I loved my Niigata Shoyu ramen which came with two slices of aburi chashu and flavoured soft-boiled egg. The noodle was chewy, springy and easy to eat. The broth was quite light in texture but rich in flavour.
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Kajiken was the first mazesoba (mix noodle) restaurant in Singapore which offers different toppings to add flavours to the bouncy al-dente dry noodle.
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