WHAT WE ATE
- Tori Shoyu, 85/100 (18 Jan 2025, Shaw)
- Truffle Paitan, 75/100 (18 Jan 2025, Shaw)
Torijin is a rather new ramen shop in Singapore by the renowned Les Amis Group, which also runs the 3 Michelin-starred Les Amis restaurant. Known for its specialty in tori paitan ramen, Torijin sets itself apart with its rich, creamy chicken broth, offering a lighter yet satisfying alternative to traditional pork-based ramen. The shop emphasizes premium ingredients while maintaining affordability, ensuring a flavorful and accessible dining experience.
TORI SHOYU: 85/100
This chicken-based ramen stands out with its beautifully layered shoyu broth that steals the show. The noodles offer a unique twist, while the chashu is juicy and well-prepared. However, some toppings fall a little short in adding that final wow factor.
Noodle: 25/35
The noodles are medium thick and flat, with a slightly springy texture. They have a grainy mouthfeel, similar to buckwheat soba, making them feel like a cross between soba and ramen. The earthy sweetness is distinct, but the softer bite and graininess might not be for everyone.
While it’s an interesting departure from the usual ramen noodle, it lacks the springy, chewy bite many ramen lovers enjoy. It’s unique, but not necessarily better—more of an acquired taste.
Soup: 35/35
The clear shoyu broth is easily the star of the bowl. It starts with a rich shoyu aroma, followed by a delicate sweetness and a consommé-like depth. The tangy finish and lingering umami leave a lasting impression.
Despite being clear, the soup is surprisingly rich with a brix value of 9, nearly matching the intensity of creamy tonkotsu broths like Ichiran’s. It’s light yet bold, perfectly balanced, and keeps you coming back for more.
Meat: 20/20
The rolled chicken chashu is a winner. Thick, juicy slices with a mix of lean meat, fatty skin, and a hint of cartilage add a satisfying crunch. The natural flavor of the chicken shines through, with just a hint of seasoning to enhance its sweetness and savoriness.
It’s reminiscent of drunken chicken, but without the rice wine. The texture and taste work perfectly with the soup, making the chashu a standout component.
Topping: 5/10
The toppings are a mix of hits and misses:
• The sweet corn adds a refreshing pop of sweetness that pairs well with the soup.
• The bamboo shoots are tender but still have a nice crunch, with a mild savory-sweet flavor.
• The negi (green onion) feels a bit muted and doesn’t add the sharpness you’d expect.
• The seaweed looks great but gets lost in the bold flavors of the dish.
• The marinated egg has a lovely runny yolk, but the tangy sourness feels out of place, disrupting the harmony of the bowl.
While some toppings add value, others feel more decorative than functional.
Final Thoughts:
The Tori Shoyu ramen delivers a standout broth and perfectly prepared chicken chashu that will leave you satisfied. The noodles are a bold, unconventional choice that may divide opinions, while the toppings could use a bit more refinement. Overall, it’s a great bowl for anyone craving a light yet flavorful chicken-based ramen.
TRUFFLE PAITAN: 75/100
This ramen offers a rich and indulgent experience with its truffle-forward broth and juicy chicken chashu. While it delivers on flavor, the truffle tends to overpower some of the dish’s subtler elements, leaving you wondering what lies beneath.
Noodle: 25/35
The noodles here are the same medium-thick, flat variety with a slightly springy texture and a grainy mouthfeel reminiscent of buckwheat soba. They feel like a cross between soba and ramen, with an earthy sweetness that stands out. However, the softer bite and graininess may not appeal to everyone. While unique, they lack the satisfying chew traditional ramen noodles are known for.
Soup: 25/35
The truffle aroma and flavor take center stage in this soup. While not overwhelming, the truffle masks some of the subtler qualities of the base paitan broth. Beneath the truffle, the soup transitions into a smooth richness with sweet and savory notes, finishing with a subtle tangy-spicy kick that’s reminiscent of black pepper. The high brix level of over 12 gives the broth a luxurious texture, leaving a slight stickiness on the lips thanks to the collagen.
Overall, it’s a decadent soup, but the truffle feels like a double-edged sword—while adding depth, it also takes away some of the broth’s natural complexity. A second visit without the truffle might reveal what’s missing.
Meat: 20/20
The rolled chicken chashu remains a highlight. Thick, juicy slices with a mix of lean meat, fatty skin, and a touch of cartilage add both flavor and texture. The chicken’s natural sweetness and savoriness shine through, with just enough seasoning to enhance the taste without overpowering it. The slight crunch from the cartilage is a delightful touch, making the chashu a standout once again.
Topping: 5/10
The toppings feel more limited here, and their impact varies.
• The sweet corn provides a refreshing burst of sweetness that complements the soup well.
• The negi (green onion) is a bit too muted, failing to add the sharpness or contrast it’s meant to deliver.
• The seaweed adds visual appeal but struggles to hold its own against the rich flavors of the soup.
• The marinated egg, while perfectly runny, has a tangy sourness that feels slightly out of place, disrupting the bowl’s overall balance.
Final Thoughts:
Truffle Paitan is a bowl for those seeking indulgence, with its rich, truffle-heavy broth and perfectly executed chicken chashu. However, the truffle’s dominance overshadows some of the dish’s finer nuances, leaving you curious about what’s hidden underneath. The toppings are serviceable but could use some tweaking to elevate the overall experience. It’s good, but not great, with potential for improvement.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
