WHAT WE ATE
- Original Tonkotsu Ramen, 55/100 (30 Apr 2025, Ang Mo Kio)
Tucked away in a quiet corner of Ang Mo Kio is Sumo Ramen, a humble spot that’s been steadily gaining attention for its rich, soul-warming bowls of Japanese-style ramen. Founded in 2025 by Chef Felix Liu, a TikTok content creator-turned-ramen chef, this eatery blends traditional Japanese ramen-making techniques with a local eye for affordability. With thin, firm noodles served in a signature thick, hearty broth, Sumo Ramen offers a value-for-money ramen experience that doesn’t compromise on depth or flavour — the kind of place you stumble upon, try once, and keep coming back to.
Original Tonkotsu Ramen – 55/100
Noodle: 20/35
The noodles are medium-thin, straight, and look like they’re going for a classic Hakata vibe. Texture-wise, they’re firm—but not quite al dente. They’re also not as low hydration as true Hakata-style ones like at Ikkousha. That said, there’s this curious stick-to-your-teeth kind of texture—can’t decide if I like it, but it definitely leaves an impression. There’s a mild wheat flavour, though I wish it was stronger. Maybe a whole grain blend would help, but probably not realistic at this price point.
Soup: 15/35
This tonkotsu leans more meaty than porky, but the flavour is surprisingly light despite a decent brix reading. It’s got a starchy, slightly sticky mouthfeel, but taste-wise, it falls flat. There’s some savoury and meaty notes, but it feels a little watered down overall—like a strong base got stretched just a bit too far.
Meat: 15/20
The chashu is easily the highlight. You get quite a bit of it, and for $6.90, that’s a great deal. The pork belly slices are thin with slightly charred edges, which is a nice touch. The lean parts are tender (though leaning dry), but the fatty bits are soft and jiggly, with some melting in your mouth. It’s lightly seasoned and keeps that porky goodness intact, with a faint tang that makes it more interesting.
Topping: 5/10
The rest of the toppings don’t quite pull their weight:
- Black fungus has a good crunch but doesn’t do much taste-wise—especially if the broth isn’t rich enough to carry it.
- Seaweed’s solid. Adds umami, and holds its own.
- Negi feels like an afterthought. Flat-tasting and the wrong type—doesn’t bring the freshness or zing it should.
Summary: This bowl has its ups and downs. The chashu is genuinely great for the price, but the soup and noodles could use more depth and punch. With small tweaks—like a swirl of black garlic oil or a bit of beni shoga—it could go from passable to pretty satisfying. Right now, it’s more “close but not quite.”
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
