WHAT WE ATE
- Shoyu Ramen, 75/100 (7 Mar 2026, Ang Mo Kio)
The Singapore ramen scene often feels like a choice between high-end mall chains or quick hawker fixes, but Haru Haru Ramen occupies a more intriguing middle ground. Located within the revamped Shifu Food Court at Bras Basah Complex and a coffeeshop at Ang Mo Kio, this chain is the brainchild of Chef Yuki Haruyama, an Osaka native and former izakaya head chef. His transition from the refined kitchens to the heart of a local food court brings a specific type of professional discipline to a casual setting, making it a notable stop for those tracking the “restaurant-quality at hawker prices” movement.
What distinguishes this spot is Chef Haruyama’s focus on a Chicken Collagen broth—a departure from the pork-heavy tonkotsu that dominates the local palate. By opting for a pork and lard-free base, the stall offers a cleaner, more focused profile that highlights poultry extraction over heavy fats. While many know the brand for its specialty in Mentaiko and hearty katsu, the ramen menu serves as a technical showcase of the chef’s Osaka roots.
Haru Haru represents an interesting case study in how a professional background translates into a high-volume, accessible environment. Whether you are navigating the second-hand bookstores of Bras Basah or specifically hunting for a broth that swaps “jelak” heaviness for collagen-rich depth, this stall invites a closer look at its unique assembly.
Shoyu Ramen: 75/100
Noodle: 25/35
The noodles are medium-thin with a distinct yellow hue, suggesting a classic composition. Upon the first bite, the exterior presents a slightly doughy texture, yet it successfully retains a firm, resilient core. This duality creates a commendable mouthfeel that balances chewiness with a structural snap. In terms of flavor, the profile is surprisingly refined. Despite the vibrant color, there is a total absence of harsh alkaline notes. Instead, one finds a pleasant, earthy wheat essence that provides a solid foundation for the bowl.
Soup: 25/35
While labeled as a Shoyu Ramen, the broth leans closer to a Shoyu-fortified Chicken Paitan. The liquid is slightly opaque with a deep, dark tint from the soy seasoning. The head of the soup is defined by sharp, peppery notes that provide an immediate piquant kick before quickly mellowing. The body reveals a savory chicken base characterized by a persistent starchy richness derived from the collagen. This results in a notable viscosity that leaves a tacky, lip-coating sensation. As for the end, the shoyu components tend to aggregate; the salinity builds progressively on the palate, which may prove assertive for some towards the conclusion of the meal.
Meat: 20/20
The protein is a highlight, featuring generous portions of chunky chicken slices. The cut consists of lean meat capped with a delicate fatty layer, finished with an aburi sear on one side. The texture is firm yet tender, offering a juicy mouthfeel where the rendered fat dissolves effortlessly. The marination is exceptionally balanced, leaning into a savory profile with a subtle undercurrent of sweetness. There is a clear umami depth to the poultry, heightened by a lingering smokiness from the flame-seared finish.
Other Toppings: 5/10
The bowl is rounded out by a variety of accents with varying degrees of success.
- The shiranegi was somewhat limp and fibrous, lacking the crispness needed for contrast.
- Conversely, the spinach greens provided a welcome vegetal bitterness that served to cleanse the palate between bites of the rich broth.
- The seaweed acted as an effective vessel, soaking up the soup to become a concentrated umami bomb.
- Finally, the marinated egg boasted a technically perfect texture, though the mirin influence was quite dominant. This resulted in a pronounced caramel-like sweetness that, while bold, remained a palatable addition to the overall composition.
Summary
Haru Haru’s Shoyu Ramen is a technically proficient bowl that favors collagen-heavy textures and bold, stacking salinity. While the broth and noodles offer a robust experience, the masterfully executed aburi chicken remains the standout component. It is a calculated, flavorful choice for those who appreciate a chicken-based soup with significant body and a smoky protein finish.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
