Singapore Ramen

At the heart of Kumachan Onsen’s appeal is its iconic bear-shaped collagen jelly, affectionately known as “Kuma-chan.” This gelatinous bear sits serenely in your hotpot, resembling a bear enjoying a hot spring bath. As the broth is being boiled, the bear gradually melts, infusing the soup with rich flavors and a nourishing texture.

WHAT WE ATE Nikutosake is a modern Japanese eatery at PLQ Mall in Paya Lebar that blends casual ramen dining

Tucked away in a quiet corner of Ang Mo Kio is Sumo Ramen, a humble spot that’s been steadily gaining attention for its rich, soul-warming bowls of Japanese-style ramen. Founded in 2025 by Chef Felix Liu, a TikTok content creator-turned-ramen chef, this eatery blends traditional Japanese ramen-making techniques with a local eye for affordability.

This Singapore-born concept brings the bold flavours of Japanese maze soba to the Halal dining scene, with options like aburi chicken and crispy chicken cutlet served over springy noodles, all without breaking the $20 mark.

To be honest, I wasn’t expecting a lot judging by the looks of the ramen — but I’m glad I gave it a shot, because the fusion turned out to be surprisingly appetising. If you’re looking for a new Halal ramen experience that breaks away from the usual, Ono Ramen is definitely worth a visit.

Tucked away in Pasir Panjang Food Centre, Mugiwara Tonkotsu Ramen is one of those quiet finds that punches well above its weight. Despite being housed in a humble hawker stall, it dishes out a surprisingly rich and flavourful tonkotsu broth—milky, savoury, and slow-simmered just like you’d expect from a proper ramen-ya. The charred pork slices and firm noodles round out the experience, and all that for just $6.50. It’s only open from Friday to Sunday, and payment’s digital-only—so come prepared, and come hungry.

Hailing from Osaka, this ramen concept is all about oysters – from rich, umami-packed broths to lighter, clear soups and even tsukemen. But it’s not just the menu that stands out. The space is a full sensory experience, with digital projections and moody lighting that make slurping noodles here feel a little more like stepping into a sci-fi anime. If you’re looking for ramen that’s a bit out of the ordinary, this spot deserves a place on your radar.

Helmed by Chef Hubert Arnold, a former head chef at Kilo Kitchen and Raw Kitchen Bar, this noodle bar in Alexandra Central Mall is the result of years of passion, pivots, and perseverance. During the pandemic, Hubert left his restaurant role to start a home-based noodle kit business, crafting soba from his HDB flat under the name Soba25. As demand shifted, he brought his experimental “vagabond noodles” (which is what liu lang mian means in Mandarin) to pop-ups before finally settling down in a permanent space.

Their specialty is the Prawn King Soup Ramen, which they proudly say is adapted from a high-end seafood soup recipe originally served in restaurants. Now, they’re bringing it to the food court crowd—affordable, hearty, and surprisingly refined for a stall setting.