Ryokudo Singapore made its debut at Far East Square not long ago, bringing a unique shokudo-inspired dining experience from Jakarta to the heart of the Singapore CBD. The name itself—a blend of “Ryo” (the founder) and “shokudo” (a traditional Japanese casual eatery)—hints at its mission: providing high-quality, comforting Japanese fare in an unpretentious setting. While the brand initially gained popularity in Indonesia as a donburi specialist, its Singapore flagship introduces a dedicated focus on tori ramen and a curated selection of Japanese sides that signal a commitment to refined, house-made basics.

The Chef Wai’s Noodle Bar at New Tech Park (Lorong Chuan) occupies a unique space in Singapore’s dining landscape, standing apart from the more common franchised Lenu outlets found in heartland malls. While the name suggests a singular focus, this specific location is notable for its signature “Poached Rice” (Pao Fan), a specialty that serves as a surprising centerpiece for a noodle-centric brand. For the dedicated enthusiast at ahboylikeramen.com, the intrigue lies in the technical flexibility of the kitchen

What distinguishes this spot is Chef Haruyama’s focus on a Chicken Collagen broth—a departure from the pork-heavy tonkotsu that dominates the local palate. By opting for a pork and lard-free base, the stall offers a cleaner, more focused profile that highlights poultry extraction over heavy fats. While many know the brand for its specialty in Mentaiko and hearty katsu, the ramen menu serves as a technical showcase of the chef’s Osaka roots.