The best ramen in Singapore
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 »
Kokoro Izakaya brings an approachable, late-night Japanese dining experience to the heart of Singapore’s central district. Blending the relaxed atmosphere of a traditional Tokyo izakaya with a focused ramen program, the establishment targets both casual diners seeking small plates and purists hunting for a refined bowl of noodles.
Kokoro Izakaya | Singapore | 70/100 Read Post »
Ramen King is a popular ramen spot in Singapore, founded by Chef Simon Song, a former chef at the renowned Hokkaido ramen chain, Ramen Santouka. Beyond the broth, Ramen King takes pride in its carefully crafted noodles, made from a blend of two premium wheat varieties for a firm yet chewy texture.
Ramen King | Singapore | 80/100 Read Post »
NOOU, located in Punggol, represents a distinct local take on contemporary noodle culture by reimagining classical local flavours through the precise lens of Japanese ramen craft. The concept takes inspiration from traditional Singaporean Bak Chor Mee, elevating a beloved hawker staple into a refined, artisanal bowl.
NoōU Japanese Inspired Minced Pork Noodles | Singapore | 75/100 Read Post »
Torinosuke brought its signature Hiroshima-born chicken craft straight to Singapore’s central business district, setting up shop inside Millenia Walk. While much of the local ramen scene remains anchored in heavy pork-bone tonkotsu, this concept built its foundation on elevating poultry broth into a primary art form. Influenced by its original Hiroshima-style roots, the kitchen approaches chicken soup through extraction discipline, high-heat emulsification, and controlled salinity.
Torinosuke | Singapore | 85/100 Read Post »
The contemporary Japanese ramen landscape in Singapore shifted notably with the introduction of Menya Kokoro, an establishment that established Tokyo-style mazesoba within the local culinary scene. Founded in Tokyo by Chef Takuma Ishikawa, who honed his skills under the originators of the modern dry-style movement, the brand arrived in Singapore to anchor a distinct sub-genre.
Menya Kokoro | Singapore | 90/100 Read Post »
Orchard Plaza has steadily mutated into an epicenter for unconventional Japanese culinary ventures, and its latest ephemeral resident, Yet To Name Ramen, stands as a stark testament to this evolution. Operating as a strict three-month pop-up concept concluding at the end of July 2026, the intimate ten-seat counter brings a fine-dining pedigree to a notoriously low-key, raw commercial setting.
Yet to Name Ramen | Singapore | 60/100 Read Post »
Established as one of the earliest specialty concepts to challenge the local hegemony of pork-centric Tonkotsu, this institution introduced local palates to the distinct complexities of Tori Paitan. Hailing originally from Kawaguchi, Japan, before anchoring its footprint firmly within the urban culinary landscape of Singapore, the brand has maintained a reputation built on structural consistency and a singular broth philosophy.
Marutama Ramen | Singapore | 95/100 Read Post »
Sanpoutei Ramen has established a deliberate presence at the Paragon shopping centre in Orchard, offering a distinct departure from the menu found at their other Singapore outlets. This location serves as an independent chapter in the brand’s local narrative, distinguished primarily by its inclusion of the Nagaoka-style ginger shoyu ramen and an expanded selection of regional dishes.
Sanpoutei Ramen at Paragon | Singapore | 85/100 Read Post »
