STI: Tuck into collagen

April 5, 2009

Tuck into collagen

Japanese eateries are adding collagen to their menu, and diners are lapping it up

By Huang Lijie 

 

Savvy restaurateurs are courting health- and beauty-conscious customers with collagen dishes and diners, it seems, are slurping it up.

 

Collagen is a natural protein in the body that helps keep the skin taut and strengthens tendons and ligaments. It decreases as the body ages.

 

It was popularised by celebrities who had cosmetic surgeons inject it into their lips to give them a plumper pout.

 

To appeal to Singaporean diners in search of nourishing foods, Japanese restaurant chain Sushi Tei recently launched a special menu with collagen food items such as a wakame (Japanese seaweed) salad tossed with strips of collagen, avocado sushi topped with a slice of collagen, and hot pot with collagen cubes in the soup.

 

Similarly, Japanese restaurant Tom Ton in The Central introduced a shabu shabu with 'collagen balls' to the menu last November. Managing director Takagi Takaaki, 56, says: 'Japanese women are crazy about collagen creams and foods because of claims that it is good for the skin. Singaporean women are similarly concerned about their looks so I expect it to be popular with female customers here.'

 

And diners have been voting for such foods with their appetites.

 

Sushi Tei's spokesman says each table of diners at the restaurant's 10 outlets has on average ordered a collagen dish since the promotion began in mid-February.

 

Likewise, ramen eatery Kyo-Nichi Japanese Ramen, which has been selling 'collagen-rich ramen' since 2003, chalks up impressive daily sales of more than 200 bowls of its noodles with a collagen-enriched broth during lunch at its outlet in China Square Central.

 

At another Japanese restaurant, Shin Nichi in International Plaza, enthusiastic response to its ramen noodles cooked with a 'collagen-rich' broth has spurred owner Ong Mui Huay to consider introducing collagen to other food items such as meatballs.

 

Most restaurateurs say collagen has a very mild taste that is not distinct when cooked with other ingredients. It does, however, function as a thickener.

 

Mr Matthew Soon, 40, a health produce distributor who is a fan of Kyo-Nichi's collagen ramen, says he eats it regularly because he believes the collagen helps to protect his knee joints when he jogs.

 

He adds that Kyo-Nichi's collagen ramen tastes better than other versions of the dish because the soup is thicker.

 

To achieve a collagen-rich ramen broth, both Kyo-Nichi and Shin Nichi add semi-solid collagen extracts from Japan into their soup stock.

 

At Sushi Tei, translucent collagen strips in its special salad and sushi items, and collagen cubes added to its hot pot, are also imported from Japan and are said to have been extracted from tuna and shark.

 

Tom Ton, on the other hand, makes its own collagen. Mr Takaaki says the more than hour-long process involves boiling whole chickens with red dates and other Asian herbs to create a rich stock that is then 'further processed' to yield pale yellow balls of collagen.

 

Collagen, however, can be derived from a healthy, balanced diet through the consumption of animal products such as meat, fish and egg white, as well as beans and legumes, together with adequate vitamin C intake, according to Raffles Hospital dietitian Nehal Kamdar.

 

She adds that there is no official recommended daily dietary allowance of collagen, so someone who consumes the recommended daily dietary allowance of protein - 68g for men and 58g for women - would be getting enough collagen for the body.

 

There has been no conclusive scientific evidence on the health benefits of collagen or that it is harmful when taken in large quantities.

 

lijie@sph.com.sg

 

Where to try it

 

TOM TON

Where: 03-88 The Central, 6 Eu Tong Sen Street, open from 11.30am to 3pm and from 6 to 11pm daily, tel: 6327-7887

What: Ask for collagen balls to be added to the black pig shabu shabu ($68 for two persons).

 

SUSHI TEI

Where: 10 outlets, including 05-12 Paragon, 290 Orchard Road, open from 11.30am to 10pm daily, tel: 6235-1771

What: The restaurant has a promotional menu, available till next month, that offers items such as a collagen and wakame (Japanese seaweed) salad ($10, above), a collagen and avocado sushi ($3.20) and collagen hot pot ($18).

 

KYO-NICHI JAPANESE RAMEN

Where: 03-249 Marina Square, 6 Raffles Boulevard, open from 11am to 10pm daily, tel: 6337-7017; 01-31 China Square Central, 20 Cross Street, open from 11am to 9.30pm, closed on Sundays, tel: 6327-3919

What: The broth for more than 10 types of ramen, such as its popular char siew ramen ($12, above) is enhanced with collagen extract from a factory in Japan.

 

SHIN NICHI

Where: Block 500, Toa Payoh Lorong 6, level 2, stall 10, Koufu, open from 8am to 10.30pm daily; 02-35 International Plaza, 10 Anson Road, open from 11am to 3pm, closed on Sundays, tel: 6221-7575; 02-20, 1 Fusionopolis Way, open from 11am to 8.30pm, closed on Sundays, tel: 6466-3511

What: Ramen with collagen extract added to its broth. The char siew ramen ($5) at its foodcourt stall is a popular choice while the beef ramen ($12.80) at its two restaurant outlets is a crowd favourite.