Japan Food Town in Wisma Atria is another Japanese restaurant project involving ANA (along with many others), a year back I had the privilege to visit Yomoda Soba, but I haven’t been back since. I must say, most of the restaurants here came with a reputation, and the price is a little upmarket, which is the main reason why I don’t come here regularly.
As a ramen fanatic, I have been eyeing Machida Shoten for some time, since they are the only dedicated ramen restaurant in Japan Food Town. I finally made my move when they came out a one-for-one promotion early 2018. Firstly, I must confess I didn’t do my homework prior to visiting, but thinking that they came from Tokyo (well, actually Yokohama), I wanted to try their Shoyu based ramen. However, my dining partner wanted that too, hence I thought I might as well try out a Miso based ramen instead, so we can try out different broth.
I had their Miso Seasoned Egg Ramen. But before elaborating further, I have to highlight that Machida Shoten classified themselves as Iekei （家系）styled ramen restaurant, which in Mandarin meaning ‘House Type’. I actually only notice this after finishing my ramen, I was quite puzzled what that meant, and only after getting home that I had time to google about it, which generally referring to a combination of Tonkotsu broth with Shoyu. Truth be told, that’s not what the words mean, I suppose they meant it’s styled like how mum would have cooked it.
Upon ordering, patrons are asked to select the texture of the noodle as well as richness of the broth from “Hard, Japan Taste, Soft” and “Strong, Japan Taste, Light” respectively. We left everything at medium, which is the Japan taste here. When the noodle was served, I noted they are using round thick noodles, typical of Tokyo-styled ramen. However, the noodle was too hard for my preference, so agreed my dining partner too, and tasted like under-cooked spaghetti. I wonder whether they mixed up our order with the hard noodle. By the way, it’s worth noting that they made their own noodle in-house, an effort I truly appreciate. That said, if I took long enough to finish the noodle, it would at least get to a more desirable firmness. As per classic Sapporo Miso ramen, the main ingredients such as sweet corns, butter, are all there, so are an un-sliced egg, which wasn’t very runny like their picture suggested, and the only ingredient that impressed me was the medium size thick charshu, it’s chewy and offering a good tenderness.
The ramen broth was creamy and ultra rich, to such extent it reminds me of those use for Tsukemen, but less salty. So far, I hardly had problem finishing up ramen broth, I was struggling with this one. Actually, if the noodle wasn’t that firm, my impression won’t be that bad, but adding up the cons really left me a poor impression of this. Nevertheless, I reminded myself Miso ramen is not really their forte, Shoyu is.
As mentioned, my dining partner had their Shoyu Seasoned Egg Ramen, which is their signature ramen. Again, the noodle was too firm, and the broth was pretty thick. In my opinion, the broth does taste slightly better than my miso broth, but that’s as far as I would go. All I can say is, I’m afraid Machida Shoten ain’t really my cup of tea. That said, I must credit their nice ambience and the warm services.
By the way, ice water and warm water are chargeable at $1.
Machida Shoten 町田商店
Japan Food Town
435 Orchard Roadd #04-40
Wisma Atria Shopping Centre
Tel: +65 62623214
Opening Hours: 11:30 hr – 23:00 hr