Bari Uma | Singapore | 90/100

Bari-Uma Ramen Singapore positions itself around a very specific ramen thesis: Hiroshima-born tonkotsu-shoyu ramen, first established in 2003, and engineered through controlled process rather than trend-driven variations. The Novena outlet foregrounds this identity clearly, from its “Declaration of Bariuma Spirits” to visible cues around in-store production. This is not framed as Hakata-style pure tonkotsu, nor Tokyo-style clear shoyu, but a calibrated hybrid where pork bone extraction meets soy sauce sharpness.

Bari Uma | Singapore | 90/100 Read Post »

Tori San 雞湯桑 | Singapore | 90/100

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 »

AhBoyLikeRamen Singapore Ramen Guide 2026: Best Ramen in Singapore Ranked After Reviewing Over 450 Bowls Across Singapore, Japan & Beyond

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.

AhBoyLikeRamen Singapore Ramen Guide 2026: Best Ramen in Singapore Ranked After Reviewing Over 450 Bowls Across Singapore, Japan & Beyond Read Post »

Machida Shoten | HCMC, Vietnam | 60/100

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 | 80/100

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 »

Le Shrimp Ramen | Singapore | 85/100

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 »

10 CKT in 10 Days: Ah Boy’s Side Quest in Penang

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.

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