WHAT WE ATE
- Shio Tonkotsu, 75/100 (31 Mar 2025, Tampines)
- Black Tonkotsu, 80/100 (31 Mar 2025, Tampines)
Ramen Taisho started as a humble hawker stall at Maxwell Food Centre before moving to Bukit Batok and eventually establishing its standalone outlet in Tampines. Known for its rich and flavorful broths, the restaurant offers a variety of ramen styles, including Shio Tonkotsu, Sambal Tonkotsu, and even a unique Salted Egg Tonkotsu. Alongside their ramen, they also serve tsukemen, crispy gyoza, juicy karaage, and desserts like caramel pudding, making it a great spot for a satisfying Japanese meal.
Shio Tonkotsu Ramen: 75/100
Noodle: 30/35
The noodles are medium-thin, straight, and have a pale yellow hue. Served al dente, they are firm and dense, with a satisfying snappy bite and a strong mouthfeel. The noodles carry a mellow, earthy wheat taste, though there is a slight hint of alkaline aftertaste.
Soup: 25/35
The soup is cloudy and rich, measuring over 11 brix. It has a milky consistency with a pleasant lip-smacking stickiness. The broth delivers a savory umami kick—while it appears oily, it leaves a surprisingly clean finish on the palate. There aren’t many layers to the flavor, but it remains well-balanced and avoids becoming overwhelming or jelak too quickly. However, it’s also not a broth that particularly stands out.
Meat: 15/20
The chashu consists of two thin but large, rounded slices with lightly grilled edges. The texture is extraordinarily soft and tender, almost giving it a “fluffy” mouthfeel. It has a mild savory taste with fruity sweet undertones while still retaining the natural pork flavor. It’s somewhat reminiscent of ham but much softer in both texture and taste.
That said, the marination between the two slices seems slightly uneven. Some parts of the roll have a darker shade and a stronger porky taste, which occasionally masks the more delicate nuances in the seasoning.
Topping: 5/10
The toppings are simple but effective:
- Black fungus is crunchy.
- Egg has excellent texture with a light, well-balanced marination.
- Negi is fresh, crisp, and piquant, adding a nice sharpness to the dish.
Overall: it’s a solid bowl of ramen that doesn’t overwhelm but also doesn’t leave a lasting impression.
Black Tonkotsu Ramen: 80/100
Noodle: 30/35
Same noodles as the other versions—medium-thin, straight, and pale yellow. Served al dente, they’re firm, dense, and have a nice snappy bite. The earthy wheat taste comes through well, though there’s a slight alkaline aftertaste.
Soup: 30/35
This one uses the same base broth but with a black garlic tare. It’s noticeably richer, measuring over 15 brix. Like the shio version, it’s thick, creamy, and has that nice sticky, lip-smacking quality. The broth is savory and packed with umami, with a deep roasted garlic flavor and a lingering smoky aroma. Definitely has more depth compared to the other versions.
Meat: 15/20
Same chashu here—two thin but fairly large slices with lightly grilled edges. The texture is crazy soft and almost fluffy. The flavor is mildly savory with some sweet, fruity notes, kind of like a super tender ham but more delicate.
Topping: 5/10
The toppings are simple but solid:
- Crunchy black fungus.
- A well-marinated egg with great texture, though pretty light on seasoning.
- Fresh, crispy negi that adds a nice sharpness.
Overall: The black garlic adds a nice smoky depth to the already rich broth, making this version stand out more than the others. While the toppings remain simple, the bold flavors of the soup make up for it. If you’re into deep, roasted garlic flavors and a soup with more complexity, this is probably the best pick from the lineup.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
