Menya Kokoro, originally from Japan, has gained popularity for its authentic mazesoba (dry ramen) dishes. With outlets conveniently located across the city, diners can enjoy a variety of mazesoba options like the Original, Spicy, and Curry flavors.
Menya Kokoro | 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 »
This is I guess the Michelin star comes from. Having eaten so many types of ramen in Singapore and Japan, I must say it’s a really complex broth. It’s sweet, savoury and with a tinge of sourness towards the end (almost like there’s mustard?) – not in a bad way. There’s this familiar fragrance in it – can’t figure whether it’s dates or goji berry – but in short it’s an impressive broth even to someone who isn’t a fan of Shoyu ramen.
Tsuta Japanese Soba Noodle | Singapore | 85/100 Read Post »
Sho Ryu Ramen offers a variety of ramen options, including their signature Sho Ryu and classic Tonkotsu variations. Surprisingly, the broth tasted the same across the two options we tried. The overall flavor is satisfactory, with a savory taste complemented by a dash of burnt garlic. However, the consistency of the broth leans towards the watery side, which may not be to everyone’s liking.
Sho Ryu Ramen | Singapore | 45/100 Read Post »
This is where I think Bari Uma consistently shines over the years for us. We’ve visited Bari Uma every few years since 7 or 8 years ago. And their Chashu is still the best. It’s lightly roasted over fire – you can see the grill marks on the meat. The fatty parts melts in your mouth while the rest of the meat remains tender.
Bari Uma | Singapore | 75/100 Read Post »
