Chef Koji Takano, has helmed Torimaru at Ramen Champion Singapore for three years now, serving up bowls of true Asian comfort food. Behind each humble bowl of ramen he serves, stands 12 years of tireless training in his 14-year career as a chef, and dedication to perfecting his craft.
“Being a ramen chef truly involves a great deal of hard work, considering the trials of the culinary world – one has to spend 12 hours cooking a delicate dish that is easily burnt or overcooked. Despite this, I have never thought of giving up.”
A prized product of Chef Takano’s passion and labour is his signature Tori Paitan broth, a rich and creamy broth made from five different chicken parts and five different types of vegetables, boiled over 10 hours. Ordering the Signature Special Chicken Ramen at Torimaru gives you a mound of springy ramen noodles, topped with lean chicken breast chashu, homemade chicken meatballs, an oozy ramen egg, a square of nori, shredded negi, plus a generous serving of Chef Takano’s collagen-rich Tori Paitan broth. Talk about soul food!
Since Ramen Champion at Basement 2, Terminal 3 also houses outlets helmed by a number of Japan’s renowned ramen joints, you know where to head if you want that noodle-slurping “Oishi!”experience, without getting on a plane.