WHAT WE ATE

• Nori-Tama-Uma, 75/100 (19 Sep 2021, Tanglin)

Discover the delightful world of Bari Uma Ramen Singapore, where every element of their dishes has been carefully crafted and perfected. Let’s delve into the details of their noodle, soup, meat, and toppings.

NORI-TAMA-UMA 75/100 POINTS

Noodle – 25/35

The noodles at Bari Uma Ramen Singapore closely resemble the straight and thin Hakata style, but with a slight twist. They boast a slightly thicker profile, which proves to be a delightful match for the rich broth. This variation ensures that the noodles hold up well, allowing you to savor every bite. While the noodles are undeniably good, they may not leave a lasting impression on your taste buds.

Soup – 25/35

Bari Uma Ramen Singapore presents a unique blend of flavors in their soup, which might leave you intrigued. While the menu highlights a “richest pork-flavored” broth, the dish description hints at a combination of Shoyu and Tonkotsu bases. This fusion evokes memories of the ramen I enjoyed in Wakayama. The soup is undeniably rich, boasting a viscosity that sets it apart. However, in terms of flavor, it falls just short of reaching the pinnacle of richness. A touch more depth and complexity would elevate the taste, as the initial excitement wanes towards the end of the bowl.

Meat – 20/20

Bari Uma Ramen Singapore consistently impresses with their delectable Chashu, a true highlight of their menu. Over the years, their mastery in preparing this dish remains unmatched. The Chashu is meticulously cooked over fire, resulting in tantalizing grill marks that add to its visual appeal. Each bite offers a delightful experience, with the fatty parts melting in your mouth while the remaining meat maintains its tenderness. Bari Uma’s Chashu is a true testament to their culinary expertise.

Toppings – 5/10

Bari Uma Ramen Singapore presents a mixed bag of toppings that accompany their ramen. The Tamago (egg) is lightly salted and leans towards the sweeter side. The yolk is perfectly cooked, striking a delicate balance between runny and overcooked, enhancing the overall package of flavors. Another noteworthy addition is the Menma, which differs from its pungent counterparts. Bari Uma’s Menma offers a milder taste and a softer texture, making it more enjoyable to chew. However, the seaweed falls short of leaving a lasting impression and seems to serve primarily as a decorative element.

DISCLAIMER

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