tonkotsu

Ramen Zunpachi | Matsumoto, Japan | 85/100

At Zunpachi Ramen, meticulous attention is given to ingredients and preparation methods. From homemade noodles to the painstakingly long hours dedicated to brewing broth with a blend of pork and chicken bones (exceeding 12 hours), every aspect is meticulously crafted to perfection. The commitment to quality extends to the use of soy sauce and miso sourced from Marusho brewery, boasting a rich history spanning over a century.

Ramen Zunpachi | Matsumoto, Japan | 85/100 Read Post »

Tampopo | Singapore | 60/100

One of Singapore’s long-standing and beloved ramen establishments. Renowned for its delectable offerings, Tampopo has remained a crowd favorite since the 2010s. The name “Tampopo,” meaning Dandelion, symbolizes the brand’s strength and resilience in the fiercely competitive F&B industry.

Tampopo | Singapore | 60/100 Read Post »

Ippudo | Kuala Lumpur, Malaysia | 85/100

The soup boasts a peppery forefront, followed by layers of savory sweetness and smoky undertones. The presence of crushed black pepper adds depth to the broth, while its slightly thick, gravy-like texture speaks to its rich flavor. A harmonious blend of Tonkotsu base and special miso paste creates a complex flavor profile that intrigues the palate, leaving a lasting impression.

Ippudo | Kuala Lumpur, Malaysia | 85/100 Read Post »

Ippudo | Taipei, Taiwan | 90/100

Despite being a IEKEI ramen that’s supposed to be a mix of Shoyu against a rich mix of Tonkotsu and Chicken base. The soup delivers a bold Bonito punch, rich in sweetness and savory depth. Characterized by a small amount of floating fats, a hallmark of IEKEI ramen, it offers a harmonious blend of flavors that caters to those seeking a more robust palate experience.

Ippudo | Taipei, Taiwan | 90/100 Read Post »

Tokyo Shokudo | Singapore | 75/100

Another chain by Chef Akimitsu Tanihara the founder of Shitamachi Tendon Akimitsu which is a famous Tendon and Tempura restaurant in Asakusa, Japan. While the chef is largely known for his donburi, he also created a few ramen recipes for the Singapore chains. The chicken-based ramen here are pork and lard free which is different from the Akitmitsu branches which serves Tonkotsu Ramen.

Tokyo Shokudo | Singapore | 75/100 Read Post »

Ramen Champion | Singapore | 65/100

Ramen Champion has served as a platform for the birth of numerous excellent ramen establishments, with Ikkousha being a notable example. It emerged as a strong contender in the Singapore edition of Ramen Champion and swiftly established its own successful restaurant in town after securing several consecutive victories.

Ramen Champion | Singapore | 65/100 Read Post »

Scroll to Top