WHAT WE ATE
- Veggie Spinach Ramen, 50/100 (29 Sep 2025, CIMB Plaza)
If you’re hunting tsukemen (dipping ramen) in Singapore’s CBD, Tenshi Tsukemen by Tonichi sits right under CIMB Plaza at 30 Raffles Place, #B1-30. The concept is squarely tsukemen-first—house-made “crafted” noodles served separately from a concentrated dipping broth—with a parallel line of classic ramen for variety. The shop relaunched at this Raffles Place basement spot in Feb 2024, and keeps a lean, lunch-friendly footprint tailored to the office crowd.
What’s notable here is the range. Beyond the signature miso tsukemen, you’ll spot tonkotsu ramen alongside vegetarian and vegan-friendly options—including plant-based “unagi” and karaage, with allium-free configurations highlighted by local vegan diners. It’s an accessible on-ramp to dipping ramen for mixed groups (meat-eaters and plant-based friends alike) without straying from the tsukemen playbook.
That said, timing matters: oddly enough, tsukemen was unavailable during my visit—an ironic absence for a shop with “tsukemen” in its very name. I’ll save the flavour talk for the full review; for now, think specialist tsukemen in the heart of Raffles Place, with uncommon plant-based breadth.
Veggie Spinach Ramen: 50/100
Noodle: 15/35
The noodles were medium-thin and straight, a shape that usually lends itself well to lighter broths. Unfortunately, despite ordering them hard, they arrived borderline soft. What was missing most was springiness—there was no real bite or resistance, leaving the mouthfeel rather limp. Taste-wise, the wheat was barely perceptible, fading into the background instead of supporting the soup.
Soup: 20/35
The broth opens brightly with a sourish tang, almost refreshing in its lift. From there, it settles into a subdued savoury body, nothing too forceful, before finishing with a lingering aroma of spinach oil. The oil also gives the soup a striking green tint, visually distinctive yet slightly heavy on the palate. Structurally, it recalls the profile of a shio ramen—clean, light—but here weighed down by oiliness. The flavour has echoes of preserved vegetables, simple yet oddly comforting. But it’s also linear, never quite building depth.
Meat (Mocked): 10/20
Instead of pork belly, the bowl came topped with a piece of mock fried chicken. At first glance, it had the crisp breaded exterior you’d expect from fried chicken, and biting in revealed a surprisingly juicy centre. The texture was mildly springy, even layered, reminiscent at times of tofu skin. The seasoning leaned peppery with a savoury core, but the finish betrayed it—there was a metallic, bitter aftertaste that dulled the enjoyment. For a substitute, it carried itself well enough, though it never truly harmonised with the broth.
Other Toppings: 5/10
A simple set. The cabbage was generous and retained its crunch, offering texture more than flavour. Bamboo shoots had the right snap but were muted to the point of blandness. Together, they filled the bowl respectably but did little to elevate the experience.
Summary
The Veggie Spinach Ramen shows effort but struggles with execution. The noodles lacked spring and character, while the broth visually striking in its green hue from spinach oil, offered a refreshing start but remained one-dimensional. The mock fried chicken impressed initially with its crisp shell and juicy centre before faltering with a metallic aftertaste. Toppings were generous yet plain, adding crunch without depth. Overall, it’s a comforting but uneven vegetarian option, more notable for intent than finesse.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
