Singapore

The best ramen in Singapore

Tamoya Udon & Tempura | Singapore | 60/100

What makes Tamoya relevant here is that it doesn’t operate as a single-noodle house. Alongside udon, the menu also offers ramen noodles and ramen-based dishes, creating a rare crossover where udon and ramen coexist within the same kitchen and workflow. For a ramen reviewer, this opens up a useful point of comparison: how ramen noodles are handled, positioned, and contextualised when they’re not the headline act. Seen this way, Tamoya becomes less of a genre detour and more of a lens into how Japanese noodle culture flexes outside strict category lines.

Tamoya Udon & Tempura | Singapore | 60/100 Read Post »

Mensho Tokyo | Singapore | 75/100

What makes Mensho Tokyo notable is the brand’s “process-first” obsession. This is one of those places that wants you to notice the engineering behind a bowl, including in-house noodle production using a Yamato noodle-making machine, plus a menu that leans into both signature house styles (like toripaitan) and more left-field seasonal or limited concepts depending on the outlet. If you are the kind of ramen nerd who enjoys seeing how a shop builds identity through workflow and equipment choices, Mensho Tokyo Singapore is worth putting on the radar before you even start debating what to order.

Mensho Tokyo | Singapore | 75/100 Read Post »

Yakizakana Ramen | Singapore | 70/100

Tucked inside PSA Tanjong Pagar Complex at 7 Keppel Road, Yakizakana Ramen brands itself as Singapore’s first grilled fish ramen shop, a little ramen bar where fire and seafood sit at the centre of the story rather than pork alone. From the name (“yakizakana” literally refers to grilled fish) to the open-flame imagery plastered across its site, everything here orbits that idea of char, smoke and the sea coming together in one bowl.

Yakizakana Ramen | Singapore | 70/100 Read Post »

Tonkatsu ENbiton | Singapore | 35/100

Tonkatsu ENbiton is a Japanese tonkatsu restaurant chain in Singapore under EN Group (the same folks behind Aburi-EN and Tamago-EN), positioned as a “destination for authentic tonkatsu experiences”. The name itself is a small hint at the concept: “EN” refers to a place of gathering, while “Biton” carries the idea of beauty – essentially a pretty setting to sit down over deep-fried pork and company.

Tonkatsu ENbiton | Singapore | 35/100 Read Post »

Sushiro | Singapore | 65/100

Sushiro Singapore has partnered with Kajiken—the mazesoba specialist known for its signature “Taiwan Mazesoba (Nagoya-style)”—to bring a dry ramen crossover into the kaiten-sushi world. The tie-up is rolling out across all Sushiro outlets in Singapore as a limited run.

Sushiro | Singapore | 65/100 Read Post »

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