{Media Invite} Launch of Premium Tonkotsu Ramen - The Kurobuta
Here at the media event hosted by Chabuton Singapore @ 313 Somerset, we were introduced to the Premium Tonkotsu Ramen - The Kurobuta which is created by Chef Yasuji Morizumi.
We were actually pretty impressed that the Chef looked pretty young to be recognised as the world's first Michelin-starred Ramen Chef. He was also crowned "Best Ramen Chef" by TV Champion, a famous culinary contest in Japan.
 |
| Special Menu which we will be tasting during the launch |
Sides: Hitokuchi Gyoza (SGD5) and Ika Karaage (Fried Squid) (SGD5)
 |
| Hitokuchi Gyoza (SGD5) and Ika Karaage (Fried Squid) (SGD5) |
We were first served with some drinks followed by 2 side dishes - Fried Gyoza and Ika Karage whilst waiting for the ramen to be ready.
We also learnt a new method of eating the fried sides - by dipping them in a MIXTURE of Gyoza Sauce and Chilli Oil (Layu).
 |
| Gyoza Sauce + Layu = Perfect Dipping Sauce!! |
It was unbelievable that the blend actually tasted better than just having the sides with Gyoza Sauce. The Gyoza Sauce tasted like light soya sauce (unlike the Chinese way of using Vinegar) whereas the layu had some sesame fragrance in it. The mixture was nowhere spicy but tasted pretty unique :)
Premium Tonkotsu Ramen - The Kurobuta (SGD18.90)
There comes the highlight of the show - The Kurobuta!!
 |
| Premium Tonkotsu Ramen - The Kurobuta |
The soup base consists of a blend of Chicken Collagen Soup broth and Tonkotsu. We were told to sip the surface of the soup first as it contained Chicken Collagen on top before mixing with the Tonkotsu base below. The soup not only tasted rich and creamy, it is highly nutritional too due to its collagen content :)
Chef even jokingly told us to enjoy this dish and to go and fall in love next as we will be rejuvenated by the collagen soup.
Another commendable part of this dish is that the Kurobuta pork actually melts instantaneously when you pop it into your mouth! It was a pity that the portion of meat served was not much as we really loved it lots!
The Kurobuta pork is the highly prized pork in Japan and its marbled meat comes with small, fine streaks of fat that make each slice richly sweet, tender and succulent.
Other ingredients of ramen includes Japanese leek, Bamboo Shoots and Soft-Boiled Egg.
I think the egg was another great hit of the event as many bloggers and instagramers started taking photos as the golden liquid yolk flowed out from the semi-boiled egg. Taste wise can be summarised by one word - 'good'. Even Samantha commented that she wanted an extra serving of the meat :D
LIMITED OFFER!!
(17 January - 31 March 2015)
If you are convinced by my review and wanted to give this dish a try, do note that it is only available from 17 January to 31 March 2015.
 |
| #ChabutonSg |
Restaurant Name: Chabuton SingaporeFacebook Page: https://www.facebook.com/chabutonsgLocations:313 @ Somerset313 Orchard Road #B2-01, S238895Tel: 6636 8335Chabuton @ Tampines 110 Tampines Central 1#02-09/10 Tampines 1, S529536Tel: 6854 0335Chabuton @ Star Vista1 Vista Exchange Green, #01-41, S138617Tel: 6339 0335Operating Hours: Daily, 11:30 - 22:00
Snippets of The Day
I was very happy to meet fellow bloggers and instagramers like @zippyzipeng and @redlightdistrik as they really do post very awesome photos on their instagram!
 |
| From left to right: @Zippyzipeng, @Redlightdistrik, Chef Yasuji Morizumi, Myself, Samantha |
The second time I did a video interview. I was really tensed and my mind literally blanked out.. Oh well, after all its a good experience!
 |
| @Zippyzipeng tekan-ed (arrowed) me to do interview. Perhaps my few seconds of 'fame' might appear on youtube some day :p |
 |
| Group Picture with Chef! |
Until Next Time :)
P.S. Pardon me for my lack of updates due to wedding preparations and house renovation! I am still very active on my instagram @aldora_muses though :)
P.S.
Find this post amusing?? Please stay tuned to my future musings by clicking the icons below:
Find this post amusing?? Please stay tuned to my future musings by clicking the icons below:
