Machida-Shoten – Rich, Flavourful Ramen from Kanagawa Prefecture

Originally from Kanagawa Prefecture, Machida-Shoten is known for “lekei”, which translates directly to “house-type”. The noodles are cooked to your preferred firmness, in a tonkotsu and soya sauce mix broth. Located at Wisma Atria’s Japan Food Town, diners can look forward to selecting from 3 levels of doneness for your noodles, which are freshly made in-house daily. The secret to a good ramen lies in its broth. At Machida-Shoten, the pork and soya sauce broth bases are cooked overnight to unlock their intoxicating umami, and are made from recipes unique to Machida-Shoten.

As we managed to hit the timing for weekday lunch promotion, we had the Tonkotsu Shoyu Ramen Lunch Set and Tokontsu Shio Ramen Lunch Set. Each set is affordably priced at $13.80++, and comes with a salad. We preferred the fresh, crunchy greens more than the cold chicken served with the salad. You can add $1 for green tea, and other amounts for toppings, ranging from seasoned egg to additional chashu. We are huge fans of ajitama, and really like those with stronger braised flavours and a runny centre.

The Tonkotsu Shoyu Ramen is Machida-Shoten’s bestselling ramen which comes in a soy sauce pork bone broth. Featuring a full-bodied and creamy broth, each sip was packed with flavours. The thick porcine soy sauce flavour was very distinct, similar to those you can only find in Japan. The noodles, slightly thicker in size, boasts a smooth, springy texture. One bite into the perfectly executed seasoned egg gives a burst of runny yolk. The chashu was tender, with a good mix of lean and fatty meat. The bowl of ramen is completed with seaweed. Soak the seaweed in the broth longer and let the subtle seaweed flavours run into your broth, if you like. Overall, the creaminess of the broth was too overwhelming for my palate, but my dining partner really enjoyed it!

The Tonkotsu Shio Ramen, on the other hand, uses Yokohama-style noodles, served in a rich and salty broth, complemented with butter and garlic oil. I’d pick this over the Shoyu ramen anytime. It is lighter on the taste buds and not as filling as the Shoyu ramen. The ingredients in the Shio ramen is similar to those in the Shoyu ramen. Moreover, there’s even a Vege-Vegan Ramen ($14++ a la carte menu).

There are so many ramen stalls in Singapore and Machida-Shoten has made it into my list of favourite ramen(s). The taste is very unique and different from those we get usually. What’s more – the servers are friendly and very helpful! We left the restaurant with huge smiles planted on our faces.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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