Prawn noodles, but make it modern. Ebi Bar at Cuppage Plaza reimagines this local staple with a bold, Japanese-inspired twist—think charred tiger prawns, rich prawn broth simmered for hours, and a menu packed with customisable add-ons like truffle and miso.
Ebi Bar | Singapore | 75/100 Read Post »
Li Yuan Mee Pok has been making waves for its bold twist on a local classic—think mee pok tossed with Japanese-style chashu, miso broth, and even whipping cream. Run by a Japanese chef who once trained under a Singaporean hawker, the stall promises a fusion of ramen richness with the familiar bite of bak chor mee.
Li Yuan Mee Pok 栗原ミーポック | Singapore | 70/100 Read Post »
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.
Kumachan Onsen Sapporo Ramen | Singapore | 45/100 Read Post »
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.
Ono Ramen | Singapore | 80/100 Read Post »
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.
Next Shikaku | Singapore | 95/100 Read Post »
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.
流浪面 Liu Lang Mian Noodle Bar | Singapore | 85/100 Read Post »
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.
有福板面拉面 You Fu Ban Mian Ramen | Singapore | 55/100 Read Post »
Instead of the usual pork or chicken-based broths, they specialize in Madai Ramen—a light yet umami-rich soup made from red sea bream. It’s a bit of a hidden gem for seafood lovers, especially if you’re looking to try something a little different from the usual tonkotsu heavyweights.
Ramen Machikado | Tokyo, Japan | 95/100 Read Post »
The attention to detail extends beyond the culinary realm, encompassing visual presentation, aromatic allure, and the intricate balance of flavors. Even the dining experience is carefully curated, with an instructional manual guiding patrons on how best to savor each component of the meal.
Tsuta Japanese Soba Noodles | Tokyo, Japan | 100/100 Read Post »
