The ultimate struggle of being a secret ramen reviewer: your co-workers invite you for lunch at the terrible ramen joint next door. Join and suffer through instant stock and mushy noodles, or decline and seem antisocial?
Dilemma of Group Ramen Lunch Read Post »
Torinosuke brought its signature Hiroshima-born chicken craft straight to Singapore’s central business district, setting up shop inside Millenia Walk. While much of the local ramen scene remains anchored in heavy pork-bone tonkotsu, this concept built its foundation on elevating poultry broth into a primary art form. Influenced by its original Hiroshima-style roots, the kitchen approaches chicken soup through extraction discipline, high-heat emulsification, and controlled salinity.
Torinosuke | Singapore | 85/100 Read Post »
From visually inspecting the broth to slurping noodles before they swell, proper ramen etiquette is a art. Savoring the chashu meaningfully and placing your empty bowl back up on the counter with a polite “Gochisosamadeshita” turns a simple lunch into a full appreciation of the chef’s craft.
Ever wonder why ramen noodles feel completely different from pasta? It all comes down to kansui (碱水), the secret alkaline mineral solution that gives noodles their springy chew, rich yellow hue, and signature bounce!
Tucked along Kasturi Walk right beside Central Market in Kuala Lumpur, Two Old Man Ramen brings the traditional Japanese yatai (street stall) concept directly into the heart of the city’s heritage district. Operating strictly in the evenings as the sun sets and LRT trains pass overhead, the open-air setup offers a compact counter-seating layout that mirrors the atmospheric roadside stalls of Fukuoka.
Two Old Man Ramen | Kuala Lumpur, Malaysia | 65/100 Read Post »
What actually makes a date perfect? No small talk, no awkward silences, and no one standing between you and a piping hot bowl of ramen. Just pure, uninterrupted bliss. 100/100, would definitely date again.
Ah Boy’s Ramen Date Read Post »
The defining hallmark of Menya Shishido lies in its customizable multi-flavour broth system and ambitious experimental specials. While their core identity is rooted in a rich, deeply emulsified pork bone broth, the kitchen routinely pairs this base with distinct aromatic oils and tare formulations, ranging from black garlic to basil and chili.
Menya Shishido Ramen | Kuala Lumpur, Malaysia | 85/100 Read Post »
Beyond its core focus on specialty tea leaves, tea etiquette, and plant-based pairings, the establishment introduces a unique crossover for tea and ramen enthusiasts with its house-crafted vegetarian ramen.
Hi Tea Malaysia | Kuala Lumpur, Malaysia | 70/100 Read Post »
The contemporary Japanese ramen landscape in Singapore shifted notably with the introduction of Menya Kokoro, an establishment that established Tokyo-style mazesoba within the local culinary scene. Founded in Tokyo by Chef Takuma Ishikawa, who honed his skills under the originators of the modern dry-style movement, the brand arrived in Singapore to anchor a distinct sub-genre.
Menya Kokoro | Singapore | 90/100 Read Post »
