Hokkaido Ramen Santouka (Clarke Quay Central)

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To make our mild, pearl-colored Tonkotsu soup, we take the time about 20 hours to simmer the pork bones before adding our vegetables, dried fish, kelp and other special ingredients.

6 Eu Tong Sen Street
#02-76 Clarke Quay Central
Singapore 059817

(open in Google Maps)

11:00am - 10:30pm

11:00am - 10:30pm

11:00am - 10:30pm

11:00am - 10:30pm

11:00am - 10:30pm

11:00am - 10:30pm

11:00am - 10:30pm

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From the Burpple community

๐Ÿฅข Paired with tender Toroniku slices, Narutomaki, Menma, Negi and Nori

๐Ÿงพ SGD$22.00

โœ๐Ÿป โ˜…โ˜…โ˜…โ˜…โ˜…โ˜…โ˜…โ˜†โ˜†โ˜†ใ€˜7/10ใ€™

๐Ÿ’ฌ Let's be honest, no one comes to santouka just for the ramen. The star of this place is their tokusen toroniku. Just look at it glisten oh my porky god. Each slice has slivers of fat intricately woven in between each strand of meat, making it extremely tender. Best way to savour these iberico pork cheeks would be to dip them into your broth and let the heat melt the fats a little more- unlocking even more flavour. The noodles here are thin and always cooked al dente. The broth is a mixture of tonkotsu and shoyu which I found rather light and easy to drink but flavour-wise nothing out of the ordinary. Come here to get your toroniku fix!

Roasted pork cheeks which were tender and of right fatness were served on the side. This is still my go to ramen.

Saltiness from ikura mixes well with the salmon flakes. Rice was a little dry but overall still a simple yet heart warming dish.

1 Like

Chose the shio flavour and the soup was so rich yet light. Roasted pork cheeks which were tender and of right fatness were served on the side. Finished the whole bowl including the soup cause it was so good. This is still my favourite ramen.

๐Ÿฅข Served with tender Pork slices, Bamboo Shoots, Woodear Mushrooms and Leek

๐Ÿงพ SGD$14.50

โœ๐Ÿป โ˜…โ˜…โ˜…โ˜…โ˜…โ˜…โ˜†โ˜†โ˜†โ˜†ใ€˜6/10ใ€™

๐Ÿ’ฌ I am not a huge miso fan therefore I rarely get miso ramen as I tend to get overwhelmed by the soybean flavour fairly quickly. I ordered the spicy version in hopes to solve this problem. Although it looks really red and fiery, the spice was quite mild. In fact, I sprinkled more chilli flakes after to get a spicier kick. As imagined, the added spice elevated the broth by cutting through the richness of the miso infused pork bone soup. The thin noodles were springy while the pork chashu was firm yet satisfactorily tender. Definitely prefer this over a regular plain miso bowl though.

๐Ÿฅข Served with tender Pork slices, Bamboo Shoots, Narutomaki, Woodear Mushrooms, Scallions and topped with a Red Pickled Plum

๐Ÿงพ SGD$13.50

โœ๐Ÿป โ˜…โ˜…โ˜…โ˜…โ˜…โ˜…โ˜†โ˜†โ˜†โ˜†ใ€˜6/10ใ€™

๐Ÿ’ฌ The chashu pork slices here were considerably tender. The broth was light on the palate but the saltiness sort of lingers around for a bit; great for shio ramen lovers. Noodles were springy but nothing to shout about. I love the addition of their red pickled plum though, a great palate cleanser given its tartness. Give it a bite at the end of your meal and you will be ready for another bowl.