WHAT WE ATE
- Tori Ramen, 75/100 (21 Mar 2026, Far East Square)
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.
What makes Ryokudo particularly notable for the local ramen scene is its focus on chicken-based soups—a departure from the pork-heavy landscapes often found in the district. By leaning into the “shokudo” philosophy, the shop positions itself as a reliable daily staple rather than a flashy, one-off destination, prioritizing clean flavors and structured simplicity that align with the needs of the modern Singaporean palate.
Tori Ramen: 75/100
Noodle: 25/35
The noodles are presented as pale yellow, thin, and primarily straight with a faint, intermittent wave. Structurally, the alkaline composition provides a firm and snappy constitution that remains consistent throughout the meal. The mouthfeel is characterized by a commendable resistance, offering a sharp bite that stands out However, the palate reveals a slight imbalance in the flavor profile. While the texture is technically sound, the wheat expression remains somewhat muted. This lack of a robust cereal depth results in a hollow taste that struggles to assert itself against the intensity of the accompanying broth.
Soup: 25/35
The soup begins with a head that is notably silky and rich, coating the palate with a lip-sticking collagen density and a delicate salinity. As the liquid moves into the body, it delivers a punch of chicken umami, yet it lacks the intricate definition required to sustain interest on its own. The experience concludes with a tail end that is somewhat fleeting, marked by a subtle, acidic tang characteristic of concentrated chicken essence. While the layers are initially pleasing, the profile becomes linear over time.
Thankfully, adding the provided yuzu kosho serves as a necessary ajihen, or flavor change. The fermented citrus and chili paste introduces a piquant, bright acidity that provides the complexity missing from the base broth, effectively rounding out the finish.
Meat: 15/20
The protein element consists of medium-thin slices of lean chicken fillet, served in generous portions. Each slice features an aburi treatment on one side, which imparts a discernible smokiness to the aroma. The texture is chewy without descending into toughness, offering a mildly springy mouthfeel that is sufficiently moist, though it stops short of being overtly succulent.
In terms of seasoning, the marinade is restrained, allowing the natural umami of the poultry to lead, supported by light saltiness and charred notes. To elevate the depth of this component, perhaps the addition of a secondary spice like black pepper, would provide a necessary counterpoint to the smoky profile.
Other Toppings: 10/10
The bowl is accompanied by a deliberate selection of garnishes.
- The bamboo shoots provide a sharp, appetising tang with a savoury-sweet undertone and a juicy, crunchy snap
- The seaweed functions as a concentrated umami catalyst
- The marinated egg is executed with precision, featuring a jammy, savoury-sweet core
- A unique inclusion is the pickled tomato, which exhibits a funky, fermented profile. Its combination of sour and sweet notes, finished with a subtle, fleeting bitterness, serves as an effective palate cleanser.
- Finally, the small-ring negi is particularly distinctive. It carries a piquant spiciness and a nutty, pungent quality reminiscent of the aromatic complexity found in durian, adding a sophisticated layer to the final assembly.
Summary
The Tori Ramen at Ryokudo Singapore presents a technically proficient, poultry-focused bowl that excels in texture but requires strategic seasoning to reach its full potential. The experience is defined by a firm, snappy noodle and a lip-sticking, collagen-rich broth that, while silky, benefits immensely from the addition of yuzu kosho to provide necessary acidic definition. The aburi chicken fillet offers a sophisticated smokiness, though the true highlights are found in the nuanced toppings—specifically a “funky” fermented tomato and a unique, small-ring negi that carries a pungent, durian-like aromatic complexity.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
