In this review, I’m looking at how Tanjiro’s “extension” reads in the bowl—what shifts in noodle style and composition come with the maze-soba/rice-set focus, and where it still channels classic Ajisen tonkotsu heritage without overcomplicating things.
Ajisen Tanjiro | Singapore | 55/100 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 »
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 »
A new offshoot from the team behind Oh Some Bowls, Menya Saku officially opened on 28 July 2025, located at Sim Lim Square, #02‑03, 1 Rochor Canal Road. This marks a shift from their previous Wilkie Edge branch to a more central ramen-focused concept helmed by a chef-owner who previously worked at Ramen Champion and Menya Kokoro.
Menya Saku by Oh Some Bowls | Singapore | 70/100 Read Post »
The shop rotates between robust iekei ramen, heavy-hitting Jiro-style bowls, and a few seasonal specialties, but what really stands out is its ginger shoyu ramen—a Nagaoka-style bowl that’s rarely seen even in Japan, let alone Singapore.
Soshiji らーめん そしじ | Singapore | 90/100 Read Post »
Ramen Senmon Kami (拉麺専門 神) in Kochi City quietly marries the finesse of Chinese cooking with the comfort of Japanese ramen. The chef—trained in Beijing-style cuisine before a decade of ramen work in Japan—is behind a bowl where each sip balances a deep, mellow pork broth with meticulously prepared ingredients.
Ramen Senmon Kami 拉麺専門神 | Kochi, Japan | 80/100 Read Post »
Ramen Hitoyoshi Singapore has quietly built a loyal following for its creamy, pork-rich tonkotsu ramen and consistent execution across locations. Founded by two local chefs who previously trained under the Keisuke brand, Hitoyoshi has grown from a single ramen spot into a full-fledged chain offering more than just noodles.
Ramen Hitoyoshi | Singapore | 85/100 Read Post »
Ramen Keisuke Singapore (Changi T2) is not your average airport dining stop. Beyond its signature tonkotsu ramen Singapore and Tokyo-style shoyu ramen, this outlet stands out as the only Keisuke branch in Singapore to feature local-inspired bowls like Bak Kut Teh Ramen and Laksa Ramen.
Ramen Keisuke Singapore & Ginza Tendon Itsuki | Singapore | 65/100 Read Post »
Located near Bugis, inside Sunshine Plaza, UOUO (魚王魚王) is more than your average izakaya—it quietly tucks a small but punchy ramen corner into its seafood-centric lineup. Their signature Tenka Ichigeki Ramen, priced around S$9.90 for lunch time promo, leans into a tonkotsu-style seafood blend, making it one of the few spots near Bugis that offers tonkotsu ramen in Singapore with a fishy twist.
UOUO 魚王魚王 | Singapore | 50/100 Read Post »
