Paradise Group was famous for two things, snitching and underpaying for cooking gas by tampering with the usage meter, and their la mian noodles. Now they are combining la mian with ramen, a Sino-Japanese fusion.
Inspired by the flavours of Japanese ramen broth and silky threads of Chinese la mian, Le Shrimp Ramen is a perfect marriage of Chinese and Japanese culinary specialties by offering a simple menu of elaborate flavours.
Featuring two specialty broths – shrimp broth 赤汤 and tonkotsu broth 豚骨汤, each has its own merit. The tonkotsu broth achieves a rich and creamy texture after long hours of simmering with pork bones, resulting in a collagen-rich and palatable soup. The prawn broth is like a concentrated Hokkien prawn noodle soup, featuring the flawless union of fresh sea prawns, pork bones and Chinese spices, giving the broth a delightful tangerine-orange hue.
It was this prawn noodle that attracted me, as I want to compare this with my own recipe.
四小点 Four Appetisers
From top right, clockwise, 四小点 Four Appetisers:
- Chilled Silken Tofu with Century Egg 皮蛋豆腐 has a pretty strong taste but the silky tofu adds another taste dimension to it.
- Braised Beancurd in Tonkotsu Broth 豚汁卤豆干 is quite good, just like how my mom will do it.
- Seasoned Bamboo Shoots 味付竹 tasted like those that would be served in a Japanese ramen shop, nice and spicy.
- Crunchy Cucumber 凉拌小黄瓜 is just like those in a Shanghainese noodle shop.
赤汤面 Shrimp Ramen
Le Signature Trio Shrimp Ramen 招牌三虾赤汤面, the name itself already sounds so luxurious. The broth does not disappoint, full of shrimp flavor from the homemade ebiko prawn paste. The noodles lack a little chewiness, but saved by the succulent prawn dumplings and fresh big prawns.
The other variations are Big Prawns & Braised Pork Ribs Shrimp Ramen 大虾猪软骨赤汤面, Ebiko Prawn Paste Shrimp Ramen 鱼子虾滑赤汤面, Big Prawns Shrimp Ramen 大虾赤汤面, Prawn Dumplings Shrimp Ramen 鲜虾水饺赤汤面 and Braised Pork Ribs Shrimp Ramen 葱烤猪软骨赤汤面.
Or you can go for the Tonkotsu Ramen 豚骨汤面 or Chilli Vinaigrette Ramen 拌面 with the same choices of ingredients , or the plain Dried Shrimp and Scallion Ramen 洋葱油拌面.
Side Dishes 小碟
If you fancy the signature ramen and yet want to try the rest of the ingredient, fret not, you can order them as side dishes.
脆皮炸鸡扒 Chicken Cutlet has a lot of fried skin, crispy, savoury and satisfying. I can see that it will go well with the chilli vinaigrette noodles.
葱烤猪软骨 Braised Pork Ribs Scallion is quite salty perhaps because it was supposed to be an ingredient to be served with noodles. The fork tender braised pork soft bone is so strong tasting, you have to eat it with noodles. It does not go well with prawn soup base, maybe better with tonkotsu ramen.
Instead of providing it as part of the meal, the 茶溏心蛋 Lava Egg that is essential part of the Japanese ramen is sold separately. It has only soy sauce taste, not so much of tea.
In a crisis, there are always some bargain hunting. For a limited time, you can get 30% off if you have a Citibank/Maybank credit card or member of Paradise Group.
Stay strong, we hope to come back again when the pandemic is over.
Le Shrimp Ramen (Paragon)
290 Orchard Road, Paragon #B1-42, Singapore 238859
No reservations, walk-in only
Date Visited : Mar 2020