WHAT WE ATE
- Pickled Sliced Fish Tonkotsu Soup Ramen, 60/100 (12 May 2025, Our Tampines Hub)
You might be wondering why a “pao fan” spot is showing up on a ramen blog. Lobster King Pao Fan at Our Tampines Hub isn’t your typical Chinese eatery—it blends the comforting elements of traditional pao fan with bold, Japanese-inspired ramen creations. Their ramen menu includes unique options like Pickled Sliced Fish Tonkotsu Soup Ramen and Handmade Dumpling Ramen, offering something different for adventurous ramen lovers in Singapore. If you’re curious about where to find fusion ramen in the east, this place might surprise you.
Pickled Sliced Fish Tonkotsu Soup Ramen – 60/100
Noodle: 25/35
Medium-thin and straight, the noodles are firm, with a gently chewy bite—not quite al dente, but decent. What’s surprising is the pleasant earthy wheat flavour, which is more than respectable for a hawker-level fusion ramen. It doesn’t blow your mind, but it holds up well and plays nicely with the rest of the bowl.
Soup: 15/35
Despite being labelled “Tonkotsu,” this broth doesn’t quite deliver on expectations. It’s light, slightly milky, and lacks that dense, creamy richness you’d associate with a proper pork bone broth. Instead, you get a mild savouriness with a soft sweetness and a slightly tangy undertone from the pickled vegetables. As a tonkotsu, it misses the mark—but as a broth, it’s drinkable and decent, just not memorable. Functional, but forgettable.
Meat: 15/20
No chashu here—what you get instead is a fairly generous portion of sliced fish, marinated with pickled veg. The fish has a soft, almost fluffy texture and carries a subtle salty-sour flavour with a nice citrusy brightness. It’s an unusual protein choice for ramen, but it works. A little unexpected, a little inventive—and it holds its own in this bowl.
Topping: 5/10
The toppings are eclectic but hit-and-miss:
- Cabbage strands bring a bit of crunch and vegetal sweetness.
- Fried egg crumbs add a subtle umami boost.
- Preserved veg gives a tangy edge that matches the fish.
- Fried shallots offer a touch of fragrance and sweetness.
- Spring onions were self-serve, but sadly dried out and lifeless during my night visit—more garnish than flavour.
Summary: A curious take on ramen that blends hawker flavours with Japanese format. The noodles and fish are the highlights here, while the broth and toppings are a mixed bag. It’s not tonkotsu as we know it, but it’s got a quirky charm. You won’t crave it again, but you won’t regret trying it once.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
