Ebisboshi Shotengai made its exit from Great World City, replaced with Ramen Champion (also operated by the same group). Good move. The lack of staff was a major problem at the former restaurant who took up such a big space with several concepts in one. Some dining tables were so hidden that waving for extended periods won’t even et any waitress to spot you.
Ramen Champion at Great World City is a self-service concept where you order from one of the four ramen shops, and collect the bowl later. That would usually about 10 minutes. Fuss free and less labour intensive.
The thing about Ramen Champion is, usually one or two shops out of the group are worth the try, while the rest are can be quite mediocre, or just weird. However, an uninformed new customer would usually need to try all the shops to decide which your favourite is. Or you judge it from the longest queue or gut feeling.
Butaou by Chef Toshikazu Yoneda
This is my champion from this branch. Butaou’s Special Sukiyaki Ramen ($16) is easily the most impressionable amongst the 4 shops at Great World City. Ramen meets Sukiyaki? Win already. A new ramen champion contender, the creation won the Outstanding Ramen Rookie Award at Hong Kong’s The Ultimate Ramen Champion competition. Compared to the usual ramen, this has a sweet Sukiyaki-ish taste, coming mainly from the sliced meat (pork or beef). Love the thin noodles, but not so much of the slow boiled egg and spiciness which went slightly over-powering.
Bishamon Zero by Chef Wang Hu Rong
For a China born chef to make it as the head chef position of Bishamon Zero, Chef Wang Hu Rong took 9 years of intensive training. Their signature is the Sapporo Miso Special Ramen ($14.80).I had the Tokyo-style ramen with a light flavourful broth, drinking it makes you feel easy and cleansed, without that heavy-going salty feeling. The pork belly cha shu is tantalizing, cooked in a special home-made sauce.
Tonkotsu Itto by Chef Yukihiko Sakamoto
I have always been a fan of the Hakata style ramen, with straight resilient noodles cooked quite al-dente. Tonkotsu Itto’s noodles falls into this category, which is also ranked the number one ramen shop in Tokyo (ranked by who I don’t know – but I think there are definitely better ones out there.) The pork-based soup should be what many local customers are familiar with and can take a liking to. I only wished there was more rich intense flavours in the soup. The tonkotsu felt a little weak. But if I want a safe no-fuss choice, this would be it.
Miyamoto by Chef Ryutaro Miyamoto
A recipient of 3 awards within 3 years, Miyamoto won the award of 2012 Narita City Most Popular Ramen. Maybe the taste got ‘lost in translation’ here. This ramen took longest to be served, even though I ordered it before the rest and all my friends have finished the other bowls. They have a Pork and Vegetable Ramen ($16), but I am glad I ordered the normal bowl which came with less char siew. Otherwise, it would have been tough to finish. The noodles were thick and curly (somewhat like flat Hokkien meet), not my personal favourite as it is too filling. In the end, I couldn’t finish it. The refreshing part is the sweetness that comes from the vegetables of cabbage and beansprouts.
Tried Ramen Champion before? Tell me which bowls can make it, so we make how to make wiser selections.
Ramen Champion Great World City
1 Kim Seng Promenade, Great World City #01-22, Singapore 237994 Tel: +65 6235 1295
Opening Hours: 11:30am – 10:30pm