Chi Sen Ramen is a hawker-stall ramen outfit in Singapore based at Pasir Ris Central Hawker Centre, positioning itself as “Japanese ramen with a hawker soul.” What sets it apart is a house style built around fresh, handmade noodles and a seafood-forward clam broth, a profile that’s relatively uncommon in Singapore’s ramen scene.
Chi Sen Ramen | Singapore | 60/100 Read Post »
In this review, I’m looking at how Tanjiro’s “extension” reads in the bowl—what shifts in noodle style and composition come with the maze-soba/rice-set focus, and where it still channels classic Ajisen tonkotsu heritage without overcomplicating things.
Ajisen Tanjiro | Singapore | 55/100 Read Post »
Instead of the usual minced pork and fishballs, you find bowls topped with chashu, onsen egg and tare that lean closer to mazesoba than bak chor mee. What makes it interesting is not only the East meets West styling but also how it brings ramen sensibilities into a hawker priced bowl.
Mr Meepok | Singapore | 60/100 Read Post »
Mensho X is the latest concept from Tokyo’s trailblazing ramen brand Mensho, led by celebrated chef Tomoharu Shono. Unlike its more upscale siblings, this fast-casual spin-off is designed for the Singapore CBD crowd—serving up signature bowls of Toripaitan, Tsukemen, and Mochi Mochi Mazemen in a tighter, quicker format. It’s also the first of its kind globally, with Singapore chosen as the testbed for this leaner concept.
Mensho X | Singapore | 100/100 Read Post »
Helmed by chef Alexander Kong, whose journey with ramen stretches back to 2008, the concept is built on blending Japanese craft with a distinctly local soul. What makes it stand out is the introduction of Singapore’s first ramen-meepok hybrid — thick, flat noodles crafted from ramen dough but styled like our familiar mee pok.
Ramen Story 拉麵物語 by Jinggho Shokudo | Singapore | 75/100 Read Post »
Its not exactly your normal ramen – on their website it says.. Inspired by the flavours of Japanese ramen broth and silky threads of Chinese la mian, Le Shrimp Ramen is a perfect marriage of Chinese and Japanese culture, offering a simple menu of elaborate flavours. But still, I think there’s merits evaluating them against the likes of other crab or truffle fusion ramens.
Le Shrimp Ramen | Singapore | 85/100 Read Post »
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.
Menya Saku by Oh Some Bowls | Singapore | 70/100 Read Post »
The shop rotates between robust iekei ramen, heavy-hitting Jiro-style bowls, and a few seasonal specialties, but what really stands out is its ginger shoyu ramen—a Nagaoka-style bowl that’s rarely seen even in Japan, let alone Singapore.
Soshiji らーめん そしじ | Singapore | 90/100 Read Post »
鶏白湯 最高の一日 (Tori Paitan Saikō no Ichinichi) is tucked in a compact corner of Takamatsu’s Furubaba-dōri, just a 6-minute walk from Kawaramachi Station. It’s a night-only ramen spot specializing in rich chicken paitan ramen—available in three levels of broth intensity: kōttori (thick), kossari (balanced), and assari (light).
鶏白湯 最高の一日 Tori Paitan Saikō no Ichinichi | Takamatsu, Japan | 80/100 Read Post »
