Ramen lovers, rejoice! After a four-year absence in Singapore, Bishamon, a specialist in miso ramen, is back and better than ever! The 58-seater Bishamon will offer a brand-new menu — tuck into traditional Sapporo-style miso ramen right here in Singapore. It will be sharing restaurant space with chicken ramen chain Menya Takeichi at Eat At Seven — long-time fans of the latter can now enjoy ramen offerings made with pork-bone and chicken broth.
Sapporo Miso Ramen
The restaurant’s broth for its Sapporo series of ramen calls for a unique blend of three types of miso — red, white and black. Black miso is very hard to come by and hence rarely used in Singapore; Bishamon procures its black miso from suppliers in Japan. The three types of miso are stir-fried and made into a paste, which is then mixed with pork-bone and chicken soup. This special miso paste kicks up the soup’s flavour profile with its nutty piquancy.
An authentic version of Sapporo-style ramen, Bishamon’s Special Sapporo Miso Ramen (S$15.80) features a medley of corn, bamboo shoots and soft-boiled eggs. It is also topped with large slices of superbly tender kurobuta pork collar cha shu. The meat is cooked in Bishamon’s pork broth for two hours, then soaked in a special marinade for another two hours. Permeating every inch of the meat, the marinade is a marriage of fresh fruit, vegetables and tamari, a type of Japanese fermented soy sauce that has a thick consistency and bold flavour, and is less salty than Chinese soy sauce. The cha shu is chilled for 24 hours before it is sliced and served atop the ramen.
Tonkotsu Miso Ramen
Tonkotsu lovers will be delighted to know that there is also the Special Tonkotsu Miso Ramen (S$15.80). It is made using the same pork-bone and chicken broth as well as white miso paste. Thin white ramen noodles are used instead of the yellow noodles found in the Sapporo-style miso ramen as well. This is a perfect option if you prefer a milder flavour.
Grilled Cheese Gyoza
Other than the miso ramen, you can savour six different types of chicken gyoza at Bishamon: original; mentaiko; wasabi; grilled cheese; okonomiyaki; and garlic. Gyoza makes the perfect accompaniment to ramen, and Bishamon has more than just the basic pan-fried gyoza — the creative dishes will definitely cater to different taste preferences. The prices start from S$6 onwards.
Bishamon is helmed by Executive Chef Melvin Yeo, who has worked in renowned Japanese restaurants and boasts eight years of experience as a ramen chef. While working at his previous shop set in an airport, he had the chance to meet tourists from all walks of life and learn about different cultures. This has inspired him to come up with his own recipes for Bishamon.
Venue: Suntec City North Wing, 3 Temasek Boulevard #03-313 S038983
Operating hours: 11:30am – 3pm, 5:30pm – 10:30pm
Telephone: 6235 3386
Seating capacity: 58