Kajiken is probably Singapore’s 1st dedicated mazesoba shop. I was walking past Tanjong Pagar’s Orchid Hotel and noticed ONE MORE Japanese restaurant.
Like how many are there? It is already home to Keisuke Tontotsu King (still long queues), Teppei (still insane reservations), Sushi Kou (still good food), Keisuke Gyoza King, Hana Hana (for those who can’t get a seat at Teppei), Takeda Shouten and Menya Sanji (the underdog).
Mazesoba? That represents soupless ramen, and “maze” in Japanese means “to mix”. More eateries in Japan are expanding their menu to include varieties of dry ramen.
The team behind Kajiken is not unfamiliar with ramen, having set up Ramen Matsuri at Boat Quay, popular with the lunchtime crowd with their chicken-based stock.
Kajiken’s menu is straightforward, offering dry ramen permutations of Deep Fried Chicken ($13.80), Braised Pork ($14.80), Charsiew ($13.80), Cod Roe with Mayonnaise ($13.80) and all toppings ($15.80).
I was recommended the Mazesoba Nogaya Style ($12.80), which was dry noodles with spicy minced pork, soft boiled egg, seaweed and vegetables.
Apparently, this version is created by a restaurant owner from Taiwan some four decades ago, and thus is also known as Taiwanese Mazesoba.
No wonder it does bear some resemblance to Zha Jiang Mian and other meat-sauced Taiwanese street food. A ramen shop Menya Hanabi at Nagoya incorporated that in its menu and Taiwanese mazesoba got a lot more popular in this recent few years.
A no-fuss bowl really. I liked that there is ample chopped spring onions which provide that crunch, and sweet-saucy minced pork rather similar to the meat on mapo tofu.
You can add some vinegar or chili oil to add a bolt of spring to the taste.
Each cup comes with a small cup of chicken broth to sip in between, but I wished for more.
All in all, the sensation reminded me of having Bak Chor Mee, Japanese style, and was appetizing. I would return to try the All Toppings version.
Though at the end of the day, I still find a soupy ramen a lot of satisfying to the tummy.
Kajiken 油そば専門店 歌志軒
Orchid Hotel #01-07, 1 Tras Link Singapore 078867 (Tanjong Pagar MRT)
Tel: +65 82260199
Opening Hours: 11:30am – 3:30pm, 6:00pm – 9:30pm (Mon – Sat)
Mazesoba? That represents soupless ramen, and “maze” in Japanese means “to mix”. More eateries in Japan are expanding their menu to include varieties of dry ramen. I was recommended the Mazesoba Nogaya Style ($12.80), which was dry noodles with spicy minced pork, soft boiled egg, seaweed and vegetables. http://danielfooddiary.com/2016/03/11/kajiken/