Ramen King is a popular ramen spot in Singapore, founded by Chef Simon Song, a former chef at the renowned Hokkaido ramen chain, Ramen Santouka. Beyond the broth, Ramen King takes pride in its carefully crafted noodles, made from a blend of two premium wheat varieties for a firm yet chewy texture.
Ramen King | Singapore | 80/100 Read Post »
Tonkotsu gets wild once you look past the conventional styles. From Kagoshima’s black-pork broth blended with seafood to Tokushima’s sweet-salty sukiyaki profile topped with a raw egg, regional variations break all the rules. We also look at Nagahama, the fish market roots where noodle refills (kaedama) were born, and the sheer, massive mountain of broth and toppings that makes up Tokyo Jiro-style.
Regional Ramen 101: Tonkotsu Part 2 Read Post »
Tonkotsu might be the global king of ramen, but its regional varieties go far deeper than standard Hakata broth. Journey across Japan to uncover the OG master stocks of Kurume, the aromatic black garlic oil of Kumamoto, Yokohama’s heavy Shoyu-infused Iekei style, and the unique local custom of eating Wakayama ramen alongside fresh hayazushi (mackerel sushi).
Regional Ramen 101: Tonkotsu Part 1 Read Post »
NOOU, located in Punggol, represents a distinct local take on contemporary noodle culture by reimagining classical local flavours through the precise lens of Japanese ramen craft. The concept takes inspiration from traditional Singaporean Bak Chor Mee, elevating a beloved hawker staple into a refined, artisanal bowl.
NoōU Japanese Inspired Minced Pork Noodles | Singapore | 75/100 Read Post »
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 »
