WHAT WE ATE
- Small Tangerine Light Crab Broth Ramen 小柑橘柑橘淡麗蟹出汁清湯 – 80/100, Taipei, 10 October 2026
- Small Tangerine Lime Soy Milk Spicy Miso Shrimp Ramen 小柑橘青檸豆乳辛味噌蝦旦麵 – 90/100, Taipei, 10 October 2026
Located on Bade Road in Taipei’s Songshan District, 柑橘Shinn – 小柑橘 (Mikan Ramen) is a key highlight of 柑橘Shinn, one of Taipei’s most celebrated ramen brand networks. The brand is famous for pioneering Taiwan’s citrus-infused ramen movement, cleverly blending fresh citrus juices and citrus oils into rich broths to shatter the heavy, greasy stereotype of traditional Japanese ramen with a vibrant, fruit-forward style.
While each location in the 柑橘Shinn network specializes in a unique broth concept—from the original Soba store’s chicken-seafood base to the Duck store’s gamey, savory duck broth—the Mikan / 八德 (Bade) branch focuses on Chicken Paitan (浓厚鸡白汤) and clear chicken broths. By balancing rich, velvety chicken soup with bright citrus acidity and subtle peel bitterness, the Bade store delivers a deeply layered bowl that remains refreshing to the last drop. Every table features their signature 3-minute sand timers to remind diners when to remove the fresh citrus slices before they impart bitter notes.
Whether you are a newcomer seeking a refreshing bowl or a seasoned ramen enthusiast exploring the brand’s distinct location-specific menus, 柑橘Shinn – Mikan Ramen (Bade Branch) offers an exquisite experience that seamlessly balances modern flavor innovation with Japanese craftsmanship.
Small Tangerine Light Crab Broth Ramen 小柑橘柑橘淡麗蟹出汁清湯: 80/100
Noodle: 35/35
Medium-thin, vibrant yellow, and straight, these noodles are executed with textbook precision. The al dente bite delivers a remarkably firm core, offering a satisfying tactile resistance with every chew. On the palate, the mouthfeel remains crisp and cleanly structured without any unwanted slackness. The flavour profile shines with a robust, nutty wheat taste that easily asserts itself through the bowl without any alkaline notes.
Soup: 25/35
The soup opens with sweet, pristine oceanic tones that immediately signal a light and refined extraction. Transitioning into the body, a smooth, warming crab essence fills the mid-palate, giving the broth a gentle, comforting weight. The finish drops into a subtle peppery undertone leeched from the chicken base, where the mikan citrus quietly enters to round off the broth with an elegant, lingering acidity. While nicely layered, the overall profile stops short of deep complexity. The primary drawback stems from the fried shallot ball; as it dissolves, it releases excess oil that subtly disrupts the clean, crisp characteristics of the delicate broth.
Meat/Protein: 15/20
The protein presentation features a dual preparation of chicken and pork. The rolled chicken chashu offers a slice containing lean meat bound with fat and skin, yielding a tender, juicy, and springy texture. Marinated with pepper and citrus, it delivers a sharp pepper punch up front backed by bright citrus notes and a lingering chicken umami. The sliced pork chashu comes as a generous, medium-thin slice featuring balanced marbling. Prepared via sous vide (though leaning slightly more well done) it maintains a chewy, springy structure that highlights the natural sweetness of the pork under a very light marination.
Other Toppings: 5/10
- Seaweed brings a hit of umami, though its depth feels somewhat shallow against the broth.
- Negi introduces a piquant, sharp bite that cuts through the soup’s warmer notes.
- Mikan slice provides a clean, subtle citrus accent that reinforces the soup’s finish.
- Fried onion ball proves overly oily and pungent, introducing a heavy intensity that temporarily overwhelms the palate.
Summary
A thoughtfully conceptualised citrus-accented seafood bowl that balances sweet crab extraction against peppered chicken Chashu, though its delicate clarity is slightly weighed down by heavy topping oils.
Small Tangerine Lime Soy Milk Spicy Miso Shrimp Ramen 小柑橘青檸豆乳辛味噌蝦旦麵: 90/100
Noodle: 35/35
Medium-thin, vibrant yellow, and straight, these noodles are executed with textbook precision. The al dente bite delivers a remarkably firm core, offering a satisfying tactile resistance with every chew. On the palate, the mouthfeel remains crisp and cleanly structured without any unwanted slackness. The flavour profile shines with a robust, nutty wheat taste that easily holds its own against the intense soup.
Soup: 30/35
The soup opens with a rich, milky, and exceptionally creamy header that immediately coats the palate. Moving into the body, a dual-layered miso profile unfolds, striking a harmonious balance between gentle sweetness and deep savoury richness. The finish delivers a lingering, fiery heat that builds steadily with every sip, creating a stacked, but highly salty and addictive burn that keeps you reaching for the spoon.
Meat/Protein: 15/20
The protein components feature a dual presentation of chicken and pork. The rolled chicken chashu features a lean slice bound with fat and skin, yielding a tender, juicy, and springy texture. Marinated with pepper and citrus, it brings a sharp pepper punch up front backed by bright citrus notes and a lingering chicken umami. The sliced pork chashu comes as a generous, medium-thin slice with balanced marbling. Prepared via sous vide (leaning slightly more well done) it retains a chewy, springy bite that highlights the natural sweetness of the pork under light seasoning.
Other Toppings: 10/10
- Salty minced meat adds a savory, craveable texture that deepens the bowl’s overall impact.
- Negi introduces a piquant, sharp bite that cuts through the rich soy milk base.
- Mikan slice lends a gentle, sweet citrus note to lift the heavy soup.
- Lime slice contributes a bright, zesty acidity that balances the spicy miso finish.
Summary
A masterfully balanced, high-octane bowl that fuses a creamy soy milk and miso base with an addictive, stacking heat. Complemented by precision noodles and bright citrus accents, it stands out as an exceptionally complete and rewarding creation.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
