SLURP UP RAMEN

There are few dishes that are as comforting and gratifying as a bowl of ramen. While it may come across as a simple dish, we’ve learnt there is so much to its craftsmanship. Let us ‘shoyu’ a few of the countless variations of Japan’s favourite noodle dish, that you can get right here in Singapore!

For lovers of Hakata-style ramen: RAMEN SHIBA

 

Also known as Fukuoka ramen, it is probably the type of ramen we are most familiar with, where springy, thin and firm noodles sit in a rich, milk-coloured porky broth.

Located in the basement of West Coast Plaza, Ramen Shiba is a go-to spot for authentic creamy tonkotsu broth, with 4 different variations – Signature, Original, Black Garlic, and Spicy. Satiate your craving with their Shiba Signature Butabara Ramen with All Toppings ($20.90): nori (seaweed) sheet, ramen egg, three large slices of chashu and a small heap of their specialty stir-fried ginger pork, that add a lovely soy flavour when stirred into the soup. Visit RAMEN SHIBA at West Coast Plaza #B1-09. 

For those who like a little entertainment with their meal: TONKOTSU KAZAN

 

Founded in Osaka, Tonkotsu Kazan is known for serving dramatic kazan (volcano) ramen, where the noodles are served in 400°C stone bowls and broth is poured in then covered with an upside-down funnel from which piping hot steam erupts from, creating the famous volcano effect.

Theatrics aside, what is unusual about this bowl of ramen is the addition of cabbage, which adds sweetness to the broth. Perhaps it is a nod to the popular dish of the brand’s origin prefecture, Okonomiyaki, which has cabbage as its key ingredient. Enjoy the specially selected Hakata-style noodles that hold up perfectly against the rich and savoury pork broth that remains warm for up to 1 hour due to the heat-retaining quality of the stone bowl. Pro-tip: add rice into the leftover soup to make zosui (Japanese-style porridge)! Visit TONKOTSU KAZAN at Square 2 #02-68.

For a Singaporean twist: TAKAGI RAMEN

 

With a selection of donburis (rice bowls), moreish sides and many creative variations of their ramen broth, the food at Takagi Ramen is truly catered to us locals, especially with locally-inspired flavours like their chilli crab & salted egg yolk series! Both bowls of ramen include a whole piece of deep fried soft shell crab with a heavy-handed ladle of the Singaporean-favourite sauce of your choice, all served with their usual trimmings atop their 12-hour boiled tonkotsu broth that ties everything together. 

Prefer the traditional Japanese flavours? Have your ramen the way you enjoy it best: in their signature tonkotsu soup, spicy, miso, dark shoyu, with black garlic oil, or even dry! Visit TAKAGI RAMEN at Woods Square #01-04.

For a specialty ramen experience: SANTOUKA

 

Santouka’s original creation of tokusen toroniku ramen is a very unique rendition, where medium thick and wavy ramen noodles, a typical choice of the Hokkaido region, are served in a bowl of piping hot tonkotsu soup, separate from the toppings and meat which are served on a plate. What is even more interesting is the choice to use roasted pork cheeks instead of the ubiquitous braised pork belly. While they do offer variations such as shoyu and miso, the ‘OG’ shio option comes highly recommended as it gives the soup more depth of flavour and brings out sweetness from the addition of seafood in the soup base - yet another technique seen most commonly in Sapporo-style ramen, called “double soup”. Be sure to stir in the ume (pickled plum) as it adds another layer of complexity to the soup! Visit SANTOUKA at Clarke Quay Central #02-76.

Hadano: NANTSUTTEI

 

Inconspicuously located on the seventh floor of Orchard Central is Nantsuttei, a 5-years ramen champion with only one outlet in Singapore. The heart of any good ramen and the pride of every self-respecting ramen chef is the broth and Nantsuttei’s version is made by simmering pork and chicken bones, plus pork bone marrow for that lip-smacking collagen-y mouthfeel!

It shot to fame for its black ma-yu or roasted garlic oil, an iconic blend of sesame oil and garlic that is cooked in seven phases, giving their bowls of noodles a distinguishable smoky fragrance and heightened palatability. Add to that thin springy noodles and crunchy bean sprouts, and you’ve got a textural and slurp-worthy experience! Visit NANTSUTTEI at Orchard Central #07-13.

Ramen culture has strongly influenced the world over, and it’s not difficult to find a tantalising bowl in Singapore these days. Visit your nearest Far East Malls to discover the iconic Japanese noodle dish! 

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