Ramen Kagetsu Arashi at The Cathay
Established in 1992, Ramen Kagetsu Arashi is one of the largest ramen chains in Japan with more than 290 outlets worldwide. It is famous for its garlic tonkotsu broth.
The ramen shop has recently introduced a new dish – Ginjiro Ramen ($13.90) which has a combination of tonkotsu soup base and bonito flakes. The pork bones are simmered over long hours so that the natural sweetness can be extracted. Dried bonito, kelp and several other ingredients are then tossed to achieve the flavoursome goodness. Highly addictive and rich in collagen.
A noticeable difference here is, they used hard-boiled egg instead of the soft boiled egg found in most ramen stalls. Even though I was told that hard-boiled egg works better for their ramen broth, I still prefer to have my soft boiled eggs. It didn’t appeal to me, unfortunately.
Kagetsu Ramen also offers another brand new dish – Dry Curry Rice ($12.90) with a blend of spices that lends a moderately spicy punch. The rice is slightly scorched to create a crispy texture and smoky aroma. It is rested on a wonderfully prepared egg. Yes – for the fragrant eggy flavour of the rice. No – for the few slices of sausages on top. Perhaps some grilled beef cubes will work better?
Since we are already here at the restaurant, we also tried their signature dish: Arashi Genkotsue Ramen ($12.90). Its tonkotsu broth is made in house with pork marrow bones, fat and collagen, simmered for hours to achieve the perfect taste and thickness. The broth’s natural sweetness comes from the potpourri of garlic, onions, vegetables and different spices. Mind you, the garlic fragrance is pretty strong here. And I find the broth slightly too oily for my liking. Somehow, I prefer Ginjiro Ramen to this.
Just like any other ramen restaurants, you can add oomph and flavour with the four main add-ons: fresh crushed garlic, seasoned chives, black pepper or soy sauce.
We enjoyed the Gyoza ($6) even though it wasn’t the best we have tasted. The juicy pork filling is encased beautiful in crispy pastry skin. The skin is imported from Japan and retains it crispiness and chewy texture even after frying. The fillings can be better. Remember to go with the dips, it works wonders! Our secret combination is: Layu, vinegar and shoyu.
Ramen Kagetsu Arashi
Address: 2 Handy Road, The Cathay #B1-01/02/03
Tel: 6736 3055
Opening hours: 11.30am to 10pm
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