I belong to the group of Singaporeans who love their tonkotsu broth ramen hence this 1 and only One-Michelin starred ramen really piqued my interest. A non-tonkotsu broth? #challengeaccepted Tsuta's clear broth has a good mixture of quality ingredients that seemed to promise depth in flavor. Choice of Shio- regular salt, a lighter option for those who might want to avoid having their tastebuds going into overdrive Shoyu - secret house soy sauce with a blend of 2 other variants of soy sauce to add complexity to its broth Noodles - different from the regular ramen, retains the familiar texture of ramen yet tastes more like the "cleaner" soba. So I supposed it's soba noodles? Other notable quality ingredients used - char siu, Japanese bamboo shoot, green onions. And oh that egg! The addition of the truffle oil was interestingly more noticeable in the Shoyu portion as compared to the Shio. The Shoyu bowl packed the punch with that little 'oomph' that one would expect, had started out being the more popular contender. While the Shio bowl seemed less impactful, it was somehow the tortoise that completed the dinner journey better. Shoyu ended up being too salty to bear at the end. So is it worth the Q of between 30-90mins (we queued for 90 on a Sat evening) for this Michelin bowl? My personal take: Bring me my Ichiran anytime. But please don't let my opinion mar your intentions on a new taste adventure. Maybe it might be your bowl of ramen. #tiffinoms #tiffizsgeats #onemichelinramen #tsutaramen #tsuta (at Tsuta Singapore)