301 Upper Thomson Road
#01-110 Thomson Plaza
Singapore 574408

(open in Google Maps)

Sunday:
11:30am - 03:00pm
05:00pm - 10:00pm

Monday:
11:30am - 03:00pm
06:00pm - 10:00pm

Tuesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Wednesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Thursday:
11:30am - 03:00pm
06:00pm - 10:00pm

Friday:
11:30am - 03:00pm
06:00pm - 10:00pm

Saturday:
11:30am - 03:00pm
05:00pm - 10:00pm

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Reviews

From the Burpple community

πŸ₯’ Embellished with a Tonkatsu sitting crispy on top of a bowl of mildly spiced Tonkotsu broth alongside shredded Cabbage, Bamboo Shoots and Spring Onions

🧾 SGD$15.90

✍🏻 β˜…β˜…β˜…β˜…β˜…β˜…β˜…β˜†β˜†β˜†γ€˜7/10γ€™

πŸ’¬ For once the broth is not the star of the show. The noodles and tonkotsu soup were flavourful but not impressive. What stole the show was obvious: the tonkatsu! It was crispy and succulent, leaving you wanting more with every bite. A great play with texture when you crunch down the breaded pork with some ramen. Tonkatsu Tonkotsu ramen hmm we've got a tongue twister here!

The umami Tonkotsu Base Broth is simmered in-house for 12 hours and infused with a secret Sakura Ebi Paste for the extra oomph! The Ebi Fry is only breaded and fried upon order, while fresh bread crumbs are used for the extra crunchiness. It tasted exceptionally well with the home-made tartar sauce too.

1 Like

The Miso is curated from Nagoya, Japan while the recipe is bolstered with Red wine & Tonkotsu Broth. The Japanese Pork fillet is done just right with a touch of pink in the middle, thus ensuring the tenderness by not over-cooking it.

Easily one of the best Tonkatsu I’ve had in awhile! Yongenton Pork, highly sought after for its great balance of fat & marbling, is used for its juiciness & tenderness! Fresh bread crumbs are also used to give it a long lasting crunch, while a special technique is in place to drain off the oil from all Katsu as much as possible to rid the greasiness.

𝙋𝙀𝙩𝙖𝙩𝙀 π™ π™€π™§π™€π™ π™ π™š ($4.50) - made for order and made from scratch - this dish is made from japanese pork bits (attempt on zero wastage of ingredients) and breaded with panko crumbs sourced from Japan πŸ‡―πŸ‡΅ so savory and fragrant with a thin yet crispy flaky crustβœ¨πŸ’•

𝙆π™ͺ𝙧𝙀𝙗π™ͺ𝙩𝙖 π™Žπ™π™–π™—π™ͺ π™π™–π™’π™šπ™£ ($15.90) - this ramen blown my mind πŸ’₯ it’s one of the best ramen I had in Singapore πŸ‡ΈπŸ‡¬ they won my heart with that light smooth yet flavorful tonkotsu brothπŸ’“ paired with kurobuta shabu shabu freshly cooked directly from the hot drizzle pour of the broth on their Nama Noodles 🍜 wahhhh must get really. They should just open a ramen speciality as well 🀩

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