🥢 To be dipped in a rich bonito fish flakes plus pork broth blend and topped with Pork Belly, Narutomaki, Spring Onion, Bamboo Shoot and calcium printed Seaweed

🧾 SGD$22.00

✍🏻 ★★★★★★★☆☆☆〘7/10〙

💬 The noodles were thick but cooked al dente with a very good chewy texture, definitely the star of the show. They were served cold alongside a piping hot dipping broth. I was on the fence for the broth as although it had a strong bonito flavor, I felt it could have been richer and more concentrated if it had been less watery. There was also a sour-y note to it as well. As for the chashu, it was rather tender and had a nice chew to it even though they were significantly thicker than in their Shiromaru Motoaji ramen. I was pleasantly surprised by the calcium printed seaweed wishing customers a Merry Christmas; it is small gestures like these that makes the dining experience very memorable.

🥢 Bathed in a creamy white collagen broth (black pork bones, trotters, kelp and shiitake mushrooms) and topped with Char Siu, Wood Ear, Scallions and their special Tare sauce

🧾 SGD$12.00

✍🏻 ★★★★★★☆☆☆☆〘6/10〙

💬 I had not been back to Tsuta for a while, so I was surprised to see a tonkotsu bowl on the menu. They are mostly known for their signature shoyu flavour; which is my go-to, but I decided to give their pork bone broth a try. At first glance, the broth looked extremely creamy, so much so you could even say it looked milky. I was prepared for an umami explosion but was quite taken aback when it ended up being rather light. Felt more like a shio-tonkotsu soup as I tasted more salt than porky-ness. The soba noodles on the other hand were perfect as always; springy ramen-like texture that makes you wonder if this is actually soba. And as usual, their char siu was not the highlight, as people are generally there just for their broths and noodles. Although this might not be my favourite tonkotsu bowl but it is still a decent attempt of innovation by the Chef!

🥢 Drizzled with house special spicy Black Oil, sous vide Cha Shu, Black Fungus, White Leeks and Spring Onions

🧾 SGD$13.90

✍🏻 ★★★★☆☆☆☆☆☆〘4/10〙

💬 Oh man I usually do not factor in the customer service into my ramen experience but this particular store was horrible. The staff were rude and simply gave off vibes that they did not want to be there. They were busy chatting out loud while we were eating and the dining experience was just terrible. Okay sorry let us get back to the ramen: The peppery black garlic oil on top was not spicy or garlicky and did not really do anything to elevate the broth. The tonkotsu soup was not hot, felt kinda just lukewarm which was very off-putting. I had doubts if the broth was even brought to a boil before serving. And the cha shu although sous vide-d was not any more succulent or tender than other regular cha shu. The only saving grace were the ramen noodles having a nice and firm texture, cooked al dente. Overall, a rather underwhelming bowl for a Michelin star brand; both taste and service.

🥢 Swimming with Asari, peeled Prawns, sliced Kikurage and Spring Onions

🧾 SGD$8.90

✍🏻 ★★★★★★☆☆☆☆〘6/10〙*

💬 I did not feel like having chashu that day so the seafood bowl caught my eye. Since it was priced relatively cheap, the seafood were understandably not fresh but most likely frozen. However they completely made up for it by being very generous with the toppings. I had plenty of asari and prawns left after finishing my noodles. The prawns had a nice crunch to them, similar to those you would find in chinese dimsum. The broth came in a light tonkotsu soup base; so if you are looking for something rich, this is not it. The noodles were not very springy but not too bad nonetheless.

*ramen priced ≤$10 are awarded with a bonus ★ for affordability

🥢 Soaked in a sweet tonkotsu broth paired with marinated Pork Belly strips, an Onsen Egg, Scallions and Bamboo Shoots

🧾 SGD$15.00

✍🏻 ★★★★★★☆☆☆☆〘6/10〙

💬 The combination of sukiyaki marinated pork belly slices and poached egg complemented the slightly sweet tonkotsu broth really well. Breaking the poached egg and stirring it into the broth makes you salivate in anticipation for a good rich slurp. The pork belly slices were tender and well flavoured. It was my first time having a sweeter broth and I was enjoying it. The tinge of sweetness hovers on top of the tonkotsu porky-ness, slightly masking it. However, it does get a bit surfeiting nearing the end of the bowl. The noodles were thin but cooked al dente. A decent bowl but rather expensive considering the fact that this was not a restaurant.

🥢 Embellished with a Tonkatsu sitting crispy on top of a bowl of mildly spiced Tonkotsu broth alongside shredded Cabbage, Bamboo Shoots and Spring Onions

🧾 SGD$15.90

✍🏻 ★★★★★★★☆☆☆〘7/10〙

💬 For once the broth is not the star of the show. The noodles and tonkotsu soup were flavourful but not impressive. What stole the show was obvious: the tonkatsu! It was crispy and succulent, leaving you wanting more with every bite. A great play with texture when you crunch down the breaded pork with some ramen. Tonkatsu Tonkotsu ramen hmm we've got a tongue twister here!

🥢 Topped with Beansprouts, Cabbage, fried chopped Garlic, marinated Egg, minced Pork and Pork slices

🧾 SGD$13.80

✍🏻 ★★★★★☆☆☆☆☆〘5/10〙

💬 My oh my, it was really tasty at the start. As you stir and mix in the garnishes, you imbue the shoyu broth with the fragrant fried garlic. It was mouthwatering. However, things took a turn with just a few slurps in; I was starting to feel surfeited. Everything began to taste the same and I was getting overwhelmed by the flavour. You know those teppanyaki vegetables with cabbages and beansprouts? Yup, this tasted like a huge bowl of that except you don't have some rice to wash it down with. That being said, the noodles were incredibly springy and al dente. They were of a thicker and flatter variation. I highly recommend sharing this bowl with someone so it will be less "jelak".

🥢 Served with Pork Belly Chashu, Black Fungus, Egg and Spring Onions

🧾 SGD$18.00

✍🏻 ★★★★★★★★☆☆〘8/10〙

💬 There are a lot of bias-ness surrounding IPPUDO as it is one of the more popular ramen chains around. It is a decent bowl of ramen, sure, but this particular branch lacks consistency. I have had disappointing experiences here before. That being said, their worst is still the minimum gauge of what I feel a standard tonkotsu ramen should taste like. Their Hakata-style noodles were on point with an easy-to-drink light pork bone broth. The pork slices however had no wow factor and tasted as it is. All in all, you cannot go wrong with IPPUDO!

🥢 To be dipped in a rich Sardine and Bonito broth, with Bamboo Shoots and a Soy-Marinated Egg on the side

🧾 SGD$16.00

✍🏻 ★★★★★★★★★☆〘9/10〙

💬 One of my favourite tsukemen around! The noodles were chewy with a nice bite to them and always cooked perfectly. They know you would love the noodles so the noodles automatically comes in a x1.5 portion. The broth is made with dried sardines and bonito which jam-packs it with umami-ness and a robust flavour! I'm already salivating just by writing this!

(Unfortunately I can't upload two photos into a single post here, but no worries the photo of the dipping broth is on Instagram, go check it out!)

🥢 Served with Scallops, Beansprouts, Scallions, half an Egg and a dash of Black Garlic Oil

🧾 SGD$11.00

✍🏻 ★★★☆☆☆☆☆☆☆〘3/10〙

💬 Ajisen ramen is a household name. It has been around even before the ramen craze invaded Singapore. The standard has fallen over the years (or maybe my standard has risen) and with it tasting comparable to instant ramen, I cannot justify its price point. I am shocked that there are still people dining in here when they can get better tasting ramen, usually even within the same shopping mall. The tonkotsu broth was bland and the noodles were a lackluster. The scallops were not too tough but definitely heading towards the chewier side. The only plus point for me was the reminiscence of my earlier ramen days.

🥢 Served with tender Pork slices, Bamboo Shoots, Narutomaki, Woodear Mushrooms, Scallions and topped with a Red Pickled Plum

🧾 SGD$13.50

✍🏻 ★★★★★★☆☆☆☆〘6/10〙

💬 The chashu pork slices here were considerably tender. The broth was light on the palate but the saltiness sort of lingers around for a bit; great for shio ramen lovers. Noodles were springy but nothing to shout about. I love the addition of their red pickled plum though, a great palate cleanser given its tartness. Give it a bite at the end of your meal and you will be ready for another bowl.

🥢 Served in a light citrusy broth with a slice of grilled Pork, Seaweed, Bamboo Shoots, Mizuna Leaves and half an Ajitsuke Tamago

🧾 SGD$15.90

✍🏻 ★★★★★★★☆☆☆〘7/10〙

💬 It was my first time having a citrusy broth. My brain could not comprehend what I was slurping at that moment. It was appetising and a very refreshing change to the usual pork-y broths I am used to. The ramen noodles were cooked alright, as you would expect from a ramen chain. Unfortunately the grilled pork slice did not really leave an impression as it barely had a charred flavour. That being said, it is still a bowl I would not mind having again. Very innovative and unique!