Founded by Shigemi Kawahara—dubbed the “Ramen King”—Ippudo is famous for its creamy, slow-cooked pork bone broth and ultra-thin noodles, crafted for maximum slurpability. Since landing in Singapore in 2009, Ippudo has become a go-to for Japanese ramen lovers craving a consistently rich and refined bowl
Ippudo | Singapore | 90/100 Read Post »
Kokoro Izakaya brings an approachable, late-night Japanese dining experience to the heart of Singapore’s central district. Blending the relaxed atmosphere of a traditional Tokyo izakaya with a focused ramen program, the establishment targets both casual diners seeking small plates and purists hunting for a refined bowl of noodles.
Kokoro Izakaya | Singapore | 70/100 Read Post »
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 »
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 »
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 »
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 »
The defining hallmark of Menya Shishido lies in its customizable multi-flavour broth system and ambitious experimental specials. While their core identity is rooted in a rich, deeply emulsified pork bone broth, the kitchen routinely pairs this base with distinct aromatic oils and tare formulations, ranging from black garlic to basil and chili.
Menya Shishido Ramen | Kuala Lumpur, Malaysia | 85/100 Read Post »
Beyond its core focus on specialty tea leaves, tea etiquette, and plant-based pairings, the establishment introduces a unique crossover for tea and ramen enthusiasts with its house-crafted vegetarian ramen.
Hi Tea Malaysia | Kuala Lumpur, Malaysia | 70/100 Read Post »
The contemporary Japanese ramen landscape in Singapore shifted notably with the introduction of Menya Kokoro, an establishment that established Tokyo-style mazesoba within the local culinary scene. Founded in Tokyo by Chef Takuma Ishikawa, who honed his skills under the originators of the modern dry-style movement, the brand arrived in Singapore to anchor a distinct sub-genre.
Menya Kokoro | Singapore | 90/100 Read Post »
