The best ramen in Singapore
Following after Tsuta, now we have another Michelin ramen setting shop on our sunny shores in Singapore. Their signature Tan Tan Men is what everyone will be queueing for but we’ll also take the opportunity to look at their other ramen.
Nakiryu Ramen | Singapore | 45/100 Read Post »
Akimitsu is a Michelin awarded brand renown for their Tempura but they also offer pretty decent ramen at their chains in Singapore. The ramen here is pretty customisable. Each ramen comes with different configurations of meat options and then lets you choose what broth you want. Original being the classic white milky Tonkotsu, Black being the garlic variant and finally the red for the spicy option.
Akimitsu Ramen and Tendon | Singapore | 55/100 Read Post »
The broth is milky and has a sweet start but satisfaction tapers off as the alkaline-ish after taste hits you along with a hint of bitterness. Not sure whether its the noodles influencing the taste here or its the other way around. On my refractometer, it shows a reading of 10.2 brix is pretty good – standard for Tonkotsu ramen. But overall taste wise seems a bit off.
Kiwami Ramen and Gyoza Bar | Singapore | 40/100 Read Post »
The broth has a strong shoyu note and a lingering taste that seems like ginger? Not sure but the broth leaves us rather puzzled. Which part of it is scorched? Maybe we’ve not had scorched shoyu before and hence we can’t tell… Nonetheless, you can tell we aren’t fans of it. While the brix value shows up high, it taste flat pretty quickly. On my refractometer, it shows a reading of 6.2 brix which is higher than regular Tokyo Shoyu ramen.
Sapporo Misono | Singapore | 60/100 Read Post »
This is I guess the Michelin star comes from. Having eaten so many types of ramen in Singapore and Japan, I must say it’s a really complex broth. It’s sweet, savoury and with a tinge of sourness towards the end (almost like there’s mustard?) – not in a bad way. There’s this familiar fragrance in it – can’t figure whether it’s dates or goji berry – but in short it’s an impressive broth even to someone who isn’t a fan of Shoyu ramen.
Tsuta Japanese Soba Noodle | Singapore | 85/100 Read Post »
The broth appears a little watery but the brix reading at 10.7 seems to say otherwise. It is also a little on the oily side and doesn’t leave a clean palate after each sip – perhaps the reason why we find it flat towards the later half of the meal.
Afuri Ramen + Dumpling | Singapore | 55/100 Read Post »
The Volcano Ramen comes in 3 different levels – L1 to L3. In this review, I’m having just the L1 version and the spiciness pretty much overpowers everything in the meal less the sharp and oddly familiar after taste from the soup base and the sweet corn. Its a flat combination.
The Ramen Stall | Singapore | 15/100 Read Post »
The broth is surprisingly good for its price point. When we measured it with our refractometer, it also held up well at Brix 8.6 against the benchmark of a standard Tonkotsu which is 10.1 – looks like the 6 hours of rolling boil managed to extract the collagen goodness. If the richness can be a little more, it would have got a full score from us.
Suparakki Ramen | Singapore | 65/100 Read Post »
Hidden in the corner of Cuppage is Gyoza no Ohsho selling Japanese Chinese cuisines. Apart from the Gyoza which they are known for, they also sell quite a wide range of ramen. At the time of writing, it seems that they have increased prices. Those older google reviews about it being an affordable and value for money in the area is up for debate now.
Gyoza no Ohsho | Singapore | 40/100 Read Post »
