Totto Ramen Zhongxiao Restaurant — Restaurant in Da'an District

Edit: Having been to more places now, I kind of find this place a little disappointing. The soup tastes kind of weird compared to other places. It's a little farther but I recommend 鷄二拉麵 if you're looking for chicken paitan ramen.

I have a thing for chicken ramen, and Totto ramen is the first I've tried in Taipei, so for now I can't comment too much. So far, I've had their chicken paitan ramen in two forms, with pork chashu and with chicken chashu. Both forms are good, but they are very different in overall feel. The pork chashu ramen feels more primal and rough around the edges; the chashu is the best I've had in Taipei. Despite being quite thick, it is tender and very fatty. The fat from the chashu leeches into the salty broth and infuses each slurp with a porky flavor; combined with the cold diced onion and sliced green onion, it creates one of my favorite ramen in all of Taipei. The chicken chashu ramen is completely different. Chicken chashu is made from chicken breast I believe, but it is amazingly soft. I bit through the entire piece against the grain. It is flavored with several herbs and is a lot lighter than the pork chashu. Because it doesn't add too much flavor to the broth, the chicken chashu ramen retains a much purer chicken flavor. It is a purist form of their ramen but is honestly a little less interesting to me. Definitely come to Totto Ramen if you like...

Originally founded in NYC, this new ramen joint has raised the culinary bar for Japanese noodles aficionados since it’s arrival in Taipei. Never thought of myself as a fan of chicken broth-based ramen, but the meticulous care in preparation and seasoning have given rise to a phalanx of ramen bowls that dazzle and enchant tastebuds. Case in point is the soft shell crab and shrimp ramen. Each order of soft shell crab is freshly fried on demand in a separate deep fryer from that used for the other chicken sides, so as not to mingle and cross contaminate the distinct flavors. The succulent chicken breast slices have been prepared sous vide so as to maximize tenderness and moisture content. In addition to the slivered scallion that graces each dish, is minced white onion providing a slightly acidic counterpoint to the overall buttery savor of the rich chicken broth, topped off by the piquant fragrance of a lemon wedge.

Every 17th of the month, the restaurant offers double the amount of chicken accompanying it’s ramen...

1️⃣ Spicy Miso TWD250 [8/10] nice broth with a little kick with slightly thicker noodle, felt like the miso didn’t elevate the dish

2️⃣ Spicy TWD230 [9/10] prefer simple chicken broth. the black pepper is very fragrant. slightly thinner noodles

3️⃣ Takoyaki TWD110 [9/10] wonderfully creamy inside but the exterior is not thin enough but was crispy

BAD service.

1. asked if they had egg in the spicy miso. lady said no so added an egg. my dish then came with 3 half eggs. when asked about it she said i wanted to add the egg. 😠 if you made a mistake correct it don’t blame the customer
2. wanted to sit at the counter but she said they would put things there later watching them close there’s would’ve obviously still been...