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Ramen Champion Unveils New Offering — Tori Paitan Stamina Shio Ramen, Whose Preparation Takes Over 12 Hours!

Ramen Champion is proud to announce the launch of its newest offering, the Tori Paitan Stamina Shio Ramen!

Love tonkotsu? The Tori Paitan Stamina Shio Ramen is its cousin, except the soup is made wholly with chicken. Expect the same creaminess and savory punch in every sip! The process of making the chicken base is a highly laborious one, taking over 12 hours of preparation time. Chicken, vegetables, three kinds of sea salt, and garlic are simmered to extract their essences and goodness. The soup is as such rich in collagen. 

The Tori Paitan Stamina Shio Ramen comes with bone-in whole chicken legs, which are cooked in chicken broth for 30 minutes, then marinated in rich Char Shu sauce for another 30 minutes. The result? A fall-off-the-bone and deeply flavourful meat! Thick Jiro-style flat noodles are used for this new dish, providing a firm and chewy bite. Additional toppings such as ninniku (garlic), a flowly Ajitsuke egg, and heaping yasai of boiled crunchy beansprouts and cabbage round out the dish.   

The ramen will be available only on weekdays from 10 October to 21 October, and only 30 bowls will be available each day!


Jiro-style Ramen

In the 1960s and early 1970s, ramen became the fuel for blue-collar workers in Japan. As its popularity grew, ramen chains sprung up en masse and new styles of ramen like Hakata ramen and Sapporo ramen were born. It was in this climate that Jiro's ramen legacy began, a category unto itself! 

The Jiro style is characterized visually by massive proteins and the large volume of Yasai and ninniku. Enormous, thick yet filled with flavor.


The Best of Japanese Offerings Under One Roof




Ramen Champion is home to five beloved Japanese F&B brands: Tonkotsu Ikkyu, Don Meijin, Menya Ryu, Buta God, and Taishoken. At Tonkotsu Ikkyu, the pork bones for the ramen are cooked for long hours, and hence the soup boasts a strong savory note that lingers on the palate. Each bowl also showcases a palette of colors, owing to the other natural ingredients that are added to the original tonkotsu soup base. The original tonkotsu gives it a white color, the chili adds red while the black garlic oil lends a bold hue. 

Love Sapporo-style miso-based ramen? Do not miss Menya Ryu’s renditions. The pork bones are simmered over 10 hours with three kinds of homemade miso: black, red, and white. This bowl is topped with thinly sliced pork collar cha shu, seasoned soft-boiled egg, corn, bamboo shoot, spring onion, and chili paste. The yellow noodles used here are of medium thickness and are curly and chewy. 

Buta God is a specialist in sukiyaki pork ramen. The sliced marinated pork belly and poached egg are paired with its tonkotsu broth, which is cooked for hours. The broth's flavor departs from the rest as it is lighter and slightly sweet. 


A donburi eatery, Don Meijin doles out rice-based mainstays, where each bowl brims with short-grain Japanese rice specially imported from Hokkaido. The cooked rice has a shine and an al dente quality. 

The soup for Taishoken’s tsukemen offerings takes over 15 hours of preparation time. The ingredients are boiled over high heat, with constant stirring needed. The broth is then cooled in a container set in an ice bath and chilled for a day, a process that ensures every sip of it is packed with an umami note.

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