What’s less widely talked about is the transformation that happens at lunchtime: the hotpot restaurant switches gears into a ramen shop. Instead of full nabe sets, you’ll find a compact ramen menu built on the same collagen-rich broth, giving a completely different entry point into what the brand does best.
Tsukada Nojo | Singapore | 75/100 Read Post »
What’s notable here is the range. Beyond the signature miso tsukemen, you’ll spot tonkotsu ramen alongside vegetarian and vegan-friendly options—including plant-based “unagi” and karaage, with allium-free configurations highlighted by local vegan diners. It’s an accessible on-ramp to dipping ramen for mixed groups (meat-eaters and plant-based friends alike) without straying from the tsukemen playbook.
Tenshi Tsukemen by Tonichi | Singapore | 50/100 Read Post »
Tucked within Chinatown Complex Food Centre, Uma Haus is a recent addition to Singapore’s hawker ramen landscape, having opened in mid-2025. The stall sets itself apart by keeping its bowls affordably priced under the ten-dollar mark, while also offering a mix of ramen, donburi, and tendon that broadens its Japanese comfort-food appeal.
Uma Haus | Singapore | 60/100 Read Post »
Chi Sen Ramen is a hawker-stall ramen outfit in Singapore based at Pasir Ris Central Hawker Centre, positioning itself as “Japanese ramen with a hawker soul.” What sets it apart is a house style built around fresh, handmade noodles and a seafood-forward clam broth, a profile that’s relatively uncommon in Singapore’s ramen scene.
Chi Sen Ramen | Singapore | 60/100 Read Post »
Instead of the usual minced pork and fishballs, you find bowls topped with chashu, onsen egg and tare that lean closer to mazesoba than bak chor mee. What makes it interesting is not only the East meets West styling but also how it brings ramen sensibilities into a hawker priced bowl.
Mr Meepok | Singapore | 60/100 Read Post »
Mensho X is the latest concept from Tokyo’s trailblazing ramen brand Mensho, led by celebrated chef Tomoharu Shono. Unlike its more upscale siblings, this fast-casual spin-off is designed for the Singapore CBD crowd—serving up signature bowls of Toripaitan, Tsukemen, and Mochi Mochi Mazemen in a tighter, quicker format. It’s also the first of its kind globally, with Singapore chosen as the testbed for this leaner concept.
Mensho X | Singapore | 100/100 Read Post »
Helmed by chef Alexander Kong, whose journey with ramen stretches back to 2008, the concept is built on blending Japanese craft with a distinctly local soul. What makes it stand out is the introduction of Singapore’s first ramen-meepok hybrid — thick, flat noodles crafted from ramen dough but styled like our familiar mee pok.
Ramen Story 拉麵物語 by Jinggho Shokudo | Singapore | 75/100 Read Post »
Its not exactly your normal ramen – on their website it says.. Inspired by the flavours of Japanese ramen broth and silky threads of Chinese la mian, Le Shrimp Ramen is a perfect marriage of Chinese and Japanese culture, offering a simple menu of elaborate flavours. But still, I think there’s merits evaluating them against the likes of other crab or truffle fusion ramens.
Le Shrimp Ramen | Singapore | 85/100 Read Post »
The headline here is a clear, golden tai (sea bream) shio ramen—built on local catch (including Sukumo’s “shōga‑madai”) and finished to highlight clean seafood aroma over heavy richness. If you’re mapping out shio ramen in Kochi or curious about regional seafood broths in ramen across Japan, this one belongs on the list
塩伝説 なゆた NAYUTA | Kochi, Japan | 90/100 Read Post »
