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253 Holland Avenue
Singapore 278982

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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

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, I’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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chashu was really tender and delicious, with the charred flavour from the torching coming through nicely. broth was thick, very flavourful and hearty. not a huge fan of the wavy, yellow noodles though but that’s just a personal preference 🙈🙈 ingredients were all of really good quality, definitely a top-notch bowl of ramen.

$17++ | 8/10 ✨

Something different than the usual ramen broth you have, this was made from dried small sardines soup, thick soy sauce and pork backfat. I like it with not so strong flavour and chewy noodle.

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Settling in to a continuation of our previous ramen review, the innovative world of rich flavourful broths, light springy noodles, golden oozing ajitamas and tender melt-in-the-mouth slices of chashu still remains to be one of the greatest things man has come to achieve in its deepest respects. After all, a life without ramen, is a life without ramen. With every ramen shop crafting their very own recipes from scratch, the wonders of this perennial plethora of noodles remain infinite, limited only by one’s imagination. Despite this being the case, one must never forget the very roots they try to tear themselves away from in an ardent desperation for recognition. Yes I’m talking about places that sell over-zealous products of a failed fusion that end up being a miss more than a hit. Nevertheless, a place that remains true to tradition while still standing out to be one of the best ramens one can get in Singapore’s blistering warmth is Sanpoutei Ramen. Established in 1967, their broth has a unique flavour of dried sardines that give a subtle umami, its aroma exuding from the very moment the bowl is set onto your table. Served with long and tender strips of aburi chashu that simply melt in your mouth, their noodles are made fresh daily in house within a specialised noodle-making room within the restaurant’s confines. Their W Soup Tonkotsu Ramen with flavoured soft-boiled egg ($16++) still remains to be my fourth favourite ramen in Singapore (yes it’s not my favourite-favourite, the competition is abundant).


Ordered the Tsukemen noodles for $16++. You’re supposed to eat the noodles in a dipping style, similar to how you eat soba! The dipping soup base is made with sardines, with chopped pieces of charsiew which was charred to perfection. The noodles were springy and refreshing. They also provide a clear soup that u can pour into the dipping sauce once you’re done with the noodles at the end! Authentic and will come back again.

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