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 »
What makes Tamoya relevant here is that it doesn’t operate as a single-noodle house. Alongside udon, the menu also offers ramen noodles and ramen-based dishes, creating a rare crossover where udon and ramen coexist within the same kitchen and workflow. For a ramen reviewer, this opens up a useful point of comparison: how ramen noodles are handled, positioned, and contextualised when they’re not the headline act. Seen this way, Tamoya becomes less of a genre detour and more of a lens into how Japanese noodle culture flexes outside strict category lines.
Tamoya Udon & Tempura | Singapore | 60/100 Read Post »
If you’ve ever seen photos of “that volcano ramen place” in Singapore, chances are you’re looking at Tonkotsu Kazan Ramen. This Japanese ramen chain has planted itself quite firmly across the island, it’s become a familiar name for anyone hunting tonkotsu ramen in Singapore’s shopping belts.
Tonkotsu Kazan VOLCANO Ramen 豚骨火山ラーメン | Singapore | 85/100 Read Post »
Ie-kei (家系) ramen, which hails from Yokohama, is known for its thick noodles in a rich, soy-flavored pork broth, often referred to as tonkotsu-shoyu. What makes it unique is the concept of ajihen (味変), where you can continuously adjust the flavors by adding different seasonings throughout the meal.
Yokohama Ramen | Singapore | 100/100 Read Post »
Sushiro Singapore has partnered with Kajiken—the mazesoba specialist known for its signature “Taiwan Mazesoba (Nagoya-style)”—to bring a dry ramen crossover into the kaiten-sushi world. The tie-up is rolling out across all Sushiro outlets in Singapore as a limited run.
Sushiro | Singapore | 65/100 Read Post »
The kitchen is helmed by Chef Koichi Horikawa, a veteran who once worked in Michelin-starred restaurants and later served as Head Chef at both Ramen Champion and Taishoken. His influence extends beyond this shop — he also taught and inspired the hawkerpreneur behind Menya Horikawa, the heartland ramen stall that’s been appearing in Singapore’s hawker centres recently.
Morinaga Ramen Izakaya | Singapore | 90/100 Read Post »
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 »
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 »
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 »
