Quality Ramen

I've passed by the incessant queues at this ramen shop multiple times but didn't want to brave the crowd. But after biting the bullet, I've gotta say the sardine-loaded 𝗡𝗶𝗶𝗴𝗮𝘁𝗮 𝗦𝗵𝗼𝘆𝘂 𝗥𝗮𝗺𝗲𝗻 ($15) was well worth the wait.

While they're perhaps more known for their Tsukemen, I can't resist a piping hot Shoyu broth, which I generally prefer over the ubiquitous Tonkotsu. The massive flavour easily did justice to the myriad of sardines distilled as the essence of their signature concoction.

This had punch, complexity, and a nice clean richness that comfortingly warmed up the belly. More importantly, the chashu was the most tender I've found around SG — the adjective "melt-in-mouth" isn't an exaggeration because the fats simply dissolved blissfully when it touched the tongue.

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My second time at this quaint little ramen bar at International Plaza (Brothers isn't the only one) with very limited seats — the situation isn't very favourable. A #Michelin Bib Gourmand in Kobe, this is a hidden gem that I wish could survive.
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Their 𝘁𝗮𝗻 𝘁𝗮𝗻 𝗺𝗲𝗻's ($17.90) boisterous peanut-forward sauce was just a tidal wave of aroma and umami; perhaps too strong but splashes of dashi broth and vinegar tamed the boldness. The ensemble of condiments and ingredients allowed some complexity to peek through, especially with pleasant scores of onion sharpness and pickle acidity.
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A myriad of ingredients added fun textures to the sauce's natural thickness, which was also easily manipulated through broth. A fun bowl of ramen, but my heart still lies with their light and elegant dashi broth ramen.
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[𝙏𝙖𝙣𝙟𝙤𝙣𝙜 𝙋𝙖𝙜𝙖𝙧] 𝙀𝙣𝙞𝙨𝙝𝙞
📍 𝟭𝟬 𝗔𝗻𝘀𝗼𝗻 𝗥𝗼𝗮𝗱, # 𝟬𝟮-𝟴𝟱𝗔, 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗣𝗹𝗮𝘇𝗮, 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲 𝟬𝟳𝟵𝟵𝟬𝟯
⏱️ (Mon-Sat) Lunch - 11am-3pm, Dinner - 6pm-9pm; 𝒄𝒍𝒐𝒔𝒆𝒅 𝒐𝒏 𝑺𝒖𝒏.

Unlike the one you had for your asshole spouse. 2010, I wasn't a foodie and 𝘩𝘢𝘵𝘦𝘥 ramen because of the atrocity of Ajisen; Bari Uma was one of my first favourite "real" restaurants. The last day of 2019, I am still madly in love with this bowl of 𝗡𝗼𝗿𝗶 𝗧𝗮𝗺𝗮 𝗨𝗺𝗮 ($16.90).
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The almost bisque-like broth carries a sensual viscosity and creaminess, and explodes in your mouth with an intense umami. The combination of texture and flavour creates an immense comfort, but the broth never gets overwhelming — I practically 𝘪𝘯𝘩𝘢𝘭𝘦𝘥 every drop of it.
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The viscosity of the broth also allows it to cling beautifully onto the noodles, which are always delivered with the perfect bite. Not to mention the perfect ratio of lean meat and melt-in-mouth fat found in their chashu. Maybe these are rose-tinted glasses, but this sentimental romantic remains charmed — and perhaps that's a testament to their consistency.
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📍Tanglin Shopping Centre, No. 19, Tanglin Road, #B1-01/02, 247909
⏱️ (Daily) 11am-10pm

Forget your Keisukes and Ippudos, this charming nine-seater is the real deal, being a receipent of the Michelin Bib Gourmand in Kobe.
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Their limited time special 𝗺𝗮𝗴𝘂𝗿𝗼 𝗱𝗮𝘀𝗵𝗶 𝗿𝗮𝗺𝗲𝗻 ($16.90) was spectacular. The clear dashi broth was brimming with umami and tinged with some sweetness, but still tasted very clean nonetheless. The sharpness of the accompanying onions and negi also blended in well with the robust broth, whilst a touch of citrus added a vibrant spark.
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The buckwheat noodles boasted of an immaculate doneness — springy with bite, and held onto the broth's flavour pretty well. The chashu was also melt in mouth. A bowl of very masterfully-executed ramen.
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📍 10 Anson Road, #02-85A, International Plaza, Singapore 079903
⏱️ (Mon-Sat) 11am-2pm, (Mon-Fri) 6pm-9pm; or until sold out (100 a day), closed on Sun

Their Shio Ramen had an elegantly complex broth with immaculately prepared buckwheat noodles. It carried sweet clam notes beneath a gratifying umami, accentuated by light whiffs of truffle fragrance. A delightful respite from the usual tonkotsu fare.

This establishment deserves the mainstream attention that other slightly worse ramen command.
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This bowl of jet black tonkotsu ramen (13.90). I love their robust tonkotsu base, which had a slight kick added by the fragrant black miso with garlic and squid ink, which didn't overwhelm the base. Ramen is also cooked to perfection, and the ajitama was also perfect with crazy gooey yolk.

The yuzu imbued the soup with a dainty refreshing zest. The result was a depth of flavour in the light broth, with an enchanting mixture of the citric zest and the light saltiness. Each slurp of the thin noodles had a good amount of flavour, but also carried a subtle zing. Very light and wholesome; really enjoyable if you're into lighter broths.
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That said though, noodles were too soft and could be springier. And the chashiu was atrociously dry and tough. Don't expect the best ramen, but something interesting and a solid bowl of ramen.

Honestly, I found the char shiu and egg pretty average, but it had me completely smitten because of the broth.
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The usually domineering uni profile was toned down, but it still possessed an immense depth of flavour and sung with brilliant notes of briney sweetness and umami, finished with a comfortable creaminess. Elsewhere, the broth effortlessly clung onto the perfectly cooked ramen, whilst sharpness from the spring onions helped to cut through the robust flavours.

Flavourful collagen filled broth, with no hint of jelak-ness at all, and in fact tasted quite clean for a such a robust tonkotsu broth — though I'd personally prefer it thicker. Other than that, the noodles were also cooked to the perfect texture, but the pork belly charshiu was slightly too tough and not fatty enough. Definitely one of the better ramen places in Singapore.
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📍 Suntec City Tower 2, North Wing, #01-512/513 ⏱️ (Daily) 11am-10pm