You know I love my ramens. Even though the last times I been to HarbourFront Centre was to wait for a cruise or have a celebration-birthday-dinner at Ban Heng, I have decided that Ramen Hitoyoshi was worth a visit.
It is a ramen joint specialising in Tonkotsu ramen, with 3 version of original, garlic or spicy.
Upon entering, containers of marinated beansprouts and corn were placed on the table. Very “Keisuke”, without the eggs.
The ramen items were considered inexpensive in Singapore’s context, with a basic Tonkotsu bowl at $10.90, $12.90 with addition of ajitama egg, and $14.90 with an “all toppings” choice include seaweed and chashu.
When I took the first sip of the thick, creamy tonkotsu broth supposedly cooked for 8 hours, the taste reminded me of Keisuke Tonkotsu King when it first started out.
Except the Ramen Hitoyoshi had an even thicker quality, and used different type of noodles.
I immediately texted another ramen-fanatic friend, and he replied to say that the owner was an ex-staff of Keisuke Ramen who worked there for quite a number of years.
I chose “hard” for the noodles, and liked its straight-thin, firm slightly eggy texture. I wondered if the noodles would pair with a slightly thinner soup base, but that is personal preference.
The Cha Shu I had was superbly tender without that meaty-porky taste.
in contrast, I didn’t like the Spicy Tonkotsu ($11.90) was much. Perhaps the spiciness didn’t gel as well as expected. When the chilli oil hits you and water is out of reach, the coughing might just start.
Other side dishes the eatery offers include Pork Gyoza ($4.90 for 5 pieces), Prawn with Mayonnaise ($4.90), Tori Karrage ($4.90) and Kinoko Butter Yaki ($6.90) – herb-buttered sautéed mushrooms.
I find Ramen Hitoyoshi very promising for its price, and if they can make some minor tweaking, they should become popular with workers in the vicinity.
1 Maritime Square, #01-99 HarbourFront Centre Singapore 099253 (HarbourFront MRT Station)
Opening Hours: 11:30am – 10:00pm (Mon – Fri), 11:00am – 10:00pm (Sat – Sun)
More Info: danielfooddiary.com