One of our beloved ramen joints, often with a long line of hungry patrons snaking out of and around their restaurant, has finally answered our prayers and opened up a second outlet. Unlike their original branch, this one’s a joint venture with TAO, a popular Japanese drum performance group. We’re still not entirely sure what the connection is, quite honestly we don’t care—all we’re interested in is the food. They decided to make full use of their outdoor space, and rightly so, with white and red chairs that almost made us feel a little patriotic (never mind that it wasn’t their intention). The interior is darker, with liberal splashes of red and black, and a much cozier feel that we immediately warmed to. The menu’s a pastiche of classics from their other outlet, as well as new dishes exclusive to this one, such as kushiyaki (Japanese grilled dishes), TAO.Aka and TAO.Kuro ramen. Our helpful server suggested a glass of Tongarashi umeshu which we chose to have on the rocks. This chili-infused wine has a spicy heat to it and, while unique, wouldn’t be our usual drink of choice. As we waited for our noodles, we nibbled on the invigorating Goma Q—Japanese cucumber discs with a light sesame dressing topped with chili flakes and white sesame seeds. Our steamed butterfly bun with braised pork belly was a delight. The tender meat was as sinfully delicious as we remember, and contrasted Ipuddo’s original cream sauce nicely. Our sukimi , tightly-coiled supple chicken neck with the thinnest strips of shiso (perilla), was beautifully done with just the barest touch of salt, showcasing the delicate flavor of the shiso perfectly. Their shiso maki , young corn wrapped in perilla leaves and pork belly, was also stunning. Our much-anticipated TAO.Aka chashu ramen arrived just as we were getting antsy. The smell of the aromatic garlic oil was intoxicating. We greedily helped ourselves to the rich tonkotsu broth, blended with spicy miso paste and fish stock. The thin and curly noodles were cooked to our specifications and the pork belly met our stringent expectations. Overall, the attentive service and fabulous food means they’re in our book of neighborhood haunts. We’ll be back, and soon.
Have you tried the TAO.Aka Chashu Ramen? It’s one of I-S Magazine’s 50 things to eat in Singapore before you die (2010).
