WHAT WE ATE
- Mixed Pork & Chicken Broth Ramen, 80/100 (17 Nov 2025, Pasir Ris White Sands)
Tucked away on the third floor of White Sands in Pasir Ris, SG Ramen – short for Select Good Ramen – is a homegrown ramen concept that leans hard into customisation. Instead of committing to a fixed “chef’s choice” bowl, you build your own: start with a base, layer on your preferred toppings, dial the spice to your comfort zone, and end up with a combination that feels quite literally selected by you.
The team positions the shop as a place where ramen is equal parts tradition and experiment – familiar Japanese cues, but assembled in a modular way that encourages you to tweak and play. It’s very much an East-side neighbourhood ramen spot, anchored in a busy suburban mall rather than a buzzy CBD enclave, which already changes the energy of the experience. I’ll get into how the noodles, broth and toppings actually behave in the bowl later; for now, think of SG Ramen as Pasir Ris’ choose-your-own-adventure take on Singapore ramen.
Mixed Pork & Chicken Broth Ramen: 80/100
What I’ve ordered:
- Basil Ball
- Pork Kakuni
- Ajitama (Flavoured Egg)
Noodle: 35/35
The noodles lean thin with a slightly flattened profile, almost a homage to Hakata-style strands but with their own stance. Hydration sits low, so each bite lands with that firm al dente snap. The density gives the noodles a purposeful chew, the kind that resists just enough before breaking. There is a clean, earthy wheat note running through the bite, subtle yet persistent, anchoring the bowl with a familiar grainy warmth. Excellent work here.
Soup: 25/35
The head of the broth lands thick and rich, almost starchy, as if the pork and chicken emulsification was tuned for density rather than lift. The body turns salty and slightly gritty, carrying a heaviness that sits squarely on the palate. As it tapers off, a bitter shoyu undertone lingers, giving the bowl a darker finishing note.
A quick technical note: the richness of this broth easily crosses 16 brix, which is significantly more concentrated than most tonkotsu broths in Singapore. For context, the upper limit of tonkotsu intensity is often referred to as “cement”, a term used for broths so dense they take on a grainy, sauce-like texture. This bowl does not fully cross into cement territory, but it edges close enough for the texture to feel slightly pasty and weighty.
There is layering at play: richness first, salinity next, bitterness last. But the overall effect leans aggressive. Ramen drinkers who enjoy a hearty, almost formidable broth will appreciate the intensity, though others may find it overwhelming past the midpoint.
Meat: 10/20
The basic bowl already includes a generous heap of shredded braised pork. Size is substantial, but the cut leans very lean, resulting in a texture that is tough and dry. The mouthfeel demands quite a bit of chewing, which turns fatiguing. Despite its darker marination, the flavour does not fully translate. It is mostly salty with a faint sweet undertone, but lacks nuance.
I added kakuni pork, a large cube of fatty belly. The seasoning mirrors the shredded meat but with a sweeter tilt. The lean portion remains similarly firm, yet the fatty layer is pleasantly jelly-like and melts nicely. Had the entire piece matched the quality of the fat, this would have landed far higher.
Other Toppings: 10/10
Scoring here reflects the baseline toppings plus the quality of the add-ons, since this shop functions almost like a modular playground.
Basic toppings sit minimalistic:
- Seaweed softens in the broth and absorbs its richness.
- Negi offers freshness and crunch, though it is not assertive enough to cut through such a dense soup.
The optional toppings are where things get interesting. Depending on what you choose, the flavour profile can shift dramatically.
- The basil minced pork ball, for example, brings a minty undertone that changes the trajectory of the broth in a surprising way.
- The marinated egg is well balanced and carries a near ideal texture.
With the right combination, your bowl can take on very different personalities.
Summary
The menu design makes you feel like you must add toppings or risk ending up with a bare bowl. That is actually untrue. The basic ramen already arrives with shredded meat, seaweed and negi, which is more than enough to form a coherent bowl.
Adding both a flavour ball and an extra protein easily tips the bowl into overkill. It shifts the balance and escalates the bowl into something heavier and less streamlined.
On its own merit, though, the base ramen offers strong value: exceptional noodles, a flavourful if heavy broth, and enough default toppings to make it complete. Within the category of value-focused ramen chains, this one stands out more than expected.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
