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253 Holland Avenue
Singapore 278982

(open in Google Maps)

11:30am - 11:00pm

11:30am - 11:00pm

11:30am - 11:00pm

11:30am - 11:00pm

11:30am - 11:00pm

11:30am - 11:00pm

11:30am - 11:00pm

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From the Burpple community

20% off takeaway for ramen! Aburi chashu here is really soft and flavourful, thick pork broth goes really well with their noodles and i also added a mini pork don to complete the set which taste so good. I like how they pack the soup and ingredients separately so the food quality will be preserved until i reached home.

My favourite kind of men is definitely raMEN. I like the cosy environment of this restaurant and how it kinda feels like I'm in Japan. This bowl of hot ramen is perfect for rainy weather and I loveeee ramen egg. The flavoured soft boiled egg melts in your mouth šŸ˜ And it would be better if they can slightly more since it's in a pretty small bowl right now haha. Nevertheless good ramen and I don't mind coming back for more!

(Part 2 of 2)

Nikumori Rich Miso Ramen with Special Full Topping ($19.80++)
While the noodles and the egg were the same, the broth tasted much more umami and of course, less 'meaty'. This broth was simmered for 8h before being mixed with their original blend of miso. And though it was great, as a fan of tonkotsu, it really paled in comparison to the previous bowl. Furthermore, while the stir-fried pork belly slices were thick, they were considerably tougher than the aburi char shu and I would gladly swap the pork belly slices for the char shu any day. Oh, plus points for the copious amounts of onions provided though.
Taste: 8/10

Rice Set
Tarako Onigirazu ($4++)
Topping up an additional $4++ for their rice set, I had their Tarako (Salted Pollock Roe) Onigirazu (Onigiri's rectangular cousin). Simply put it, it tasted like a less satisfying version of mentaiko mixed with a hefty portion of rice which should not be surprising I guess as the roe is not marinated in a mixture of salt and chili peppers. While I'm unlikely to have it again, at least not this flavour, I'll highly recommend dunking it into the broth. Though it'll fall apart instantly, it's akin to dipping bread in soup i.e. They are *meant* for each other.

Needless to say, this meal is perhaps the closest semblance (thus far) to food found in Japan. And if not for the price point, I'll gladly come back to sample everything they have to offer.
Overall (Taste + Ambience + Price): 8/10

More pictures at:

(Part 1 of 2)
After my disastrous experience at Ajisen Ramen, I've received quite a few other recommendations on legit Japanese food in Singapore. Forgiving myself for my ignorance, we enjoyed an amazing bowl of ramen this time, reminiscent of the ones in Japan. That is, apart from the price point.

Entering Sanpoutei Ramen at Holland Village, I was surprised at how spacious the interior was as it appeared tiny from the front. To get to our seats, we walked past the kitchen where different staff were focused on skillfully cooking just 1 item. As I finally browsed through my favourite book, I began to get increasingly excited, forgetting just how much I've missed Japanese cuisine...

Tonkotsu Ramen w Special Full Topping ($19.80++)
Rich and porky broth filled with creamy goodness, this was thoroughly satisfying and we wished that we could have gotten a refill (Didn't actually try asking though). Soaking up their broth were their firm and springy curly noodles. While I do prefer mine extra firm, it had already exceeded my expectations. Of course, one should not forget their creamy shoyu egg which spotted a surreal sunset orange hue. Without the 12 hour tonkotsu (pork bones) broth, their aburi char shu (BBQ Pork) would have taken centre stage. It had a nice layer of fat, was tender all around and had a smoky flavour which seems to have had eluded other Japanese restaurants I've tried in Singapore.
Taste: 9/10

More pictures at:

The soup is made from made dried small sardines soup, thick soy sauce, and pork backfat. It is good. Price is $16.

Take my review with a pinch of salt, Iā€™d pick tonkotsu over shoyu any day of the week but this shoyu ramen came highly recommended by a friend. When the waitress came around to serve my order, I was hit with the heady aroma of fish emanating from the broth way before the bowl was placed on the table. Because apparently the base ingredient is sardine, each spoonful of the broth was expectedly rich in flavor, though the saltiness became apparent after a few spoonfuls. Ingredient-wise, this is a quintessential bowl of ramen with a perfectly done ajitama (why half an egg only though?), bamboo shoots, 2 slices of charred char siew that melts in your mouth, and thicc al dente-ish ramen noodles. My only gripe was not being able to finish the broth because of how SALTY it was!

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