#cha shu

[dessert-foodi-li-cious]

Dan-Dan Noodles

-  crunchy purple pickled cucumbers, melty cubes of cha shu, punchy diced white onions, seasoned minced pork, Japanese mizuna, onsen egg and fried onions

[buffetlicious]

Tried out the newly opened Tonkotsu Hototogisu (豚骨不如帰) at Causeway Point during dinner time. This is Michelin Chef Atsushi Yamamoto’s first shop in Singapore to feature Tonkotsu Ramen only. Went straight for the Black Spicy Ramen Set (S$18.80++) with 3 pieces of fried chicken and a cold tea. My bowl of ramen came with a layer of spicy peppery black oil on top of the soup base which in itself isn’t spicy at all. Opt for their Super Black Spicy ramen drizzled with Sriracha sauce if you want to up the level of heat.

The thinly-sliced sous vide Cha Shu was tender but too lean for me. A thicker, more fatty cut of pork would have did wonder for the ramen. The wholegrain noodles are made from a special Hokkaido wheat flour that is rich in minerals, vitamins, and dietary fibre. Doesn’t turn soggy in the soup while waiting for me to finish all the food styling and photo taking. Love the piping hot Fried Chicken with its flavourful marinate.

[dessert-foodi-li-cious]

Cha-Shu Ramen

[dessert-foodi-li-cious]

Braised Japanese Cha Shu & Crab with Tobiko Tamagoyaki