Ramen Champion announces that it will now house Gyumaru at Bugis+. Gyumaru is the first ramen restaurant in Singapore to serve gyukotsu ramen (beef bone ramen), which is a rare dish in the ramen world.
Relish the palate-enveloping note of the beef broth, which is made with beef bone and oxtail. The entire preparation takes two days to complete — the broth is first boiled for nine hours before it is cooled and refrigerated for it to set into a thick and flavourful concentrate. Each beef broth cube is then simmered over low heat before it is served.
The broth is accompanied with springy thin noodles custom-made from a local Japanese noodle making specialist — for the doneness, there are two options to choose from: soft and hard. Thick tender cubes of well-marbled ribeye sourced domestically from a halal-certified supplier are placed atop the ribbons of al-dente noodles.
The gyukotsu ramen comes in various options:
Beef Shio Ramen
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Beef Shoyu Ramen
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Coriander Beef Shio Ramen
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Coriander Beef Shoyu Ramen
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Special Beef Ramen (Shio)
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Special Beef Ramen (Shoyu)
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Spicy Beef Ramen (Shio)
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Spicy Beef Ramen (Shoyu)
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Side dishes are also available to complement the hearty bowls of gyukotsu ramen. Choose from Tori Karaage ($6.80), Chicken Gyoza ($6), Ebi Fry ($6.80), Beef Agedashi Tofu ($7.80), and Spicy Tofu ($5.80).
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Gyumaru is also in the process of receiving its Halal certification — Muslim gourmands can very soon enjoy non-pork ramen.
For more information, visit here.