After slurping through over 230 bowls across hawker stalls, hidden gems, and big-name chains, I’ve finally compiled the AhBoyLikeRamen Singapore Ramen Guide 2025—a no-nonsense, flavour-first list of the best ramen in Singapore right now. Whether you’re craving rich tonkotsu, light shoyu, spicy miso or rare tsukemen, this annual guide rounds up the standout bowls that truly delivered. Forget hype and sponsored fluff—this is based on actual eating, consistent revisits, and an obsession with broth, noodles, and balance. Hungry yet? Let’s get into the top 18.
Just a heads-up—these ramen aren’t listed in any particular order.
18. 流浪面 Liu Lang Mian Noodle Bar – Grilled Duck Soba : 85/100
Liu Lang Mian isn’t your usual ramen joint—and neither is its chef. Formerly of Kilo Kitchen, Chef Hubert Arnold went from making soba kits at home during the pandemic to running this full-fledged noodle bar in Alexandra. His Grilled Duck Soba is bold, smoky, and full of character. The noodles are dense, nutty, and super satisfying to bite into—real noodle nerd stuff. The broth packs serious wok hei, layered with duck richness, niboshi umami, and a creamy paitan-shoyu finish. Duck chashu’s juicy with a nice char, and the toppings are minimal but well chosen. It’s the kind of bowl that feels personal—and all the better for it.
17. Ramen Nagi – Black King : 85/100
If you’re after a ramen spot where customization is king, Nagi Ramen from Fukuoka’s got you covered. Their tagline “Universal Noodle Creator” means you get to tweak everything—from noodle firmness to broth richness and toppings. The Black King shines with its ultra-thin, firm noodles that have a nice bite, almost like mee sua, especially when you go ‘extra soft.’ The broth is a wild ride: it’s actually squid ink, not black garlic, delivering a layered punch of umami, sweetness, garlic aroma, and a gentle kick of spice. Pork loin is the default meat but can be a bit tough—pork belly might be the better pick here. Toppings steal the show though, especially the spicy minced meat ball with crispy garlic crumbs that you mix in to crank up the flavor. A bold bowl that’s both playful and seriously tasty.
16. Hakata Ikkousha Ramen – Tonkotsu Black : 85/100
Craving an authentic Hakata-style Tonkotsu ramen? Ikkousha in Singapore nails it, bringing a taste very close to what you’d find in Japan. Their Tonkotsu Black features thin, straight noodles with a nice umami aroma and perfect bite, whether you like them firm or soft. The broth is rich and frothy with a strong black garlic oil punch—but no burnt bitterness here, just a clean, garlicky depth that garlic lovers will appreciate. The pork slices are a bit chewy, especially the fattier bits, so there’s room for improvement there. Toppings like black fungus and negi add crunch, while the eggs leave a pleasant savory aftertaste. Classic comfort with a garlicky twist.
15. Ume San 100 – Signature Nagoya Dry Prawn Ramen : 85/100
If you’re an umeshu fan, Ume San 100 is already on your radar—offering over 40 types of plum wine in a cozy, tucked-away spot in Singapore. But their food deserves love too, especially their Nagoya-style mazesoba. The thick, chewy noodles have a pleasant eggy note and hold up perfectly to the flavorful sauce, which balances sweetness and savoriness with a punch of chili spice—though the heat can be a bit much and masks some subtle flavors. The side soup is a mild palate cleanser, nothing flashy but helpful. The real highlight? Two big grilled prawns that stay juicy and fresh with natural sweetness shining through. Toppings like tender minced meat and an onsen egg (a little firmer than ideal) round out this bold, satisfying dish.
14. Ramen Matsuri – Original Mazasoba : 85/100
I used to be on the fence about mazesoba, but this bowl totally changed my mind. Ramen Matsuri’s Original Mazesoba hits all the right notes—especially if you’re after something rich but not heavy. The thick, chewy noodles have that satisfying ‘qq’ bite, and they soak up the sweet-savory sauce with a touch of bonito umami like champs. The mix of tender chashu slices and saltier pork cubes brings great contrast and depth to each mouthful. Toppings are mostly standard, but the onsen egg adds a nice creamy finish when stirred in. Bonus points for the little cup of peppery soup on the side—it’s got serious Bak Kut Teh vibes and ties everything together perfectly. Also, don’t miss the gyozas upstairs at their Gyoza Bar—some of the best I’ve had!
13. Keisuke Tonkotsu King – Tonkotsu Ramen : 85/100
When it comes to dependable ramen in Singapore, Keisuke always delivers—and Tonkotsu King is the one we keep coming back to. The thick and slightly curly noodles do a solid job soaking up the broth, though we wouldn’t mind if they were just a bit firmer for more bite. The broth itself is on the lighter end of the Tonkotsu spectrum, but still deeply satisfying with a well-balanced sweet–savory umami hit. What really sets this bowl apart, though, is the chashu—generously thick, tender, and rich enough to carry the dish. The marinated egg is perfection too: golden yolk, beautifully seasoned. Oh, and don’t skip their signature condiments—crushed garlic, sesame seeds, spicy beansprouts—they bring extra layers of flavour that can totally shift your bowl mid-meal. This one’s a classic for a reason.
12. Ramen Hitoyoshi – Buta Shogayaki Tonkotsu Ramen : 85/100
Helmed by two ex-Keisuke chefs, Ramen Hitoyoshi has built a name for itself by keeping things consistent across its growing chain—and this Buta Shogayaki Tonkotsu Ramen is a great example of what they do well. The Hakata-style noodles are thin and chewy, but they slightly fade into the background when stacked against the ultra-rich broth, which leans more toward Ikkousha-style porkiness than Keisuke. Think thick, fatty, and full of umami depth—especially when paired with the stir-fried, marinated pork slices. The pork is sweet, savory, tender, and smoky from the pan—delicious, though we wouldn’t mind a touch more ginger to round it all out.
11. Le Shrimp Ramen – Le Signature Trio Shrimp Ramen : 85/100
Le Shrimp Ramen offers something refreshingly different—a blend of Japanese ramen richness with the prawn-forward depth of Chinese la mian. The broth is the real star here: creamy, briny, and sweet with a slow-building heat that keeps things interesting. It’s like an elevated hae mee that doesn’t shy away from flavour. The toppings are generous and well-considered: plump shrimp dumplings, flavour-packed ebiko shrimp paste, and big whole prawns that look great in the bowl. But the surprise standout? Their Long Jing tea lava egg. Infused with the fragrance of roasted green tea, it’s beautifully marinated and subtly earthy—hands down one of the best ramen eggs we’ve had in Singapore. Even the parsley works, adding a bright herbal lift that resets the palate mid-bite.
10. Menya Kokoro – Original Mazesoba : 85/100
If you’re after a Mazesoba that nails every element, Kokoro’s Original Mazesoba is a winner. The thick, udon-like noodles have that perfect ‘QQ’ bounce and chewy texture, hearty enough to stand up to the bold sauce. Speaking of sauce, it’s a flavour bomb—rich and gravy-like with a brilliant balance of sweet, sour, salty, and spicy. The punch of bonito and vinegar kicks things off, while peppercorn and sesame add layers of complexity that keep you hooked till the last bite. The minced chicken is marinated to pack a salty punch, pairing beautifully with the sauce’s intensity. Toppings don’t steal the spotlight here, but the seaweed and negi add subtle texture and freshness. Bonus points for the side bowl of light mushroom broth, a perfect palate cleanser after the rich maze of flavours. And don’t forget the small scoop of rice—ideal for soaking up every last bit of that amazing sauce.
09. Keitaku Mazesoba – Signature Minced Chicken Chashu Mazesoba : 90/100
Keitaku’s Mazesoba stands out with thick, udon-like noodles that are perfectly chewy and carry a subtle earthy sweetness—no weird kansui taste here, just pure satisfaction. The sauce is where this dish truly shines: rich, salty, and packed with umami, it pairs beautifully with the noodles. Follow the instructions and add vinegar plus chili oil to unlock layers of mild spice and tang that elevate every mouthful. The accompanying soup is like a creamy, peppery twist on Bak Kut Teh, refreshing and bold enough to keep your appetite alive. The meat combo brings together a smoky, well-marinated pork chashu slice and deeply flavorful minced chicken that’s tender with just the right chew. Bamboo shoots add a nice crunch, negi freshens things up, and the onsen egg acts like the dish’s secret weapon—its silky sweetness thickens the sauce and ties everything together perfectly. A deeply satisfying maze of flavors and textures.
08. Keisuke Tonkotsu King Four Seasons – Tonkotsu King Ramen : 90/100
Keisuke’s Tonkotsu King Four Seasons serves up straight, medium-thin noodles that are firm and delightfully al dente, with a subtle noodle aroma that’s just right. The broth is a standout—savory and sweet with a gentle hint of ginger, enriched by caramelized onions and the stir-fried pork’s marinade. Toss in their spicy marinated beansprouts, and you’ve got a complex, layered broth that’s worth savoring to the last drop. The stir-fried pork is tender with just enough chewy fat to give a perfect mouthfeel, though its sweetness dominates the flavor and can feel a bit mellow after a while. Toppings shine here too—well-marinated and balanced, with black fungus and negi adding texture, but the true star remains the spicy marinated beansprouts that elevate the whole bowl.
07. Nikutosake – Nikutosake Signature Dry Ramen : 95/100
You wouldn’t expect much from a casual ramen-izakaya hybrid tucked inside PLQ Mall, but Nikutosake seriously overdelivers—especially if you’re a fan of dry-style bowls. The medium-thick yellow noodles are a standout: firm, chewy, and packed with earthy wheat flavour that lingers with every bite. The sauce is light but deeply savoury, with a yakiniku-style saltiness and a whisper of smoky grilled meat aroma that pulls the whole bowl together without being heavy-handed. And then there’s the meat—thick slices of pork belly, juicy and marinated just right, with that perfect sweet–savoury balance and a lovely charred finish. Toppings might look minimal, but they work hard: crispy garlic bits for punch, pickled ginger for brightness, and negi for that subtle lift. At just $10.90, this bowl punches way above its weight class.
06. TOWA – Rich Tonkotsu Tsukemen with Special All Toppings : 95/100
TOWA on Hong Kong Street doesn’t just serve Tsukemen—it treats it like a craft. With only 30 bowls made daily, each one feels like a limited-edition drop. The noodles? Easily the best I’ve had for Tsukemen in Singapore. They nail the texture—dense, chewy, and al dente in a way that’s rare for thick noodles. The wheat flavour is earthy, nutty, and just lightly sweet—so good you should try them plain before dipping. The broth hits hard with bonito, then mellows into a sweet, umami-rich base. It’s lighter than most, which actually works well here, though a splash of citrus might have given it that extra sparkle. The meats are a masterclass: thick grilled chashu with a smoky, melty finish, and sous-vide-style slices that are clean, moist, and tender. Toppings are thoughtful—ajitama with a rich yolk, umami-heavy seaweed, sweet-savory bamboo shoots, and even a touch of crunch from cabbage. Bonus condiments like bonito flakes and chilli oil take it even further. All in, it’s a meticulously crafted bowl that’s rich, balanced, and completely worth queuing up early for.
05. Raakki Ramen Bar – Tomato Paitan : 95/100
Tomato ramen isn’t easy to get right—but Raakki absolutely nails it. This cozy spot on Hongkong Street delivers a modern, bisque-like tomato paitan that’s easily the best I’ve had in Singapore. The medium-thick curly noodles are springy, al dente, and soak up the soup just right without getting soggy—even after a while in the bowl. The star, though, is the soup: rich, smooth, and layered. It kicks off with a gentle tang, flows into a savoury body, and finishes with that natural tomato sweetness. And despite the intensity (15+ brix!), the aftertaste is surprisingly clean.
Toppings are bold and well-thought-out: grilled tomatoes, sweet marinated egg, tender bamboo shoots, and Thai basil that lifts the entire flavour profile. There’s even pesto and crushed nuts hiding in the mix, adding depth without being gimmicky. Overall, this is tomato ramen done with real finesse. Creative, balanced, and deeply satisfying.
04. Next Shikaku – Slow-cooked Oyster Broth (Koeru) : 95/100
A sci-fi ramen experience hidden in Westgate’s basement, Next Shikaku delivers one of the most unique bowls in Singapore. The star here is the slow-cooked oyster broth—intensely umami, creamy, and layered with nutty, almost chocolatey sweetness. It opens with a bold bonito hit and finishes thick and satisfying. Medium-thick, wavy noodles with a chewy, tacky bite hold up well, though the real magic is in the broth.
Toppings are simple but masterfully done: a zesty lime slice, crunchy bamboo shoots, and bright diced onions in every spoonful. The meats are standouts—perfectly balanced chashu and a soft, briny oyster that melts into the soup. Bold, unconventional, and brilliantly executed, this is ramen that dares to be different—and pulls it off.
03. Ippudo – Karaka-men : 95/100
A staple in Singapore’s ramen scene since 2009, Ippudo continues to impress with its signature Hakata-style tonkotsu ramen. The Karaka-men is the standout: creamy, complex pork bone broth with layers of savory, sweet, and nutty notes, enhanced by a house chili blend that adds warmth without overpowering. The thin, straight noodles are textbook Hakata—slurpable, smooth, and always perfectly cooked to your preferred firmness. This bowl hits its peak at the Mandarin Gallery outlet, where the balance of flavors somehow surpasses even some of our experiences in Japan.
Toppings are precise and flavorful—springy chashu that melts in your mouth, a perfectly runny tamago, and the occasional surprise morsel like peanuts or onions that add crunch and depth. There’s a kind of comforting consistency in Ippudo’s bowl that makes it easy to return to month after month. If you love your ramen rich, spicy, and nuanced, Karaka-men is a reliable go-to that delivers every time.
02. Enishi – Dashi Ramen : 100/100
Forget Tonkotsu—Enishi proves that ramen can be just as mind-blowing without pork bone broth. Their Dashi Ramen is a Michelin-approved masterpiece: a deeply layered broth built on kombu and bonito, accented with a whisper of lemon that adds lift and clarity. The thick, flat, speckled noodles hold their chewy texture till the last bite, perfectly soaking in the broth’s umami richness. Every element feels intentional, thoughtful, and refreshingly different from the norm.
What seals the 100/100 score is the combo of meats and toppings. You get a smoky, salty slice of duck and a thick-cut chashu kissed with wok hei, each offering their own punch of flavor. The egg, though slightly salty, balances well with the broth, and the supporting cast—onions, lemon, and bitter greens—adds just the right contrast to keep your palate engaged. With only 100 bowls a day and just 9 seats, this spot rewards those who go out of their way.
01. Yokohama Ramen – Kurobuta Toroniku Shoyu Ramen : 100/100
Tucked away across from BreadTalk HQ, this unassuming ramen spot delivers a nostalgic hit of Yokohama-style goodness. From the free-flow eggs to the table full of seasonings for mid-meal flavor shifts (ajihen), it nails the spirit of Ie-kei ramen. While it’s not a purist’s version, it’s close enough to transport you back to Japan. The medium-thick, curly noodles are al dente with a satisfying snap and a mild wheatiness that soaks up the rich tonkotsu-shoyu broth beautifully. Think Yoshimuraya, but slightly more balanced for local palates.
What truly makes this bowl shine is the Kurobuta pork cheek—four luxuriously tender slices that melt into the soup with each bite, releasing layers of deep savory sweetness. The toppings—classic seaweed, spring onions, and spinach—add just the right accents. With fried garlic chips and other table-side condiments ready for ajihen, each bowl becomes a customizable journey. Whether you’re a ramen purist or just hunting for something comforting and satisfying, this 100/100 bowl proves that Yokohama-style ramen can thrive outside Japan.
Bonus. Ramen Taisho – Black Tonkotsu Ramen : 80/100
Ramen Taisho has evolved from a humble Maxwell Food Centre hawker stall to a standalone outlet in Tampines, known for its rich and flavorful broths. The Black Tonkotsu Ramen is the standout option, featuring a creamy tonkotsu base enriched with a roasted black garlic tare that adds deep umami and smoky notes. With a thickness over 15 brix, the broth delivers a satisfying, sticky finish that’s packed with savory complexity. The medium-thin, straight noodles hold their al dente bite well, carrying subtle earthy wheat flavors.
Bonus. Kyoto Ramen Hachicken – Yuzu Shoyu Ramen : 80/100
Kyoto Ramen Hachicken brings an authentic Kyoto-style ramen experience to Singapore, combining premium ingredients with meticulous craftsmanship. Their Yuzu Shoyu Ramen features a light yet richly layered broth made fresh daily from a blend of four types of dashi—chicken, duck, dried bonito, and kelp—balanced with soy sauce, salt paste, and miso. The broth stands out with its tangy shoyu opening, sticky texture, and a lingering sweet, nutty finish, while the subtle yuzu notes add a refreshing brightness without overpowering the dish.
Bonus. Ono Ramen – Tauto Ramen : 80/100
Ono Ramen on North Bridge Road offers a unique Halal ramen experience by blending Indonesian and Japanese flavors into a bold fusion. Their Tauto Ramen features medium-thick, wavy noodles with a firm, springy bite and mild wheat aroma. The broth is thick, rich, and slightly creamy with an earthy, nutty texture. It opens with a savory, sourish tang, moves into subtle sweetness, and finishes with a warm, gentle spice reminiscent of Mee Soto but with a sweeter, creamier twist. This complex and layered soup is surprisingly addictive and refreshingly different from typical ramen.
Whether you’re a ramen purist or just love discovering the best ramen in Singapore, I hope this list gave you some tasty new spots to check out. From rich tonkotsu to creative fusion bowls, Singapore’s ramen scene is full of hidden gems and must-try ramen restaurants. If there’s a bowl you think deserves a spot on this list, drop me a note—I'm always on the hunt for more good ramen in Singapore!
