Review

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.

Conceptually, Ming San is an izakaya-style restaurant rather than a ramen-ya. The menu leans broad rather than specialised, covering familiar Japanese comfort categories like donburi, sushi, and cooked dishes meant for sharing. That said, ramen is also on the menu and that was what piqued my curiosity.