WHAT WE ATE

• 226 Years Shoyu Fire Ramen, 80/100 (23 Sep 2023, Centrepoint)
• Tonkotsu Collagen Fire Ramen, 70/100 (23 Sep 2023, Centrepoint)
• Tonkotsu Fire Ramen, 65/100, (15 May 2021, Cineleisure)

226 YEARS SHOYU FIRE RAMEN – 80/100

Noodle – 25/35

The noodles in this dish are medium-thin and sport a curly form reminiscent of Tokyo Shoyu-style ramen. They boast a firm texture with a robust bite, and their density contributes to a satisfying mouthfeel. The noodles have a rich and earthy body, and while there’s a hint of Kansui taste, it’s not overwhelming.

Soup – 30/35

The soup experience begins with the sweetness of the Tonkotsu broth, which smoothly transitions into a robust Shoyu aftertaste. There’s a subtle tangy undertone that enhances the overall flavor profile. What sets this dish apart is the lingering “wok hey” or aburi taste, a reminiscence of fire that imparts a distinctive character to the meal. It’s worth noting that the excessive oiliness observed during earlier visits, particularly at Cineleisure, is no longer an issue.

Meat – 20/20

The lean yet tender meat practically crumbles at the touch, exhibiting a sweet marination. The portion of meat is notably generous, further elevating the overall experience.

Topping – 5/10

The toppings here are fairly standard but deliver on freshness and crunchiness. You’ll find robust black fungus, chunky negi with sharp flavors, and sweet corn, which adds a pleasant layer of taste. However, the egg, while boasting a good texture and a runny golden yolk, is marred by excessive saltiness.

COLLAGEN TONKOTSU FIRE RAMEN – 70/100

Noodle – 25/35

The noodles used in this dish mirror those found in the Shoyu ramen. They’re of medium thickness and exhibit a curly form reminiscent of Tokyo Shoyu-style ramen. Texture-wise, they offer a firm bite, and their denseness contributes to a satisfying mouthfeel. These noodles boast an earthy richness in both body and taste, with a hint of Kansui that doesn’t overpower.

Soup – 20/35

The soup presents a clean, Tonkotsu-like taste with a cloudiness that becomes evident upon stirring. Initially, it might resemble a Shoyu ramen due to its clarity. However, upon closer inspection, it’s clear that this broth leans towards a sweeter, oilier profile with a subtle hint of sesame oil. What truly sets it apart is the distinctive “wok hey” or aburi taste that it offers.

Meat – 20/20

The meat component remains consistent with the Shoyu ramen. It’s lean yet tender, almost brittle enough to crumble at the touch. The sweet marination further enhances the overall flavor. Additionally, the portion of meat remains commendably generous.

Topping – 5/10

The toppings remain largely the same, with the exception of the sweet corn. You’ll still find fresh and crunchy black fungus, chunky negi with sharp flavors, and an egg with a good texture and a runny golden yolk, albeit marred by excessive saltiness.

TONKOTSU FIRE RAMEN – 65/100

Noodle – 25/35

During our visit to Menbaka Fire Ramen Singapore, we noticed that they offer a standard hardness for the noodles, without the option to choose between soft or hard. This is likely due to the preparation required for the fire experience. While the noodles didn’t leave a lasting impression in terms of taste, they had a decent bite and mouthfeel.

Soup – 25/35

One of the unique aspects of Menbaka Fire Ramen Singapore, apart from the captivating fire show, is the “wok hey” taste infused into the broth due to the high heat and oil used during the performance. However, the downside is that the broth can be a bit oilier than usual, and the “wok hey” flavor tends to overpower other elements of the dish.

Meat – 10/20

The Chashu, featuring a slightly thicker cut, was satisfactory but lacked that special touch. Given the stronger tasting broth, a more savory Chashu would have enhanced the overall experience.

Toppings – 5/10

The egg topping provided a delightful golden runny goodness, and it was nicely marinated. However, the mirin aftertaste could have been a bit lighter. The other toppings in the broth, such as small bits of spring onions, were ordinary and didn’t offer anything extraordinary.

Note: Menbaka Fire Ramen Singapore’s Tonkotsu Fire Ramen receives a score of 65/100 points. The noodles, while lacking customization options, had a decent bite and mouthfeel. The unique “wok hey” taste in the soup, achieved through the fire show, added a special touch, although the broth could be oilier than desired. The Chashu had a thicker cut but didn’t stand out, and the toppings, including the nicely marinated egg, were satisfactory but could benefit from some improvements. Overall, Menbaka Fire Ramen Singapore offers a distinctive dining experience with its fire show and unique flavor elements.

If you’re wondering what attracts the crowds to Menbaka Fire Ramen Singapore, it’s undoubtedly the captivating and unique fire experience. However, it’s important to note that this may not be an everyday affair due to the long queues and slightly higher prices. Additionally, don’t miss out on trying their intriguing matcha beer, a drink that surprises with its distinctive taste, nothing like your typical beer. Unless you have specific dietary restrictions or a fear of fire (understandably), we highly recommend giving Menbaka Fire Ramen a try at least once to witness and indulge in this extraordinary dining experience.

Note: Menbaka Fire Ramen Singapore offers a one-of-a-kind fire show that attracts crowds for its uniqueness. While long queues and slightly higher prices are to be expected, the experience is worth trying. Don’t forget to explore their intriguing matcha beer, a surprising beverage with a taste that deviates from traditional beers. If you don’t have any dietary or safety concerns, we highly recommend visiting Menbaka Fire Ramen Singapore to immerse yourself in this exceptional culinary adventure.

DISCLAIMER

One man’s meat is another man’s poison. Find out more about our palettes and how we evaluate our ramen here. 😉