Located at the ground floor at Liang Court, Tampopo’s famous for their black pig, or Kurobuta, which is known to rear in Kagoshima prefecture. Kurobuta is to the pig, like what wagyu is to the beef. They are supposed to be stress-free, making the meat more tender and superior to the other form of pork.
Kyushu Shabu Spicy Ramen with black pig – Billed as THE ramen to try, as featured in the Straits Times, the shabu ramen had a flavourful soup base with a strong hint of pork yet didn’t come across as too overwhelming. According to the menu, the soup is made by boiling pork bones for 2 days, which I guess explains its rich flavour. The ramen was springy with lots of bite while the thinly sliced pork was tender and a tad chewy.
Normal Grade Loin Cutlet Rice Set – Freshly fried, the light breaded crust was crispy on the outside, yet tender, succulent and a tint of sweetness on the inside – definitely no sign of those dry, overcooked meat you get from elsewhere. A wrench of the lemon and a dip of Hot English Mustard on the cutlet, also seeks to bring out another tantalising sensation to one’s penchant.
Black Pig Katsu Don – Again the chewiness of the pork was very satisfying. It was not dry at all, in fact it was juicy and sweet with a little pepperiness (seasoning, I suppose) on its own.
I still find the price is slightly on the high side though with complimentary hot tea. I probably will still be going back to Tampopo but only for the top grade pork.
