Tuesday, 10 March 2015

Media Invite: Chabuton @ 313 Somerset

Having 26 outlets around the world, Chabuton has recently launched the Kurobuta Ramen which is created by Chef Yasuji, the first ramen chef to receive a Michelin Star. I was blessed to attend the media tasting with Tony.


The interior of Chabuton's first outlet in Singapore adopted a simple and spacious concept with the use of some mirror and some pictures of the Japanese traditional architecture. 
We kick-started the tasting with some Hitokuchi Gyoza. This is the first time I have such crispy gyoza. The fillings are well seasoned and the dish could be better if it has a more generous serving of the fillings.
We shared some Ika Karaage (Fried Squid) before we were served with the ramen. I prefer this amongst the 2 side dishes served as the squid is not overcooked.
Kurobuta ramen ($18.90)
This is supposed to be the highlight of the tasting. The Kurobuta ramen is a blend of tonkotsu and chicken collagen soup broth and served with Kurobuta pork, bamboo shoot, japanese leek and japanese soft boiled egg. I was told that the tonkotsu broth is on the bottom of the bowl while the chicken collagen broth is on the top. To enjoy the entire dish, I should taste the chicken collagen broth before mixing the broths. While I felt that the broth was slightly heavy handed on salt, my fellow blogger,Joey, loved it and finished the whole bowl within minutes. What impressed me the most for this ramen is the kurobuta pork which is soft, tender and flavourful and of cos the beauty benefits of the chicken collagen broth.
Credit: Chabuton's Facebook
Currently, the Kurobuta ramen is available in Singapore and only till 31 March. Do check it out before it is gone or share with me how do you feel about the dish.

Chabuton
313 Orchard Rd, 313 Somerset #B2-01 Singapore 238865
Operating Hours: 11.30am to 10.00pm

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