Established by Singapore’s inaugural Tonkatsu Chef, Hajime stands as a well-kept secret, having graced the culinary scene for numerous years. Chef Tan-San not only pioneered the art of Tonkatsu in Singapore but also played a pivotal role in the founding success of Tampopo, a name that holds nostalgic significance for many Singaporeans from their younger years.

The soup experience begins with the sweetness of the Tonkotsu broth, which smoothly transitions into a robust Shoyu aftertaste. There’s a subtle tangy undertone that enhances the overall flavor profile. What sets this dish apart is the lingering “wok hey” or aburi taste, a reminiscence of fire that imparts a distinctive character to the meal.

While there is no official confirmation, there is a widespread belief that Sō Ramen was formerly known as Ramen Play. However, the veracity of this claim is inconsequential, as it has been such a considerable length of time that it is unlikely anyone can recall what Ramen Play even tasted like.