WHAT WE ATE
- Mazesoba, 90/100 (11 Oct 2025, Orchard Plaza)
- KOTTERI Collagen Ramen, 90/100 (11 Oct 2025, Orchard Plaza)
Once located at Midpoint Orchard, Morinaga Ramen Izakaya Singapore has since found a new home on the fourth floor of Orchard Plaza, where it continues to quietly attract those in the know. The kitchen is helmed by Chef Koichi Horikawa, a veteran who once worked in Michelin-starred restaurants and later served as Head Chef at both Ramen Champion and Taishoken. His influence extends beyond this shop — he also taught and inspired the hawkerpreneur behind Menya Horikawa, the heartland ramen stall that’s been appearing in Singapore’s hawker centres recently.
The space itself is tiny, almost a hole-in-the-wall, tucked just one floor above the popular Soshiji Ramen. It opens only for dinner and keeps its lights on till 4.30 a.m., one of the rare ramen spots in Singapore catering to the nocturnal crowd. Before midnight, it runs as a focused ramen bar; after, it transforms into a quiet midnight diner serving small plates and drinks. Fans of the Japanese drama Midnight Diner will recognise the same unhurried energy — a little smoky, a little nostalgic, and full of quiet charm.
Mazesoba: 90/100
Noodle: 30/35
Medium-thick and straight, the noodles carry a slightly mochi mochi elasticity — dense, chewy, and deeply satisfying to bite into. There’s a good amount of tension in the strand, giving that addictive springiness without feeling heavy. The wheat aroma comes through cleanly, carrying a subtle earthy sweetness. Most importantly, there’s none of that acrid kansui note that plagues noodles that lean more elastic.
Sauce: 30/35
The sauce appears deceptively simple — a clear brown glaze that clings well to the noodles — but the flavour progression reveals deliberate control. The head opens with a savoury-sweet tone before easing into a slow-building umami warmth. As it develops, the body gains depth with a steady burn that creeps up the throat. By the end, the lingering spiciness and faint shoyu aroma leave the scalp tingling, almost gleefully. It’s not a sauce that overwhelms; rather, it layers itself in gentle waves, giving you time to taste, think and hooked with a spicy kick.
Meat: 20/20
The pork belly is grilled on one side — you can smell the smokiness long before the bowl lands on the counter. The slice is medium-thick, balancing firm lean meat against chewy, tender fat. It’s not the melt-in-your-mouth variety, but instead one that insists you chew, releasing its flavours slowly. The marinade is assertive yet not too salty, with that beautiful charred smokiness seeping into every bite. A modest cut, but a big presence.
Other Toppings: 10/10
Each topping here feels intentionally chosen to balance and contrast.
- The marinated ginger plays a quiet yet crucial role as a palate cleanser, refreshing you between bites.
- The bamboo shoots are juicy and crunchy, though a few strands lean fibrous — still, their mild pungency and light fruity aftertaste add welcome texture.
- A sprinkle of negi and shiranegi introduces supporting piquant sharpness
- The sesame seeds lend a whisper of nuttiness that ties the entire bowl together
- The marinated egg is freshly prepared. Warm with oozing golden yolk. Marination is well balanced maintaining the rich umami flavours of the egg in its full glory
Summary
The mazesoba embodies what late-night ramen should be — comforting yet quietly exacting. Nothing here feels rushed or showy; each element, from the chew of the noodle to the smoke of the pork, lands with intent. It’s the kind of bowl that holds its own even without theatrics — a reminder that mastery isn’t always about complexity, but about knowing when to stop. For those chasing a proper after-hours ramen fix in Orchard, this one’s worth the detour up to the fourth floor.
KOTTERI Collagen Ramen: 90/100
Noodle: 30/35
Medium-thin and straight, the noodles carry a firm, medium hydration — just enough chew without feeling stiff. The bite snaps cleanly, dense enough to hit that satisfying middle ground between softness and resistance. The earthy wheat aroma comes through gently, rounding out the base texture. Even after a prolonged soak, the noodles hold their integrity remarkably well, maintaining both their form and bite — a mark of good craftsmanship.
Soup: 35/35
The soup is nothing short of a masterclass in KOTTERI-style ramen. It arrives crowned with a foamy head, almost like a cappuccino — rich, glossy, and faintly nutty on the nose. A BRIX reading of over 11 makes it thicker than most tonkotsu broths, giving that luscious viscosity KOTTERI is known for. The broth itself is chicken-based, meaty but refined — it never tips into that heavy, gamey odour that plagues some collagen-rich soups.
The head opens with a nutty, gravy-like texture — that signature grit from blended meat and vegetables. The body is rich and savoury, underpinned by a sweet meaty undertone. Despite a low salt concentration of just 0.86, the flavour remains full and rounded — a proper umami bomb that proves depth doesn’t always come from sodium. The finish lingers with gentle sweetness and a mild shoyu aroma, coating the palate without fatigue. It’s a soup that’s indulgent yet balanced, precise yet comforting — easily the most refined KOTTERI I’ve encountered in Singapore.
Meat/Protein: 20/20
The chashu mirrors the one used in their mazesoba — pork belly, aburi-grilled on one side to perfection. Medium-thick and beautifully caramelised, it strikes a balance between firm lean meat and chewy, tender fat. The marination leans bold, with the grilled smokiness cutting through the richness of the broth. It doesn’t dissolve on contact; instead, it demands a few chews, rewarding you with flavour that unfolds in slow, smoky layers.
Other Toppings: 5/10
The bowl takes cues from Tenkaippin’s classic KOTTERI toppings.
- The negi are fresh and juicy, offering light piquancy to lift the heaviness of the soup.
- Bamboo shoots are crunchy with mild pungency and a faintly fruity aftertaste, though a few strands veer fibrous.
- A seaweed sheet soaks up the collagen-rich broth beautifully, adding a briny accent with each bite.
- The toasted white sesame punctuates the bowl with a gentle nuttiness, tying everything together without distraction.
Summary
I’ve had many bowls of KOTTERI ramen over the years, but this stands out as the most balanced and deliberate rendition in Singapore. It doesn’t chase novelty or theatrics — it stays faithful to form, letting texture and balanced flavours do the talking. The result is a slow, soulful bowl that warms the stomach and quiets the mind — rich, steady, and utterly comforting.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
