The best ramen in Singapore
The soup features a rich and foamy layer, a classic Tonkotsu trademark that signifies emulsified fats. Yet, it tilts heavily towards a strong porkiness, with a rich and meaty initial taste, followed by a pronounced porky flavor, and a subtle lingering Shoyu note. Although the menu mentions chicken oil, its presence wasn’t quite noticeable.
Otoko Ramen 漢 | Singapore | 45/100 Read Post »
If you’re not familiar with Jiro-style ramen, prepare yourself for a truly indulgent experience. This ramen combination is a sinful delight, featuring a salty blend of shoyu and tonkotsu broth that takes saltiness to new heights.
Ramen Dining Keisuke Tokyo | Singapore | 95/100 Read Post »
If you’re seeking a unique ramen experience, look no further than this renowned chain hailing from Fukuoka, Japan. Upon entering, you’ll be greeted by their catchy tagline – Universal Noodle Creator.
Ramen Nagi | Singapore | 85/100 Read Post »
Brothers Ramen stands out as a trailblazer in the ramen scene, consistently pushing boundaries and refining their craft. This Singaporean establishment has crafted their own unique recipe, captivating a loyal following of ramen enthusiasts. As we joined the queue, it was evident that their reputation had reached beyond local diners, with Japanese patrons lining up as well, a testament to the quality of their creations.
Brothers Ramen | Singapore | 65/100 Read Post »
If you’re in search of a hidden gem, look no further than Ramen-Ya. Despite its cozy size, boasting only 8 counter-facing seats, the restaurant emanates a charming vintage Izakaya ambiance, adding to its overall allure. Notably, Ramen-Ya stands out for its reasonable prices, ensuring customers receive excellent value for their money.
Ramen-Ya | Singapore | 75/100 Read Post »
Discover the top 17 best ramen in Singapore for 2023. Our comprehensive review includes eating over 100 bowls in 2022, highlighting the standout features of each ramen spot. Join us on a culinary journey as we search for the most delicious and satisfying bowls of ramen in the city.
The soup is rich and cloudy – imagine the collagen in there. What’s special about the green spicy version is the green paste on the drumstick – wasabi. The kick hits you right at the start, follow by a mellow sweetness of the chicken broth and a lingering savoury aftertaste. But like I mentioned earlier, the kansui taste from the noodles affects the soup and it gets more prominent as you reach the end of your meal.
Keisuke Tori King | Singapore | 70/100 Read Post »
The restaurant has no pork or lard (although I didn’t see any halal sign when I visited). The soup is made with a rich chicken broth that has a slightly sweet base followed by lips smacking savoury flavours. Despite the high brix value, the greasiness is well controlled and not too oily. A hint of Wok Hey from the noodles were also transferred to the soup which gives another layer to the taste.
Woke Ramen | Singapore | 50/100 Read Post »
Known for their rice bowls (donburi) and their signature aburi approach to their meat, we wonder how their ramen taste like. Especially when you have a good portion of their menu dedicated to ramen, it makes one curious to find out.
Aburi-En | Singapore | 65/100 Read Post »
