WHAT WE ATE
- En Original Ramen, 60/100 (04 Jun 2025, Clementi)
Tucked away in a quiet Clementi HDB estate, En Ramen is a hidden gem for ramen lovers in Singapore’s West. Helmed by a former Ippudo chef, En Ramen is worth considering for those looking for more authentic Japanese ramen without venturing into the city.
En Original Ramen – 60/100
Noodle: 20/35
The noodles are medium-thin and wavy, served al dente. They have a noticeably doughy mouthfeel that tends to stick to the teeth.
Despite the resemblance to classic Hakata-style ramen, the noodle texture here is quite different—more reminiscent of mee kia from wanton noodles. That said, there’s no strong alkaline taste; instead, you get a clean earthy wheat flavour. The noodles hold their form well in the broth and don’t bloat, which is a plus. An interesting deviation from the norm.
Soup: 25/35
The broth is light in viscosity but has a smooth, creamy finish. It starts off mildly savoury, then offers a gentle tang before settling into a mellow, soy-like sweetness. The overall profile leans more towards soy than pork, which may or may not be to your liking depending on your tonkotsu expectations. It’s a clean, simple broth, and competently done.
For context, tonkotsu ramen isn’t a monolith—there are several substyles:
- The lighter, soy-forward types like Ippudo, Ichiran, and Shin Shin. These usually have cleaner, sweeter broths with a soy milk-like taste.
- The richer, pork-dominant styles like Ikkousha and Hakata Issou. These go all in on porky depth, umami saturation, and long cooking hours.
This bowl clearly leans into the lighter category. It’s accessible, but those seeking an intensely rich, fatty tonkotsu broth might find it a little underwhelming.
Meat: 10/20
The chashu is large but thin—two pieces cover most of the bowl’s surface. It’s mostly lean, with a firm texture that leans dry and chewy. Seasoning is minimal, preserving a very natural pork flavour. While this minimalist approach suits the Hakata theme, the chashu could use more tenderness or richness to elevate the experience.
Toppings: 5/10
The toppings are sparse and basic:
- Black fungus: Fresh, crunchy, and texturally spot-on.
- Negi: Clean-tasting, fresh scallions that deliver the right punch of sharpness.
Summary: A straightforward Hakata-style ramen that keeps things light and clean, but doesn’t quite hit the highs in flavour or texture. Worth a try if you’re in the mood for something mild and soy-forward, but probably won’t leave a strong impression.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
