Part ramen shop, part charcoal grill bar with a more “stay-a-while” izakaya energy than your typical quick slurp-and-go setup. If you’ve only heard of their more casual Torasho Ramen Bar outpost at Takashimaya Food Hall (B2), this Tras Street space is the fuller expression of the concept.
Torasho Ramen & Charcoal Bar | Singapore | 80/100 Read Post »
Unlike the heavier tonkotsu styles that dominate Singapore’s ramen scene, Tori San focuses purely on chicken, combining Japanese paitan techniques with a refined French-influenced stock method. The result is a modern ramen bar experience built around chicken ramen and yakitori, with a few local exclusives like the dan dan ramen making their debut here.
Tori San 雞湯桑 | Singapore | 90/100 Read Post »
As of this 2026 guide, I’ve reviewed over 450 bowls of ramen, spanning multiple countries. While this guide focuses exclusively on Singapore ramen, my reference point is informed by extensive eating across Japan and beyond, which helps calibrate technique, balance, and stylistic intent. This context shapes how I judge balance, restraint, and intent, not just impact.
Conceptually, Ming San is an izakaya-style restaurant rather than a ramen-ya. The menu leans broad rather than specialised, covering familiar Japanese comfort categories like donburi, sushi, and cooked dishes meant for sharing. That said, ramen is also on the menu and that was what piqued my curiosity.
Ming San Casual Japanese Dining | Singapore | 40/100 Read Post »
Since its founding in Japan in 2008, Machida Shoten has been on a clear mission: bring the distinctive Yokohama-style ramen tradition — a hybrid of robust pork bone depth and soy-sauce clarity — far beyond its Japanese roots and into the hands of ramen lovers around the world. What sets Machida Shoten apart in the crowded world of noodle shops is its commitment to a specific lineage of ramen known as Iekei
Machida Shoten | HCMC, Vietnam | 60/100 Read Post »
Takumi Ramen-Ya Singapore is a relatively new ramen shop in Yishun, and that alone makes it worth clocking. Yishun isn’t a ramen desert because of taste or demand, but simply because there aren’t many ramen shops physically located in the area. For residents in the north, most ramen fixes usually involve travelling out. So when a dedicated ramen-ya opens locally, it naturally draws attention, curiosity, and repeat foot traffic from the neighbourhood.
Takumi Ramen-Ya | Singapore | 80/100 Read Post »
Its not exactly your normal ramen – on their website it says.. Inspired 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. But still, I think there’s merits evaluating them against the likes of other crab or truffle fusion ramens.
Le Shrimp Ramen | Singapore | 85/100 Read Post »
When a Penang trip came up, this side quest felt inevitable. Not a single “best char kway teow” hunt, but a cross-section. Street carts, coffee shops, food courts, neighbourhood markets, and stalls with decades of reputation attached to them. The goal wasn’t to crown a winner on paper, but to eat enough bowls back-to-back to understand the range. What changes. What stays stubbornly the same. And where Penang char kway teow quietly draws the line between identity and adaptation.
10 CKT in 10 Days: Ah Boy’s Side Quest in Penang Read Post »
If you’re searching for Ramen Killer in Penang, here’s the quick orientation: it’s a reservation-only Japanese ramen bar in George Town, most often associated with Beach Street (Lebuh Pantai) and frequently tagged around “516, Beach Street / 516 Lebuh Pantai”, with posts also noting it’s near Khling Cafe. The store leans hard into controlled access, not foot traffic. Expect no walk-ins, very limited seating (often cited as about 10 seats), and limited portions per day (you’ll see “50 bowls” mentioned repeatedly across social posts).
Ramen Killer | Penang, Malaysia | 60/100 Read Post »
