The best ramen in Singapore
The kitchen is helmed by Chef Koichi Horikawa, a veteran who once worked in Michelin-starred restaurants and later served as Head Chef at both Ramen Champion and Taishoken. His influence extends beyond this shop — he also taught and inspired the hawkerpreneur behind Menya Horikawa, the heartland ramen stall that’s been appearing in Singapore’s hawker centres recently.
Morinaga Ramen Izakaya | Singapore | 90/100 Read Post »
Founded by Shigemi Kawahara—dubbed the “Ramen King”—Ippudo is famous for its creamy, slow-cooked pork bone broth and ultra-thin noodles, crafted for maximum slurpability. Since landing in Singapore in 2009, Ippudo has become a go-to for Japanese ramen lovers craving a consistently rich and refined bowl
Ippudo | Singapore | 90/100 Read Post »
What’s notable for ramen hunters: Nikutosake highlights a signature dry ramen that brings familarity of some mazesoba variants, plugging into a grilled-meat DNA you don’t always see in noodle-first shops. The kitchen’s broader menu also includes the usual tonkotsu options—worth knowing before you decide what to order.
Nikutosake | Singapore | 90/100 Read Post »
Unlike the heavier tonkotsu styles that dominate Singapore’s ramen scene, Tori San focuses purely on chicken, combining Japanese paitan techniques with a refined French-influenced stock method. The result is a modern ramen bar experience built around chicken ramen and yakitori, with a few local exclusives like the dan dan ramen making their debut here.
Tori San 雞湯桑 | Singapore | 80/100 Read Post »
What’s less widely talked about is the transformation that happens at lunchtime: the hotpot restaurant switches gears into a ramen shop. Instead of full nabe sets, you’ll find a compact ramen menu built on the same collagen-rich broth, giving a completely different entry point into what the brand does best.
Tsukada Nojo | Singapore | 75/100 Read Post »
What’s notable here is the range. Beyond the signature miso tsukemen, you’ll spot tonkotsu ramen alongside vegetarian and vegan-friendly options—including plant-based “unagi” and karaage, with allium-free configurations highlighted by local vegan diners. It’s an accessible on-ramp to dipping ramen for mixed groups (meat-eaters and plant-based friends alike) without straying from the tsukemen playbook.
Tenshi Tsukemen by Tonichi | Singapore | 50/100 Read Post »
Tucked within Chinatown Complex Food Centre, Uma Haus is a recent addition to Singapore’s hawker ramen landscape, having opened in mid-2025. The stall sets itself apart by keeping its bowls affordably priced under the ten-dollar mark, while also offering a mix of ramen, donburi, and tendon that broadens its Japanese comfort-food appeal.
Uma Haus | Singapore | 60/100 Read Post »
At VivoCity, Kikanbo Ramen brings Tokyo’s famous “karashibi” miso ramen to Singapore. The brand first opened in Kanda, Tokyo in 2009 as a modest nine-seater, before growing into a chain with outlets across Japan, Taiwan, Hong Kong, and now here.
Kikanbo | Singapore | 90/100 Read Post »
Chi Sen Ramen is a hawker-stall ramen outfit in Singapore based at Pasir Ris Central Hawker Centre, positioning itself as “Japanese ramen with a hawker soul.” What sets it apart is a house style built around fresh, handmade noodles and a seafood-forward clam broth, a profile that’s relatively uncommon in Singapore’s ramen scene.
Chi Sen Ramen | Singapore | 60/100 Read Post »
