WHAT WE ATE

• Torotama KIOU Ramen, 70/100 (NEX Food Street, 28 May 2022)
• Deluxe Shoyu Tonkotsu Ramen, 70/100 (NEX Food Street, 28 May 2022)

Located at the newly renovated NEX Food Street, you’ll find one of the finest ramen establishments I’ve had the pleasure of dining at. As I perused the menu, their specialty caught my attention – a salt-based Tonkotsu broth, and it seems the crowd favorite is their Shoyu variant. The restaurant takes great pride in their ramen-making philosophy, and it resonated with me. In fact, their philosophy aligns with the three key aspects that form the foundation of my scoring system.

TOROTAMA KIOU RAMEN 70/100 points

Noodle – 25/35

The noodles here are described as freshly made Kyushu-style, offering a slight departure from the thinner and firmer Hakata-style noodles commonly found in the region. These noodles are slightly thicker and more springy, providing a satisfying texture. However, I believe there is room for improvement in terms of the mouthfeel and aroma of the noodles.

Soup – 25/35

Their salt-based Tonkotsu broth is creamy, rich, and notably thicker compared to other Tonkotsu ramen varieties. It lacks the intense porky flavor that often comes with long hours of boiling, but instead offers a hint of ginger in its aftertaste. As the broth cools, you can see emulsified fats forming on the surface. While I enjoyed it overall, I found that the flavor started to become flat towards the end of the meal.

Meat – 15/20

The Chashu here reminds me of the tender, thick-cut slices you’d find in Japan. It’s evident that the restaurant values the quality of their Chashu, as they have avoided using thin, flavorless cuts. The meat is nicely marinated, devoid of any unpleasant porky taste, and truly stands out as some of the best Chashu I’ve had.

Toppings – 5/10

The eggs are properly marinated, striking a good balance of saltiness that enhances their flavor. However, the remaining toppings, such as the garnish and bamboo shoots, could benefit from a bit more attention and effort in their preparation.

SHOYU TONKOTSU RAMEN 70/100 points

Noodle – 25/35

The noodles served here are the same as in their other dishes. The noodles here are described as freshly made Kyushu-style, offering a slight departure from the thinner and firmer Hakata-style noodles commonly found in the region. These noodles are slightly thicker and more springy, providing a satisfying texture. However, I believe there is room for improvement in terms of the mouthfeel and aroma of the noodles.

Soup – 25/35

In this particular ramen, they use a Shoyu mix for the broth, which takes it up a notch compared to their signature salt-based version. The addition of Shoyu adds more depth and complexity to the taste, enhancing the overall flavor experience.

Meat – 15/20

The Chashu in this ramen is consistent with their other offerings. The Chashu here reminds me of the tender, thick-cut slices you’d find in Japan. It’s evident that the restaurant values the quality of their Chashu, as they have avoided using thin, flavorless cuts. The meat is nicely marinated, devoid of any unpleasant porky taste, and truly stands out as some of the best Chashu I’ve had.

Toppings – 5/10

The tamago (egg) and other toppings in this ramen are the same as those found in their other dishes.

CONCLUSION

I am thoroughly impressed with this ramen, as it holds its own against some found in Japan. The chef deserves commendation for maintaining such high standards while bringing it to Singapore. The noodles are incredibly fresh, the broth is rich and flavorful, and the tender chashu adds the perfect touch to this delicious ramen experience.

Additionally, they offer a variety of sides, and our personal favorite is the Tebasaki. Its crispy exterior and juicy interior, combined with a slightly peppery flavor, truly complement the meal and make it a satisfying and well-rounded dining experience.

DISCLAIMER

One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉