Le Shrimp Ramen Paragon - Chinese la mian and Japanese ramen meets local prawn mee

Le Shrimp Ramen Paragon is a new restaurant by the Paradise Group that opened at the basement of the Paragon Orchard shopping mall recently. It is a new brand within the group and this is the first Le Shrimp Ramen to open in Singapore. Another one is said to be opening soon at Vivo City. According to their website, it is ” (i)nspired by the flavours of Japanese ramen broth and silky threads of Chinese la mian, Le Shrimp Ramen is a perfect marriage of Chinese and Japanese culture, offering a simple menu of elaborate flavours”.

Le Shrimp Ramen Paragon is decorated like a Japanese ramen restaurant. The walls had nice decorations. It is a small place with closely placed tables.

Le Shrimp Ramen Paragon Menu

Here are pictures of some portions of the Le Shrimp Ramen Paragon menu. As expected, noodles take up most of the space in the menu, together with some side dishes. There are different styles of noodles in different types of broths. Noodles are available in the form of Chinese la mian, vermicelli and rice noodles. Diners can top up $3.20 to get a side dish and drink to go with their noodles.

We tried these side dishes – chilled crunchy cucumber, chilled silken tofu with century egg and braised beancurd in tonkotsu broth. The latter was a warm dish. The other two were chilled and refreshing. We were glad to have ordered them as some of the noodles took some time to be served.

The big prawns braised pork rib ramen ($17.90) was the fastest to be served. Like the other noodles, it was a substantial portion. The Paradise Shrimp Ramen was served in a large bowl which was packed full of noodles and accompanying ingredients. It could easily be adequate for two diners with a light appetite. The broth was rich and heavy. It reminded us of local prawn mee, especially with the prawns and pork ribs as toppings. We liked the pork ribs which were cooked till very soft. We were less fond of the prawns which, although large, were not very firm in texture.

The rest of our noodles took more time to be prepared and were served at different times. They were prepared in a tonkotsu broth which was very different from the shrimp ramen broth. We preferred this broth as it was lighter and more delicate. The broth went particularly well with rice noodles which looked and tasted like Ipoh hor fun. The Prawn Dumplings Tokontsu Ramen ($12.90) were our favourite. It was like a concentrated version of kway teow soup and had a nice comfort food feel about it.

Our remaining items were the braised pork ribs tonkotsu ramen (picture above, $11.90) and the pork chop with preserved vegetables tonkotsu ramen (picture below, $10.90). They were both good and served in big portions, making them extremely good value-for-money dishes.