Ramen 🍜

The oil pooling at the bottom of my bowl gave me one of the worst guilts of my life. This was fragrant, savoury, porky: sinfully good. The noodles had a nice bite and carried the medley of flavours incredibly well. Pro tip: mix well and have sips of the ginger soup to cleanse your palate.

🏅 9/10
💭 DIE DIE MUST TRY

Having partaken in their Signature Shoyu, I expected nothing less of its counterpart (another signature). The broth had a briny crustacean tang; it was tastefully perfumed by black truffle, which danced ever so fleetingly on my tastebuds. The flavours melded together ever so beautifully.

🏅 10/10
💭 MUST TRY

The broth was rich and strikingly briny with a distinct piscine tang. To be sure, the concept of a fish-based broth is creative, but I wish they held back with the salt. That said, the silver lining manifested in the pair of immaculately torched chashu, which had a wonderful melt-in-your-mouth texture.

🏅 7/10
💭 Can try

Step aside Tsuta, this new contender in town is here to kick your ass with their clam-based broth!!! I liked that the briny tang of clams filtered clearly through the strong truffle aroma. The broth remained wonderfully sapid, lightweight and free of any fishiness. Savour your ramen in two ways: start with the section of the bowl with no garnishes (for the unadulterated original), then mix well and try it with the flavours melded together for that exquisite burst of truffle-packed crustacean umami.

🏅 10/10
💭 MUST TRY

Magnificent – completely deserving of the Michelin star! This shoyu broth was sweet and sapid, lightly suggestive of chicken and seafood. What’s impressive is that those flavours were light yet resilient, filtering clearly through the addition of truffle purée (which coalesced perfectly with the broth), pork slices and noodles. The cha shu, gleaned from the collar and not belly, were tender without excessive fat. No questions about going back for seconds, thirds, and fourths.

🏅 10/10
💭 MUST TRY

Good ramen comes few and far between, and while this stall has made it to the hallowed pages of famous food bloggers, it remained forgettable. The light, milky pork broth and the sous vide pork collar chashu were faultless, but ordinary. I’m not sure I fancied the noodles though: thick, stringy, cooked al dente and isolated from the broth. A miss, personally, but some like it this way.

🏅 6/10
💭 Try it for the student discount