Bishamon Sapporo Ramen Japanese-styled Ramen strikes a familiar taste in Singapore's food culture. Today in Japan, ramen is called "the popular dish all over the country". In Hokkaido, Ramen is exceptionally famous for its history and culture, couple that with new creations of tastes and flavors. With the current inception of Japanese culture in the Singapore food scene, Ramen has become inevitably one of the most popularly dishes. About Bishamon's Ramen Bishamon's "Ramen of Sapporo" has maintained the original flavors from Japan into its region which is obvious with its native Japanese Ramen chef from Sapporo, Hokkaido. A "Must Try" Chicken based white broth Ramen is the definite answer to Singaporeans for the authentic Sapporo Ramen as a minimum of 7 hours daily is spent of making the broth. Ramen varieties include: Miso, Shoyu, Shio, Curry, Spicy Miso and so on. Side dishes are also available such as the popular Japanese Dumplings. A bowl of rich based soup combined with home-made "cha shu" made with recipe from Sapporo (Japan) mixed with tantalizing noodle will certainly create an unforgettable Ramen endeavoring experience. Prices are very affordable @S$12.00 for the Ramen and S$6.00 for the side dishes. The Ramen Slippery and firm with a good elastic spring, these Ramen are specially made to a Sapporo recipe from a Japanese Manufacturer. These curly eggy strings swoosh past your lips with a satisfying quiver. The thick and "Q" texture combine with skillful Ramen cooking technique and perfect timing are the attributes to the superior commentaries. The Broth Always regarded as the soul of the dish, Bishamon's broth is made up of mainly pork and chicken, together with many other natural ingredients (such as seafood and greens) and is cooked for minimum of 8 hours. This tastefully flavoured broth is boiled everyday and as such, each individual bowl of Ramen one gets is assured of freshness. The Char Shu The Char Shu is boiled in the Base Broth for 2 hours. It is then cooked in a special home-made Char Shu sauce, made from special Tamari Japanese Soy Sauce and many other natural ingredients, for another 3 hours. The tantalizing Char Shu, which has fully absorbed the essence of the sauce, is then sliced generously to size for serving. The Egg Like the Broth, the eggs are freshly boiled daily to requirements. After shelling, the eggs are then soaked in a special home-made sauce for 2 hours. The egg white is spongy and still-soft. The yolk, which has a runny texture, is certainly enjoyable. However, those who are not fans of half-boiled, still-soft eggs can request for a hard-boiled version.