Singapore has seen many food trends come and go. But one that hasn’t lost any steam is the Japanese ramen, a warm bowl of noodles laid carefully in a rich, flavourful broth. Ramen favourites, the likes of Ippudo and Keisuke Ramen, continue to see hour-long queues years after opening their doors to enthusiastic Singaporean diners.

Now, popular Japanese ramen names that have scored Michelin stars and other accolades are turning their attention here. 2019 has seen several huge names making their Southeast Asian debut in Singapore, welcoming hordes of ramen fans. We’ve stopped short of having Ichiran at our doorsteps: though the instant version has proven to be as popular a substitute.

In the meantime, take the time out to explore the new additions to Singapore’s ramen craze.

Afuri Ramen + Dumpling


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This popular Tokyo ramen chain is proof that the yuzu fruit is as good with savoury dishes as it is with sweets. Afuri, best known for its yuzu broth, made its Southeast Asia debut at the new Funan Mall. The ramen eatery claims to makes its dashi base with fresh water from Mount Afuri (thus, the name of the chain) and quality ingredients. Here, Afuri offers the shio, shoyu and spicy ratan-style of pork-bone broths. But the shio ramen is recommended, expressing the subtle floral and citrus tang of yuzu best. There’s also tsukemen here: chilled, dry ramen which sees noodles being dipped in a separate bowl of yuzu dashi broth. You’ll find that the charcoal-grilled charsiu makes a lovely pairing with the refreshing dip in this version.

Ramen Singapore
(Image credit: Ramen Champion)

Instead of using pork bones, Ramen Champion’s latest stall GyuMaru uses beef for its broth and ingredients. This concept is the first in Singapore to offer gyukotsu ramen (or beef bone ramen), which is a pork-friendly take from the tonkotsu. The gyukotsu broth used here is a rich concoction of flavours from beef bone and oxtail, accompanied with chives, leeks or coriander. Instead of charsiu, GyuMaru goes for grilled ribeye cubes and slices of beef. There’s also a spicy version available with minced chicken, sesame oil and soybean paste.



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After making waves in London, Kanada-Ya is opening its doors soon in Singapore to share its award-winning tonkotsu ramen. The unique flavour in the pork-bone broth is attributed to a secret sauce, handmade by founder Kanada Kazuhiro at his original restaurant in Japan. The Chashu Tonkotsu is the most popular ramen here, with toppings of pork belly, wood ear fungus and seaweed. Be sure to look out for the Truffle Ramen, with black truffle oil and truffle jelly, which is only available in limited quantities every day.

Ura Hototogisu Ramen


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Ura Hototogisu is the latest offshoot from Tokyo ramen chain Konjiki Hototogisu. Like its sister restaurants, chef-owner Atsushi Yamamoto offers a different ramen recipe at Ura Hototogisu. Here, the ramen broth uses Sawara fish and genmaicha along with a dash of oyster oil and oyster paste. Despite the unusual recipe, the ramen sees the usual toppings of charsiu, egg and chives. If you’re feeling adventurous try the Asian Fusion Sawara Oriental Ramen, a Thai-inspired creation with coriander and lemongrass.

Seizan Uni Ramen


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Seizan Uni Ramen, a modern ramen stall, is the result of an unprecedented collaboration between two-starred fine-dining restaurant Seizan Tokyo’s and Picnic Food Park. Using Seizan’s dashi, masterfully prepared with bonito and tuna flakes, Seizan Uni’s chef Uchida adds in a generous amount of bafun uni for a creamy, rich broth. There’s also the Wagyu Ramen, which sees a broth prepared with dashi and Kumamoto wagyu beef tendon.

Jasmine Tay
Senior Writer
Jasmine Tay is the dining, culture and jewellery writer. She makes fine silver jewellery and causes mini-explosions in the kitchen when she can't afford fancy dinners. Sometimes she tells people what she thinks about art, and binges on the music of Danzig when they don’t agree.