WHAT WE ATE
- Tonkotsu Unagi Ramen, 60/100 (28 Mar 2025, Oxley Tower)
- Tonkotsu Chashu Ramen, 75/100 (28 Mar 2025, Oxley Tower)
Broth & Bowls Ramen at Oxley Tower is a hidden spot serving up comforting Japanese ramen, rice bowls, and curry dishes. Specializing in slow-cooked broths, the eatery offers a variety of ramen styles, from classic tonkotsu to spicy tonkotsu, with diners praising the rich flavors and quality ingredients. Despite its official name being Broth & Bowls, an interesting detail is that the signage and receipts curiously display the name “Bar Yume,” adding a bit of mystery to its branding. We saw a poster on the way up pointing to a Japanese Karaoke Bar – not sure if this place transform itself at night. Maybe one of you readers can check it out and tell us.
The restaurant has gained a following for its well-balanced ramen, with a young head chef at the helm, ensuring each bowl is crafted with precision. While it operates only on weekdays during lunchtime, it has become a go-to spot for those working in the area seeking a satisfying Japanese meal.
Tonkotsu Unagi Ramen: 60/100
Noodle: 20/35
The noodles are medium-thin, straight, with a slightly translucent appearance. They slurp smoothly and have a firm, slightly chewy texture. Served al dente, they maintain their firmness well. The pale yellow noodles carry a noticeable sweetness, likely from the unagi’s sauce, but there is no unpleasant kansui aftertaste.
Soup: 15/35
The soup has a pale, creamy color and a fluid consistency. It is notably rich and salty, measuring over 11 brix and 1.5 in salt level—for reference, classic tonkotsu broths from brands like Ichiran or Ippudo typically sit around 10 brix and 1.1 salt level.
The flavor profile starts off with a strong, sweet note, likely influenced by the unagi sauce, followed by a sharp, savory body with umami notes from the seaweed. However, it’s difficult to isolate the base tonkotsu flavor due to the overpowering elements from the unagi sauce and dried seaweed.
Meat: 15/20
Instead of chashu, this version features a large piece of unagi, making it a unique offering at a relatively affordable price. The unagi is coated in the classic sweet sauce, giving it a firm yet chewy texture. Its gelatinous consistency holds up well in the soup, and fortunately, there aren’t too many bones in the meat.
However, while unagi is a great ingredient on its own, its strong marination doesn’t blend seamlessly with the soup. The sauce seeps into the broth, further disrupting its balance.
Topping: 10/10
The toppings are quite generous:
- A pile of dried seaweed strands that disintegrate into the soup, making the seaweed’s umami flavor an integral part of the broth.
- Half a braised egg with a well-balanced taste and good texture, though the yolk is slightly overcooked.
- A generous serving of chopped negi, which is fresh and crunchy, occasionally adding a sharp piquant kick to the dish.
Overall: This is a quirky ramen with a flavor profile that isn’t particularly complex but has strong, distinct elements at play. The constant interplay of flavors—sweet unagi sauce, umami-packed seaweed, and sharp negi—keeps the experience dynamic, albeit unbalanced. Perhaps, the ramen could be better if the unagi was served at the side.
Note: Oddly, while there’s no Kaedama (extra noodles), soup refills are free at this shop.
Tonkotsu Chashu Ramen: 75/100
Noodle: 25/35
The same medium-thin, straight noodles are used here, with a slightly translucent appearance. They slurp smoothly and have a firm, slightly chewy texture. Served al dente, they retain their structure well. Unlike the Unagi version, the sweetness found in the noodles there is absent here, confirming it came from the unagi sauce. This allows the original flavor of the noodles to shine, revealing subtle earthy wheat notes.
Soup: 25/35
The broth in this version is much more balanced. It’s rich, slightly milky, and carries a pleasant savory depth. There’s still a sharp salty kick, along with lingering umami notes from the seaweed, but overall, the flavors feel more layered and well-rounded compared to the Unagi version.
Meat: 15/20
The chashu here is extremely fragile—so delicate that it crumbles on touch, making it difficult to hold up for a photo. The meat is lean, firm, and slightly dry, but its extreme tenderness makes up for it. It is heavily marinated, boasting a deep savory profile with mildly sweet undertones. The flavor releases gradually as you chew, reminiscent of braised pork, which is quite satisfying.
Topping: 10/10
The toppings remain consistent and are generously portioned:
- A pile of dried seaweed strands that dissolve into the soup, integrating their umami-rich flavor.
- Half a braised egg with a well-balanced taste and good texture, though the yolk is slightly overcooked.
- A generous serving of chopped negi, fresh and crunchy, adding a sharp piquant kick throughout the meal.
Note: Again, while there’s no Kaedama (extra noodles), soup refills are free.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
