tonkotsu

Ippudo | Singapore | 90/100

Founded by Shigemi Kawahara—dubbed the “Ramen King”—Ippudo is famous for its creamy, slow-cooked pork bone broth and ultra-thin noodles, crafted for maximum slurpability. Since landing in Singapore in 2009, Ippudo has become a go-to for Japanese ramen lovers craving a consistently rich and refined bowl

Ippudo | Singapore | 90/100 Read Post »

Tenshi Tsukemen by Tonichi | Singapore | 50/100

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 »

Mr Meepok | Singapore | 60/100

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 »

Le Shrimp Ramen | Singapore | 85/100

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 »

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