61 Circular Road
#01-01
Singapore 049415

(open in Google Maps)

Monday:
11:30am - 03:00pm
06:00pm - 10:00pm

Tuesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Wednesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Thursday:
11:30am - 03:00pm
06:00pm - 10:00pm

Friday:
11:30am - 03:00pm
06:00pm - 10:30pm

Saturday:
06:00pm - 10:00pm

Sunday:
Closed

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Reviews

From the Burpple community

Despite the long queues here during lunchtime (because of its good position at boat quay), I found the tonkotsu broth of this white ramen lacking in richness. I must admit I prefer my ramen salty but this lacked dimension.

I liked the free flow sides (pictured behind the bowl of ramen) as the creamy mash even had chunks of meat in it, but the egg wasnt very freshly boiled. Overall worth a try but not that satisfying 😭

1 Like

🥢 Served in a frothy broth with slices of Pork Bellies, Black Fungus strips, Green Onions and red pickled Ginger

🧾 SGD$13.90

✍🏻 ★★★★★★★★☆☆〘8/10〙

💬 This is my first time seeing a ramen broth whisked to foamy bubbly goodness. The soup itself was rich, sweet and already light, but because it got whisked, the tonkotsu broth got even lighter and airier. Tiny foam bubbles were popping by my lips as I gave it a good slurp. The slices of pork bellies were reasonably tender, and the noodles were cooked perfectly al dente, slightly firm and springy. The pickled ginger however, felt misplaced as I did not feel like it went well with the bowl. Its acidity would have been handier in a heavier bowl of tonkotsu. With the Chef being actually Japanese, this has got to be one of the most authentic bowls of ramen that I have had in Singapore!

Ramen Bar Suzuki has a unique selection of ramen for you to choose from.

There’s White Tonkotsu (pork broth), Jet Black (squid ink and garlic), Cardinal Red (spicy miso and pork), Emerald Green (basil and cheese), and Sakura Pink (prawn).

You can customize your ramen to the degree of hardness of noodles, oiliness of broth etc. You can also select the chashu in shoulder-loin (less flavorful, less fat) or belly (more flavorful, more fat). I customised my noodles a little on the hard side for that al dente touch and texture and this was served just to my liking. Pure White Tonkotsu Ramen which I had was so tasty and what struck me was that the broth was delicious and flavoursome without being overwhelming and not heavy. It wasn't too oily either. The cha siu was tender, thinly cut and juicy. Love the reflow of bean sprouts, potato salad and hard boiled eggs.

We had the white tonkotsu ($12.90), jet black ($13.90) and spicy red ($13.90). The broth was porky and I like how we can customise the doneness of the noodles as well as even what kind of chashu we wanted (shoulder loin vs belly, I got the former and it was still shiok). Worthy to be mentioned is their range of free-flow side dishes: marinated bean sprouts, potato salad, seaweed, cherry tomatoes, lettuce, hard boiled eggs!

My absolute fav ramen in Sg, with rich umami broth, al dente thin noodles and melt in your mouth pork belly. Don’t pass on their free flow potato salad

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.

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