If you’re in search of an authentic and classic Tonkotsu ramen experience, this is the place you should definitely visit. Having tried Ikkousha in Japan, albeit not in Hakata, along with numerous other Tonkotsu ramen establishments, we can confidently say that the taste at the Singapore Ikkousha outlet closely resembles what we experienced in Japan.
Hakata Ikkousha Ramen | Singapore | 85/100 Read Post »
The sauce boasts richness and a significant salty kick on its own, but when combined with the thick noodles, it’s a match made in culinary heaven. Adding a dash of vinegar and chili oil, as per the instructions, elevates the umami factor to new heights, layered with a mild spicy kick.
Keitaku Mazesoba | Singapore | 90/100 Read Post »
While the sauce boasts a savory profile and a pleasant aroma from the sardine oil, its quantity falls short of fully coating all the noodles. The mildly spicy kick and balanced saltiness contribute to a lighter experience compared to some other mazesoba variations.
Sanpoutei Ramen | Singapore | 70/100 Read Post »
Another chain by Chef Akimitsu Tanihara the founder of Shitamachi Tendon Akimitsu which is a famous Tendon and Tempura restaurant in Asakusa, Japan. While the chef is largely known for his donburi, he also created a few ramen recipes for the Singapore chains. The chicken-based ramen here are pork and lard free which is different from the Akitmitsu branches which serves Tonkotsu Ramen.
Tokyo Shokudo | Singapore | 75/100 Read Post »
Ramen Champion has served as a platform for the birth of numerous excellent ramen establishments, with Ikkousha being a notable example. It emerged as a strong contender in the Singapore edition of Ramen Champion and swiftly established its own successful restaurant in town after securing several consecutive victories.
Ramen Champion | Singapore | 65/100 Read Post »
It’s disheartening to witness a decline in the quality of Menya Musashi, especially considering the initial excitement surrounding its opening at Raffles City, characterized by long queues and high expectations. The ramen, which once had a commendable taste, now falls short of its former glory.
Menya Musashi x Niku Niku Do | Singapore | 25/100 Read Post »
Established by Singapore’s inaugural Tonkatsu Chef, Hajime stands as a well-kept secret, having graced the culinary scene for numerous years. Chef Tan-San not only pioneered the art of Tonkatsu in Singapore but also played a pivotal role in the founding success of Tampopo, a name that holds nostalgic significance for many Singaporeans from their younger years.
Hajime Tonkatsu and Ramen | Singapore | 70/100 Read Post »
During our visits to both Shaw and Mandarin Gallery outlets on separate occasions, we couldn’t help but notice distinct variations in certain ingredients. It left us wondering if these changes were deliberate modifications made since our previous visits or if there are inherent differences between the two outlets. We’re eager to hear your perspectives and insights on this matter.
Ippudo | Singapore | 95/100 Read Post »
The soup experience begins with the sweetness of the Tonkotsu broth, which smoothly transitions into a robust Shoyu aftertaste. There’s a subtle tangy undertone that enhances the overall flavor profile. What sets this dish apart is the lingering “wok hey” or aburi taste, a reminiscence of fire that imparts a distinctive character to the meal.
Menbaka Fire Ramen | Singapore | 65/100 Read Post »
