The best ramen in Singapore
We revisited the branch again and sadly the standard seems to have dropped a little. Santouka’s shio broth is usually a balanced mix of savory and sweet, known for its creamy texture. However, this time it was visibly thinner and less creamy.
Santouka Ramen | Singapore | 70/100 Read Post »
Is it prawn noodles or is it prawn ramen? There’s enough to remind me about ramen and also enough to remind of the local favourite prawn noodles.
Le Shrimp Ramen | Singapore | 75/100 Read Post »
The cozy vibe and hidden entrance add an air of mystery to the dining experience. One dish you won’t want to miss is their Nagoya-style mazesoba, which we’re reviewing today.
Ume San 100 | Singapore | 85/100 Read Post »
A Noodle Story is a beloved hawker stall in Singapore that’s famous for its unique fusion of Japanese ramen and local flavors. Awarded the Michelin Bib Gourmand, the stall offers innovative yet affordable ramen dishes that blend traditional Japanese techniques with Singaporean flair.
A Noodle Story | Singapore | 45/100 Read Post »
Menya Kokoro, originally from Japan, has gained popularity for its authentic mazesoba (dry ramen) dishes. With outlets conveniently located across the city, diners can enjoy a variety of mazesoba options like the Original, Spicy, and Curry flavors.
Menya Kokoro | Singapore | 90/100 Read Post »
Kazutake Ramen, a relatively new chain in Singapore, offers a variety of affordable dishes, with their 24/7 outlets making it an ideal spot for late-night cravings. We stopped by their original store in Ang Mo Kio to dig in and see what they had to offer.
Kazutake Ramen | Singapore | 45/100 Read Post »
The ramen comes with a generous portion of 4 or 5 slices of wagyu beef, served slightly undercooked so they continue to cook in the hot soup. The meat is soft, tender and the natural sweetness of the wagyu shines, but the buttery richness typically associated with wagyu is somewhat lacking here.
Mashi no Mashi | Singapore | 75/100 Read Post »
Ie-kei (家系) ramen, which hails from Yokohama, is known for its thick noodles in a rich, soy-flavored pork broth, often referred to as tonkotsu-shoyu. What makes it unique is the concept of ajihen (味変), where you can continuously adjust the flavors by adding different seasonings throughout the meal.
Yokohama Ramen | Singapore | 100/100 Read Post »
Since my last visit in 2022, Enishi has expanded their menu to include Shoyu, Shio, and Scallop variations of their soup ramen. Known for their fresh, dashi-based creations made with up to 32 different spices, they’ve even earned a Michelin nod.
Enishi | Singapore | 100/100 Read Post »
