The Ramen

Slippery and firm with a good elastic spring, these Ramen are specially made to a Sapporo recipe from a Japanese Manufacturer. These curly eggy strings swoosh past your lips with a satisfying quiver. The thick and “Q” texture combine with skillful Ramen cooking technique and perfect timing are the attributes to the superior commentaries.

The Broth

Always regarded as the soul of the dish, Bishamon’s broth is made up of mainly pork and chicken, together with many other natural ingredients (such as seafood and greens) and is cooked for minimum of 8 hours. This tastefully flavored broth is boiled everyday and as such, each individual bowl of Ramen one gets is assured of freshness.

The Char Shu

The Char Shu is boiled in the Base Broth for 2 hours. It is then cooked in a special home-made Char Shu sauce, made from special Tamari Japanese Soy Sauce and many other natural ingredients, for another 3 hours. The tantalizing Char Shu, which has fully absorbed the essence of the sauce, is then sliced generously to size for serving.

The Egg

Like the Broth, the eggs are freshly boiled daily to requirements. After shelling, the eggs are then soaked in a special home-made sauce for 2 hours. The egg white is spongy and still-soft. The yolk, which has a runny texture, is certainly enjoyable. However, those who are not fans of half-boiled, still-soft eggs can request for a hard-boiled version.