Unlike the heavier tonkotsu styles that dominate Singapore’s ramen scene, Tori San focuses purely on chicken, combining Japanese paitan techniques with a refined French-influenced stock method. The result is a modern ramen bar experience built around chicken ramen and yakitori, with a few local exclusives like the dan dan ramen making their debut here.
Tori San 雞湯桑 | Singapore | 80/100 Read Post »
What’s less widely talked about is the transformation that happens at lunchtime: the hotpot restaurant switches gears into a ramen shop. Instead of full nabe sets, you’ll find a compact ramen menu built on the same collagen-rich broth, giving a completely different entry point into what the brand does best.
Tsukada Nojo | Singapore | 75/100 Read Post »
What’s notable here is the range. Beyond the signature miso tsukemen, you’ll spot tonkotsu ramen alongside vegetarian and vegan-friendly options—including plant-based “unagi” and karaage, with allium-free configurations highlighted by local vegan diners. It’s an accessible on-ramp to dipping ramen for mixed groups (meat-eaters and plant-based friends alike) without straying from the tsukemen playbook.
Tenshi Tsukemen by Tonichi | Singapore | 50/100 Read Post »
Tucked within Chinatown Complex Food Centre, Uma Haus is a recent addition to Singapore’s hawker ramen landscape, having opened in mid-2025. The stall sets itself apart by keeping its bowls affordably priced under the ten-dollar mark, while also offering a mix of ramen, donburi, and tendon that broadens its Japanese comfort-food appeal.
Uma Haus | Singapore | 60/100 Read Post »
At VivoCity, Kikanbo Ramen brings Tokyo’s famous “karashibi” miso ramen to Singapore. The brand first opened in Kanda, Tokyo in 2009 as a modest nine-seater, before growing into a chain with outlets across Japan, Taiwan, Hong Kong, and now here.
Kikanbo | Singapore | 90/100 Read Post »
Chi Sen Ramen is a hawker-stall ramen outfit in Singapore based at Pasir Ris Central Hawker Centre, positioning itself as “Japanese ramen with a hawker soul.” What sets it apart is a house style built around fresh, handmade noodles and a seafood-forward clam broth, a profile that’s relatively uncommon in Singapore’s ramen scene.
Chi Sen Ramen | Singapore | 60/100 Read Post »
In this review, I’m looking at how Tanjiro’s “extension” reads in the bowl—what shifts in noodle style and composition come with the maze-soba/rice-set focus, and where it still channels classic Ajisen tonkotsu heritage without overcomplicating things.
Ajisen Tanjiro | Singapore | 55/100 Read Post »
Instead of the usual minced pork and fishballs, you find bowls topped with chashu, onsen egg and tare that lean closer to mazesoba than bak chor mee. What makes it interesting is not only the East meets West styling but also how it brings ramen sensibilities into a hawker priced bowl.
Mr Meepok | Singapore | 60/100 Read Post »
Mensho X is the latest concept from Tokyo’s trailblazing ramen brand Mensho, led by celebrated chef Tomoharu Shono. Unlike its more upscale siblings, this fast-casual spin-off is designed for the Singapore CBD crowd—serving up signature bowls of Toripaitan, Tsukemen, and Mochi Mochi Mazemen in a tighter, quicker format. It’s also the first of its kind globally, with Singapore chosen as the testbed for this leaner concept.
Mensho X | Singapore | 100/100 Read Post »
