How often do we fall in love with something and crave a career out of it? Well, I guess it takes a lot of courage and determination to do so. The story behind Men-tei is as such. Around 10 years ago, the founding co-partner of Men-tei, Chef Jason Lim, fell in love with ramen during his trip to Japan . He started a year long journey sampling, discovering and studying various type of ramen in Japan. In 2007, together with a group of like-minded Japanese partners, Men-tei was established. I am always on a quest to find good food and I am blessed to be invited to the media tasting together with a group of like-minded foodies.
We started off with some Japanese side dishes and among them, the Yakibuta Cubes (Grilled Pork, $5) and Gyoza (3pcs – $3; 6pcs – $6) stole my heart. The Yakibuta Cubes are marinated and sous vide for more than 18 hours in a special sauce thus resulting in tender and flavourful cubes which melt easily in your mouth. The Gyoza is not to be missed as well. The Gyoza are freshly made everyday FROM SCRATCH. I am surprised to find Gyoza with skin that is 0.6mm thin in Singapore. The Gyoza is generously filled with pork and leek fillings and be careful when you bite into it as the fillings are so juicy that you might burn your tongue. I meant it in a good way mind you! =)
If you like some greens, Edamame with sea salt ($4) is a good choice too.
Shoyu Ramen ($14.50) is served with a chicken and fish broth blended with 8 different Japanese soy sauces, an original recipe from Tokyo. It is also good to know that the ramen is made fresh daily.
As compared to the Shoyu ramen, the Shio Ramen ($14.50) is clearer and less oily. It is served with chicken broth which is a mix of dashi soup and seafood broth. The result is a bowl of comforting ramen with sweet unami.
Tonkotsu Ramen is the signature of Men-tei. The broth is made using pork and chicken bones and spices are boiled for hours. For people who love a hint of heat in your food, you are not forgotten. The Spicy Tonkotsu ramen ($15) is made with you in mind. Instead of using tobanjan (spicy miso paste), gochujang (hot pepper paste) is used.
Besides being able to customise the hardness of the ramen (regular, hard or extra hard), there are two types of ramen to choose from. The hataka ramen which is thinner and made using egg white or the tokyo ramen which is thicker and made using whole egg. Personally I like the hataka ramen better as it does not turn soggy easily. It is also good to know that oil in the ramen is freshly made daily using ingredients such as leek, garlic, dried shrimp and bonito instead of those unhealthy commercial flavoured oil.
If you are in for something sweet, there are also Imported Ice Cream ($4.50) specially imported from Japan. Among the 4 (matcha, black sesame, yuzu and peach), my personal favorite is the yuzu as it is both refreshing and light. =)
Do give Men-tei a try if you are around CBD, it is one of the better ramen that I have tried in Singapore.
61 Robinson Road Robinson Centre #01-01 Singapore 068893
Tel: (+65) 6438 4140
Operating Hours: Mon ~ Fri 11.30am to 2.30pm
6pm to 8.30pm (Last order at 8pm)
Closed on Public Holidays & Weekends