Ramen Champion opens third outlet in Clarke Quay
Ramen fans are in for a treat as Ramen Champion has opened a third outlet at The Central @ Clarke Quay.
The Japanese eatery also has outlets at Bugis+ and Changi Airport Terminal 3 public area. While these outlets function like a food court, Ramen Champion at The Central is a full service restaurant with a free-flow salad bar.
The salad bar has over 20 dishes including pasta salad, mentaiko potato salad, and desserts that are changed every day. Top up S$4 with every main course to enjoy a free flow at the salad bar.
Along with the new restaurant, Ramen Champion has launched three new dishes.
The Special Tonkotsu Pink Ramen ($15.80) is infused with fresh beetroot (hence the pink soup) and blueberries. I was worried that the beetroot might be overpowering, but I was pleasantly surprised as the taste was not too pungent.
The Salmon Tower Maki ($21.80) is my favourite as the sushi is so soft and the salmon is very fresh. The salmon is air flown from Japan’s famous Tsukiji fish market.
The Fisherman Don ($21.80) is an interesting dish as sashimi cubes are laid over a bed of warm Japanese rice. The warm rice and the cold sashimi create a unique taste. It comes with a bowl of soup and sauce made of miso, sesame, wasabi and soy sauce.
Ramen Champion also sells Mentai Gyoza ($6.80) that comes with mentaiko sauce and mayonnaise. The sauce is savoury, so you can remove some of it before eating if you prefer it less salty.
For those who love spicy food, try Magma Ramen ($14.80) that has twenty levels of spiciness. The soup is made with capsicum peppers, Japanese black pepper, chilli padi, chilli oil, Korean chilli flakes and Japanese chilli flakes. I opted for level five and boy, it was too spicy for me.
Related Post: These 10 Places Prove Why Clarke Quay Is THE Spot For A Wonderful Family Weekend Brunch
Check out this video for more visuals:
Ramen Champion is located at The Central in Clarke Quay at #03-89. You can enjoy a 1-for-1 ramen promotion from 10 to 13 August.
All photos and video by Carissa Wong.