$3 vs. $69 Japanese KING CRAB Seafood Ramen | BEST Japanese Ramen in Singapore?!

Hey guys, Mike Chang here in Singapore on another ramen adventure. A lot of you guys have been messaging me about this supposedly amazing bowl of ramen that's very luxurious both in taste and in price. So we're gonna head there later today. But for lunch, I thought I'd do a little price-slash-taste comparison. There's a ramen shop near where we're staying called Butsuken and their cheapest bowl of ramen goes for $4.60 Singapore dollars, so about $3 US. So today we are gonna try out a couple bowl of different ramens at drastically different price points. So this is the cheapest bowl of noodles on the menu. This is the kake ramen. Well, you can actually substitute udon noodles for ramen noodles if you want at no charge. So I got udon for this one. And let me tell you, $3 ramen or not, this smells really, really good. The regular ramen just arrived too. That one, $7.50 Singapore dollars, so around $5 for a regular bowl of tonkotsu ramen. So kake is just supposed to be noodles in hot broth. Usually it's a dashi broth. I think this is their tonkotsu broth. Oh, that's really good. Wow. The broth is deliciously porky. Very creamy. At the same time, very light. Also, besides the richness, it's also a really nice depth of flavor. Just wanna make sure you keep sipping in this bowl. Also, the onions are great. Provides a nice little crunch. Udon was not the chewiest. Udon could be a little more al dente. But it's not bad. This broth is absolutely amazing, though. Really, really, really good broth. This will definitely fill you up, comfort you, put you to bed. Let me get to the ramen right away before this thing gets soggy. This bowl of ramen smells equally as good. It's the same broth. I feel like this one is creamier than just the original. A little richer. So for $5, springy, a bowl of thin, straight noodles. This one, way more al dente. Texture way better than the udon. So I would suggest sticking with these. Delightfully springy. All swimming around that delicious, creamy, rich, porky broth. Wow. This is a very slurp-worthy bowl of noodles. Katsu looks nice and thick and charred. Oh, this is great! Taste the char. And a nice portion of this is fat. So this thing just breaks up in your mouth. You taste the smokiness. It's got great porky flavor. The flavor releases more as you chew. Take a bite of that. Slurp your noodles. This is a really good bowl of ramen for $5. Also got a plate of katsu, $5 Singapore dollars. About $3 US. Outside's crispy, the pork is delicious. This is a very value-for-your-money kind of place. And this is not even, like, the ramen taste sub-par. This is delicious ramen. I mean, you will not be disappointed coming here for a $5 bowl. This is absolutely delicious. Slurp your ramen. Chase it with some katsu. I'll definitely come back to try the other ramen bowls. And this is the most basic bowl, too. I think with some chilies in here, this would be even more slurp-worthy. The next ramen's here in Chinatown, but they're already closed for lunch. But there is a place we wanted to try that's supposed to have amazing hamburger steak. So this restaurant's all about the hamburger steak. Triple cheese prime beef hamburger steak set. That sounds good. And then once you get the set, they have a salad bar up there. I think that's all you can eat. Because we're really short on time, we gotta be out of this restaurant in 45 minutes. So there is an all-you-can-eat salad bar up there that has noodles, different salad dressings, salad, sprouts, watermelon, dessert. They also have a ton of eggs. Oh, I actually wanted to get a soft-boiled egg. Be right back. They have hard-boiled eggs, half-boiled eggs, also tamago and fried eggs. I got some salad with sesame dressing, some soba salad, and some noodle salad. Cold noodle salad's really good, too. I know this ramen bowl has a little bit of meat in here as well. Also got some tamago. I'll be honest, I don't really even like tamago all that much. But since it's free, gotta have it. Still waiting for the hamburger steak, but now we're down to 30 minutes. The steak is here, it's sizzling on a plate. The cheese is leaking out. They told me I could pour the ponzu sauce on top, or I can dip it. I'm gonna pour it. And also, got the half-boiled egg. Oh, that kind of failed. Still beautiful. Look at this beautiful thing. Gooey egg leaking everywhere, cooking a little bit on the hard top. Hamburg steak. Let's just open this baby up. Inside, look at this. Gooey cheese. Stuffed inside this delicious-looking meat patty. Oh, this is freaking amazing. The steak is so, so tender. As you can see, amazingly juicy and cheesy. With a nice charred taste on the outside. Just pure, delicate ecstasy on the inside. There's also tofu that I'm gonna dip into the soft egg yolk. The egg is so creamy. It makes this flavor, this texture, even more luxuriously velvety. This is delicious. One more thing I need to do. I got another egg here. I got a bowl of rice here. Got a bowl of rice, cracking a half-boiled egg right on top, and then putting a piece of the steak right in the middle. That tender, melt-in-your-mouth meat mixed with that soaky, velvety egg yolk. That's almost too much of a good thing. They also have homemade tartar sauce. You can dip your tempura into that. This tempura has just the lightest crunch. Tartar sauce is perfect. Everything is homemade here. Look at this. Dip some of that nice tofu skin into the cheese, into the egg. Chase that with a bite of eggy rice. This is a really, really good place. I also wanted to try their sukiyaki humbug steak here. A good-sized humbug steak, dry tofu, regular tofu, napa cabbage, tomatoes, oyster mushrooms. Cut that open, revealing the tender, juicy inside of the steak. They also gave me an egg here. So, put that in the middle and just pop it right open. And let that delicious, sunset-looking center flow like a golden river. Oh my goodness, that egg seemed to just, like, illuminate this entire sukiyaki. Again, take the steak, dip it into the egg yolk, put it on the rice, add a little shichimi powder. Just gonna go ahead and add that into my sukiyaki as well. The sukiyaki version, a little sweeter. And because it is soaked in the sauce, the humbug steak tastes softer, it tastes more juicy. If you are a fan of sukiyaki, you will love this. I don't feel like the sauce is overly sweet. And once you pop this plum tomato everywhere, it becomes slightly more tangy. This is definitely better than the cheese humbug steak for the sole purpose of pairing with your rice. Just let that nice juice soak in there. That sukiyaki broth, with that silky egg yolk, and the flavor of the sweet, tangy tomato cutting through the richness. This is almost a whole, entirely different experience than the grilled cheese hamburger steak I just had. I'm down to 15 minutes. Gotta finish eating this, because there's some dessert I want to get from the bar. Dessert, coffee jelly, coffee jelly cream. This is very good. Oh, wow. If you just eat the jelly itself, I mean, that's just bitter black coffee. Mmm. With the cream, sweet, obviously very creamy. I mean, it's bitter, it's creamy. It's got the nice aroma of the coffee, good aftertaste. This is delicious. I think I actually started eating and liking coffee jelly after the disastrous life of Psyche. Great anime, by the way. Gonna wander around Chinatown and see if we're there. Whoa, what the heck is this? This is this shipping container on the corner of this busy street in Chinatown, right by Maxwell Food Center. And there's a bed inside. We must investigate. It's like a space where you can watch the cars drive by here, or smell the food from the hager center. It's like an Airbnb thing. Air-conditioned. Doesn't really tell you what this is, but I imagine you can book it and have a beautiful view of that. Maybe it's some company's little unit where after lunch, you're food coma-ing, you can go there and take a little nap. Taking a little break at my favorite tea parlor here in Singapore. You can sit your legs under the table. They come explain to you how to drink tea. This is a very traditional way of drinking tea. So first, you gotta warm up your teapot. So you pour hot water all over the teapot. Because the teapot's made out of clay, you gotta warm the clay temperature up so it doesn't affect the flavor of the tea. So you rinse everything out. Then tea goes into the teapot. You rinse the tea out, not to really clean it, but to get rid of the little tiny little particle pieces. Then you pour it into this. This is called a smelling cup. Put it in here. Smell it. And then you pour it into your tea cup. Smell it. Rub it with your hands. And the aroma's gonna change as well. When you do that, it smells so good. And then sip your tea. It's so relaxing. It's one of my favorite things to do. Tea time. Final food place of the day. This is Tarasho Ramen. And they have something that costs $68 Singapore dollars. About $48 US. And I'm telling you right now, it's a stupid bowl of ramen. No, seriously. It's actually called stupid ramen. First ramen. I got two because this one also looked really good. I love sukemen. I love it so much. And they have this one here. This is the uni ikura sukemen with spicy dipping sauce. This is just beautiful. Cute little piggy. Uni on top. Ikura. Thick noodles. Glistening ikura. And this is also a uni spicy dipping soup. I can definitely taste the uni. Dipping sauce is filled with beautiful and rich seafood flavor. A little sweet. Not very spicy. But those are some thick and chewy noodles. Each slurp, you get so much seafood-y flavor. Especially the ones where you get that extra explosive umami-filled braininess. That's a good noodle appetizer. I got a bite here with the noodles. And the uni. And some wasabi. And ikura. That's the best bite. Like I said, I need those extras after-cook. Hoppy and crudes just rains down flavor in your mouth. And the wasabi cuts through the oil and highlights all that great seafood flavor. It's a very unique but very delicious bowl of sukemen. My cold, stupid ramen finally has arrived. I'll admit, it's cold. Ain't nothing stupid about this. This might be one of the most beautiful bowls of ramen I've ever seen in my life. Feel like I just wanna freeze this, hang it up on my wall, and just stare at it every day. Inside this, giant sweet shrimp, langoustine, king crab, ikura, masago. And as soon as they walk even near me with this bowl, I smell the truffle. All sitting on top of delightfully chewy ramen noodles. As I'm mixing this, the truffle aroma is almost becoming a little too much. I mean, too much of a good thing. And it's so beautiful seeing all these treasures of the sea getting to mingle together. Like a gorgeously delicious little dance. Mix it together so that every single bite, you kind of get a bit of each element of seafood in this dish. That is so powerful. That is almost an overwhelmingly flavorful bite of noodles. I would say, if you love seafood, if you love ramen, you gotta come give this thing a try if you're ever in Singapore. This has just set the standard for cold ramen, for seafood noodles. This is now the standard. It's so freaking good that it's just not even a thing. First of all, the noodle's perfect. Perfectly springy. Amazingly chewy. And of course, being cold noodles, the texture's gonna stay this way. Every single bite, you get the snappiness from the tobiko. And they pop so well in your mouth. It has more of a sharp, crispy pop than the ikura. But they both explode with that sweet, slightly briny, amazing seafood essence every single bite you take. The sweet creaminess of the uni. If you want to change the flavor profile up a little bit, incorporate some king crab. I'm trying to take small bites of those so I'll last longer. Or the lingostein. Oh, that's so, so, so, so sweet. And just knowing all the sweet flavors. It's just natural from all the succulent seafood that's in this bowl. And you get that sweet flavor of the sea paired with the strong earthiness from the truffle. So this is a different type of surf and turf. Extreme seafoodness meets extreme earthiness. I definitely recommend every single slurp you take. Get some uni on there. That chewy, delicious noodle with that sweet creaminess, butter of the sea. This 100% warrants the price tag. Sometimes you get an expensive bowl or something, plate or something. Ingredients don't really work well together, although they're expensive. These, dare I say, work swimmingly well together. Of course, best flavor in the head. Oh, that's good. Oh. That was just an extreme blast of concentrated seafood essence. This is not just one of my favorite bowls of ramen in Singapore. It's not one of my favorite bowls of ramen anywhere. This is not just dinner. This is an experience. This is a very fitting conclusion to this delicious food day. And these flavors gonna last in my mouth, not my mind, for a long, long time. Yeah, definitely some private time needed with this bowl here. So, as always, all places I went to listed down below for you guys. Thank you all so much for watching. Until we eat again, see you later.