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With one last hurdle to cross, I clenched my teeth… and finally made it to Netsuretsu Ichiban-Tei for dinner with a friend.
The soup broth was rich and creamy, and the Soy Egg is one of the better ones I had in town – semi-boiled egg with runny yolk that also captures the essence of the soy marinate. The noodles are pretty similar to those from Miharu, slightly fatter and springy – call me prejudiced but I still prefer the thin noodles served in Marutama, which comes with a better bite, or the Italians will call it Al-Dente.
The Char Siu served was a generously thick slice, second only to Marutama. Despite being so, their soup-based is the best I have tried so far, trouncing even Marutama’s legendary Aka Ramen by a wide margin (I have since went back to Marutama to confirm it).
The Gyoza though came very charred, probably to capture the burnt flavour within when the stock is added over it, but presentation wise I think it will prove a turn-off to many ill-informed patrons.
Their Gyoza is differently a notch better to Miharu.