We have heard about pork-based or chicken-based ramen, but uni? Picnic Food Park partners two-Michelin-starred Seizan from Tokyo. With thoughtfully-curated menu, they have come up with three inventive noodle dishes; Uni Ramen, Kumamoto Wagyu Ramen and Dashi Somen.
At Seizan Uni Ramen, the robust dashi broth is rendered after a 10-hour process. They use this as the base for the three noodle dishes.
Quality Japanese kombu is first steeped overnight in spring water from Mount Fuji. The kombu is then removed and the infused liquid brought to the boil before two types of fish flakes; katsu (bonito) and maguro (tuna) – to optimize the flavour in the dashi.
Those who appreciate rich, creamy broth would absolutely love this Seizan Uni Ramen (S$21). The broth is slightly sweet with punchy umami flavour. After a while, the broth is soaked in by the springy noodles, somewhat reminds me of uni pasta. You can also top up the broth for S$4.
For those who prefer lighter broth like me would appreciate their Kumamoto Wagyu Ramen (S$20). The taste was familiar; light but full of flavour. The beef tendon was tender and soft. Each bowl of is also topped with homemade char shu, soft-centre egg, leeks, spinach, spring onions and nori sheets.
Another offering would be this Dashi Somen (S$18). Japanese soy sauce, mirin and sake complements well with smooth strands of Japanese white somen. Families with children looking for a healthier, lighter option might want to go for this dish.
Seizan Uni Ramen at Picnic
435 Orchard Road
Wisma Atria, #03-15-49,
Telephone 6734 8352
Daily: 11am to 10pm