Santouka Hokkaido Ramen

I'm lack of adventure when it comes to ramen after a few disappointments and there was a period I only go Ippudo to fix my ramen craving. Until one day I decided to try on Santouka and I have to say this is really good!

My ramen arrived first. I had kara-miso ramen with Iberico pork cheeks. The pork cheeks were heavenly. If you love eating sashimi that melt in your mouth, imagine this pork cheek can do the same thing too. It was definitely tender but not greasy at all. I also like the kara-miso broth, it was rich and flavourful. 

We also had ramen with char siew rice bowl set and ramen with fried chicken set. The shio broth is their signature but I personally prefer kara-miso. The ramen noodles was as good, I love the springy texture and the eggy taste was just right. 

Santouka Hokkaido Ramen is now my new favourite ramen place and it is definitely one of the best ramen in Singapore. 

Santouka Hokkaido Ramen

6235 1059

21, Cuppage Road, Cuppage Terrace 

Mon - Fri 12pm - 3pm, 5.30pm - 12am

Sat 12pm - 12am

Sun & Public Holiday 12pm - 9.30pm

Saveur Art

The Saveur group latest food venture, Saveur Art has opened at Ion Orchard recently. This time round, they are aiming to be more upmarket, offering French fine dining experience at down-to-earth price.

The two of us ordered two appetisers and two main courses.

Amuse-bouche is a French term. It  is usually a small, bite sized appetiser which is not ordered from the menu and preselected by the chef that serve complimentary to the guest or patron. To my understanding, it means appetiser before appetiser.....

We had squid ink cracker topped with marinated anchovies & pepper puree and seaweed sabayon with potato broth. Both were good but I think the latter was a bit too salty.

Saveur Art's Pasta -  Mozambique langoustine, cold angel hair pasta, olive oil emulsion $13

I like how the pasta was done nicely and well seasoned. The langoustine (small lobster) was very fresh too. 

Egg Confit & Truffle - truffled potato mousseline, roasted macadamia nuts, brown butter $12 (Add shaved truffle for additional $18)

I love everything with truffle and this is a very outstanding dish. The foam is made of truffle, on top of the creamy eggs and paired with crispy potato chips and roasted macadamia nuts. I appreciate the chef's creativity in contrasting the textures and flavours beautifully.

Iberico Pork Two Ways - pork belly, pork cheek pithivier, celeriac puree, sauce perigueux $23

It is basically shao rou (roast pork belly) and shao bao (barbecue pork pastry) on the plate. The pork belly was tender and the fats will melt in your mouth. But it will be better if there's more meat because the ratio of meat to fats was like 1:3. I also like the buttery texture of pithivier (pie) with pork cheek and minced vegetables. 

Duck Leg Confit - pearl barley risotto, green grapes, organic beetroots, foie gras infused Moscato Jus $19

The whole leg of duck confit served atop a bed of barley risotto with two foie gras cubes. It wasn't the crispy type but tender and flavourful. The only thing I do not like is the barley risotto as I prefer short-grain rice.

Considering the level of presentation and quality ingredients, it was affordable and value for money. They don't have many choices on the menu, but every dish is an art itself. 'How Great Thou Art', they said. 

Saveur Art

6634 1141

2, Orchard Turn #04-11

Singapore 238801

12pm - 9.30pm Daily