Ramen Blanc, Rouge and Noir? Not seeing wrong. Ramen Atelier is a contemporary ramen bar influenced by French culinary techniques, located at The Ascent SavourWorld, Science Park Drive.
Chef-owner Andrew Ng was trained in French cuisine, and had been working in Western food establishments for more than a decade.
His love for ramen has brought him to merge his French culinary know-how with Japanese cooking techniques to create his version of the ideal bowl of ramen.
Ramen Atelier’s intriguing selection of French style ramen includes the striking Ramen Rouge ($13), which incorporates tomato and butter, among other spices, into its broth, as well as the Ramen Noir ($14) – a jet-black bowl of noodles and soup that gains its colour from their special squid ink miso seasoning, accompanied by a lava egg and tender pork belly chashu slices.
During my first visit, while I like the springiness and texture of the noodles, both the Ramen Blanc and Noir tasted slightly off.
I could imagine getting the balance right for something this experimental is a challenge.
During my next visit when they moved to a more permanent space, the ramen tasted more polished.
The tomato aroma of the Ramen Rouge ($13) was undeniable, and taking slurps of it might remind you of a version of minestrone soup.
My friend said it almost felt like the having the tomato instant noodles at Hong Kong – he didn’t mean it in a good or bad way.
“Funky” would be the word I would use to describe this. Not the typical style that Singaporean diners would like immediately, but it could grow on you.
The thing I wondered about was the addition of chilli flakes, which chef said was an original recipe and fried in-house.
To be honest, I thought that tone of spiciness didn’t blend with the tomato soup, clashing (lang-ga) and distracting at parts, and could be better off served separately.
The ramen that I really liked out of the four tried was the Duck Confit Mazemen ($16), available in limited quantities.
It was served dry ramen style, with shredded duck confit, king oyster mushroom, purple cabbage, carrot, spring onion, topped with onsen egg.
After you toss it, the noodles would be coated with this unique citrusy-soy dressing, which was both refreshing and uplifting. And yes, not that ordinary and needed getting used to.
2 Science Park Drive, #01-14 Ascent Singapore 118222
Tel: +65 9008 3614
Opening Hours: 11:30am – 3:00pm (Mon – Fri), 12:00pm – 3:00pm (Sat), Closed Sun