WHAT WE ATE

• Marutama Ramen (2 Jul 2022, The Central), 60/100
• Aka Ramen (2 Jul 2022, The Central), 75/100
• An Ramen, 85/100 (14 Nov 2021, KPO), 55/100
• Zenbu Ramen, 70/100 (14 Nov 2021, KPO), 75/100

MARUTAMA RAMEN 60/100 points

Noodle – 25/35
The noodles in Marutama Ramen are thin and slightly wavy. They have a pleasing texture and firmness, with a delightful aroma as you chew on them.

Soup – 20/35
The chicken-based broth in the soup is rich, but there is a pronounced “chickeness” in the aftertaste that may not appeal to everyone. The broth lacks a bit more complexity and layers of flavor, making it somewhat flat in taste.

Meat – 10/20
While it can’t be compared to the one in the Zenbu version, the meat in Marutama Ramen is still decent. The slices are of a decent thickness, and the texture is soft and tender. The taste is savory without being overly salty.

Toppings – 5/10
The egg in the ramen is perfectly gooey and has a delightful golden color. It is marinated with just the right amount of seasoning, striking a balance between saltiness and sweetness. Apart from the spring onion, there is a leafy vegetable topping that doesn’t contribute much in terms of taste. Overall, the toppings are not particularly special.

AKA RAMEN 75/100 points

Noodle – 25/35
The noodles used in Aka Ramen are the same as the ones we tried at Clarke Quay Central in the Marutama version. However, they tasted different from the last time we visited the KPO outlet, which is why the score is higher here.

Broth – 25/35
The broth in Aka Ramen is rich, creamy, and mildly spicy. The addition of lemon brings a delightful layer of flavor. Despite sounding similar to Tom Yum, it’s a unique blend with a local twist. It strikes a balance that sets it apart from “AN RAMEN,” which leans more towards a Tom Yum with ramen noodles.

Meat – 15/20
Instead of chashu slices, Aka Ramen features meatballs that remind me of Satay Lilit. They incorporate familiar Southeast Asian spices and flavors, adding a unique touch to the dish. Overall, they are quite good, although the spiciness could be dialed back slightly to avoid overwhelming the soup.

Toppings – 10/10
The egg in Aka Ramen is perfectly gooey and has a delightful golden color. It is marinated with just the right amount of seasoning, striking a balance between saltiness and sweetness. The addition of parsley adds a nice touch, and the mushy Aosa seaweed brings a refreshing element to the dish. The choice of toppings in Aka Ramen is well-selected.

AN RAMEN 55/100 points

Noodle – 25/35
The noodles in AN Ramen are thin and slightly wavy, resembling a mix between Hakata and Tokyo Shoyu types. The texture and firmness of the noodles were decent, although the staff didn’t inquire about our preferred doneness.

Broth – 15/35
AN Ramen, available exclusively at the Killiney Road branch, uses a chicken-based broth similar to the one used in the other Zenbu ramen. Marutama has managed to achieve a creamy and savory chicken broth, which is commendable. However, the appearance and taste of the broth resemble Tom Yum, which may not be what one expects at a Japanese ramen restaurant. While it’s not necessarily bad, the dominance of Tom Yum flavor detracts from the original essence of the ramen. It feels like a mix of 80% Tom Yum and 20% ramen, resulting in a mixed experience. While it tastes good for a Tom Yum noodle, it falls short as a Japanese ramen, leading to a lower score in this category.

Meat – 10/20
The grilled prawns accompanying the ramen are flavorful, but their smokiness gets overshadowed by the broth. It would also be preferable if the prawns were deveined.

Toppings – 5/10
The egg in AN Ramen is perfectly gooey with a golden hue, marinated with the right amount of seasoning. It strikes a balance between saltiness and sweetness without an overpowering mirin aftertaste. Although eggs may seem like a small component, it’s actually challenging to find ones that stand out. The attention to detail in the egg preparation deserves recognition. Additionally, there are black fungus and garnishes like coriander, which are more commonly found in Tom Yum soup. Overall, the accompanying sidekicks complement the dish adequately.

ZENBU RAMEN 75/100 points

Noodle – 25/35
The noodles in Zenbu Ramen are thin and slightly wavy, reminiscent of a fusion between Hakata and Tokyo Shoyu styles. They have a satisfying texture and firmness, although the staff didn’t inquire about our preferred noodle doneness. Other than that, there isn’t anything particularly remarkable about them.

Soup – 25/35
Similar to the other noodle we tried, Zenbu Ramen features a chicken-based broth. Chicken-based broths are usually lighter and more watery compared to richer variations like Tonkotsu or some Shoyu and Miso variants. However, despite its lightness, the broth doesn’t taste watery. It provides a comforting and satisfying experience without overwhelming you. Nevertheless, it lacks a distinctive character that would make it memorable in the long run.

Meat – 20/20
Zenbu Ramen offers the ultimate ramen experience with every topping option available. The bowl is overflowing with toppings. While the amount of meat we ordered doesn’t contribute to the score, it’s the taste and texture that impressed us. The darker, chunky pork delivers a flavorful punch, although it is slightly tough. On the other hand, the more traditional-looking chashu simply melts in your mouth. The combination of tough and tender textures creates a delightful contrast. By the way, just the regular chashu alone is worth a full star rating. You don’t necessarily need to order the most expensive bowl to savor this deliciousness.

Toppings – 5/10
The egg in Zenbu Ramen is a perfect gooey, golden delight. It’s marinated just right, striking a balance between saltiness and sweetness without any overpowering mirin aftertaste. However, the other toppings were a bit perplexing. We weren’t quite sure what the vegetable was, but it seemed overcooked and too soft. It lacked texture and flavor, clumping together when scooped. While removing it might not necessarily improve the dish, it certainly doesn’t add much value.

DISCLAIMER

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