ULTRA RAMEN
Chef Hisato is also thrilled to present his first Kyushu-style ramen, featuring a rich bone soup crafted from Kobe and Ozaki beef bone stock, served with delicate noodles similar to mee suah that are cooked to your preferred level of firmness.
WAGYU BAK KUT TEH
When Chef Hisato first tried bak kut teh, he was so captivated by its flavours that he explored every corner of the island trying as many bowls as possible. Of course he had to make his own rendition: WAGYU BAK KUT TEH, done in MASHI NO MASHI style with homemade wagyu bone stock!
MASHI NO MASHI fans and ramenheads should keep their eyes peeled for the release of more Singapore exclusives including HOKKIEN MEE and WAGYU LAKSA, coming soon. In the meantime, don’t miss Chef Hisato’s own version of the Singapore Sling.
MAKAN LAH!
No trip to MASHI NO MASHI is complete without the signatures and the TOKUSEI WAGYU TSUKEMEN does not disappoint. A menu mainstay, this tantilising dish features an umami-rich 24-hour stewed wagyu bone broth for dipping, complemented by bamboo shoots, cabbage and a soft boiled egg. Ask for a serving of dashi to add to the remaining sauce and savour every last drop!
