The famous fire ramen from Kyoto, Menbaka Fire Ramen is opening its first-ever overseas outlet outside of Kyoto at Cineleisure Orchard, Singapore on 24 November 2020.

You’ve probably seen footage of Menbaka’s legendary fire ramen all over the internet. And now, you will get the chance to savour the fire ramen in Singapore without having to fly to Kyoto.

Menbaka Fire Ramen soon became a hotspot for Japanese diners and tourists from around the world. Menbaka’s fire ramen is the first in the world to pour flaming negi oil on top of its green onion broth to create towering flames and an exquisitely smokey broth.

Photos credit: Menbaka Fire Ramen

Other than Menbaka’s signature Shoyu Fire Ramen, which consists of chicken, mackerel, seaweed and bonito brewed for over five hours to achieve a complex and flavourful aroma; you can also look forward to the Vegetarian Fire Ramen as well as the Singapore-exclusive Tonkotsu Fire Ramen.

Menbaka Fire Ramen Singapore
8 Grange Road
Cineleisure Orchard #05-03
Singapore 239695

While Japan is home to a smorgasbord of delicious food options that never fail to leave us spoilt for choice, there are a few perennial staples that the Japanese always go back to.

Ramen is one of them and is considered comfort food; we mean, who can resist springy noodles doused in a piping hot, savoury broth? We definitely can’t.

Although we can never say no to a classic bowl of tonkatsu ramen, we don’t mind stepping out of our comfort zone and trying an unconventional version of it, which is why we were drawn to Tanchou in Osaka.

What makes Tanchou so different from the other ramen joints out there is that their ramen comes cooked with chawanmushi. For the uninitiated, chawanmushi is a Japanese-style steamed egg custard that has a silky texture. This bizarre combination undoubtedly piqued our interest and here is what we thought.

The quirky restaurant isn’t hard to spot; just look out for the giant egg! It is also conveniently located near Osaka Aquarium Kaiyukan and the Tempozan Ferris Wheel so it is a great place to fuel up at after a day of fun.

Like most Japanese restaurants, Tanchou has a pretty small interior that simply consists of a long counter and about 12 seats that are all side by side. Having a meal here entails a bit of a squeeze, but for the experience, it’s worth it!

You can order the standard Steamed Egg Custard Ramen for just 850 Yen, but we decided to spice ours up by getting the Steamed Egg Custard & Pork Ramen (1350 Yen).

Saying that the pork is fantastic is an absolute understatement; this fork-tender chunk of meat broke apart easily and was the epitome of melt-in-your-mouth. The fat-to-meat ratio was on point and the meat was jam-packed with umami which helped to elevate the subtle flavours of the chawanmushi.

The ramen and chawanmushi gelled surprisingly well together. We did, however, expect the chawanmushi to provide the ramen with a creamier texture, but alas, all the chawanmushi did was stick to the ramen in clumps. Also, instead of ramen broth, they incorporated the stock used to make the chawanmushi, which resulted in a concoction that was very light on the palate. As we prefer our broth to be on the thicker, richer side, we weren’t massive fans of it, but if you enjoy light soup bases, this would be perfect for you.

We also got ourselves the Steamed Egg Custard & Cheese Ramen (1350 Yen) which is essentially the standard Steamed Egg Custard Ramen that is blanketed in a luxurious layer of cheese. The dish is then flambéed, which melts the cheese and gives it a lovely char as well as an addictive smoky flavour. 

They also provide you with a side of toast that you can use to scoop up the cheese and chawanmushi.

When mixed in with the ramen and chawanmushi, the cheese gave the entire dish a creamier, more viscous texture, which was a complete contrast to the silky and smooth consistency of the Steamed Egg Custard & Pork Ramen. We very much preferred the ramen with cheese as it added more depth to the dish that helped to elevate the light flavours of the other components.

All in all, it was an interesting experience that we do not regret. While most of the flavours were too light for us, it was still a pretty solid bowl of ramen that is worth a try.

Tanchou 
3 Chome-8-7 Chikko
Minato Ward, Osaka, 552-0021, Japan
Tel: +81 6-6576-6826
Daily: 11.30am – 4pm, 5pm – 10pm
Nearest Station: Osakako

The legendary Ichiran is finally coming to Singapore! From 3 to 20 October 2019, Ichiran will be having a pop-up in Singapore at Takashimaya Square as part of the third edition of annual ramen festival Ramen Revolution at the Japan Food Matsuri event.

If you’ve ever been to Japan, you’ll know that ramen is a must-try item; leaving Japan without slurping down a bowl of this goodness is an absolute crime! There are a plethora of ramen shops scattered across Japan but one of the more famous brands that is high up on everyone’s list is the well-loved Ichiran.

Ichiran has been widely accepted as the god of tonkotsu ramen and they definitely set a high benchmark for a classic bowl of ramen. We are so damn excited that Ichiran Ramen is finally having a pop-up in Singapore (and hopefully a permanent shop next?!). That means that you no longer have to book a plane ticket to Japan just to satisfy your cravings for a bowl of the best ramen in the world.

Our team joined the queue at 10am during the opening on 3 October 2019 and we waited for almost 2 hours for our Ichiran Ramen! The queue is expected to get even longer, so get there early if you are planning to try it.

The secret to Ichiran’s exceptional tonkotsu ramen is its ambrosial broth; rich, thick and chock full of umami, every sip is pure bliss. Paired together with the ramen noodles which are cooked to perfection — springy, chewy and al dente — and outrageously tender chashu slices, it is no wonder that they are one of the most popular ramen chains in Japan!

But before you get too excited, Ichiran Ramen’s pop-up in Singapore will serve bowls of its instant ramen instead of fresh noodles. The instant noodles will be cooked on-site with spicy seasoning and sprinkled with wood ear mushrooms and green onions, and there will be no charshu. There are only 700 portions available daily.

For those of you who are not familiar with Ichiran Ramen, what makes Japan’s Ichiran special is the fact that they value alone time and solitary dining so much that they have individual booths where people can huddle up in their own space to enjoy their piping hot bowl of ramen.

We are keeping our fingers crossed that Ichiran Ramen will be opening a permanent shop in Singapore after the pop-up.

Ichiran Ramen Singapore
3 to 20 October 2019
Takashimaya Square
Japan Food Matsuri event

If you are heading to Tokyo to eat the real Ichiran Ramen, check out our Tokyo’s travel guides on the other places in the city that you should explore.

Saying that the Japanese love their ramen would be a complete understatement. Ramen is a staple food there and there is an abundance of ramen stores scattered all over Japan. While most of these places sell pretty good ramen, it is pretty hard to find a place that really knocks the ball out of the park.

In Japan, a place that sells good food can easily be recognised by the insane, snaking queues that can last for hours. One of the places in Tokyo that has some of the craziest queues is Fu-unji Ramen, a no-frills place that sells solid bowls of tsukemen ramen that is hard to beat.

Photo Credit: Japan Travel 

The inside of the stall is an organised mess of people and if you’re claustrophobic, be warned that this place can be pretty anxiety-inducing. There are 2 rows of people here: the ones sitting at the counter area and the ones standing behind waiting for their turn. The pressure to eat fast is real here as there are people literally breathing down your necks.

Orders are placed at the door before you begin the tedious queue behind the other patrons. Fu-unji serves up 3 different noodle sizes: small (200g), medium (300g) or large (400g). All the tsukemen here are sold at the same price (1000 Yen) regardless of what size of noodles you order, so it really is pretty value for money if you order a medium or a large!

What makes the ramen here at Fu-unji so unique is the fact that it is fish based. Many would think that a fish-based ramen broth would be a bad idea as the fishy taste may be too overpowering, but somehow, Fu-unji made it work very well.

Besides the fish component, Fu-unji layers their broth with chicken broth and fish powder, creating an addictive, savoury concoction that hits all the right spots without being too overwhelming.

Aside from that life-changing broth, the ramen noodles were perfectly cooked and delightfully chewy. We appreciate how the thickness of the noodles managed to hold more of that insanely good broth, making each mouthful a piece of heaven.

The ramen is also topped with a copious amount of succulent pork, crunchy bamboo shoots and a runny flavoured ajitama egg that not only soaked up all the goodness of the broth but also added a variety of flavours and textures that enhanced the entire the dish.

For those of you who are not fans of tsukemen ramen, you can also opt to try their normal ramen for just 950 Yen. The ramen has a less fishy taste and the broth is a little milder as compared to the tsukemen broth. Despite both ramens being incredibly delicious, we have to say that we prefer the tsukemen ramen more!

Fu-unji Ramen 
2-14-3, Yoyogi, Shibuya-ku, Tokyo, Japan
Tel: +81 3 6413 8480
Mon to Sat: 11am – 3pm, 5 – 9pm
(Closed on Sundays)
Nearest Station: Shinjuku

Photo credit: Japan Foods Holding

Konjiki Hototogisu—famous ramen shop from Tokyo—is opening in Singapore at Chijmes on 20 June 2018. Founded by Head Chef Atsushi Yamamoto in 1996, Konjiki Hototogisu started with humble origins in Shibuya, Tokyo.

Konjiki Hototogisu’s signature clam-flavoured broth ramen has won numerous awards and it has been listed on Tokyo’s Michelin Bib Gourmand list 2015, 2016, 2017 and 2018.

This famous ramen shop from Tokyo will be having its soft opening on 20 June from 6pm to 8pm. The official opening is on 21 June.

Konjiki Hototogisu Singapore
#01-17 Chijmes
30 Victoria Street, Singapore 187996
Daily: 12pm – 3pm, 5pm – 9.30pm
Nearest Station: City Hall

What is a trip to the Land Of The Rising Sun without slurping on a sensational bowl of ramen? Those with dietary restrictions may find it a tad tricky to enjoy ramen due to the complexity of this dish—from its hearty broth, numerous ingredients to the types of meat used which more often than not involves the addition of pork.

Muslim travellers would be pleased to know that there is a steady increase in the number of eateries offering halal ramen to cater to the growing Muslim tourist population. This implies that either the ramen shop-owner is a Muslim or the restaurant strictly uses only halal meat for its dishes and seafood stock for its broth.

Take your pick from this specially-curated list and indulge in a heartwarming bowl of oishii ramen with your loved ones. While you are at it, do not forget to add some chilli paste for that extra punch! Here are 6 Best Halal Ramen Eateries In Tokyo For A Taste Of Japan.

Photo Credit: Halal Ramen & Dining Honolu Ebisu

#1 HALAL RAMEN & DINING HONOLU EBISU

A seven-minute walk from Ebisu station will take you to this Muslim-friendly ramen joint, where you can indulge in flavoursome bowls of this highly popular Japanese noodle dish. Highlights of their diverse menu include the Rich Chicken Soy Sauce Ramen, Spicy Ramen, Fried Chicken Ramen, and Rich Chicken Flavour Ramen.

Opt to pair your tantalising ramen with their crisp Nikkoken (chicken and tofu) gyoza. Dip these pan-fried dumpling-like treats into your thick ramen broth and savour the mouth-watering goodness.

ABC Americabashi Bldg. 1F, 1-23-1 Ebisuminami, Sibuya-ku
Tokyo 105-0022
Tel: +81 035 734 1667
Daily: 11.30am – 2.30pm, 5pm – 10pm

Photo Credit: Halal Ramen Honolu Nihonbashi

#2 HALAL RAMEN HONOLU NIHONBASHI

Halal Ramen Honolu has two outlets in Tokyo and their second outlet is in the area of Nihonbashi. You can enjoy similar dishes here and if you have a penchant for spicy food, go for the Spicy Fried Chicken Ramen.

Complement your ramen with a portion of Karaage. The crispy chicken is fried to perfection, with a distinct crunch in every bite. Be rest assured that prices here will not leave your wallet with a massive dent.

4-9 Kobuna-cho, Nihonbashi, Chuo-ku
Tokyo 103-0024
Tel: +81 036 661 7724
Daily: 11.30am – 2.30pm, 5pm – 9.30pm

Photo Credit: Royal Indonesia Travel

#3 MENYA KAIJIN 

Located just outside Shinjuku station, this particular ramen joint specialises in seafood-based ramen broth. They take pride in their signature Shio Ramen which is essentially a light-based soup—usually either chicken or fish-flavoured. The clear broth is really aromatic and offers something different to the palate.

Even though this place is not halal-certified, they do offer Muslim-friendly options for Muslim travellers. Since they open until late daily, you can even have this for supper as its piping hot light broth is perfect for satisfying those midnight hunger pangs.

2F, 3-35-7, Shinjuku, Shinjuku-ku
Tokyo 160-0022
Tel: +81 033 356 5658
Daily: 11am – 3pm, 4.30pm – 11.30pm

Photo Credit: Naritaya Asakusa

#4 NARITAYA ASAKUSA

Found along one of the less bustling shopping arcades, you can expect a simple but comforting menu from Halal-certified Naritaya Asakusa which features several ramen options. Aromatic broiled chicken is used as a substitute for the usual pork fillet in ramen broth and the ramen stall uses only halal ingredients.

Since Naritaya is operated by a noodle factory, you will be glad to know that the handmade springy noodles here offer just the right texture to complement your ramen.

2-7-13, Asakusa, Taito-ku
Tokyo 111-0032
Tel: +81 034 285 9806
Mon to Sat: 11am – 10pm
Sun: 11am – 9pm

Photo Credit: Shinjuku Gyoen Ramen Ouka

#5 SHINJUKU GYOEN RAMEN OUKA

This halal-certified eatery’s ramen is the most unique among the lot. Their sea bream-based broth offers a hint of tanginess courtesy of a special secret ingredient: tomatoes. The broth tastes heavenly and truly whets your appetite.

There are also vegan options here to cater to the dietary needs of vegetarians. An interesting point to note is that this eatery is a typical tachigui shop—a traditional standing-room-only restaurant.

1-11-7 Shinjuku, Shinjuku-ku
Tokyo 160-0022
Tel: +81 035 925 8426
Mon to Thu: 2pm – 10pm
Fri: 5pm – 10pm
Sat & Sun: 12.30pm – 10pm

Photo Credit: T’s Tantan

#6 T’S TANTAN

Boasting a terrific mash-up of flavours and textures, the nutritious ramen dishes here are made without any ingredients of animal origin. This is a perfect ramen restaurant for vegan visitors and poses as a Muslim-friendly alternative for those seeking halal options.

The popular choices here include the Soy Sauce Ramen and the White Tantan. If you want something more filling, get the Mini Rice Bowl Set and delight in a mini rice bowl along with your noodles. The dishes here are carefully prepared to ensure that these nourishing bowls offer great quality.

1-9-1 Yaesu South Exit, 1F, Keiyo Street, Marunouchi, Chiyoda-ku
Tokyo 100-0005
Tel: +81 033 218 8040
Daily: 7am – 11pm

For more recommendations, read our guide on the best places to discover in Tokyo.

Ichiran Ramen is a popular ramen chain in Japan, and it has been widely accepted as one of the best spots for tonkotsu ramen. And I could not agree more wholeheartedly. A bowl of Ichiran ramen is super satisfying, and very affordable (¥780/S$10). It is undisputedly a ramen house that you cannot miss out on when you are in Japan.

Ichiran does an exceptional tonkotsu ramen, and has most definitely set the benchmark for Japanese ramen. The broth is unbelievably rich, and thick, and something inexplicably but really special that it wows you with every sip (or slurp). It is so good that I am always caught in a situation to decide on whether I should do a second bowl. The noodles are cooked just right, springy and al dente – exactly the way I like my ramen to be. And if this is what you like too, be sure to select the “extra firm” option when you place your order. The chashu is also spot-on; every bite makes me go weak in the knees. It is, in a nutshell, the perfect bowl of ramen. Let’s just put it this way – If you are a fan of tonkotsu ramen, it is impossible to not like Ichiran’s rendition.

For the benefit of those who do not know, at Ichiran Ramen, you have to get a ramen ticket at the vending machine located at the entrance of the restaurant to choose your ramen and toppings. Next, you have to fill up a 5-field form to indicate your preference (noodle’s firmness, types of garlic, level of spicy-ness…) and customise your ramen. You will then be ushered to wooden booths where you slip your order forms into this small hole, and the staff will pass you your ramen through the same hole – the whole time, no one sees each other. It is simple yet fascinating.

While the process of ordering ramen via a vending machine is very common in Japan, no ramen restaurants in Singapore have adopted this method. I am puzzled as to why this system is taking so long to be an F&B trend here. The system greatly improves the efficiency of the ordering process, and makes the work easier, smarter and safer for the staff.

As for the part where the staff would pass the ramen through the small hole at the booth, it is indeed a brilliant concept for two reasons. First, it helps to create a unique experience for the customers where they get to dine in a booth. Second, it improves the efficiency of the entire operation and makes the work a lot easier and safer for the staff as it reduces the risk of them bumping into diners while serving the ramen.

In Japan, the country which developed the business concepts of 5S and kaizen (or continuous improvement), the Japanese had to find ways to streamline, reduce wastages and improve tirelessly.

Singapore still has a long way to go before catching up with Japan’s technology, and with the shortage of F&B staff here, it will be a welcome change if casual dining restaurants here could find ways to get the food served faster to customers.

After all, investments to raise productivity can be partially subsidized by NTUC’s Inclusive Growth Programme, and with over 800 such projects in the works, I am looking forward to happier staff and better customer experiences in Singapore in future.

I have nothing but praises for the concept at Ichiran. It is not only innovative and interesting for the diners, but it also makes it easier, smarter and safer for the staff to perform their duties within tight space constraints. Ichiran has opened in Hong Kong this year, and I hope that they will be opening a branch in Singapore soon. Until then, we just have to plan a trip to Japan for their delicious ramen.

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