Tori King serves a large chicken drumstick along with your ramen. The soup is rich and the chicken meat is tender and tears off easily from the bone. The chicken itself lacks flavour but the soup broth helps to make up for it.

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Nantsuttei is well known for its black mayu or garlic oil broth. If you like a strong, flavourful ramen broth topped with a generous amount of beansprouts, this may be something for you. Service is good and prompt even on a busy weekend.

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Ura Hototogisu is part of the ramen franchise that has a Michelin star to its name. But what makes it special is the variety of ramen it offers. There’s lobster ramen. Oyster ramen. And so on. I tried the oyster ramen. Mix the oyster paste with the ramen soup and you’ll get the oyster ramen. The oyster broth had a creamy taste, not overpowered by any strong seafood taste. It’s really good and I’ll probably try the lobster ramen next time when I revisit this ramen place.

The Menbaka Fire Ramen restaurant is known for the β€˜fire’ show- the fire ramen was doused (with fire) right in front of your very eyes! This experience is one of a kind here at Menbaka Singapore, notwithstanding the original outlet at Kyoto. There was a strong charcoal aftertaste which made the fire ramen unique. We also tried the charcoal karage chicken which tasted like, karage chicken. Other than that, I recommend that you try fire ramen at least once mainly for the experience.

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