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 »
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 »
The soup experience begins with the sweetness of the Tonkotsu broth, which smoothly transitions into a robust Shoyu aftertaste. There’s a subtle tangy undertone that enhances the overall flavor profile. What sets this dish apart is the lingering “wok hey” or aburi taste, a reminiscence of fire that imparts a distinctive character to the meal.
Menbaka Fire Ramen | Singapore | 65/100 Read Post »
While there is no official confirmation, there is a widespread belief that Sō Ramen was formerly known as Ramen Play. However, the veracity of this claim is inconsequential, as it has been such a considerable length of time that it is unlikely anyone can recall what Ramen Play even tasted like.
Sō Ramen | Singapore | 65/100 Read Post »
