WHAT WE ATE

• Dashi Ramen, 100/100, 6 Mar 2022, International Plaza
• Shio Ramen, 80/100, 3 Oct 2024, International Plaza

This place is a hidden gem in the ramen world, totally underrated. It breaks away from the usual Tonkotsu trend and proves there’s more to ramen than that. Every detail is thoughtfully crafted, and it shows in every bowl. If you’re a real ramen fan, this spot is a must-visit. You’ll be blown away and left with an unforgettable experience that’ll stick with you long after the last bite.

Since my last visit in 2022, Enishi has expanded their menu to include Shoyu, Shio, and Scallop variations of their soup ramen. Known for their fresh, dashi-based creations made with up to 32 different spices, they’ve even earned a Michelin nod. While most Singaporeans love their Tonkotsu, after trying Enishi’s ramen, I’d say this place is definitely worth the trip. The broth is rich and layered, with some unique twists—like thick, flat noodles—that make you rethink what ramen can be. Just a heads up: they only serve 100 bowls a day, and seating is super limited (just 9 people), so it’s best to visit during off-peak hours!

Dashi Ramen: 100/100

Noodle – 35/35

The noodles here are pretty special—thick, flat, and speckled with little brown flecks in the dough. They’re served al dente, with a nice chewy bite and a subtle earthy wheat flavor. The hearty texture soaks up all the flavors perfectly. Paired with the light dashi broth, it’s a winning combo. And even as you eat, the noodles stay al dente, making every bite just as good as the first. Honestly, these noodles totally won me over!

Soup – 35/35

Before my visit, I wasn’t sure how exciting a dashi broth could really be. I mean, how special could a mix of konbu and bonito be, right? Turns out, I was completely wrong. This place totally changed how I think about non-Tonkotsu ramen. The broth is a real game-changer, full of flavor and totally unexpected. Each sip is a perfect blend of sweetness and savory notes, packed with layers of umami from the dashi. And just when you think it can’t get better, there’s this subtle hint of lemon that adds a refreshing twist. It’s complex, addictive, and definitely left a lasting impression on me.

Meat – 20/20

At first, I wasn’t sure why both chashu and smoked duck were included in the dish, but as I kept eating, it all started to make sense. The extra layers of flavor these two bring really add to the overall experience. The chashu, with its thick cut, has this perfectly grilled exterior that gives it a subtle “wok-hey” flavor without affecting the broth. It’s on the tougher side, but every chew releases a burst of flavor, making it totally worth it. Then there’s the smoked duck, which was a surprising but awesome addition. Its salty, smoky flavor adds a new dimension and gives your taste buds a nice break from the other flavors, keeping things interesting and balanced.

Toppings – 10/10

The toppings on this ramen are definitely worth mentioning—they really take the whole dish to the next level. The egg, though a bit on the salty side, works perfectly with the dashi broth, creating a nice balance of flavors. Plus, the mix of lemon, onion, and veggies adds a great variety. The onion brings a spicy kick that wakes up your taste buds, while the lemon adds a refreshing touch. The veggies, with their slight bitterness, round everything out beautifully.

Shio Ramen: 80/100

Noodles: 20/35
The same noodles are used, but this time they were noticeably softer and overcooked. From the photo, you could see they were slightly bloated. While the texture remained consistent throughout the meal, the lack of an al dente bite was disappointing, making the experience less enjoyable than it could have been.

Soup: 30/35
The Shio broth is crisp and clean with a touch of citrus from yuzu. The soup starts with bright, citrusy notes, followed by a mellow, deep sweetness and balanced umami. While it’s not the star of the dish, it does an excellent job of harmonizing with the other ingredients, bringing the flavors together in a cohesive way. A well-executed Shio broth.

Meat: 20/20
The combination of grilled chashu and smoked duck is a highlight of this dish. The pork belly slice is firm but not dry, and its fatty parts melt easily in the mouth, with a subtle tanginess that enhances the natural flavors of the meat. The smoked duck has a chewy texture that draws out its smoky, savory goodness with every bite, pairing beautifully with the soup.

Topping: 10/10
The toppings include white onions, spinach, and seaweed. The onions bring a sharp piquant flavor that refreshes the palate without overpowering the dish, while the spinach adds a nice vegetal freshness. The seaweed gives the ramen an extra umami kick. This time, the marinated egg was better—nicely salted and deeply flavored, perfectly complementing the other elements.

DISCLAIMER

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