Before Ramen Keisuke arrived in Singapore ( before the 2010s ), authentic ramen was underrated and difficult to find. The well-known ones are Baikoken, Noodle House Ken and Miharu Ramen Sapporo.
Fast forward to 2023 and only Miharu Ramen Sapporo still survives. Initially, they operated at the Gallery Hotel. Afterwards, it was at Millenia Walk and now operates inside Mediya Supermarket at the same location. I had their ramen before, but it was in the Gallery Hotel times, so I had forgotten the past flavours.
From what I knew they do have a ramen booth inside. But when I reached there, the booth was gone and now operates in a central kitchen. Oh boy, I have a bad feeling about this.
The Ordered Dish
Tokusen Miso Ramen ( 17.8 SGD )
Since it is Sapporo-style ramen, the miso flavour will be the best choice as it is their speciality. Corn, bamboo shoots, 1x char shu, seaweed, bean sprouts and a half-sliced egg in this ramen bowl.
The noodles are chewy with a great texture. But in the meantime, it feels like those instant ramen noodles which you can buy from supermarkets.
Their char shu uses pork shoulder meat. Pork shoulder meat is grittier than pork belly but this is way tougher than usual. It is big but dry as a desert.
Miso broth usually is more intense than other types of ramen broth, but this one is too overpowered. It is so salty, probably the saltiest ramen broth I ever had.
Thoughts
Surviving a food brand/name for 20 years is definitely not easy. But still, this is a sad case for Miharu Ramen Sapporo. From a ramen restaurant to centralised kitchen in a supermarket, the standard surely will suffer but not to this extent. The whole bowl of ramen gives you the impression of eating an 'instant' noodle feelings. The broth is really salty and oily, making it hard to finish the meal. And there is no butter, which is essential for Sapporo miso ramen.
With the price they are charging, it is better to go elsewhere for a good and quality bowl of ramen, like Hanamaruken Ramen!
Rating: 2 out of 5 forks
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