fusion

Takumi Ramen-Ya Singapore is a relatively new ramen shop in Yishun, and that alone makes it worth clocking. Yishun isn’t a ramen desert because of taste or demand, but simply because there aren’t many ramen shops physically located in the area. For residents in the north, most ramen fixes usually involve travelling out. So when a dedicated ramen-ya opens locally, it naturally draws attention, curiosity, and repeat foot traffic from the neighbourhood.

Run by a bandana-clad “ojisan” chef who previously helmed Ichizen at SAFRA Mount Faber before shifting into the heartlands, the stall has slowly built a following for its tempura tendon and ramen line-up, including a spicy miso variant and beef bowls.

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.

The menu design makes you feel like you must add toppings or risk ending up with a bare bowl. That is actually untrue. The basic ramen already arrives with shredded meat, seaweed and negi, which is more than enough to form a coherent bowl.

Hidden within Fortune Centre near Bugis, HERBIVORE is one of Singapore’s longest-standing Japanese vegetarian restaurants, created by Ho C.S. together with Japanese chef Yasui Masa. It earned its reputation for turning Japanese comfort food—like katsu, sushi, and ramen—completely meat-free long before “plant-based” became mainstream.