Ramen Champion's concept - the restaurant itself doesn't have just one resident ramen chef, but four! Four different chefs, four different styles of Ramen from four different places in Japan means potentially awesome variety! I'm not sure if this outlet is the same as the one over at Illuma, or whether there's any sort of competition going on between the chefs, though.
The portions are full-sized bowls though, so sadly unless you're a huge eater (or coming in a large group), you'll need at least two (or more) visits to sample all the ramen on offer.
For our first trip, we try Ikkousha's Hakata Ajitama Ramen. Like its' name suggests, this shop originates from the Hakata region and serves up tonkotsu i.e. slow boiled pork bone broth. It turns out to be a very flavourful, if a tad bit salty, broth served with thin noodles. We think that the broth is actually quite nice, but the noodles were a bit too soft/soggy for our liking.
Next up, the Nitamago Riki (Shoyu broth) Ramen. This one comes with a surprisingly thick and springy noodle, which we like. The broth, however ... was a little odd. It was a bit herby and tasted not unlike West Malaysia-style herb bak kut teh broth. Plus a lot of pork fat bits floating around. The combination somehow doesn't really ... gel, in our opinions, especially with the choice of vegetable accompaniments - taugeh and cabbage.
Ramen champion comes in at a very par-for-the-course SGD15-SGD16-ish/pax. Changi T3 attracts quite a sizeable weeknight crowd, so you can expect a 10-15minute queue. Non-halal.
Our Ramen Rankings:
Superb!: Ippudo & Santouka
Delicious!: Nantsuttei, Tampopo & Keisuke Tonkotsu King
Solid: Shin-Sapporo, Keisuke, Gantetsu, Gensuke, Riki, Ikkousha & Bario
Below Average: Marutama, Menya Musashi & Menya Iroha
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