Ippudo | Singapore | 95/100

WHAT WE ATE

• Tanrei Truffle Shio Ramen – 60/100, visited 8 November 2023, Shaw
• Mala Tonkotsu V.20 Ramen – 75/100, visited 7 August 2023, Tanjong Pagar
• Shoyu Ramen – 65/100, visited 21 July 2023, Raffles City
• Yaki Ago Dashi Ramen – 65/100, visited 17 May 2023, Mandarin Gallery
• Bonito Tonkotsu Ramen – 90/100, visited 10 Dec 2022, Mandarin Gallery
• Black Curry Ramen – 70/100, visited 11 Nov 2022, Shaw
• Shiromaru Motoaji – 85/100, visited 17 May 2023, Mandarin Gallery
• Karaka-men – 95/100, re-visited 17 May 2023, Mandarin Gallery
• Akamaru Shinaji – 70/100, 28 Aug 2021, Shaw
• Kuro Ramen – 70/100, visited 28 Aug 2021, Shaw
• Hakata Nikusoba – 70/100, visited 20 Apr 2023, Raffles City

During our visits to both Shaw and Mandarin Gallery outlets on separate occasions, we couldn’t help but notice distinct variations in certain ingredients. It left us wondering if these changes were deliberate modifications made since our previous visits or if there are inherent differences between the two outlets. We’re eager to hear your perspectives and insights on this matter. Join the conversation and share your thoughts to shed light on this intriguing culinary mystery.

TANREI TRUFFLE SHIO RAMEN – 60/100

Noodle – 15/35

The noodles featured in this dish are thick and possess a delightful curl, reminiscent of those commonly found in shoyu ramen. They provide a firm bite with evident density and a slight chewiness. Flavor-wise, a subtle earthy wheat taste prevails. Initially, the bright yellow hue doesn’t betray a pronounced kansui taste (‘yellow noodle’ taste for you fellow Singaporeans), but as the noodles sit in the broth, the kansui flavor gradually takes over the entire soup.

Soup – 25/35

The soup boasts a clear appearance with a noticeable yellow tinge. The truffle aroma is prominent without being overpowering, a departure from the common pitfall of most truffle ramen. It starts with a savory sweet note and integrates a well-balanced truffle aroma that comes and goes with each slurp. While the soup tends toward the lighter side, it leaves a clean palate characteristic of shio ramen. However, as the noodles soak, the kansui taste gradually seeps in, rendering the soup slightly more cloudy and overpowering the initial subtlety.

Meat – 10/20

The chosen meat for this ramen is the chicken chashu, which shares similarities with those used in shoyu ramen. Tender with a hint of gingery aroma, the meat is lightly salted, creating a harmonious balance with the sweetness of the chicken.

Topping – 10/10

The additional toppings, including bamboo shoots, shiranegi, and purple onion, contribute to the overall appeal. The bamboo shoots stand out for their remarkable tenderness and sweetness, a departure from the often borderline pungent typical variety. The subtle aromas from the white shiranegi and purple onion compliments the clean-tasting soup well.

MALA TONKOTSU V2.0 RAMEN – 75/100

Noodle – 25/35

Medium-thick and wavy, these noodles offer a firm and chewy bite that’s reminiscent of Tsukemen. As you chew on it, you’ll detect a light earthy wheat aroma coming from the noodles.

Soup – 30/35

The soup takes you on a flavor journey. It begins with a bold spiciness, followed by a tangy sourness. Towards the end, a sweet and refreshing citrusy note from Sansho pepper emerges, leaving a subtle but lingering numbness on your tongue.

Meat – 10/20

The beef motsu (entrails) brings a strong meaty flavor, complemented by a well-done marination. However, its chewy and tough texture might not appeal to everyone – it’s a treat for innards enthusiasts but could be a bit overwhelming for others.

Topping – 10/10

Abundant shiranegi and cilantro toppings add layers of flavor to the dish. Alongside the beef motsu, you’ll find marinated carrot chunks that contribute to the overall experience.

SHOYU RAMEN – 65/100

Noodle – 25/35

The medium-thick, curly, and oblong noodles offer a firm and al dente bite with a dense mouthfeel. They boast a delightful wheat taste, though the presence of kansui is subtly noticeable.

Broth – 25/35

The chicken-based soup emanates a robust aroma of Shoyu, showcasing a delicate sweetness at the forefront, followed by a refreshing Shoyu body. A slight lingering tanginess and zesty undertones complete the flavor profile.

Meat – 5/20

The chicken chashu presents a springy mouthfeel but lacks complexity in taste, falling somewhat flat and not contributing much to the overall meal.

Toppings – 10/10

In addition to the mild-flavored vegetables and fishcake, the addition of lemon zest provides a refreshing layer of taste to the ramen.

YAKI AGO DASHI – 65/100

This unique ramen experience offers a whirlwind of flavors, textures, and sensations. From the thick and curly noodles reminiscent of childhood favorites to the well-balanced soup with its fishy undertones, sweet notes, and subtle hints of daikon, each spoonful is an adventure for the taste buds. While the chicken chashu could benefit from tenderness improvement, the chewy skin provides an interesting textural element. As you explore the various toppings, the soft and tender okra steals the show, while the onion toppings leave room for improvement.

Noodles: 25/35

The first thing that catches your attention is the thick and curly noodles, reminiscent of everyone’s favorite instant noodle, Maggi. The noodles boast a noticeable wheat flavor, accompanied by the characteristic presence of kansui, a vital ingredient in ramen preparation. The texture is slightly chewy, allowing for a satisfying bite with each slurp.

Soup: 25/35

The soup takes center stage with its well-managed fishy undertones, skillfully balanced with a pleasant sweetness and savory essence. As you savor each spoonful, the taste of daikon adds a refreshing touch, while the umami notes derived from the fish elevate the overall profile. The flavors blend harmoniously, creating a memorable and delightful experience.

Meat: 10/20

The meat component presents itself in the form of succulent chicken chashu. While the mirin taste adds a subtle hint of sweetness, the meat itself tends to be slightly tougher than expected. However, the chewy skin offers a satisfying texture contrast, contributing to an intriguing interplay of flavors and sensations.

Toppings: 5/10

Among the array of toppings, the standout star is the delectable okra. Its soft and tender nature provides a pleasant contrast to the other elements in the bowl. However, the onion toppings may leave something to be desired in terms of flavor, as they lack the desired taste profile. A touch of mustard could have brought an additional layer of excitement to the overall experience.

HAKATA NIKUSOBA 2.0 – 70/100

Noodle – 25/35

The medium-thick and curly noodles offer a springy and chewy texture, although the overall taste falls within the average range, lacking any distinct flavors to stand out.

Soup – 25/35

The soup boasts richness without being overly creamy. It begins with a pleasant sweetness likely derived from the meat, followed by a savory profile and intermittent hints of zesty lemon. While small chili bits are present, their taste doesn’t shine through, leaving a missed opportunity for a spicy kick. Additionally, the floating pork fats seem to have little impact on the overall flavor.

Meat – 15/20

The stir-fried pork belly slices impress with their tenderness, including the fatty portions. The marination strikes a balance between sweetness and lingering savory notes, enhancing the overall taste experience.

Toppings – 5/10

The tamago (egg) is skillfully prepared, with just the right amount of marination. Other toppings include negi (green onions), shiranegi (thinly sliced onions), and bamboo shoots. The bamboo shoots are slightly fibrous, which may affect the overall texture. Unfortunately, the toppings as a whole lack excitement and fail to leave a lasting impression.

BONITO TONKOTSU RAMEN 90/100

Noodle – 30/35

The noodles used in this ramen are the standard Tonkotsu noodles, providing a satisfying bite and an al dente texture. They effortlessly absorb the flavorful broth, making each slurp a delightful experience.

Soup – 35/35

The soup is a delightful blend of Bonito and Tonkotsu, enriched with floating pork fat for added depth. It bears a resemblance to the KOTTERI SE ABURA RAMEN from Sanpoutei but with a richer and more complex profile. The addition of a red splotch, a Japanese citrus pepper paste, works wonders by infusing the broth with a remarkable mix of umami sweetness, refreshing citrus notes, and a peppery kick at the end. With a brix reading of 10.1, the soup boasts the expected thickness of a classic Tonkotsu, while the salt level leans toward the higher side, likely due to the presence of Bonito.

Meat – 20/20

The meat slices, although slightly uneven in thickness, impress with their tenderness. They offer a savory flavor that is well-balanced and not overly salty, complementing the broth beautifully. The meat’s distinct sweetness sets it apart and adds another layer of enjoyment to the dish.

Toppings – 5/10

The standard Ippudo tamago (egg) makes an appearance, accompanied by bamboo shoots, shironegi (white spring onions), and negi (green onions). While these toppings don’t make a significant impact against the robust broth, they provide a familiar touch to the overall ramen experience.

BLACK CURRY RAMEN 70/100

Noodle – 25/35

The noodles used in this ramen are unique, featuring medium-thick, flat strands resembling ‘meepok’ noodles. While the bite of the noodles is satisfactory, they could benefit from a slightly more al dente texture. In terms of taste, they offer a mild springiness that adds to the overall experience.

Soup – 30/35

The broth is a standout element, boasting a thick, rich consistency and an umami-packed profile. It combines a pork and chicken base with squid ink, curry spices, and miso, resulting in a delightful twist on the familiar Japanese curry flavor. Perhaps due to the base or the inclusion of squid ink, there is a subtle savory-sweetness that lingers at the end of each sip, complementing the initial curry notes.

Meat – 5/20

The thinly sliced Chashu at the Shaw outlet tends to be a bit tough and dry, as is often the case. It might be worth revisiting the Mandarin outlet to make a comparison. In terms of taste, it is acceptable but lacks the desired texture.

Toppings – 10/10

The standard Ippudo tamago (egg) makes an appearance, accompanied by a plethora of other toppings including cabbage, sweet corn, spinach, crispy gobo chips (burdock root chips), and chili flakes. While the cabbage and spinach contribute some texture to the meal, their impact is not particularly significant. However, the gobo chips and sweet corn enhance the overall experience with their distinct sweetness, adding layers of flavor to the dish.

SHIROMARU MOTOAJI 85/100

Noodle – 30/25

Ippudo’s noodles are long, thin, and perfect for slurping. They consistently deliver the best quality, meeting our “hard and soft noodle” requests flawlessly. Over the past 10 years, we have frequented Ippudo on a monthly basis, enjoying their exceptional noodles that offer an unbeatable texture and flavor.

Soup – 30/35

While some may find the broth slightly watery, its richness becomes evident from the very first sip. The fragrance, savory notes, and umami-packed flavor make it an irresistible treat. Every drop is worth savoring, though we do notice slight differences compared to the previous version of Ippudo’s broth. It used to have a thicker consistency, occasionally showcasing a delicate foam and leaving a delightful stickiness on the lips. Our experiences at various Ippudo locations across Japan reveal a more standardized quality control, and although the current broth may differ slightly, it remains remarkably satisfying.

Meat – 20/20

At the Shaw outlet, we found the Chashu meat disappointingly paper-thin and lacking in flavor (visible in the photos on this page). However, during our recent revisit to the Mandarin Gallery outlet, we were pleasantly surprised by the improved meat quality. The Chashu at Ippudo Mandarin Gallery is nothing short of exceptional, surpassing our expectations. It boasts the perfect thickness, offering a firm texture when handled with utensils, yet effortlessly melts in your mouth. We reminisced about Ippudo’s renowned pork buns, which used to deliver the same level of excellence. While the Chashu in the ramen seemed to have changed over the years, we were delighted to rediscover that exceptional standard at Ippudo Mandarin Gallery.

Toppings – 5/10

Ippudo’s Tamago stands out among the few that lack a brown tinge on the outside. Its perfectly cooked egg with a runny yolk embodies the quality one expects from a reputable ramen chain. The absence of the mirin taste, which was once present at the other outlet, is not an issue here. However, the remaining ingredients in the ramen are ordinary and fail to elicit excitement.

Note: It’s worth highlighting that Ippudo is a renowned ramen chain known for its exceptional noodles, flavorful broth, and delectable Chashu meat. The Tamago and other toppings, although not extraordinary, maintain the high standards expected from Ippudo.

KARAKA-MEN 95/100

Noodle – 30/35

When it comes to noodles, Ippudo has consistently impressed us over the years. As devoted patrons, we have frequented Ippudo approximately once a month for the past decade, except during lockdown periods when we resorted to their convenient delivery service. Ippudo’s noodles are renowned for their exceptional quality and texture. They are long, thin, and perfect for slurping. What sets them apart is their ability to flawlessly accommodate our “hard and soft noodle” preferences.

Soup – 35/35

Among the array of options we have explored at Ippudo, our favorite is the Karaka-men. Having sampled nearly everything on their menu (although not all experiences are documented, as we have been loyal patrons since their inception), we can confidently say that the broth is a masterpiece. It boasts complexity and depth, combining savory, sweet, and nutty flavors in perfect harmony. Surprisingly, the Singapore Mandarin Gallery outlet offers the most exceptional balance we have ever encountered, surpassing even our experiences in Japan and other Ippudo locations worldwide.

Meat – 20/20

In a similar vein, the meat at Ippudo Mandarin Gallery presents a tantalizing difference. It delivers a melt-in-your-mouth sensation that epitomizes culinary bliss. During our recent visit on December 10th, we observed that the chashu slices had increased in thickness, although they were slightly less tender than on our previous visit. Nonetheless, they still exceeded our expectations in terms of taste and quality.

Toppings – 10/10

We must reiterate our satisfaction with Ippudo’s Tamago. These eggs possess a distinctive quality, lacking the typical brown tinge on the outside. The delectable running yolk is precisely what one anticipates from a renowned ramen chain. As you savor each bite and delve deeper into the bowl, you may encounter delightful surprises. Sometimes, we discover tantalizing morsels resembling peanuts, while on other occasions, we encounter delectable chunks of onion. The blend of spices and chili used in the toppings offers a remarkable and unforgettable taste, evoking memories with every spoonful. It remains uncertain whether it draws inspiration from Sichuan cuisine or other sources, but regardless, its uniqueness leaves a lasting impression. Prepare to savor every last drop of broth and find yourself instinctively licking the bowl clean.

AKAMARU SHINAJI 70/100

Noodle – 30/35

At Ippudo, the noodles have consistently ranked among the best in our book. As dedicated patrons, we have frequented Ippudo an average of once a month for the past decade, with the exception of lockdown periods. Even during those challenging times, we relied on Ippudo’s delivery service, ensuring our cravings were satisfied every few months. The noodles themselves are long, thin, and expertly crafted for optimal slurping. They stand out from the competition by successfully fulfilling our unique “hard and soft noodle” preferences.

Soup – 30/35

While some may perceive the broth as slightly watery, its richness becomes evident from the very first sip. The alluring aroma of garlic, combined with the savory and umami-packed broth, entices you to savor every last drop. It is worth noting, however, that we have observed a decline in quality over the years. The broth used to boast a more pronounced richness, thickness, and occasional foamy texture, leaving a delightful stickiness on the lips. Additionally, a thin layer of collagen would solidify at the surface, adding a touch of indulgence to the experience.

Meat – 5/20

Thinly sliced and average in taste, the meat leaves much to be desired. We must emphasize that this assessment is based on our experience at the Shaw outlet.

Toppings – 5/10

Ippudo’s Tamago stands out as one of the rare few that lacks the characteristic brown tinge on the outside. The luscious, runny yolk and overall quality are precisely what one expects from a reputable ramen chain. Personally, we found the Mirin aftertaste to be slightly overpowering. As for the remaining ingredients in the ramen, they are passable but fail to deliver any standout flavors worth celebrating.

KURO RAMEN 70/100

Noodle – 30/35

Ippudo’s noodle offering here is a departure from the norm, setting itself apart from other dishes on the menu. These thick, flat noodles bear a striking resemblance to a thinner version of our beloved local ‘meepok’. Their unique texture complements the robust broth exceptionally well, creating a harmonious blend of flavors.

Soup – 30/35

Occasionally, foreign restaurants attempt to cater to local palates by introducing “Singapore exclusives” that often fall short of expectations. However, Ippudo’s endeavor is a pleasant surprise. From the first sip, you can discern the effort put into infusing Singaporean flavors into their ramen. While it retains its Japanese ramen foundation, subtle hints of curry elevate the dish without overpowering it. The result is a skillful fusion that showcases the best of both worlds.

Meat – 5/20

The thinly sliced meat in Ippudo’s ramen leaves much to be desired, offering an average taste that fails to impress.

Toppings – 5/10

Ippudo’s Tamago stands out as a rarity among its peers, lacking the usual brown tinge on the outside. It delivers the expected appeal of a reputable ramen chain, with a delectably runny yolk that adds richness to the dish. However, some may find the Mirin aftertaste slightly overpowering. As for the other toppings, they are satisfactory but fail to offer any remarkable flavors that warrant special recognition.

Note: Ippudo’s innovative approach to noodles here sets it apart from other dishes on the menu. Their thick, flat noodles bear a resemblance to local ‘meepok’ and complement the robust broth. The restaurant’s foray into Singaporean flavors is a standout, successfully infusing subtle curry hints without overshadowing the traditional Japanese ramen foundation. While the thinly sliced meat and standard toppings leave room for improvement, Ippudo’s Tamago impresses with its distinct qualities, showcasing the expertise expected from a reputable ramen chain.

DISCLAIMER

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