According to the official website, Tampopo literally means Dandelion, which is a strong and resilient flowers that survive in tough environment. Maybe I should create an illustration for my favourite quote using Dandelion flowers.
Tampopo is the pioneer of Kurobuta (black pig), and it is nominated as one of the best ramen in Singapore. On our first visit, my dad tried the Tampopo BP Koumi Fry Ramen. My dad ordered another dish of black pig for sharing: Deep Fried Black Pig Gyoza. The rest of us also ordered ramen, but I couldn’t remember the specific names. There were three big categories of ramen: Black Pig Ramen, Kyushu Ramen, and Hokkaido Ramen. Moreover, there is a very unique ramen, the Triple Black Ramen, with a very catchy name: NIB (Noodles In Black). After spending some time to read the menu over and over again, I finally understood that Tampopo offers two types of noodle: Hokkaido and Kyushu ramen. Hokkaido Ramen is made of imported flour from Hokkaido, which may be the reason why it is $1 more expensive than Kyushu Ramen. However, additional soup for Kyushu Ramen is $1 more expensive than that of Hokkaido Ramen, because Kyushu Ramen uses pork bone that takes 2 days to make. The rich broth of Kyushu Ramen goes along with the noodle texture that is thin and hard.
The Hokkaido Ramen category is further divided into subcategories of Hakodate Ramen and Sapporo Original Ramen. You may easily upgrade the Hokkaido Ramen by replacing the normal BBQ pork to black pig with additional SGD $2.What an extremely complex ramen menu.