The best ramen in Singapore
Takagi Ramen boasts an appealing brand story – Ramen made for the everyday Singaporean. Absolutely spot on! Who says delicious ramen has to come with a hefty price tag? Hardworking Singaporeans deserve to enjoy a satisfying bowl of ramen as well. Since most of their outlets are quite far from our location, we opted to visit the one that appeared busiest… Ang Mo Kio!
Takagi Ramen | Singapore | 45/100 Read Post »
For a long time, Ah Boy Like Ramen has been about more than just finding a quick meal. It’s been about the technical side of the bowl—breaking down the noodles, the soup, the meat, and the toppings using a consistent framework to find what truly stands out. Today, I’m taking that same technical rigor and applying it to something new: The ABLR Online Store.
The ABLR Shop is Officially Live: High-Quality Gear for Noodle Nerds Read Post »
Rather than adopting the widely available Hakata style, Ramen KIOU specializes in an Osaka-style, salt-based tonkotsu broth paired with noodles engineered for a slightly thicker, springier bite. They are particularly recognized for their approach to chashu, utilizing a thick-cut, house-marinated preparation method that stays true to their Japanese origins. Beyond these traditional bowls, the shop is also known for its experimental menu items. Offerings like the garlic-centric Riki Tonkotsu and the unconventional Tomato Cheese Ramen demonstrate a willingness to test established ramen formats, providing a distinct alternative to standard tonkotsu options without giving away exactly how those bold concepts play out on the palate.
Ramen KIOU | Singapore | 80/100 Read Post »
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.
Ryokudo | Singapore | 75/100 Read Post »
The Chef Wai’s Noodle Bar at New Tech Park (Lorong Chuan) occupies a unique space in Singapore’s dining landscape, standing apart from the more common franchised Lenu outlets found in heartland malls. While the name suggests a singular focus, this specific location is notable for its signature “Poached Rice” (Pao Fan), a specialty that serves as a surprising centerpiece for a noodle-centric brand. For the dedicated enthusiast at ahboylikeramen.com, the intrigue lies in the technical flexibility of the kitchen
Chef Wai’s Noodle Bar | Singapore | 60/100 Read Post »
Originally arriving in Singapore under the prestigious Konjiki Hototogisu banner—famed for its Michelin-starred clam broth in Tokyo—the chain has undergone a significant transformation over the years. Most outlets have dropped the “Konjiki” prefix and is just called Hototogisu Ramen. This shift signals more than just a name change; it represents a strategic pivot toward a menu that prioritizes local preferences and operational streamlining over the niche, complex profiles of its early years.
Hototogisu Ramen | Singapore | 50/100 Read Post »
Managed by the RE&S Group, Kuriya Japanese Market operates a unique “market-to-table” model across Singaporean heartland hubs like Jurong Point, NEX, and Northpoint City. What distinguishes this spot from standard ramen kiosks is its robust logistical backbone: premium seafood is air-flown from Japan
Kuriya Japanese Market | Singapore | 65/100 Read Post »
What distinguishes this spot is Chef Haruyama’s focus on a Chicken Collagen broth—a departure from the pork-heavy tonkotsu that dominates the local palate. By opting for a pork and lard-free base, the stall offers a cleaner, more focused profile that highlights poultry extraction over heavy fats. While many know the brand for its specialty in Mentaiko and hearty katsu, the ramen menu serves as a technical showcase of the chef’s Osaka roots.
Haru Haru Ramen | Singapore | 75/100 Read Post »
Bari-Uma Ramen Singapore positions itself around a very specific ramen thesis: Hiroshima-born tonkotsu-shoyu ramen, first established in 2003, and engineered through controlled process rather than trend-driven variations. The Novena outlet foregrounds this identity clearly, from its “Declaration of Bariuma Spirits” to visible cues around in-store production. This is not framed as Hakata-style pure tonkotsu, nor Tokyo-style clear shoyu, but a calibrated hybrid where pork bone extraction meets soy sauce sharpness.
Bari Uma | Singapore | 90/100 Read Post »
