Ramen Keisuke Tori King
Almost any concept opened by chef Keisuke Takeda, I have liked. Of course he had some missteps along the way, like the disastrous and (thankfully) limited edition bak kut teh ramen.
But the Tori King Ramen remains my favourite because I love the combination of the robust broth, the almost-crunchy ramen and the juicy chicken leg. The free flow of hard-boiled egg and beansprouts help too.
#03-15, 100AM, 100 Tras Street
Menya Sakura recently moved from Boat Quay location to its current space in Orchid Hotel. With a smaller kitchen, it trimmed its menu but the kept the fan favourites.
The restaurant specialises in Nagoya-style ramen, which is characterised by hearty soups brewed from meats and seafood. And that combo worked well for the Tonkotsu Tsukemen. The cold thick noodles are dipped into a warm and full-bodied dipping soup that tasted more of seafood than pork.
#01-07, 1 Tras Link, Orchid Hotel
Ramen Nagi Singapore
Ramen Nagi started in 2004 in Fukuoka, Japan, and has since made its way around the world.
The restaurant made waves with The Black King, a satisfying bowl of ramen in a soup brewed with fragrant black garlic, sesame and squid ink, with juicy chashu, and finished with a ball of minced pork, black sesame and Nagi spices.
#01-512/513, Suntec City Tower 2, North Wing
Located at the food court FOMO, the newly-opened Zamza offers ramen that contains no pork and no lard. A staff member told me that they’re in the midst of applying for their halal certification.
I ordered the popular clear version. Without the creaminess that comes from pork bones, this becomes a clear but robust bowl of noodles. The toppings may not be innovative (my onsen egg was a tad overcooked) but you’ll appreciate the lightness of the broth.
38 Sultan Gate
This ramen chain has been a fan favourite since it opened its Mandarin Gallery outlet in 2009.
I recently made a return in time to try its new limited-edition cold ramen, Hiyashi Sugita Shoyu Ramen.
Maybe it’s the crazy humidity of the past weeks but the bowl of cold ramen really hit the spot. The cucumber and radish broth was light, and when you squeeze in a splash of lime juice, the dish brightens up completely.
Text: Yeoh Wee Teck/The New Paper