Singapore

Their specialty caught my attention – a salt-based Tonkotsu broth, and it seems the crowd favorite is their Shoyu variant. The restaurant takes great pride in their ramen-making philosophy, and it resonated with me. In fact, their philosophy aligns with the three key aspects that form the foundation of my scoring system.

Located in the bustling China Square, this eatery is known for its popularity. If you plan to visit during peak hours, it’s advisable to make reservations in advance. The menu is truly impressive, showcasing a variety of options that showcase the versatility of the same dish. Prepare to be pleasantly surprised as you discover how the diverse toppings and varying levels of spiciness can transform the entire dining experience.

Udon and Tempura? You wouldn’t typically associate these with a ramen joint, but prepare to be pleasantly surprised, as Tamoya actually serves some decent ramen. Upon entering the establishment, I couldn’t help but notice a resemblance to Yoshinoya, perhaps due to the color scheme and self-serve operations. However, Tamoya offers much more than meets the eye, and there are numerous aspects to appreciate about this place.

I must say, perusing Torasho’s menu was a delightful experience, filled with amusingly proud names like “Singapore Best” and hilariously honest ones like “Cold Stupid Ramen.” Clearly, the owners possess a fantastic sense of humor. In case you’re not aware, Tsukemen is a unique style of dipping noodles that are served cold and dry. Despite any initial reservations, the combination of cold and hot elements, paired with an intensely savory dipping soup, creates a remarkable texture and flavor profile that sets it apart from the more traditional soup-based ramen options.