Shoyu or miso? Char siew or onsen egg? Tonkotsu or chicken broth? The possibilities are endless with this list of ramen joints.
It’s clear by now that you don’t have to be Japanese to regard ramen as your comfort food. It has arguably become a staple in many Singaporeans’ diets, and the preferences posed to patrons – like the number of specialty ramen joints popping up on our isle – are plenty. The fattiness of your char siew, the ooze-factor of your onsen egg, the thickness and texture of your noodle, even the base and colour of your broth; there’s pretty much something for everyone who likes raving about this dish. Just remember – slurp it like you mean it!
Ramen Keisuke Tori King
Available online for takeaway and delivery.
The sister restaurant of Ramen Keisuke Tonkotsu King – but just as popular – Tori King is a counterpart that prepares its broth using chicken instead of pork. The biggest draw for us here is how this place serves an entire chicken leg, instead of cut slices. And don’t worry about using your hands; the meat is so tender and soft, it practically slides off the bone with a swipe of your chopsticks.
Ramen Keisuke Tori King, #03-15, 100AM, 100 Tras Street, Singapore 079027
Ramen Keisuke Tonkotsu King
Available online for takeaway and delivery.
Long queues are usually a giveaway indication of how good a ramen is, and this joint does a mean bowl of it. Naturally, tonkotsu ramen is its specialty, and the one here is a treasure trove of addictive, umami flavours. Not to mention the decadent fattiness of the sizeable pieces of char siew, and the free flow of hard-boiled eggs that you can dip into your broth – we always have three at least.
Ramen Keisuke Tonkotsu King, various locations.
Tsuta Ramen Singapore
Available online for takeaway and delivery.
Tsuta in Tokyo is the first Japanese ramen eatery to join the ranks among the Michelin-starred restaurants in the world. So why does any of this matter? Because it has set up shop in Singapore, proof that the ramen craze here is far from a fluke. You’ll find three types of soup bases on the menu: the shoyu (featuring a decadent and unconventional black truffle sauce), the shio (a chicken-seafood blend with fragrant hints of red wine and rosemary), and the miso (the traditional recipe).
Tsuta Ramen Singapore, various locations.
Marutama Ramen
Available for takeaway and delivery via GrabFood and Foodpanda.
You can always spot snaking queues outside this modest joint. Unlike other restaurants that use pork as the base for their broth, Marutama’s soup is extracted from chicken, resulting in a lighter, milder bowl that won’t make you feel too full after you’re done slurping all the goodness. It’s no wonder patrons always ask for an extra portion of noodles – or as how you should shout to the chef, “Kaedama, onegai shimasu!”.
Marutama Ramen, various locations.
Menya Musashi
Available for takeaway and delivery via GrabFood, Foodpanda and Deliveroo.
Naming its franchise after an Bushido-honouring samurai, you can bet Menya Musashi cooks up its signature ramen with just as much dedication. Menya Musashi serves the dish in red (spicy), black (garlic) and white broths, the last being a tonkotsu broth enriched by pork bones. You can even ask for aburi duck slices, as opposed to the usual char siew meat option.
Menya Musashi, various locations.
Ikkousha Hakata Ramen
Available for takeaway and online delivery.
Another candidate for best Hakata-style ramen from Fukuoka, this broth is derived from pork bones boiled over several hours, giving it a milky, slightly-fatty consistency that’s sinful but worth the gym sesh after. Though if you like, you can opt beforehand how oily and rich you want your soup to be, and also choose the preferred texture of your noodles.
Ikkousha Hakata Ramen, various locations.
Ippudo Singapore
Available for takeaway and delivery via Deliveroo and GrabFood.
As tradition goes, Ippudo was conceptualised by Shigemi Kawahara to rejuvenate the Kyushu ramen scene in the ’80s. And now, not only has Kawahara-san revived said scene back home, but he’s obviously brought the craze here to Singapore as well. For a taste of history, we opt for the shiromaru motoaji – a creamy tonkotsu broth served with Hakata-style springy noodles.
Ippudo Singapore, various locations.
Tonkotsu Kazan Ramen
Available for takeaway and delivery. WhatsApp +65 8757 7157 to place your order.
“There she blows!” is something patrons would gleefully exclaim as they watch this ‘volcano ramen’ erupt in front of their very eyes. Theatrically presented, the dish is prepared in a pre-heated stone bowl (that’s not the best part), before the calcium- and collagen-infused soup is poured and a lid is placed on top. And once steam starts gushing out, you’ll know it is ready for consumption. You might wanna use a spoon for drinking the soup though; the stone bowl will be very hot.
Tonkotsu Kazan Ramen, various outlets.
Tampopo
Available for takeaway and delivery via GrabFood.
Although you can get both Kyushu- and Hokkaido-style ramen here, the bowl worth guzzling down is Tampopo’s deluxe black pig shabu ramen. Thin, stringy, fatty and packed with intense flavour, the addition of kurobuta really accentuates this creamy broth. Please toss in an onsen egg while you’re at it; the one has bliss oozing out of it.
Tampopo, various outlets.
Sanpoutei Ramen
Available for takeaway and delivery via GrabFood.
Hailing from Niigata, the eatery hopes to take a stab at the growing ramen competition in Singapore. It’s all about Niigata’s signature shoyu (soy sauce) ramen here, where the clear soup broth is stewed for six hours with a mixture of vegetables, whole chicken, and specially imported dried sardines from Japan. The soft, springy noodles are also freshly churned in-house, using a state-of-the-art machine, so as to achieve strict quality control.
Sanpoutei Ramen, outlets at Holland Village and Shaw House.
Chabuton
While ramen is perceived as fast food for Japanese, for others, it is a work of art; art worthy enough to receive a Michelin Star! The brainchild of Chef Yasuji Morizumi, the first ramen chef in the world to obtain such honours, Chabuton is where you can gulp down Michelin-worthy tonkotsu, shio and miso ramen, without having to pay top dollar.
Chabuton, #B2-01, 313 @ Somerset, 313 Orchard Road, Singapore 238895
Ramen Keisuke Lobster King
Available for takeaway and online delivery.
Fancy a bit of nosh after a night of revelry? Brought to you by the senseis behind Tonkotsu King and Tori King – this place is located right in the heart of Clarke Quay and open ’til 5am! Perch yourself over a flavourful bowl of umami-laden lobster broth ramen and give those tired feet a rest after a night of partying. The broth here is extremely rich, so come hungry for this one!
Ramen Keisuke Lobster King, #01-07, The Cannery, 3C River Valley Road, Singapore 179022
Uma Uma Ramen
Available for takeaway and online delivery.
This famed Japanese joint delivers authentic Hakata-style noodles served in a robust tonkotsu stock – all part of a secret family recipe, no less. While the original flavour (char siew, spring onion, black fungus, egg and spicy miso) hits the spot, the bushi tonkotsu ramen (with white onions, lime and red ginger) adds a refreshing tangy twist, and the tan tan men is a shrewd adaptation of the Chinese dish, zha jiang mian, with sesame-based minced pork and chilli oil.
Uma Uma Ramen, outlets at Forum The Shopping Mall and Millennia Walk.
Ramen Bar Suzuki
Available for takeaway and delivery via GrabFood, Deliveroo and Foodpanda.
Never mind black or red ramen… How about soupy shades of green and pink?? If you’re already bored of the conventional versions of the dish, Suzuki offers variations like emerald green tonkotsu (tonkotsu broth enhanced with fresh basil and cheese) and sakura pink tonkotsu (the pink comes from the addition of three kinds of shrimp). Otherwise, you can always go for the ‘safer’ options of cardinal red or jet black ramen. What colours will these chefs come up with next?
Ramen Bar Suzuki, outlets at Circular Road and Stanley Street.
