The Story Behind
Burnt
Shoyu
Ramen
How Burnt Shoyu Ramen was Invented
At KINTON RAMEN, every bowl has a story.
Executive Chef Aki
crafted
Burnt Shoyu Ramen to bring a bold, smoky depth to classic flavours.
Here's the story behind our fan-favourite winter special.
What Inspired the Burnt Flavour
In making ramen, distinctive flavoured oils play a crucial role in shaping the overall taste. Garlic and green onion oils were used as a base, with a burnt flavour incorporated to enrich the depth of the ramen.
What Makes the Broth "Burnt"
The broth's burnt flavour was inspired by the appetizing aroma of charred BBQ meat and crispy steamed rice, leading to the idea of infusing ramen with burnt soy sauce.
How the Broth Pairs with Thick Noodles
The burnt aromatic oil from garlic and green onions coats the thick noodles, creating a rich, satisfying harmony between broth and noodles.
Why These Toppings?
The toppings were carefully chosen to complement the ramen experience, ensuring the burnt garlic and green onion oil intertwined seamlessly with the thick noodles. Crispy elements like sesame seeds and garlic chips were added for texture and visual appeal, enhancing the dish's depth.
Cozy
Kinton
Combo
Experience Cozy
Comfort in Every Slurp!
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