WHAT WE ATE
- Tenka Ichigeki (Original), 50/100 (23 July 2025, Sunshine Plaza)
- Tenka Ichigeki (Thick), 50/100 (23 July 2025, Sunshine Plaza)
Located near Bugis, inside Sunshine Plaza, UOUO (魚王魚王) is more than your average izakaya—it quietly tucks a small but punchy ramen corner into its seafood-centric lineup. Their signature Tenka Ichigeki Ramen, priced around S$9.90 for lunch time promo, leans into a tonkotsu-style seafood blend, making it one of the few spots near Bugis that offers tonkotsu ramen in Singapore with a fishy twist.
While its not the best ramen in Singapore or the top ramen near Bugis, it’s a worthy lunch time ramen fix or something to round off a night out with something beyond sushi and sashimi.
Tenka Ichigeki (Original): 50/100
Noodle: 15/35
Medium-thin, straight noodles with a slightly translucent appearance greet you at first glance. Unfortunately, the promise ends there. The texture leans soft and doughy, lacking the spring or firmness that gives ramen its characteristic bite. Mouthfeel is uninspiring—each slurp feels a little flat. There’s also a subtle undertone that’s hard to ignore: slightly fishy, or perhaps an alkaline note that doesn’t quite sit well with the overall bowl. That said, there’s a faint earthy sweetness in the noodles that’s quite pleasant, though it struggles to compensate for the lack of bite and structure.
Soup: 25/35
The broth starts with a smooth, lightly milky head that feels comforting. Moving into the body, there’s a noticeable savoury sweetness supported by a mild porky flavour—pleasant but not remarkable. The ending note lingers with sweetness that makes me wonder if a fish element was blended in alongside the pork. While not highly layered, the broth has just enough depth to keep you going, though its simplicity becomes more apparent with each sip. A few clever garnishes—like pickled ginger or aromatic oils—could have introduced the complexity this bowl sorely lacks.
Meat: 10/20
A single, intimidating slab of pork belly dominates the bowl—evocative of Jiro-style ramen in size but less so in finesse. The cut is belly, though its pale tone oddly resembles boiled chicken. Texture is firm, bordering on tough, while the fatty portions veer into excess—jelly-like in parts, yet overwhelming when combined with the sheer volume. Mouthfeel improves as you chew; the marination has penetrated deep, releasing savoury-sweet notes that help redeem it slightly. Still, the overall execution feels unbalanced.
Other Toppings: 0/10
Minimal toppings leave little to celebrate.
- Marinated egg: Overcooked and leaning overly sweet, with mirin dominating the profile. The lingering sweetness overshadows the broth rather than complementing it.
- Negi: Sparse and somewhat dried out, lacking the piquant freshness that could have lifted the dish.
Summary
Tenka Ichigeki (Original) feels like a bowl that overplays its size and underdelivers on finesse. The broth carries a mild charm, but the lack of layering and uninspired toppings weigh it down. The colossal slab of pork might thrill Jiro-style enthusiasts, but for most, it veers from indulgence into imbalance.
Tenka Ichigeki (Thick): 40/100
Noodle: 15/35
The same noodles are used here—medium-thin, straight, with that slightly translucent sheen. At first glance, they look promising, but the experience falls short. Texture leans soft and doughy, offering little of the firm springiness that makes ramen noodles satisfying. Each slurp feels flat, without bite or snap. There’s a subtle undertone that’s hard to miss—slightly fishy, or perhaps an alkaline trace that disrupts the overall harmony. On the positive side, a faint earthy sweetness lingers in the background, which is pleasant, but it isn’t enough to offset the lack of structure and mouthfeel.
Soup: 15/35
Visibly thicker and starchier, the “Thick” version trades the smooth body of the original for a gritty texture. The broth begins with a pronounced porky aroma, followed by a heavy savoury sweetness. While the odour doesn’t linger long, every sip reintroduces it as if anew—an odd cycle that can wear you down. The broth has a pronounced lip-smacking quality, yet curiously lacks the gelatinous cohesion you’d expect from a tonkotsu-style broth at this richness.
Here’s my take: the grittiness likely comes from a higher fish content, while the failure to gel at room temperature suggests the fish stock component dominates over collagen-heavy pork bones. This also explains the two-toned appearance—yellowish oil separating from a paler, cream-colored base after a brief rest. Despite these textural quirks, the brix reading is similar to the original version, making the heaviness more about flavour density than actual solids.
Taste-wise, this broth is intense, unapologetically heavy, and designed for a niche palate. I was warned by the staff when ordering that it’s an acquired taste, and they weren’t exaggerating.
Meat: 10/20
Same chashu as the original bowl—a massive pork belly slab that channels Jiro-style ambition without the refinement. Its pale tone almost mimics boiled chicken, which is visually odd. Texture is firm and slightly tough, with fatty portions that feel more excessive than indulgent, veering into jelly-like territory. On the plus side, the marination is deep and flavourful, releasing savoury-sweet notes as you chew. Unfortunately, the imbalance in proportion and mouthfeel makes it a struggle to enjoy fully.
Other Toppings: 0/10
Nothing new here—still minimal and underwhelming:
- Marinated egg: Overdone and too sweet, with mirin dominating the flavour. Its lingering sweetness overshadows the already complex broth.
- Negi: Sparse and somewhat dry, lacking the crisp freshness that could have added a much-needed lift.
Summary
The “Thick” version takes richness to an extreme—but at the cost of balance and approachability. The gritty, heavy broth feels experimental, leaning hard into boldness without delivering cohesion. Combined with limp noodles, an oversized chashu slab, and uninspired toppings, this is a bowl best left to hardcore broth adventurers.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
