MASHI NO MASHI Singapore: 100% Premium Wagyu Ramen, Tsukemen And SG-Exclusive Bak Kut Teh
Source: MASHI NO MASHI
Celebrated for serving the world’s first 100% wagyu ramen, MASHI NO MASHI (“more and more” in Japanese) recently unveiled its Singapore outpost in Bugis, Guoco Midtown serving Singapore-exclusive dishes such as Wagyu Bak Kut Teh, Wagyu Laksa and Hokkien Mee (upcoming), on top of its signatures- 100% wagyu ramen and tsukemen.
MASHI NO MASHI is helmed by Chef Hisato Hamada, founder of WAGYUMAFIA- advocate of champion-grade wagyu with pedigreed provenance to the world via 7 restaurants globally, with three member’s only restaurants in Tokyo along with the iconic Cutlet Sandwich shop in Tokyo. In succession of its international outlets in Hong Kong, Tokyo, and Jeddah, the Singapore outpost is the first in Southeast Asia. “With MASHI NO MASHI SINGAPORE, I am excited to share my love for ramen and my deep fondness for this country,” said Chef Hisato.
Signature Menu
Source: MASHI NO MASHI
Wagyu Tsukemen ($30) is a mainstay featuring slices of slow-cooked juicy Ozaki beef with MASHI NO MASHI signature noodles, bamboo shoots, cabbage and a soft-boiled egg. The dipping broth is packed with wagyu bone umami.
Tip: Request for a serving of dashi to add to your remaining broth if you wish to slurp the last drop of the flavourful beef broth..
Spice lovers, challenge yourself to Wagyu Tsukemen Death ($32), an ultra-spicy rendition of the original Tsukemen. The spiciness level was adequate and packed enough heat, we enjoyed the bowl of punchy noodles.
Ultra Wagyu Ramen ($22) marks the wagyu expert’s first-ever Fukuoka Hakata-style ramen which ditches the tradtional tonkotsu (pork) broth for a rich beef broth made with finest wagyu bones. In true Hakata fashion, thinner ramen noodles are used and diners can customise their preferred firmness of noodles.
This is definitely one of the must-try dishes at MASHI NO MASHI, we enjoyed the al-dente thin ramen noodles with the light yet flavourful beef broth.
Source: MASHI NO MASHI
Complete your ramen or tsukemen meal with their prized Wagyu Gyoza ($8 for 2 pieces) or Siu Mai ($15 for 3 pieces). We had the Siu Mai; the steamed beef with onion were juicy and flavourful.
Singapore-Exclusive Menu
Continuing the art of wagyu at the Singapore outlet, Chef Hisato debuts exclusive wagyu dishes inspired by rich and diverse local food culture.
Wagyu Bak Kut Teh ($30) presents a wagyu version of our local comfort food. This dish switches things up with homemade wagyu bone stock.
Stay tuned to more Singapore-exclusive dishes such as Wagyu Laksa and Hokkien Mee, slated to launch later this year.
On the drinks menu, diners can cheers to a list of inventive cocktails including Chef Hisato’s proprietary rendition of a Singapore Sling ($18).
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