WHAT WE ATE

• Tsukemen “Singapore’s Best” Dipping Ramen, 70/100 (11 May 2022, Takashimaya Outlet)
• Tonkotsu Ramen, 45/100 (11 May 2022, Takashimaya Outlet)

I must say, perusing Torasho’s menu was a delightful experience, filled with amusingly proud names like “Singapore Best” and hilariously honest ones like “Cold Stupid Ramen.” Clearly, the owners possess a fantastic sense of humor. In case you’re not aware, Tsukemen is a unique style of dipping noodles that are served cold and dry. Despite any initial reservations, the combination of cold and hot elements, paired with an intensely savory dipping soup, creates a remarkable texture and flavor profile that sets it apart from the more traditional soup-based ramen options.

TSUKEMEN “SINGAPORE BEST” DIPPING RAMEN 70/100 points

Noodle – 25/35

Unlike traditional soupy ramen, Tsukemen offers a variety of noodle options, such as Soba or Udon. In this case, the noodles served lean more towards Udon. They possess a delightful springiness and doughy texture, which compensates for the lack of a firm bite. The resulting bouncy mouthfeel adds to the overall enjoyment of the dish.

Soup – 25/35

The broth in Tsukemen is intentionally highly salty, as it is meant to be used as a dip rather than consumed like a typical soup. The umami-packed flavor of the broth, infused with rich bonito and a subtle spiciness, is truly satisfying. It won’t take long for you to find yourself running short of noodles to dip in this incredibly flavorsome soup.

Meat – 10/20

The thick-cut Chashu slices are a welcome sight, especially considering the shrinking portion sizes we often encounter. To make it even better, the meat is skillfully grilled, resulting in a smoky flavor that hits just the right notes. However, there is room for improvement as the meat could have been more tender.

Toppings – 10/10

The perfectly golden and gooey eggs are a treat for the senses. Their pleasant aroma makes me wonder about the unique marination process they undergo. Additionally, there’s a delightful seaweed adorned with the restaurant’s logo, a charming and slightly pungent pig fishcake that meets its destiny in the dish. Surprisingly, the mild pungency of the bamboo shoots complements the salty dip quite well. The vegetables, while more visually appealing than flavorful, add a touch of freshness. Finally, the inclusion of lemon zest provides a delightful hint of sourness, elevating the dish with layers of depth.

Overall, the Tsukemen at Torasho offers a tantalizing experience with its Udon-like noodles, flavorful dipping soup, and a selection of toppings that add character and dimension to each bite.

TONKOTSU RAMEN 45/100 points

Noodle – 10/35

The noodles used in this dish deviate from the traditional Hakata-style noodles. They are thicker and have a slightly oblong shape. Unfortunately, they are too doughy for my personal preference. Given the smoothness of the broth, I believe a slightly firmer noodle with more bite would have been a better match.

Soup – 15/35

The broth falls into the realm of being just average. It is neither good nor exceptional. While its appearance is cloudy and it possesses a certain level of flavor, I found it to be somewhat lacking in body and complexity. The distinct aroma of Tonkotsu, which one would expect, doesn’t come through strongly enough.

Meat – 15/20

The Chashu remains consistent in quality with the previous dish. The thick-cut Chashu slices are a welcome sight, especially considering the shrinking portion sizes we often encounter. To make it even better, the meat is skillfully grilled, resulting in a smoky flavor that hits just the right notes. However, there is room for improvement as the meat could have been more tender.

Toppings – 5/10

The Tamago remains the same as well. Alongside it, there are sesame, garnishes, and black fungus. Unfortunately, these toppings don’t offer anything particularly distinctive or complementary to the overall flavor profile.

Overall, the noodles are not to my liking, and while the broth is decent, it lacks depth and complexity. The Chashu remains a highlight, but the toppings fail to bring any unique or standout elements to the dish.

DISCLAIMER

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