Ramen Taisho started as a humble hawker stall at Maxwell Food Centre before moving to Bukit Batok and eventually establishing its standalone outlet in Tampines. Known for its rich and flavorful broths, the restaurant offers a variety of ramen styles, including Shio Tonkotsu, Sambal Tonkotsu, and even a unique Salted Egg Tonkotsu.
Ramen Taisho | Singapore | 80/100 Read Post »
Broth & Bowls Ramen at Oxley Tower is a hidden spot serving up comforting Japanese ramen, rice bowls, and curry dishes. Specializing in slow-cooked broths, the eatery offers a variety of ramen styles, from classic tonkotsu to spicy tonkotsu, with diners praising the rich flavors and quality ingredients.
Broth & Bowls Ramen | Singapore | 75/100 Read Post »
Okinawa Ramen at Bras Basah Complex is a cozy Japanese eatery known for its variety of ramen and soba dishes. Despite its name, the menu isn’t limited to just ramen—one of the highlights is their selection of mazesoba, or dry soba, where noodles are tossed with flavorful toppings and sauces. They offer several variations of this dish, each featuring different proteins to cater to diverse preferences.
Okinawa Ramen | Singapore | 60/100 Read Post »
Hototogisu is a well-known Japanese ramen brand with multiple outlets across Singapore, each specializing in different types of ramen and noodle dishes. Rather than offering a single standardized menu, Hototogisu takes a unique approach by tailoring each outlet’s offerings to focus on a specific ramen style.
Hototogisu Mazesoba | Singapore | 45/100 Read Post »
If you’ve ever made fresh ramen noodles from scratch, you know that kneading the dough is no joke. Unlike pasta dough, ramen dough is stiff, dry, and a serious arm workout—all thanks to kansui (alkaline water), which gives the noodles their signature chewy texture. But did you know there’s a centuries-old Japanese technique that makes kneading easier while improving the texture?
I Tried the Traditional Bamboo Kneading Method for Ramen Read Post »
When you think about cooking ramen from scratch, it probably sounds like a huge undertaking—something best left to professional chefs with fancy kitchen setups. And while that’s true for certain types like Tonkotsu Ramen, which requires boiling pork bones for hours to get that rich, creamy broth, other types are actually pretty doable at home!
Things we’ve learnt while making home-made ramen in Japan Read Post »
During my trip to Shinshu, Japan, I had the chance to visit Ishii Miso Factory, and let me tell you—it completely changed the way I think about miso. I always knew miso was a staple in Japanese cooking, but I never realized just how much time, skill, and tradition go into making the really good stuff.
A Deep Dive into Miso at Ishii Miso Factory Read Post »
Mr Ramen, located in the Picnic food court at Greenwich V, serves up comforting bowls of Japanese ramen in a cozy heartland setting. Known for their flavorful tonkotsu broth, one of their standout dishes is the Truffle Ramen, which adds a rich, aromatic twist to the classic pork-based soup. Beyond ramen, Mr Ramen also offers a variety of donburi options, including the popular Mentaiko Don, catering to those craving a hearty rice bowl instead.
Mr Ramen | Singapore | 40/100 Read Post »
Raakki Ramen Bar is a hidden gem tucked away on Hongkong Street, offering a modern twist on classic ramen. Specializing in slow-boiled chicken broth, this sleek and cozy spot delivers rich, flavorful bowls that stand out in Singapore’s competitive ramen scene. With a rotating selection of seasonal specials and a menu featuring shio, shoyu, and creative variations, Raakki Ramen Bar is a great find for those looking to explore a fresh take on ramen in an intimate, stylish setting.
Raakki Ramen Bar | Singapore | 95/100 Read Post »
