WHAT WE ATE
- Saku Ramen, 65/100 (28 Aug 2025, Sim Lim Square)
- Tonkotsu Ramen, 70/100 (28 Aug 2025, Sim Lim Square)
A new offshoot from the team behind Oh Some Bowls, Menya Saku officially opened on 28 July 2025, located at Sim Lim Square, #02‑03, 1 Rochor Canal Road. This marks a shift from their previous Wilkie Edge branch to a more central ramen-focused concept helmed by a chef-owner who previously worked at Ramen Champion and Menya Kokoro.
Saku Ramen: 65/100
Noodle: 25/35
The noodles here are medium-thin and wavy, leaning into that classic Tokyo curl. They carry a firm core with a slowly doughing exterior, giving them a decent bite without quite landing the spring one might expect. On the palate, the alkaline presence is pronounced—bordering on metallic—but not enough to overwhelm. It recalls the type of curly noodle you’d often encounter in older Tokyo-style bowls: comforting, if slightly dated in execution.
Soup: 20/35
The broth opens with a mild chicken oil head before settling into a lightly salted body. The finish lingers with chicken, but the depth doesn’t quite build—it stays rather flat, with the alkaline bitterness from the noodle bleeding into the liquid. In terms of structure, it feels caught between categories: too oily to sit comfortably as a shio, too dark to present as one either. What emerges is a bowl that’s pleasant in its simplicity—a kind of comfort food—but lacking distinction or layered nuance.
Meat: 15/20
The protein is lean chicken, cut to a medium thickness. The skin is grilled and torched, yielding that aburi smokiness that carries through both aroma and flavour. Texture-wise, the chewy, springy skin contrasts with the firm but resilient meat, producing a mouthfeel that is deliberate, if slightly one-note. Savoury and smoky, it is arguably the most rewarding component in the bowl.
Other Toppings: 5/10
- Naruto: visually present but muted in taste, missing that faint sweetness it can sometimes bring.
- Spinach: vegetal, straightforward, more functional than memorable.
- Shiranegi: offers a mild piquant warmth, the only garnish that actively lifts the broth.
Summary
Saku Ramen sits comfortably in the category of familiar, everyday bowls—the sort you might reach for when you want a no-surprise, warming meal rather than a layered exploration of flavour. The noodles are serviceable, the chicken topping does its job with a touch of smokiness, and the broth, while simple, provides a baseline comfort. But taken together, it doesn’t quite cohere into something memorable. At 65/100, it’s a ramen that satisfies in the moment but doesn’t linger in the mind.
Tonkotsu Ramen: 70/100
Noodle: 20/35
The noodles are medium-thin, carrying a chewy, springy texture that sits in contrast to the low-hydration Hakata style. While serviceable, the thickness doesn’t quite marry with the richness of the soup, making them less slurp-friendly than ideal. The wheat flavour is pleasant, with no noticeable alkaline notes, but the overall pairing feels slightly mismatched against the heavier broth.
Soup: 25/35
The broth begins with a creamy, smooth head that’s rich and thick, before giving way to a straightforward savoury body. It closes on a lingering sweetness with the distinct imprint of soya milk. While this creates an interesting layer, the soya milk notes dominate, overshadowing the pork base. It remains more structured and enjoyable than what you might find in many budget-chain tonkotsu bowls in Singapore, yet the reliance on soya milk keeps it from achieving true depth.
Meat: 20/20
Two types of chashu feature here, and both deliver well.
- Chicken chashu: a decently thick cut of lean meat with a delicate layer of skin, lightly seared on one side. The meat is firm yet springy, easy to bite through, and accented by a savory-sweet, smoky aburi character.
- Pork chashu: a thin slice of rolled meat, tender enough to pull apart without being juicy. There’s a light balance of fat, though it doesn’t melt away as luxuriously as some others. The flavour leans savoury-sweet, with a subtle caramel-like undertone that adds intrigue.
Both cuts are thoughtfully executed, making the protein the highlight of this bowl.
Other Toppings: 5/10
- Egg: perfect gooey yolk, but the marination tips overly salty.
- Black fungus: adds a crunchy, earthy counterpoint.
- Negi: provides a mild piquant lift, keeping the bowl from feeling too heavy.
Summary
This Tonkotsu Ramen is better than most budget renditions, with a broth that starts strong but leans a little too heavily on its soya milk sweetness. The noodles don’t fully integrate with the richness, but the twin chashu presentation—especially the aburi chicken—keeps the experience compelling. At 70/100, it’s a satisfying bowl with standout protein, even if the overall balance doesn’t quite reach the heights of a truly memorable tonkotsu.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
