To be honest, I wasn’t expecting a lot judging by the looks of the ramen — but I’m glad I gave it a shot, because the fusion turned out to be surprisingly appetising. If you’re looking for a new Halal ramen experience that breaks away from the usual, Ono Ramen is definitely worth a visit.
Ono Ramen | Singapore | 80/100 Read Post »
Tucked away in Pasir Panjang Food Centre, Mugiwara Tonkotsu Ramen is one of those quiet finds that punches well above its weight. Despite being housed in a humble hawker stall, it dishes out a surprisingly rich and flavourful tonkotsu broth—milky, savoury, and slow-simmered just like you’d expect from a proper ramen-ya. The charred pork slices and firm noodles round out the experience, and all that for just $6.50. It’s only open from Friday to Sunday, and payment’s digital-only—so come prepared, and come hungry.
Mugiwara Tonkotsu Ramen| Singapore | 55/100 Read Post »
Hailing from Osaka, this ramen concept is all about oysters – from rich, umami-packed broths to lighter, clear soups and even tsukemen. But it’s not just the menu that stands out. The space is a full sensory experience, with digital projections and moody lighting that make slurping noodles here feel a little more like stepping into a sci-fi anime. If you’re looking for ramen that’s a bit out of the ordinary, this spot deserves a place on your radar.
Next Shikaku | Singapore | 95/100 Read Post »
Helmed by Chef Hubert Arnold, a former head chef at Kilo Kitchen and Raw Kitchen Bar, this noodle bar in Alexandra Central Mall is the result of years of passion, pivots, and perseverance. During the pandemic, Hubert left his restaurant role to start a home-based noodle kit business, crafting soba from his HDB flat under the name Soba25. As demand shifted, he brought his experimental “vagabond noodles” (which is what liu lang mian means in Mandarin) to pop-ups before finally settling down in a permanent space.
流浪面 Liu Lang Mian Noodle Bar | Singapore | 85/100 Read Post »
Their specialty is the Prawn King Soup Ramen, which they proudly say is adapted from a high-end seafood soup recipe originally served in restaurants. Now, they’re bringing it to the food court crowd—affordable, hearty, and surprisingly refined for a stall setting.
有福板面拉面 You Fu Ban Mian Ramen | Singapore | 55/100 Read Post »
When it comes to ramen, most of us obsess over the broth, toppings, and noodles—but what about the bowl? At The Art of Ramen Bowls exhibition in Tokyo, I learned that the humble donburi is more than just a container. From the curve of its lip to the weight in your hands, every detail is deliberately designed to enhance aroma, retain heat, and elevate the way you experience each slurp.
The Design Secrets Hiding in Your Ramen Bowl Read Post »
Ever wondered how ramen noodles are made on a large scale? I had the chance to go behind the scenes at Marutaka Seimen, a ramen noodle factory in Yokohama, where I got a hands-on look at the process. I learned the foundations of noodle making, and trust me, it’s a lot more fascinating than I thought.
A Visit to a Noodle Factory with a Master Noodle Maker Read Post »
If you’re a ramen nerd like me, you’ve probably heard of Tsuta Ramen Tokyo—the world’s first Michelin-starred ramen restaurant. On my recent trip to Tokyo, I signed up for their exclusive ramen kitchen tour, and let me tell you, it was one slurp-worthy experience. From the way they layer umami to the noodle room that felt more like a lab, this tour gave me a whole new appreciation for the craft behind world-class Japanese ramen.
Instead of the usual pork or chicken-based broths, they specialize in Madai Ramen—a light yet umami-rich soup made from red sea bream. It’s a bit of a hidden gem for seafood lovers, especially if you’re looking to try something a little different from the usual tonkotsu heavyweights.
Ramen Machikado | Tokyo, Japan | 95/100 Read Post »
