredients for the ramen bowl reminded him of Yong Tau Foo.
That being said, each ingredient in the bowl existed individually instead of combining synergistically together to bring out the flavours.
While the location, speed of food preparation and food offerings are ideal, slight improvement can be made to bring out more flavours instead of being just “healthy”.
Cook Mee by WHEAT
B1-32/33, 5 Raffles Exchange, Raffles Place
Opening Hours: 8am – 9.30pm (Mon-Fri), 9am – 4pm (Sat), Closed Sun
* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.
May 25, 2017
Chen’s Mapo Tofu – Szechuan Food By Michelin Starred Chef From Shisen Hanten. Mapo Don and Mapo Mien
May 23, 2017