The Japanese noodle dish of Ramen has always been popular in Singapore.

From traditional and well-liked tonkotsu broth to creative fusion options, there are plenty of oishii Ramen restaurants to choose from.

These restaurants have been selected based on their authenticity of flavors, quality of ingredients, and overall dining experience, to offer a satisfying meal.

So without further ado, let’s dive into the list of 18 of the best Ramen restaurants in Singapore:

Ramen Keisuke Tonkotsu King
Orchid Hotel #01-19, 1 Tras Link, Singapore 078867
Opening Hours: 11:30am – 3pm, 5pm – 10:30pm (Mon – Fri), 11:30am – 10pm (Sat – Sun)

Ramen Keisuke needs little introduction to ramen-lovin’ Singaporeans.

From Tonkotsu King, Niku King, Tori King, to Four Seasons – each has with its own specialty and fan base.

One of my usual go-to is Tori King as it is not common to find chicken drumsticks served with ramen, but Tonkotsu King at Orchid Hotel remains popular after all these years.

I must say that the prices remain friendly for its quality, plus complimentary eggs, beansprouts and water.

Comparatively, the ramen broth here thicker, creamier with more umami as the meats used here are fattier and juicier.

I found the tonkotsu broth generally smoother and milkier, but not overly salty. Can be jelat for some.

Bari-Uma Ramen Novena Gardens
No. 19, Tanglin Road, #B1-01/02, Tanglin Shopping Centre, Singapore 247909
Opening Hours: 9am – 9:30pm (Mon – Sun)

Bari Uma Ramen can be considered one of the most under-the-radar ramen eateries in Singapore, though it has found regulars amongst tonkotsu ramen fans.

Its first location is at Tanglin Shopping Centre hidden in the corner of the old mall which may be hard to find if you are not familiar with the place.

First established 2003 in Hiroshima, it is known for its rich soups that they send directly from Japan, noodles made fresh in each shop, and well grilled char-siu.

Items on the menu include Nori Tama Uma ($16.90), Ajitama Uma ($14.90) and Kara Tama Uma (16.90) which is a spicy shoyu flavour.

To make their Tonkotsu soup, ingredients including pork bones, chicken bones, chicken feet and vegetables are simmered over more than 8 hours.

Compared to all the other ramen in in Singapore, the broth here was considerably rich, layered with flavours and you may not be able to help slurping away.

Read more at: Bariuma Ramen (Tanglin and Novena)

Hakata Ikkousha Ramen
Blk 7 Tanjong Pagar Plaza, #01-104B, Singapore 081007
Opening Hours: 11:30am – 9:30pm (Mon – Sun)

You should have heard of Ikkousha, that popular ramen restaurant in Japan that attracts long queues, founded and operated by Chef Yoshimura Kousuke.

Named after 3 characters: ichi (one), ko (happy), and sha (place), this one happy place has many outlets around the world, including Japan, Indonesia, China, Taiwan, Australia, Hong Kong, and USA.

What really clicks with the diners is the signature Tonkotsu Ramen, a specialty of Hakata-ku Fukuoka.

You will find a thick, creamy and bubbly tonkotsu made by boiling carefully cleaned pork bones for over 12 hours every day.

The long and thin noodles are made in-house to match the soup, while the chashu is thinly sliced and well-seasoned to achieve that balance between ramen and toppings.

CQ @ Clarke Quay Block C #01-07, 3C River Valley Road, Singapore 179022
Opening Hours: 5pm – 11pm (Mon – Thurs), 5pm – 12am (Fri), 12pm – 12am (Sat), 12pm – 11pm (Sun)

IPPUDO is quite a well-known ramen brand in Singapore, offering authentic, artisan Hakata Tonkotsu ramen.

Made using four fundamental elements, IPPUDO ramen not only satisfies cravings for a hearty noodle dish but also boasts a robust umami flavour.

Giving the ramen its alluring taste is IPPUDO Hakata Kinugoshi Tonkotsu, a rich, white pork bones broth, authentic bouncy ramen noodles, and the restaurant’s signature tender braised pork belly chashu, and the shoyu, a soy sauce-based kaeshi sauce.

Diners with a penchant for slightly spicy food should try the Karaka Men Special ($22.85).

This wholesome dish features a smooth pork broth base with sweet and tangy palatability derived from various spices, miso paste, and Sze Chuan peppers.

Read more at: IPPUDO Ramen (Clarke Quay)

Ramen Nagi
2 Orchard Turn, ION Orchard #B4-54, Singapore 238801
Opening Hours: 11am – 9pm (Sun – Thurs), 11am – 10pm (Fri – Sat)

Founded by the Tokyo Ramen of the Year 2012 Champion, Chef Ikuta Satoshi, the Ramen Nagi chain has since expanded throughout Japan, Taiwan, Hong Kong, Indonesia and the Philippines.

The brand’s four signature Ramen Kings range from the traditional Butao King which is tonkotsu pork broth prepared the traditional method, the spicy Red King, the Black King with fragrant blackened garlic and squid, and Green King with addition of fresh basil and olive oil.

For the most fundamental taste of the award-winning tonkotsu pork broth, I will recommend the Original BUTAO King. (“Buta” means pork, and “O” means king.)

This was one tonkotsu broth that I genuinely liked, appearing creamy collagen-filled, with texture that was velvety smooth.

The soup itself was lush and bursting with savoury umami, rich yet not overly jelak. So much so that I finished almost till the last drop.

As for the noodles, they are made locally in a central kitchen and belong to the long, straight and eggy type.

Read more at: Ramen Nagi (ION Orchard)

Paragon #04-09/K1, 290 Orchard Road, Singapore 238859
Opening Hours: 11am – 10pm (Mon – Sun)

Kanada-Ya famous for its Truffle Ramen ($22.90 for basic, $24.90 for regular, $26.90 for special). This truffle-centric ramen is London’s favourite, a simple yet stunning Hakata style ramen topped with belly chashu, asparagus, and nori.

The distinctive aroma will definitely ‘arrive’ before the bowl does as diners wait in anticipation.

Its fragrance and flavour come from the black truffle oil mixed with the signature tonkotsu soup base, and the black truffle jelly topping made with black truffle paste.

Even the chashu is truffle marinated for that ultimate truffle flavour.

You get firm yet springy noodles to pair with their signature pork bone broth. If you like the thin and long Hakata style noodles with a firm bite, this will be right up your alley.

Read more at: Kanada-Ya (Orchard Paragon)

Tsuta Japanese Dining
313 Orchard Rd, #01-16, 313@somerset, Singapore 238895
Opening Hours: 11am – 9pm (Mon – Sun)

The world’s first Michelin-starred ramen eatery Tsuta needs little introduction.

Tsuta is famous for its Premium Char Siu Shoyu Soba ($18.80) included with balsamic truffle sauce with delicate yet full bodied taste.

But its bold-flavoured Crab Soba with Premium Char Siu & Crab Shell ($23.80) has become one of my favourites to have.

Served with a slice of Iberico pork belly and Kurobuta pork loin, this specialty also comes with a crab shell carapace generously filled with flame-torched Japanese snow crab meat – with that distinctive tender sweetness. Pick the crab meat to eat on its own, or soak it in the soup.

Read more at: Tsuta Japanese Dining (313@somerset)

Hokkaido Ramen Santouka
The Central #02-76, 6 Eu Tong Sen Street, Singapore 059817
Opening Hours: 12pm – 3pm, 5:30pm – 9pm (Mon – Fri), 11:30am – 9pm (Sat – Sun)

Santouka ever won the 1st place winner in the most delicious ramen noodle salt-flavoured soup category by the popular magazine “Hokkaido Walker”.

Coming from colder seasonal Hokkaido, the ramen is the springy chewy type with a salty milky thick broth.

The house speciality is the Tokusen Toroniku, which comes with a piping hot bowl of ramen in broth, and the pork cheek on a separate plate.

There are limited servings per day. This is because a few hundred grams of pork cheek can be retrieved in each pig.

Sanpoutei Ramen
253 Holland Ave, Singapore 278982
Opening Hours: 11:30am – 9:30pm (Sun – Thurs), 11:30am – 10pm (Fri – Sat)

Sanpoutei is known for its classic Shoyu Ramen which originates from Niigata (north of Tokyo) since 1967.

Its broth is boiled for six hours using vegetables, chicken, pork bone and 2 types of dried sardine all imported from Japan – one of the few ramen shops in Singapore with fish base in its soup.

The signature shoyu soup stock while looking clear and thin, packs flavour with the a light touch of fish savour without being too powering.

Natsuttei Ramen
Orchard Central #07-12/13, 181 Orchard Road, Singapore 238896
Opening Hours: 11am – 10pm (Mon – Sun)

Nantsuttei Ramen was known to be one of the best ramen shops in Singapore, though it has been under the radar for a while due to the lack of social media presence.

If you have yet to try Nantsuttei Ramen before, I would recommend this most basic “Kumamoto” flavour.

The highlight is the rich, creamy tonkotsu based soup, added with black ma-yu which is roasted garlic oil for that aroma and distinct after taste.

Accordingly, the black ma-yu is created by frying garlic over seven phases then mixed into a balanced blend. If you are the type the loves your soup broth thick and flavourful, you know what to go for.

International Plaza #02-85A, 10 Anson Road, Singapore 079903
Opening Hours: 11am – 3pm, 6pm – 9pm (Mon – Sun)

Enishi Ramen located at International Plaza received the Michelin Bib Gourmand in Kobe Japan.

This is a small-outfit that can sit about 10 customers at another one time.

There are two styles of ramen here – the Japanese Dashi Ramen which soup stock is derived from kombu; or Dandan Noodles that you can give a good mix with the delicious chewy strands.

Konjiki Hototogisu Singapore
CHIJMES #01-17, 30 Victoria Street, Singapore 187996
Opening Hours: 11:30am – 3:30pm, 5:30pm – 10pm (Mon – Fri), 11:30am – 10pm (Sat – Sun)

What is note-worthy is that the original shop Sobahouse Kiniro Hototogisu 金色不如帰 from Tokyo was awarded a Michelin Star in the Tokyo Michelin Guide – the 3rd ramen shop in Tokyo to receive the honours.

Konjiki Hototogisu located at CHIJMES, has received quite positive feedback, known for its base cooked using Hamaguri clams and pork broth.

Go for the Shoyu Hamaguri Soup Ramen. The bowl contained Sous Vide Cha Shu and Thick Belly Cha Shu, both thin and were perhaps less consequential than the soup base garnished with black truffle pasta, porcini oil and porcini flakes.

Read more at: Shiki Hototogisu Ramen (Jewel Changi Airport)

Menbaka Fire Ramen Singapore
The Centrepoint #01-53, 176 Orchard Road, Singapore 238843
Opening Hours: 12pm – 10pm (Mon – Thurs), 11:30am – 11pm (Fri – Sat), 11:30am – 10pm (Sun)

For this is your first time to Menbaka, that I would recommend trying the signature of Shoyu Fire Ramen. (Note that they moved from Cineleisure to The Centrepoint.)

The same shoyu used in the Kyoto main store is incorporated, specially imported from Tatsuno in Hyogo prefecture. The brand has been manufacturing soy sauce for 220 years.

As for the signature broth, it is created by simmering chicken bones for several hours.

An original blend of katsuobushi (bonito flakes) and sababushi (mackerel flakes) are also added to create that rich, umami flavour. The chicken would provide that savoury fresh flavour, while the fish gives a light aroma and more layered taste when you take sips.

The noodles are also not quite the usual style we are accustomed to, which is made-to-order Japanese-meet-Chinese style noodles, accordingly lower in hydration. This noodle type is said to match best with the soup.

The two things that stand out for me were the negi and the heat. The green onions are locally farmed, specially sourced from a local Japanese supplier.

Read more at: Menbaka Fire Ramen (The Centrepoint)

Kanshoku Ramen
orchardgateway #01-06, 277 Orchard Road, Singapore 238858
Opening Hours: 11am – 10pm (Mon – Sun)

Kanshoku Ramen Bar is popular for being one of the first (and most successful) ramen shops in Singapore to introduce Truffle Ramen – in both dry and broth versions.

We should be proud that it is also a home-grown brand. Not easy especially in a competitive ramen market peppered with big international and Japanese names.

Try their two signature ramens, both featuring Hakata-style noodles and the alluring aroma of truffle. Truffle Uni Ramen ($28.90) is made with red uni (Bafun uni), Italian truffle, ikura (salmon roe), tobiko (flying fish roe), shio kombu (salted kelp) and hotate (Japanese scallop); and served with an onsen egg.

A bowl of Truffle Ramen Dry is made up of long, thin and springy Hakata-style noodles, caramelised charshu, onsen egg, tossed with kombu, truffle oil and shaved truffle imported from Italy.

Marutama Ramen
75 Killiney Road, Singapore 239529
Opening Hours: 11:30am – 3:30pm, 5:30pm – 10pm (Mon – Sun)

Besides locations in Saitama, Tokyo, and Singapore, they also have restaurants in Malaysia, Canada, and Indonesia.

Marutama’s selection includes Non-Spicy Chicken Soup, Nama Karashi Spicy Chicken Soup, Aka Ramen with 7 kinds of ground nuts mixture, and Tan-men chicken soup ramen with vegetable toppings.

What attracts me most is the thin-curly homemade Hakata-styled ramen noodle.

It is one of the first stores which serve pure Toripaitan broth (milky chicken broth), which needs to be cooked and prepared about 5 hours daily.

Menya Kokoro
Plaza Singapura #B2-53 68 Orchard Road, Singapore 238839
Opening Hours: 11am – 3:30pm, 5pm – 9:30pm (Mon – Thurs, Sun), 11am – 10pm (Fri – Sat)

Menya Kokoro began when a Japanese Chef named Takuma Ishikawa created Kokoro Maze-Soba in Tokyo, Japan. His maze-soba, unparalleled in taste and quality, has spread its popularity all over Japan.

Singapore’s very own bestseller is the Furious Mala Ramen, not surprisingly a spicy choice since mala is still trending.

Like a traditional ramen, this bowl is filled with rich and slightly creamy tonkotsu-based soup.

But what differentiates it from the usual, is that the bowl is packed with intense flavors from the trio of Szechuan peppers, dried chili strings and chili oil.

The al dente cooked ramen is doused in the fiery mala soup, then topped with seaweed, chopped spring onions, and an onsen egg cooked to precision.

Read more at: Menya Kokoro (Plaza Singapura)

Nakiryu Ramen Singapore
Plaza Singapura #02-35, 68 Orchard Road, Singapore 238839
Opening Hours: 11:30am – 10pm (Mon – Sun)

Nakiryu which is a small, family-owned ramen shop located in the Tokyo neighbourhood of Otsuka, obtained the 1-Michelin star status for many years in a row since 2017.

The ramen eatery is particularly known for its Tantanmen, a type of ramen characterised by its semi-spicy sesame-based broth and topped with ground pork.

Top recommendations for Nakiryu Ramen Singapore included the Tan Tan Men ($15.90), Shoyu Ramen ($14.90), Shio Ramen ($14.90), and Hot and Sour Soup Ramen ($15.90).

Accordingly, the broth of the Tan Tan Men is made by simmering beef bones, chicken, oysters and kombu for many hours, along with a variety of spices and aromatics such as sesame paste, chilli oil, and garlic.

Overall, the Tan Tan Men ($15.90) was my favourite, though was a tad salty. But is this Michelin-quality? Well, debatable I guess.

Read more at: Nakiryu (Plaza Singapura)

Ramen Hitoyoshi
The Seletar Mall #02-K6, 33 Sengkang West Avenue, Singapore, 797653
Opening Hours: 11:30am – 9:30pm (Mon – Fri), 11am – 9:45pm (Sat – Sun)

Undeniable that Singaporeans’ favourite type of Japanese ramen is Tonkotsu based with rich, creamy soup.

The home-grown brand Ramen Hitoyoshi focuses mainly on Tonkotsu ramen, offerings bowls from the basic Tonkotsu at a value-for-money from $11.90.

Other offerings are the Garlic and Spicy with choices of additional chashu, ajitamago egg or all toppings for those who want more.

The Original Tonkotsu Ramen with Ajitamago comes with straight-long Hakata style noodles with firm slightly eggy texture, in a milky flavourful broth that is cooked for 8 to 12 hours using a mixture of bones and meat.

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