Ramen & Tonkatsu Ma Maison

Long overdue post on my visit to Ramen & Tonkatsu Ma Maison at Capital Piazza. Being located so near school, it was only a matter of time that we discovered this ramen joint in the basement. 

I have written previously about ramen places striving to reinvent the wheel and create unique dishes of ramen. Ma Maison tries to do the same here, using gouda cheese imported from Hokkaido, mixed into the ramen broth.

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The cheese ramen is also paired with Tonkatsu, which is a deep fried pork cutlet. IMG_7640

I’ve been to the outlet a couple of times. The first time when I was there, the cheese had already been mixed into the ramen for you.

Subsequent times, the cheese was served in a separate bowl instead, allowing you to varying the cheese levels in the ramen.

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What the cheese does is to add an additional layer of creaminess to the ramen stock. While I thought that it might perhaps make the ramen stock a bit too much (i.e. jelat), it was surprisingly still quite palatable.

I don’t think there is a really big difference in the taste (though when you’re pouring such a big chunk of cheese into the ramen you tend to think otherwise). I’m not sure if this creation resulted in an absolutely different type of ramen, or certainly one that is particularly memorable. It is a decent bowl of ramen, however, I don’t think it stands out as much among the sea of ramen shops in Singapore.

On the other hand, I really liked their tonkatsu, which I thought was done very well. Other side dishes such as the gyoza were also enjoyable.

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Add: 13 Capitol Piazza, Stamford Rd

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