Featuring Kajiken (Tanjong Pagar), Hakata Ikkousha Ramen (Tanjong Pagar), Miam Miam (Tampines 1), Kibar
Cheryl Chia
Cheryl Chia

Never had dry ramen before but decided to since this joint just opened near my office and it looked amazing. The noodles appeared exactly like the photo on their menu - impressive. Taste was also not disappointing at all. The spicy minced pork and poached egg is a winning combo with the al dente noodles. I usually prefer thin noodles for ramen but Kajiken's thicker strands somehow work. Of course I added my own lashings of chilli oil and white vinegar (bottles are on the table) to jazz up my first dry ramen experience or should I say mazesoba (that's what they call it). Apparently someone from Nagoya created this bowl of magic and it's taking Japan by storm. Well I'm glad it has reached our shores.


Soufflé baked rice. Didn't think I would like it as it was too gimmicky but turned out delicious!

I like my ramen al dente even though it's not technically pasta so I appreciated the fact that they let us choose. You can also pick a lighter broth if you're not fond of a rich soup base. Loved this ramen. One of the more authentic places in Singapore to have ramen.

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Newly opened izakaya doesn't disappoint. Light and tasty bites like this grilled stingray promises to wake your tastebuds.

French gastronome Jean Anthelme Brillat-Savarin wrote that “the discovery of a new dish does more for human happiness than the discovery of a new star.” I concur. I hunger, therefore I am.

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