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 »
Based on a true, heartbreaking story: what actually happens after eating hundreds of bowls of ramen? First comes the loyal belly companion, followed by a sudden intolerance to oil, and finally, a hairline making a strategic retreat. He regrets nothing… well, maybe a few things.
The Effects Of Too Much Ramen Read Post »
It starts with pure love and an empty bowl, but always ends the exact same way: a massive food coma, instant regret, and a solemn vow to never eat that much pork bone broth again. Naturally, that vow expires in about seven days.
Ah Boy’s Love-Hate Relationship with Tonkotsu Ramen Read Post »
The reality of anonymous ramen blogging: 1% high-stakes ninja mission, 99% standing in line and looking shady while taking soup readings…
Challenges of Reviewing Anonymously Read Post »
How did Ah Boy end up running this blog? It all started on a fateful day with one terrible bowl of ramen…
Ah Boy’s Origin Story Read Post »
Orchard Plaza has steadily mutated into an epicenter for unconventional Japanese culinary ventures, and its latest ephemeral resident, Yet To Name Ramen, stands as a stark testament to this evolution. Operating as a strict three-month pop-up concept concluding at the end of July 2026, the intimate ten-seat counter brings a fine-dining pedigree to a notoriously low-key, raw commercial setting.
Yet to Name Ramen | Singapore | 60/100 Read Post »
Established as one of the earliest specialty concepts to challenge the local hegemony of pork-centric Tonkotsu, this institution introduced local palates to the distinct complexities of Tori Paitan. Hailing originally from Kawaguchi, Japan, before anchoring its footprint firmly within the urban culinary landscape of Singapore, the brand has maintained a reputation built on structural consistency and a singular broth philosophy.
Marutama Ramen | Singapore | 95/100 Read Post »
Sanpoutei Ramen has established a deliberate presence at the Paragon shopping centre in Orchard, offering a distinct departure from the menu found at their other Singapore outlets. This location serves as an independent chapter in the brand’s local narrative, distinguished primarily by its inclusion of the Nagaoka-style ginger shoyu ramen and an expanded selection of regional dishes.
Sanpoutei Ramen at Paragon | Singapore | 85/100 Read Post »
Takagi Ramen boasts an appealing brand story – Ramen made for the everyday Singaporean. Absolutely spot on! Who says delicious ramen has to come with a hefty price tag? Hardworking Singaporeans deserve to enjoy a satisfying bowl of ramen as well. Since most of their outlets are quite far from our location, we opted to visit the one that appeared busiest… Ang Mo Kio!
Takagi Ramen | Singapore | 45/100 Read Post »
