Wasshoi Ramen was one of the stalls that we came across when going around Timbre+ one-north; whilst there has been many tenants that have left the hawker centre since our last visit there, Wasshoi Ramen is one out of a handful of new tenants that had recently moved into Timbre+ one-north. For those whom are familiar with the hawker centre, these folks are located diagonally across from the outlet of Iskina Cebu there. It is said that the stall is run by a chef from Tokyo, Japan; his image does seem to portray some underground vibes which runs deep into the branding and DNA of the stall as well in the way that the logo, signboards and menu boards are being designed. Focusing on their Tonkotsu Ramen, patrons do have a choice to opt between the Ajitama Tonkotsu Ramen, Tonkotsu Ramen, Premium Pork Cheek Ramen with Ajitama and the Mentaiko Tonkotsu Ramen; those preferring dry ramen also can go for the Mazesoba as well.

The Premium Pork Cheek Ramen with Ajitama is the priciest ramen on the menu at $13.80; this item is described in the menu to come with elements such as braised pork cheek alongside a savoury broth; all that with noodles and a soy-marinated soft-boiled egg. Other elements included that is not being described would be the black fungus and the dollop of chili that comes in the middle of the bowl of ramen. It is noted that the type of ramen noodles being used here are that of the Hakata-style thin straight ramen noodles; the noodles here are done to a soft texture that is easy to chew apart. The ramen broth does come fairly easy to drink; unlike some Tonkotsu broth which can come a little too heavy or creamy, the broth here does come lightly savoury and a little umami — the inclusion of chili adds a little more depth of flavours to the broth without making it particularly rich. We were also pretty surprised with the level of spiciness of the chili which was rather atypical for a Japanese dish; the piquant spiciness was almost akin to that of fresh chili padi, coming at a level that should be manageable for those whom are tolerable to slightly lower than moderate levels of spiciness. The braised pork cheek was the MVP here of the lot; tender and easy to chew without carrying any undesirable porky stench — torched lightly with the flame-torch for a light smokiness as well. The soy-marinated soft-boiled egg did come with a deep savoury note though the yolk wasn’t as runny as we expected, while the black fungus did provide a chewy texture for a contrast with everything else in the bowl.