WHAT WE ATE
- Yuzu Shoyu Ramen, 80/100 (01 Mar 2025, Chinatown Point)
- Spicy Miso Ramen, 75/100 (01 Mar 2025, Chinatown Point)
Kyoto Ramen Hachicken is a must-try ramen restaurant in Singapore, offering a Kyoto-style ramen experience. A sister brand of the renowned Kyoto fine-dining restaurant Hachiki-an, Hachicken specializes in rich, umami-packed ramen crafted with premium ingredients. Located at Chinatown Point, this newly established yet already top-rated ramen shop in Singapore is known for its meticulously prepared broth, made fresh daily by blending four types of dashi—chicken, duck, dried bonito, and kelp—in a carefully balanced golden ratio. The result is a light yet flavorful ramen broth that’s further enhanced with a signature combination of soy sauce, salt paste, and miso, offering three distinct ramen variations. Whether you’re searching for the best ramen in Singapore, an authentic Japanese ramen restaurant, or a hidden gem for ramen lovers, Kyoto Ramen Hachicken delivers an unforgettable dining experience
Yuzu Shoyu Ramen: 80/100
Noodle: 25/35
The medium-thin, straight Hakata-style noodles have a nice snappy mouthfeel but lean slightly on the softer side. They start off firm but lose their structure quickly in the soup. The wheat flavor is pleasant, but the texture could be more resilient to hold up better throughout the meal.
Soup: 35/35
The broth opens with a tangy shoyu note, followed by a rich and savory chicken base with a satisfying sticky texture. It finishes with a lingering sweetness and a deep shoyu aftertaste, with subtle nutty undertones adding complexity. The biggest drawback is the portion—there’s too little soup. The yuzu flavor is subtle and mostly noticeable when biting into the actual yuzu bits, which isn’t necessarily a bad thing. Since real yuzu can be overpowering, this balance works well.
Meat: 15/20
The ramen features two thin slices of duck that are lean with a slight layer of fat. However, the texture is tough and chewy, with a powdery mouthfeel and a strong gaminess that may not appeal to everyone.
The chicken ball, on the other hand, is a highlight. Soft and tender with a light ginger seasoning, it has a delicate savoriness and a clean chicken flavor.
The chicken drumstick is also well-prepared. It’s tender but not the fall-apart texture found in Keisuke. Lightly grilled on the outside, it has a mild savory taste with an incredibly soft and enjoyable skin.
Topping: 5/10
The green leek is both tough and difficult to chew, likely due to overcooking. However, the real issue is its flavor—it’s too weak and lacks the sharp, aromatic punch that would have helped cut through the richness of the broth.
The marinated egg is excellent, with a perfect gooey texture and a slight caramel note. The light marination keeps it well-balanced with the rest of the dish.
The beansprouts taste average. It lacks the crunchiness and the presence of bean sprout shells slightly affect the visual presentation.
The extra yuzu chili is a standout—tasty and pairs exceptionally well with the chicken, adding an extra layer of kick and depth to the dish.
Overall, Yuzu Shoyu Ramen offers an interesting balance of flavors, with a standout broth and well-executed chicken elements. However, the duck’s texture, the noodles’ lack of firmness, and the underwhelming leek hold it back from being exceptional.
Spicy Miso Ramen: 75/100
Noodle: 25/35
The same medium-thin, straight Hakata-style noodles are used here. They start off firm with a snappy mouthfeel but soften quickly in the soup. The wheat flavor is pleasant, but the texture lacks resilience, making them lose their bite too soon.
Soup: 30/35
The broth is less salty than the shoyu version but just as flavorful. It starts with bold, savory miso notes, followed by a mild tanginess and nutty undertones. Then comes the heat—a strong, lingering spicy kick that builds with each sip. The soup finishes with a subtle earthy sweetness, creating a well-layered experience.
The ball of spicy miso minced meat adds a powerful punch, and the portion is generous. For those who want to enjoy the broth’s complexity, it’s best to take the meat out and gradually mix it back in. The spice can easily overwhelm the other flavors, and we found the perfect balance at around one-third of the scoop given.
Meat: 15/20
This bowl includes the same three types of meat.
The two thin slices of duck are lean with a slight layer of fat, but the texture is tough and chewy, with a powdery mouthfeel and a pronounced gaminess that might not appeal to everyone.
The chicken ball remains a highlight—soft and tender with a light ginger seasoning. It has a delicate savoriness and a clean chicken flavor that stands out.
The chicken drumstick is well-prepared. It’s tender but doesn’t quite reach the melt-in-your-mouth softness found in Keisuke. Lightly grilled on the outside, it has a mild savory taste, while the skin is incredibly soft and enjoyable.
Topping: 5/10
The toppings are mostly the same as in the other bowls.
The green leek is tough and difficult to chew due to overcooking. However, the bigger issue is its flavor—it’s too weak and lacks the sharpness needed to cut through the richness of the broth.
The marinated egg is excellent, with a perfect gooey texture and a slight caramel note. The light marination keeps it well-balanced with the rest of the dish.
The bean sprouts are average. They lack crunch, and the presence of bean sprout shells slightly affects the overall presentation.
The extra yuzu chili is a standout—tasty and pairs exceptionally well with the chicken, adding an extra layer of spice and depth to the dish.
Overall, Spicy Miso Ramen delivers a well-balanced broth with a satisfying kick. The spice level is adjustable, but without moderation, it can overpower the other flavors. The meats and toppings are decent but don’t stand out enough to elevate the bowl beyond a good, solid ramen.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
