WHAT WE ATE
- Signature Tori Paitan Ramen, 75/100 (4 Oct 2025, Telok Ayer)
- Signature Tori Paitan Ramen, 80/100 (4 Oct 2025, Telok Ayer)
Taiwan’s Tori San (雞湯桑) has opened its first international outlet in Singapore, bringing its signature Tokyo-style toripaitan ramen to Telok Ayer. The brand, best known in Taipei for its silky chicken-based broth, sits under the “Chicken Soup Uncle” group — a name already familiar among Taiwan’s ramen fans for its meticulous, soup-driven craft.
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.
Signature Tori Paitan Ramen: 75/100
Noodle: 25/35
The noodles here lean towards a medium-thick, straight cut with a faint wave. Classic enough to hold up in a creamy chicken broth, yet distinct in their firmness. I ordered the soft option for this but it out firmer than I thought. It had a surprising snap, the kind that sits right between al dente pasta and Hakata’s wiry bite. It’s a high-protein and low-hydration noodle, so it resists just enough to create that satisfying chew without ever going mushy. The wheat character carries through nicely, earthy and grounded, though I wish the aroma had been a touch more pronounced to lift the overall flavour.
Soup: 25/35
The first impression is a warm, familiar chicken note, gentle but inviting. Its savoury body holds a mild umami that comforts more than it overwhelms, like a careful equilibrium rather than a show of power. The finish carries a pleasant chicken aroma that fades a little sooner than expected, leaving a smooth, lightly seasoned trail. This isn’t a broth that’s trying to rival pork-based heaviness. It feels designed for restraint—silky, warming, and soothing, almost like a clean winter stew. It won’t shout for attention, but it knows how to stay on your mind.
Meat: 20/20
This bowl comes with three expressions of chicken, each handled differently, each with purpose.
Lean chicken slice — Medium-thick and perfectly tender, with just the right spring. The seasoning leans savoury with a faint peppery lift, finishing on a mild, tangy note that brightens the palate.
Marinated chicken chashu — Cut into thick cubes, this one’s springy, with soft skin and fats that yield easily. There’s an addictive saltiness that hits first, followed by a deep umami linger. Though aburi-style, the smokiness doesn’t come through distinctly—but it hardly matters; the flavour already satisfies.
Chicken meatball — Soft, juicy and tender to the bite, savoury, subtly sweet with peppery undertones and the occasional crunch of ligament adding textural contrast. It ties the trio together beautifully. Each piece offering a different register of chicken.
Other Toppings: 5/10
In the ramen, the topping is really simple — A small pile of dried seaweed strands that adds flickers of umami throughout the bowl, deepening the soup with every stir.
But the real “topping” in my mind is the appetiser—an extra palette cleanser that arrived before your meal: a light lemon-Calpis slush. Sweet, gently tangy, and refreshing, it’s a clever intermission between sips of broth and bites of meat, almost like a reset button for the senses.
But whether it’s a launch-week gesture or a permanent feature remains to be seen, but it’s an unexpectedly thoughtful touch.
Summary
This is a classic silky, chicken-based broth style that’s still uncommon here. It’s the kind of ramen that trades intensity for balance, aiming for comfort over complexity. This bowl doesn’t try to shock the palate; instead, it works quietly, layer by layer, to show how far chicken ramen has come in refinement and restraint.
Truffle and Porcini Ramen: 80/100
Noodle: 30/35
Same noodles. Medium-thick, straight noodles with a faint wave—familiar in form but elevated by their bite. I went for the hard option, which turned out perfectly wiry and al dente, giving that distinct snappy chew you’d expect from a high-protein, low-hydration dough. The texture leans closer to handmade pasta than typical ramen, creating a taut, satisfying resistance that anchors the bowl well. The wheat flavour comes through with an earthy tone, though I wished for a slightly stronger grain aroma to lift the finish.
Soup: 25/35
The broth opens with a savoury-sweet chicken base, quickly met by the unmistakable perfume of truffle. As it settles, the body unfolds into a mild, woodsy aroma of porcini layered with a faint buttery smoothness that coats the tongue without feeling heavy. It closes with a firm, salty kick—one that neatly rounds off the experience. The truffle and porcini interplay feels measured rather than indulgent; each supports the other to build warmth and depth without ever tipping into excess. It’s comfort food at its most composed—earthy, balanced, and quietly luxurious.
Meat: 20/20
Three takes on chicken, each crafted with care and precision.
Lean chicken slice — Medium-thick and juicy, tender yet springy to the bite. It starts savoury with a subtle pepperiness and ends on a faintly sour tang, which refreshes the palate between sips of broth.
Marinated chicken chashu — Thick cubes of aburi chicken that lean on texture rather than smoke. The skin and fats are soft and supple, the meat bouncy and juicy. It hits first with a pleasant saltiness before fading into rich umami depth. The aburi element is restrained—more hint than headline—but it works.
Chicken meatball — Soft, tender, and a touch sweet, with peppery undertones and a bit of crunch from ligaments. It’s the kind of detail that gives the bowl an artisanal rhythm—different textures, same harmony.
Other Toppings: 5/10
Toppings here are minimal but intentional.
- A few sprigs of rocket add a crisp vegetal lift, functioning almost like a built-in palate cleanser.
- A small pat of butter melts into the broth, adding a barely perceptible silkiness—noticeable only if you pay attention, yet it makes a difference. It’s a supporting role done right.
Before the ramen arrived, a small lemon-Calpis slush was served—sweet, zesty, and refreshing. Whether it’s a soft-launch gesture or part of their permanent service rhythm, it works remarkably well as a prelude, resetting the palate before the first sip of broth.
Summary
Tori San’s Truffle and Porcini Ramen takes the same chicken-forward foundation that defines its toripaitan and infuses it with earthy depth. It’s a smart twist on their signature broth—one that layers truffle and porcini into the creamy chicken base without turning it into a novelty act. The result feels confident and balanced: unmistakably indulgent in aroma, yet still grounded in the warmth and restraint that Tori San does best.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
