Tampopo | Singapore | 60/100


  • Deluxe Kurobuta Shabu Ramen, 45/100 (8 Jan 2022, Punggol Oasis)
  • Kyushu Jyangara Ramen, 35/100 (8 Jan 2022, Punggol Oasis)
  • Hokkaido Kurobuta Ramen, 45/100 (23 Mar 2024, Takashimaya)
  • Premium Shabu Ramen, 60/100 (23 Mar 2024, Takashimaya)

Discover the enduring charm of Tampopo Ramen, 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. As Singaporeans are renowned food enthusiasts, surviving and thriving in this foodie paradise is no small feat. Join us as we delve into the world of Tampopo Ramen, where satisfying bowls of authentic goodness await.


Noodle: 10/35

Despite the advertised thinness, the noodles are actually medium thick and slightly wavy, boasting a bright yellow hue. Unfortunately, during our visit, the noodles were overcooked to the point of being mushy. Additionally, there is a noticeable and strong kansui taste, particularly pronounced after the noodles sit for a while.

Broth: 15/35

Upon the initial sip, the broth presents a distinctive, somewhat clammy taste, accompanied by a milky undertone. The overall consistency of the soup is thin, with a savory start transitioning into sweetness and a mildly spicy aftertaste from the chili powder. While the peculiar taste diminishes slightly over the course of the meal, it resurfaces upon palate cleansing, leaving a lingering impact.

Meat: 15/20

Featuring Shabu pork, the meat selection impresses with its tenderness and well-balanced marination. The subtle sweetness and meatiness characteristic of kurobuta pork are evident, adding depth to the dish.

Toppings: 5/10

The assortment of toppings, including negi, leafy veggies, bamboo shoots, and a generous sprinkling of chili powder, fails to significantly enhance the flavor profile. However, the bamboo shoots stand out for their tenderness and pleasant sweetness, devoid of any unpleasant odors. Additionally, the braised Tamago topping boasts well-marinated flavors and a satisfyingly gooey, golden yolk texture.


Noodle: 10/35

Similar to the Hokkaido variant, this ramen features medium-thick, slightly wavy noodles with a bright yellow hue. Unfortunately, during our visit, the noodles were overcooked to a mushy consistency. Additionally, a noticeable and strong kansui taste is present, especially after the noodles sit for a while.

Broth: 15/35

Distinguishing itself from other ramen options at TAMPOPO, the broth in the Premium Shabu Ramen offers a significantly richer flavor profile. It begins with a savory kick, followed by a subtle sweetness and a fiery, lingering spiciness from the chili powder. There’s also a delightful earthy sweetness that adds depth to the broth.

Meat: 15/20

Utilizing the same Shabu pork as in other variants, the meat in the Premium Shabu Ramen impresses with its tenderness and well-balanced marination. The characteristic subtle sweetness and meatiness of kurobuta pork are evident, enhancing the overall dish.

Toppings: 10/10

In addition to the standard toppings like negi, leafy veggies, bamboo shoots, and chili powder, this ramen features a generous serving of sweet corn. The bamboo shoots continue to stand out for their tenderness and pleasant sweetness. The sweet corn adds a delightful layer of sweetness to the meal, elevating the entire experience. Furthermore, the braised Tamago topping maintains its well-marinated flavors and satisfyingly gooey, golden yolk texture.


Noodle – 10/35

The noodles in this dish offer a familiar appearance with a slight wave, reminiscent of classic Shoyu ramen. While they may not stand out in terms of flavor or texture, they serve as a reliable base for the robust elements of the dish.

Soup – 15/35

The broth of Deluxe Kurobuta Shabu Ramen strikes a unique balance between a watery consistency and a depth of umami flavors. Unlike the typical Tonkotsu ramen, this rendition surprises with its savory and sweet notes, which gradually reveal a subtle spiciness that lingers at the back of your throat. This departure from convention adds an intriguing twist to the overall taste profile.

Meat – 15/20

Prepare your taste buds for a departure from the customary Chashu. Thin slices of Shabu pork take center stage in this dish, offering a delightful tenderness and a burst of porky goodness. The meat leaves a lingering sweetness that enhances the authenticity of the experience.

Toppings – 5/10

The toppings in Deluxe Kurobuta Shabu Ramen showcase a touch of uniqueness. The marinated Tamago stands out with its dark shade, piquing curiosity and adding visual appeal. While concerns about potential over-marination and saltiness may arise, the overall taste remains well-balanced and enjoyable. It’s worth noting that the eggs, although slightly more cooked than desired, still provide a satisfactory taste. Additional components include the menma, corn, and cabbage, contributing a delightful crunch and complementing the overall composition.


Noodle – 10/35

The noodles in Kyushu Jyangara Ramen are fairly standard, with a slight wave reminiscent of Shoyu ramen. However, I couldn’t help but feel that more effort could have been put into using a noodle variety that better suited the classic Kyushu Tonkotsu style. Taste-wise, they were decent but lacked the distinctive bite that sets exceptional ramen apart.

Soup – 15/35

The broth in this ramen exhibited a lighter consistency compared to traditional Kyushu Tonkotsu. While it still possessed a pleasant savory quality, it lacked the richness that is typically associated with this style. Nonetheless, the broth maintained its savory notes and left a subtle sweet aftertaste, providing a balanced flavor profile.

Meat – 5/20

Unfortunately, the menu did not specify whether the meat in the dish was Kurobuta pork or not. The overall taste of the meat fell a bit flat, and the porkiness was slightly overwhelming. It would have been beneficial to have more clarity and a more delicate flavor profile for the meat component.

Toppings – 5/10

The marinated Tamago in Kyushu Jyangara Ramen boasted a distinctive dark shade, initially raising concerns of potential over-marination and excessive saltiness. However, I was pleasantly surprised to find that the taste was acceptable. On the downside, the eggs were slightly overcooked, detracting from the desired texture. The inclusion of black fungus and spring onion as sidekicks provided a standard yet appreciated dimension to the dish, enhancing its overall composition.


One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉

About The Author


Ah Boy is just an ordinary Singaporean who loves his ramen and after trying so many different ramen, he was inspired to find the best ramen in town.

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