Collagen Rich Ramen Lunch at Tsukada Nojo Westgate

Well, the graduation lunch was not actually for me. It was my girl friend’s sister whom has just graduated and we did not wait for the buffet at the institute as there was too many people so we decided to shift to Westgate for our lunch. Maybe it was a weekday and noon time, we are fortunate that the crowd wasn’t there and we need not wait to get a seat.

Related: Bijin Nabe Steamboat at Chinatown Point Tsukada Nojo

Interior of Tsukada Nojo.

Interior of Tsukada Nojo.

About Tsukada Nojo

Tsukada Nojo actually have their own poultry farms located in Miyazaki which is southern Kyushu. The location is surrounded by nature and they are raising precious chicken called “Jitokko” that only grows in that area. “Jitokko” is a very valuable brand chicken in Japan. The chicken is raised in an organic way with thorough quality control higher than its government’s stringent standards. It is a “rare chicken” in Singapore as there are only limited number of farmers that are allowed to ship it overseas.

Tsukada Nojo has split their menu into two parts, serving a la carte hotpot ramen in the day and Bijin hotpot steamboat (美人鍋) from evening. Since it was in the late afternoon, we still make it in time for their day menu.

Bijin Men – Spicy Hot  (美人麺こく辛).  Price: S$ 16.80.

Besides allowing the customers to choose the different flavours available from their menu, they also have three different type of noodle that you can select – Thin Egg Noodle, Rice Noodle and Thick Mochi-mochi Noodle. For me, I selected the Thin Egg Noodle in Spicy Hot flavour.

Tsukada Nojo have a special way of delivering the ramen to the customer. Instead of the normal way of putting all the ingredients into a same bowl, they have cooked the noodle with the soup flavour selected in a  hotpot while the rest of the main ingredients are placed on a “plate” which acted as a lid for the noodles as well. I really thought this is a very good idea because this allows the customers to select the type and amount of each ingredients that is deem adequate based on customer’s taste and preference.

The Bijin Men broth has an opaque pale broth with a sticky-lipped intensity and rich, buttery texture of light cream. So how was it achieve? The chicken bones are cooked with water for eight hours and then allowed to be simmered down. The process allows the conversion of the collagen into gelatin that thickens and adds richness to the broth. With all the flavours in the broth, it is no wonder that they have prepared the ingredients in its most natural taste.

Chicken Nanban with spicy sauce, companied with some lettuces
Chicken Nanban with spicy tar tar sauce, companied with some lettuces. Price: $8.50.

Chicken Nanban is a very distinctive dish because it is a fusion between the Japanese, Americans and Singapore. The chicken has been deep fried and a thick orange tar tar sauce has been poured over it. Furthermore, the sauce has been modified further to be spicy to fit into the Singaporeans heavy taste bud. It is simply a heavy weight fried chicken with the sauce while the lettuces are there to keep the heat down a little. The unique combination just open up your appetite for more.

Nikumaki Onigiri with Red Chilli Oil (肉巻おにぎり). Price: $3.80 per piece.

You would be amazed but the delicacy that are coming out of Miyazaki, the Nikumaki Onigiri is no exception. While onigiri might has been around in Japan’s food history, Nikumaki Onigiri was born only in the 20th century and was gaining popularity in Japan as well. It is a rice ball wrapped with thinly sliced pork seasoned with their special sauce and baked until it is crispy. The Nikumaki Onigiri might look like an ordinary giant meatball, but when you first bite on it, the combination of the meat  and rice brings about an exquisite and balanced taste that spread deliciousness throughout your mouth.


Our overall experience at Tsukada Nojo was very fulfilling, not only we get to enjoy the exquisite Miyazaki’s Jitokko and all their local delicacies right in Singapore. Given their quality and service, I think that the food are reasonably priced. Anyway, I will be back again for their Bijin Steamboat Buffet.

Tsukada Nojo
#03-04 Westgate
3 Gateway Drive
Singapore 608532

Opening Hours
Daily 10.00am to 10.00pm

When Hot Stone Meets With Ramen – Tonkotsu Kazan Ramen at Liang Court

The ramen shop is bright decorated in bright red, tucked away in a corner of Liang Court. With a large bright red signboard, it easily attracts my attention while I was walking around the shopping complex to find a restaurant to settle down for my late night dinner.

Tonkotsu kazan ramen

Tonkotsu Kazan originated from Osaka, Japan, the same province which is famous for their kinryu ramen. Although the dish was created in Osaka, but they does not have a physical shop in Japan itself at the moment. Their signature dish is Ishiyaki Ramen, meanings Hot Stone Ramen. Ishiyaki was a traditional method used to make roasted chestnuts and sweet potatoes and the combination of the two traditional cooking bring the ramen to a whole new creativity level.

For a “volcanic” feel, I opted for the Karamiso Ramen set. The noodle and ingredients are beautifully set in the sizzling hot preheated 300 degree celsius stone bowl and after their specialty Tonkotsu soup is being poured in, they covered it with a inverted cone shaped funnel. While the dish is “erupting”, there are white smokes coming out from the top of the funnel.

Beside there creativity, one of the focus will be on their specialty Pork Broth. The soup is being prepared early in the day by simmering the finest pork bones for long hours, skimming off all the scums to make a clear soup base. Soup stock from pork heads and vegetables like Chinese cabbages, carrots, Chinese leek, etc are also added into the soup to create a various flavours levels yet providing nutrition, calcium and collagen.

Here is the end product of the volcano ramen ! The miso ramen is topped with chilli spicy minced meat and garnished with thinly chopped spring onions. Definitely the ramen is hot and spicy, however, after continuously sipping of the ramen, it actually tasted quite salty. Furthermore, the portion of the noodle was not small either. I managed to save some soup for the rice (forgot to take photo 🙁 ) and both rice and soup blended instantaneously, creating another dish of it’s style. I will come back for more !

Tonkotsu Kazan Ramen
Liang Court #01-10
177 River Valley Road, Singapore 179030
Opening Hours: 11am to 10.30pm daily
Tel: +65 6397 6636

Dinner with friends at Ebisboshi Shotengai

It was the 1st time I visited here. Anyway I was so busy working these few days that I did not even know that there was this Japanese restaurant hiding inside of Iluma. As usual, I was late for my dinner appointment again and all my friends has finished their meals right after I came into the restaurant.


My lobster ramen set. tasty looking ?

Closer view at the lobster ramen

I would admit that after staying in Osaka in 2 years, I am actually not really adapted to Japanese food in Singapore because the taste and freshness of the dish is quite incomparable. But well, face the fact that I am living in Singapore. The soup does tasted delicious but I found that it is a bit salty, perhaps salt is getting cheaper nowadays while the lobster are getting more expensive. I wasn’t really sure it was lobster or just crayfish that I was putting inside my mouth. Both looked almost identical.


The lobster ? Or just another cray fish ?

 The salad don’t really look fresh isn’t it ? Indeed, it was horrible..

Salad. サラダ

 This was much a fusion kind of gyouza with a sauce that I did not really fancy at. Perhaps I was too full after eating the ramen, but definite it would not be the kind of gyouza I would be looking forward at.

Gyouza (Fried Dumpling,餃子)