Best Ramen In Singapore

Best Ramen In Singapore

Featuring Hokkaido Ramen Santouka (Clarke Quay Central), Marutama Ra-men (Liang Court), Yoshimaru Ramen Bar, Ippudo (Mohamed Sultan), Bario Ramen
Glennda Phua
Glennda Phua

This second branch of the famed Ippudo at Mandarin Gallery earned the name "Tao" due to their collaboration with the Tao drum performance group. If you already love Ippudo, you'll love Ippudo Tao even more with their larger menu, longer opening hours, and best of all - you can make reservations to avoid queuing. If you like broader noodles, go for the Tao Kuro, a tasty bowl of Shoyu Tonkotsu broth. For thinner, curly noodles, order the Tao Aka. You will be so glad you chose to eat here.

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Having gained a small but loyal following, Bario is one of the more unconventional stalls of Ramen Champion. Served in a large bowl with a huge portion of thick, flat noodles topped with a mountain of bean sprouts, an egg and 3 slices of chashu, this is one formidable bowl. The broth is ultra-rich with the addition of bits of fat that give the soup a mindblowingly unforgettable taste. This is a bowl of ramen for men. Please go hungry.

Yoshimaru may not come to mind when discussing the best ramen in town, but it certainly is very decent. Simply satisfying and perfect for a quick dinner, their Hakata Ramen is a no-frills dish at $11. Hakata noodles are straight and thin, in a bowl of milky pork broth. If you're feeling a little adventurous, try the Spicy Cold Ramen or the spicy Yoshimaru Tan Tan Mian with peanut sauce and chilli oil.

Most ramen places serve tonkotsu (pork bone) or shio (salt-based) broth, but Marutama makes magic happen with chicken broth of a gorgeously milky consistency. A lighter and less oily option compared to the usual tonkotsu broth. Get the signature Marutama Ramen - springy Hakata-style noodles, a slice of tender chashu, and an amazingly molten soft-boiled egg. Add a few slices of fried garlic to the soup, and order a side of Yaki Char Siu - grilled roast pork that you will regret not trying.

The robust tonkotsu broth, springy thin noodles and tender chashu easily make Santouka one of Singapore's best places for ramen. Go for the Shio (salt-based) version of the Pork Cheek (Tokusen Toroniku) Ramen, the real star being the pork cheek. Braised to perfection and served in perfect slices, it is so tender it's been compared to Toro, or fatty tuna. It is no wonder the queues are so long.

I chronicle gastronomy. Follow my IG @runwithperseverance! Blog:runwithperserverance.wordpress.com

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