Noods

You know a place is good when it is frequented by locals and serve only a limited quantity of 100 bowls daily.

Although recognised as Michelin-worthy, EniShi occupies an inconspicuous space in International Plaza, sitting patrons by a cosy L-shaped counter.

Taste-wise the dashi noodles are less complex than the widely available tonkotsu. The brown speckled noodles are handmade and while not mind-blowing, was prepared with much care and precision, delivering well on being vessels of flavour. Every charsiu picked and cut to the right amount of fat to meat ratio just so they will melt in the mouth. The dry variant is the more popular variation for flavour.

It was quite an intimate experience to watch the chefs assemble meals in all transparency and great synergy, whilst making sure you as the customer receives utmost service dining with them.

First tried Ippudo when its popularity blew up several years ago and it changed my perspective on the traditional Takata-style ramen. Expect innovative flavours such as this Bonito Tonkotsu, a full-bodied fish and pork broth blend exclusive to Singapore. The highlight of this dish, Japanese citrus pepper paste, is stuck on the rim of the bowl and enhances the broth with a zest of mild heat when mixed in.

Noodles are springy with customisable hardness and the key favourites, pork belly chashu and soft boiled egg, melt in the mouth with amazing flavour. Bamboo shoots, while uncommon in the mix, had a crunchiness that brought textural variety to the bowl.