The soup boasts a peppery forefront, followed by layers of savory sweetness and smoky undertones. The presence of crushed black pepper adds depth to the broth, while its slightly thick, gravy-like texture speaks to its rich flavor. A harmonious blend of Tonkotsu base and special miso paste creates a complex flavor profile that intrigues the palate, leaving a lasting impression.
Ippudo | Kuala Lumpur, Malaysia | 85/100 Read Post »
The miso utilized in this ramen leans towards the sweeter end of the spectrum. Its flavor profile is mellower compared to other miso ramen varieties, beginning with a sweet note that gradually transitions into savory undertones. While not overly creamy, the soup boasts a smooth texture.
Hokkaido Ramen Ezokura | Singapore | 65/100 Read Post »
Despite being a IEKEI ramen that’s supposed to be a mix of Shoyu against a rich mix of Tonkotsu and Chicken base. The soup delivers a bold Bonito punch, rich in sweetness and savory depth. Characterized by a small amount of floating fats, a hallmark of IEKEI ramen, it offers a harmonious blend of flavors that caters to those seeking a more robust palate experience.
Ippudo | Taipei, Taiwan | 90/100 Read Post »
The sauce boasts richness and a significant salty kick on its own, but when combined with the thick noodles, it’s a match made in culinary heaven. Adding a dash of vinegar and chili oil, as per the instructions, elevates the umami factor to new heights, layered with a mild spicy kick.
Keitaku Mazesoba | Singapore | 90/100 Read Post »
Located in the heart of Orchard Road at Paragon, Sanpoutei Ramen has marked its 10th anniversary in Singapore with the launch of its third outlet, echoing its roots in Niigata, Japan, since 1967. Known for its signature Niigata-style shoyu ramen, this brand leans into clear, layered broth—simmered with pork, chicken, vegetables, and Niigata essentials like ago-flying fish and Rishiri kelp—for a subtly complex profile that feels both traditional and fresh.
Sanpoutei Ramen | Singapore | 70/100 Read Post »
Another chain by Chef Akimitsu Tanihara the founder of Shitamachi Tendon Akimitsu which is a famous Tendon and Tempura restaurant in Asakusa, Japan. While the chef is largely known for his donburi, he also created a few ramen recipes for the Singapore chains. The chicken-based ramen here are pork and lard free which is different from the Akitmitsu branches which serves Tonkotsu Ramen.
Tokyo Shokudo | Singapore | 75/100 Read Post »
Ramen Champion has served as a platform for the birth of numerous excellent ramen establishments, with Ikkousha being a notable example. It emerged as a strong contender in the Singapore edition of Ramen Champion and swiftly established its own successful restaurant in town after securing several consecutive victories.
Ramen Champion | Singapore | 65/100 Read Post »
It’s disheartening to witness a decline in the quality of Menya Musashi, especially considering the initial excitement surrounding its opening at Raffles City, characterized by long queues and high expectations. The ramen, which once had a commendable taste, now falls short of its former glory.
Menya Musashi x Niku Niku Do | Singapore | 25/100 Read Post »
Established by Singapore’s inaugural Tonkatsu Chef, Hajime stands as a well-kept secret, having graced the culinary scene for numerous years. Chef Tan-San not only pioneered the art of Tonkatsu in Singapore but also played a pivotal role in the founding success of Tampopo, a name that holds nostalgic significance for many Singaporeans from their younger years.
Hajime Tonkatsu and Ramen | Singapore | 70/100 Read Post »
