If you’re not familiar with Jiro-style ramen, prepare yourself for a truly indulgent experience. This ramen combination is a sinful delight, featuring a salty blend of shoyu and tonkotsu broth that takes saltiness to new heights.
Ramen Dining Keisuke Tokyo | Singapore | 95/100 Read Post »
If you’re seeking a unique ramen experience, look no further than this renowned chain hailing from Fukuoka, Japan. Upon entering, you’ll be greeted by their catchy tagline – Universal Noodle Creator.
Ramen Nagi | Singapore | 85/100 Read Post »
Brothers Ramen stands out as a trailblazer in the ramen scene, consistently pushing boundaries and refining their craft. This Singaporean establishment has crafted their own unique recipe, captivating a loyal following of ramen enthusiasts. As we joined the queue, it was evident that their reputation had reached beyond local diners, with Japanese patrons lining up as well, a testament to the quality of their creations.
Brothers Ramen | Singapore | 65/100 Read Post »
If you’re in search of a hidden gem, look no further than Ramen-Ya. Despite its cozy size, boasting only 8 counter-facing seats, the restaurant emanates a charming vintage Izakaya ambiance, adding to its overall allure. Notably, Ramen-Ya stands out for its reasonable prices, ensuring customers receive excellent value for their money.
Ramen-Ya | Singapore | 75/100 Read Post »
Prepare your taste buds for an intensified spicy experience. Even at level 1, the soup packs a punch that surpasses its counterparts in Japan or Singapore. The tantalizing spiciness lingers, leaving a burning aftertaste that ignites the senses. While the soup offers savory spiciness, the iconic nuttiness of karaka-men seems to be absent, despite the presence of crushed peanut toppings that hint at its potential.
Ippudo QV | Melbourne, Australia | 85/100 Read Post »
Experience a flavor journey like no other with the Ikkousha soup. The initial hint of bitterness gives way to an explosion of irresistible sweetness and the robust essence of pork. Allow the lingering garlicky aroma to dance on your palate, creating a memorable aftertaste. The long hours of cooking result in a soup that coats your lips with a tantalizing residue of emulsified fat.
Genki Hakata | Melbourne, Australia | 90/100 Read Post »
The soup in this dish is characterized by its thin and oily consistency. The tare or sauce used is a combination of black garlic and oil, which imparts a noticeable garlic aroma. However, the taste is marred by an overpowering bitterness. Unfortunately, the richness of the broth is overshadowed by the flat oiliness and the strong bitterness resulting from the burnt garlic oil.
Gatsu Gatsu | Launceston, Tasmania, Australia | 30/100 Read Post »
The chashu used for this is weird. It’s a rather thick and huge slice but texture don’t quite taste like pork. It’s tough, a little dry and taste more like chicken instead. Was it meant to be “aburi-ed” before serving? It’s also a little bland in taste.
Ippudo | HCMC, Vietnam | 65/100 Read Post »
The soup is rich and cloudy – imagine the collagen in there. What’s special about the green spicy version is the green paste on the drumstick – wasabi. The kick hits you right at the start, follow by a mellow sweetness of the chicken broth and a lingering savoury aftertaste. But like I mentioned earlier, the kansui taste from the noodles affects the soup and it gets more prominent as you reach the end of your meal.
Keisuke Tori King | Singapore | 70/100 Read Post »
