Tsuta là hiệu ramen đầu tiên nhận được sao Michelin, cửa hàng nhận được sao ở bên Nhật lận. Tụi mình chưa có cơ hội đi Nhật, nghe nói hiệu này mở nhà hàng chi nhánh ở Singapore nên đi ăn thử ramen được sao Michelin thực sự khác biệt như thế nào.
Vì mình đã nói là mì ramen nhưng bảng hiệu quán lại nhắc đến Soba nên mình muốn nói sơ 1 chút. Ramen là món mì có nguồn gốc từ Trung Quốc, được Nhật du nhập vào nước họ, xuất phát điểm nó chỉ là món bình dân, bán ở các xe lề đường (giống mì gõ bên mình), sau được nâng cấp lên bán ở các nhà hàng, giá thành cũng cao. Người Nhật hay sử dụng từ soba để gọi chung cho món mì. Từ soba phổ biến thường gợi nhớ đến món mì soba (làm từ kiều mạch), đối với dân nước ngoài (như tụi mình), thường gọi ramen (làm từ bột mì) và soba (làm từ kiều mạch) để dễ phân biệt.
Địa chỉ:
Jewel Changi Airport, 78 Airport Boulevard, #02-242, 819666
Sau đây là 1 vài đánh giá của tụi mình:
Vị trí: Jewel là khu mua sắm khá mới của Singapore, mở chừng 2-3 năm gần đây trong sân bay Changi. Nó nằm ở T1, ở sân bay Changi hướng dẫn rất rõ nên không khó để đi qua Jewel đâu, quán này nằm ở tầng 2, mình nhớ là khá gần cửa hàng Muji ah.
Không gian: nhìn khá rộng rãi, không sử dụng vách ngăn nhiều (chắc để tiết kiệm diện tích, bày thêm nhiều bàn hơn), sáng sủa, nhã. Tụi mình ăn lúc 6-7h tối thì đông nghẹt, không biết các giờ khác thế nào. Chủ yếu là các bàn nhỏ nhỏ (đủ cho 2 người), khoảng cách giữa các bàn rất gần nhau nên ngồi vô cảm giác giống bị bao vây. Quán làm bếp mở, có chỗ ngồi ngay quầy, chỗ này thấy thích hợp ai đi ăn 1 mình hơn.
Menu: chủ yếu vị truffle, phân thành shoyu và shio. Mình thấy không có nhiều sự lựa chọn lắm đâu. Nước thì có vài ba loại trà và 1 loại nước khoáng. Menu nhìn tối giản lắm.
Phục vụ: bình thường, vì quá là đông nên món lên chậm, cả nước cũng phải chờ 1 lúc, ai đói chắc sẽ dễ quạu và không nên ăn ở đây khi đang đói cồn cào.
Món ăn:
Tụi mình khuyên là không nên gọi nước, vì giá cao, lúc nhân viên bưng nước ra nhìn kích cỡ của nó rất hụt hẫng so với giá tiền. Ly trà xanh bạc hà uống cũng được nhưng quá nhỏ, không thấm vào đâu. Nếu khát quá thì bạn gọi nước khoáng có ga như Badoit uống đỡ cũng ok, chai khá đẹp, vị thì mình chịu, không thấy khác biệt gì các hiệu khác (Hiệu Badoit này của Pháp).
S.mint green tea – 3.8S$ 
Badoit 330ml – 4.5S$ 
Charsiu Shoyu Soba (Ramen vị nước tương + nấm truffle): điểm đặc biệt ở đây là mình thấy nước lèo được sử dụng thêm nấm truffle để tăng hương vị. Vì cốt là nước tương Nhật nên vị thanh, unami nhiều, nước trong, mùi truffle cực kỳ nồng nha, nó không chỏi với các thành phần khác nhưng cảm giác nó át đi tất cả các hương vị khác. Đặc biệt ai không thích truffle thì không nên ghé đây. Miếng thịt xá xíu khá bự, béo, mềm, sợi mì mướt, không thực sự ấn tượng hay cảm nhận nó khác biệt so với các chuỗi nổi tiếng của Nhật.
Aji Charsiu Shiosoba (Ramen vị muối + truffle): nước lèo của tô dưới này cốt là muối nên cũng thanh, nhẹ, lạt hơn chút, cũng có mùi truffle nồng đậm. Vì mùi truffle quá nồng mình thấy 2 tô khá na ná nhau, không có sự khác biệt nhiều. Về hình thức thì nhìn tô Shio có vẻ béo hơn, nhưng thực ra vị không khác nhau mấy, trứng lòng đào đẹp, dẻo, đậm đà.
Aji Charsiu Shiosoba – 22.8S$ 
Yaki Gyoza: được chiên cháy xém 1 phần nên vừa giòn, vừa mềm, sốt chấm chua chua với chút ớt (cảm giác có vị tôm) hơi mặn mặn, không cay lắm. Ăn được.
Giá cả: trải nghiệm cho món ramen ở quán này không như mình kỳ vọng. Ngoài điểm nhấn là nấm truffle, mình thực sự không cảm nhận được sự cách biệt nhiều so với những tô ramen của các chuỗi nổi tiếng của Nhật :(((. Thêm vào đó, giá gần 400k chưa thuế, phí cho 1 tô ramen là quá mắc, đối với mình là không đáng, chỉ để trải nghiệm, không thích hợp để quay lại. Thiệt hại: ~71.44S$/ 2 người ~ 1tr200k VND/ 2 người. Giá trên hình/ menu chưa bao gồm 10% phí phục vụ và 7% GST (thuế ở Singapore)
Cảm ơn các bạn đã đọc bài viết. Hẹn gặp lại các bạn ở bài review tiếp theo.
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Family affair
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Americans Brittany and Blake Bowen had never even been to Ecuador when in 2021 they decided to move to the South American country with their four children.
Tired of “long commutes and never enough money” in the US, the Bowens say they love their new Ecuadorian life. “We hope that maybe we’ll have grandkids here one day.”
Erik and Erin Eagleman moved to Switzerland from Wisconsin with their three children in 2023.
“It feels safe here,” they tell CNN of their new outdoorsy lifestyle in Basel, close to the borders with France and Germany. Their youngest daughter even walks to elementary school by herself.
For adventures with your own family, be it weekend breaks or something longer-term, our partners at CNN Underscored, a product review and recommendations guide owned by CNN, have this roundup of the best kids’ luggage sets and bags.
Starry, starry nights
For close to 100 years, Michelin stars have been a sign of culinary excellence, awarded only to the great and good.
Georges Blanc, the world’s longest-standing Michelin-starred restaurant, has boasted a three-star rating since 1981, but this month the Michelin guide announced that the restaurant in eastern France was losing a star.
More culinary reputations were enhanced this week, when Asia’s 50 best restaurants for 2025 were revealed. The winner was a Bangkok restaurant which is no stranger to garlands, while second and third place went to two Hong Kong eateries.
You don’t need to go to a heaving metropolis for excellent food, however. A 200-year-old cottage on a remote stretch of Ireland’s Atlantic coast has been given a Michelin star. At the time of awarding, Michelin called it “surely the most rural” of its newest winners.
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Challenging our perceptions of ‘perfection’
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With health influencers raising the bar for success, the wellness space now often feels like a performative space where people strive to showcase peak physical and mental strength.
While seeing others’ achievements can be motivating, it can also be discouraging if your progress doesn’t match theirs.
Each person is chasing the perfect version of themselves — whether it’s a body or a lifestyle — which is dangerous because this is typically an impossible or dangerous version to achieve, Curran said. He added that this type of comparison creates a dangerous cycle in which people constantly feel dissatisfied with their own progress.
“It’s a fantasy in many ways, and once you start chasing after it, you constantly find yourself embroiled in a sense of doubt and deficit,” he said.
Curran also noted that wellness challenges can be particularly damaging for women who struggle with perfectionism, as they tend to be bombarded with impossible beauty standards and societal expectations.
Renee McGregor, a UK-based dietitian who specializes in eating disorders and athlete performance, encourages people to approach wellness trends with curiosity and skepticism. That’s because some influencers and celebrities could be promoting products because there’s a financial benefit for them.
“The thing to ask yourself about the person you’re taking advice from is what do they gain from it?” McGregor said. “If they are going to gain financially, then you know that they (could be willing) to sell you a lie.”
Whether you want to try a new challenge or product that promises amazing results, McGregor suggests doing your research and seeking diverse perspectives, including consulting with doctors when possible.
New design revealed for Airbus hydrogen plane
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In travel news this week: Bhutan’s spectacular new airport, the world’s first 3D-printed train station has been built in Japan, plus new designs for Airbus’ zero-emission aircraft and France’s next-generation high-speed trains.
Grand designs
European aerospace giant Airbus has revealed a new design for its upcoming fully electric, hydrogen-powered ZEROe aircraft. powered by hydrogen fuel cells.
The single-aisle plane now has four engines, rather than six, each powered by their own fuel cell stack.
The reworked design comes after the news that the ZEROe will be in our skies later than Airbus hoped.
The plan was to launch a zero-emission aircraft by 2035, but now the next-generation single-aisle aircraft is slated to enter service in the second half of the 2030s.
Over in Asia, the Himalayan country of Bhutan is building a gloriously Zen-like new airport befitting a nation with its very own happiness index.
Gelephu International is designed to serve a brand new “mindfulness city,” planned for southern Bhutan, near its border with India.
In rail travel, Japan has just built the world’s first 3D-printed train station, which took just two and a half hours to construct, according to The Japan Times. That’s even shorter than the whizzy six hours it was projected to take.
France’s high-speed TGV rail service has revealed its next generation of trains, which will be capable of reaching speeds of up to 320 kilometers an hour (nearly 200 mph).
The stylish interiors have been causing a stir online, as has the double-decker dining car.
Finally, work is underway in London on turning a mile-long series of secret World War II tunnels under a tube station into a major new tourist attraction. CNN took a look inside.
Wellness perfectionism doesn’t exist. Focus on these sustainable habits
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ou’re scrolling through your phone when you stumble upon the next viral trend: an influencer claiming that following their incredibly strict diet will help you achieve their jaw-dropping physique. Or you see a fresh-faced runner swearing you can run a marathon without any training — just like they did.
Whether or not you’re actively searching for wellness advice, it’s nearly impossible to avoid hearing about the latest health craze making bold guarantees of transformation.
As you wonder if these claims hold any truth, you might also question why people often feel motivated to dive into intense challenges — when seemingly simple habits, such as getting enough sleep or eating more vegetables, often feel much harder to tackle.
Many of us are drawn to these extreme challenges because we’re craving radical change, hoping it will help prove something to ourselves or to others, experts say.
“We always see these kinds of challenges as opportunities for growth, particularly if we’re in a phase of our life where we’ve let ourselves go,” said Dr. Thomas Curran, associate professor of psychology at the London School of Economics and Political Science and an expert on perfectionism. “Maybe we feel that we need to be healthier, or we just had a breakup or (major) life event.”
With social media amplifying these movements, it’s easy to see why people are increasingly drawn to the idea of achieving the “perfect” version of themselves. But before jumping into a new wellness challenge, it’s important to take a moment, reflect on your goals, and consider where you’re starting from.
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‘White Lotus’ villain Jon Gries reveals the true crimes that inspired his twisty take on Greg/Gary
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When Season 3 of “The White Lotus” premiered last month, the shock was palpable when returning character Belinda recognized a familiar face at the resort in Thailand: Greg Hunt, the wily suitor of the late Tanya McQuoid.
As the season has unfolded, Greg (played by Jon Gries) has emerged as an antagonist, particularly after Belinda dove into the investigation surrounding Tanya’s death and learned that Greg, who now goes by Gary, evaded questioning by authorities.
On a show famous for reinventing itself, the same has been asked of the actor, who says that playing the ever-shifting character has been a welcome challenge and, like “White Lotus” itself, full of twists.
“In the beginning, I totally played him for a guy who was, you know, on his last legs,” Gries said in a recent interview with CNN, referencing Greg’s very apparent ill health in the first season of “White Lotus,” which premiered to rave reviews in summer 2021. He added: “When you play a character, you want to find his empathetic side, and you want to understand where they came from, and what got them to where they are.”
But when he was contacted by creator Mike White about appearing in Season 2, Gries realized he would have to adjust his framing of Greg, despite having previously imagined a “comprehensive history” for him on his own.
“(White) said, ‘I’m writing it right now, and I’m writing you, and I just need to know here and now: If you’re in, I’ll continue writing. If not, I’ll stop,’” Gries recalled.
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Some scientists believe that fatty acids such as decanoic acid and dodecanoic acid formed the membranes of the first simple cell-like structures on Earth, Pearce said.
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“(This is) the closest we’ve come to detecting a major biomolecule-related signal — something potentially tied to membrane structure, which is a key feature of life,” Pearce said via email. “Organics on their own are intriguing, but not evidence of life. In contrast, biomolecules like membranes, amino acids, nucleotides, and sugars are central components of biology as we know it, and finding any of them would be groundbreaking (we haven’t yet).”
Returning samples from Mars
The European Space Agency plans to launch its ExoMars Rosalind Franklin rover to the red planet in 2028, and the robotic explorer will carry a complementary instrument to SAM. The rover LS6 will have the capability to drill up to 6.5 feet (2 meters) beneath the Martian surface — and perhaps find larger and better-preserved organic molecules.
While Curiosity’s samples can’t be studied on Earth, the Perseverance rover has actively been collecting samples from Jezero Crater, the site of an ancient lake and river delta, all with the intention of returning them to Earth in the 2030s via a complicated symphony of missions called Mars Sample Return.
Both rovers have detected a variety of organic carbon molecules in different regions on Mars, suggesting that organic carbon is common on the red planet, Williams said.
While Curiosity and Perseverance have proven they can detect organic matter, their instruments can’t definitively determine all the answers about their origins, said Dr. Ashley Murphy, postdoctoral research scientist at the Planetary Science Institute. Murphy, who along with Williams previously studied organics identified by Perseverance, was not involved in the new research.
“To appropriately probe the biosignature question, these samples require high-resolution and high-sensitivity analyses in terrestrial labs, which can be facilitated by the return of these samples to Earth,” Murphy said.