WHAT WE ATE

• Tonkotsu Ramen, 60/100 (10 Mar 2025, Punggol Oasis)
• Tonkotsu Miso Ramen, 65/100 (10 Mar 2025, Punggol Oasis)
• Tonkotsu Set, 30/100 (17 Mar 2023, Straits Food Village, T2 Changi Airport Departure Lounge)

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. Signature dishes include the classic Tonkotsu Ramen and melt-in-your-mouth Kurobuta Toroniku.

With outlets in Changi Airport, Punggol Oasis and more, it brings authentic Japanese ramen to the heartlands at wallet-friendly prices. The restaurant is best known for its rich yet balanced Tonkotsu broth, which undergoes an intricate three-day, four-step preparation process to achieve maximum depth of flavor.

TONKOTSU RAMEN: 60/100

Tonkotsu Ramen: 60/100

Noodle: 30/35

The noodles are medium-thick, wavy, and have a bright yellow hue, reminiscent of those used in Santouka’s ramen. The texture is smooth and springy, with a firm, snappy bite and a slightly chewy feel. Despite the bright yellow color, the alkaline (kansui) taste is well managed, allowing the subtle earthy wheat sweetness to shine through.

Soup: 20/35

The broth leans more milky than creamy, with a smooth texture but lacking the rich depth expected from a well-rounded tonkotsu. It has a savory base with a subtle sweetness, but the flavor feels somewhat one-dimensional. The aftertaste is slightly reminiscent of soy milk, which might not appeal to everyone. While the brix measurement suggests a light broth, it doesn’t quite have the crispness of a clean, refined stock.

Meat: 5/20

We ordered the regular chashu rather than the pork cheeks. The chashu consists of thinly sliced pork belly, but the texture is too tough and dry. Even the fatty parts remain chewy rather than melting in the mouth. The marination is too light, leaving the pork with an overly meaty, unbalanced taste.

Topping: 5/10

A mix of toppings is included:

• Half a marinated egg – Well-balanced marination with a perfectly set texture.
• Negi (green onions) – Fresh and piquant, helping to break the monotony of the soup.
• Cabbage – Crisp and fresh, but portioning feels sparse.
• Sesame seeds – Added generously, but they are neither crushed nor toasted enough to release their aroma, making them more decorative than functional.
• Black fungus – Tender, but does little to enhance the dish in terms of flavor or texture.

Overall, this bowl of Tonkotsu Ramen has solid noodles and a decent broth, but the meat and toppings hold it back. The chashu is too dry, and the soup, while smooth, lacks complexity and richness. A more robust broth and better-executed toppings could elevate the experience.

TONKOTSU MISO RAMEN: 65/100

Tonkotsu Miso Ramen: 65/100

Noodle: 30/35

The same medium-thick, wavy noodles with a bright yellow hue are used here, reminiscent of those in Santouka’s ramen. The texture is smooth and springy, with a firm, snappy bite and a slightly chewy feel. Despite their color, the alkaline (kansui) taste is well managed, allowing the subtle earthy wheat sweetness to come through.

Soup: 25/35

The broth here is an improvement over the regular tonkotsu version. While it shares the same tonkotsu base, the miso adds depth and rounds out the flavors. It opens with a savory miso hit, followed by a rich umami body and a slight tangy undertone. The finish is lightly sweet and lingering. It isn’t particularly milky or creamy, but the added complexity makes it much more enjoyable than the standard tonkotsu.

Meat: 5/20

The same chashu is used, and unfortunately, the issues remain. The thinly sliced pork belly is too tough and dry, with the fatty parts staying chewy rather than melting in the mouth. The marination is too light, leaving the pork with an overly meaty, unbalanced taste that doesn’t contribute much to the dish.

Topping: 5/10

The same toppings are included:

• Half a marinated egg – Well-balanced marination with a perfectly set texture.
• Negi (green onions) – Fresh and piquant, helping to cut through the richness of the broth.
• Cabbage – Crisp and fresh, but portioning feels sparse.
• Sesame seeds – Generously added but neither crushed nor toasted enough to bring out their aroma, making them more decorative than functional.
• Black fungus – Tender but doesn’t add much in terms of flavor or texture.

Overall, the miso improves the soup significantly, giving it more depth and complexity, making it a better option than the standard tonkotsu ramen. However, the chashu remains a major letdown, and the toppings could be executed better to elevate the dish further.

TONKOTSU SET: 30/100

Note: This review of the Tonkotsu Set at Changi Airport T2 is quite dated and it was in a “food court” setting. Perhaps they have changed their recipe and improved their quality control since then.

Noodle 5/35
Noodles used are medium thick and wavy. Honestly, it looks like instant noodles but nothing unexpected from a food court but a little underwhelming coming from a chain that’s by an ex-Santouka chef. The texture and bite of the noodle is average. Taste wise carries a bit of the “yellow noodle taste”.

Broth 10/35
The soup is watery and tasted more chicken than Tonkotsu. It has a target flat salty and savoury taste. Generally there’s not much distinctive character from this soup. Not that it’s bad or inedible but it’s a rather generic instant ramen taste.

Meat 15/20
The chashu however was pretty ok. It’s soft and tender. Marination was well balanced. It has a nice savoury taste that brings out the subtle sweetness of the meat.

Toppings 0/10
Tamago. Texture wise and ok but over marinated and too salty.

The other toppings are sesame, negi, black fungus, and cabbage. The sesame wasnt aromatic.
The negi don’t taste good too – seems like a different kind of negi was used here. There’s some onion taste in it but not in a nice way.