Ramen is one of Japan's best known dishes, and on the surface it's pretty simple. Take Chinese-style wheat noodles, serve them in a meat or fish broth and top it with tasty treats like green onions, seaweed and fermented bamboo shoots. In fact, you've probably prepared instant ramen a million times for yourself at home, and are convinced you're fully initiated into the world of Japanese noodle soup. Well, think again. If you've not tried real ramen – and not that packet stuff you can make with one pan and 3 minutes to spare – then you haven't lived.
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Ippudo's mantra is 'to continuously innovate to remain true'. They regard the making of their noodles as 'craftsmanship' and the recipe for their rich tonkotsu broth is a closely guarded secret. Still, so long as they are willing to share the deliciousness their secret helps create, we think we can respect their privacy. If you're looking for that classic ramen taste then we recommend the shiromaru ramen, cooked in the hakata style, your noodles come slightly hard, which means you can enjoy the scrumptious texture change as they soften in the hot broth. Wanting to add something a little extra? Have a hanjyuku tamago poached egg dropped into your noodles, for runny, yolky deliciousness, guaranteed.
Ajisen takes a more traditional approach to Ramen. Established in 1968, Ajisen is famous for its thin, chewy noodles - prepared freshly every day - and the richness of its tonkotsu broth. Ajisen is all about bringing tasty ramen to everyone, so veggies, meat-lovers and spice-seekers can enjoy proper Japanese noodles. The Volcano ramen really turns up the heat, and the scallop ramen is a must-try for lovers of seafood.
If ramen is what you want, ramen is what you'll get – and precisely the way you want it - from Buta Ramen. Proud to be Singapore's only pork rib tonkotsu ramen restaurant, we think you should be pretty proud to be their customer because ramen this good is no small deal. Choose from three broths, original, spicy miso or black garlic. Add a Boss Rib to truly dine like a boss, and your noodles will be served with slow-cooked (over 24-hours, don't ya know) pork ribs, charred with a yakitori glaze. But for something truly unique, get the Beer Belly Ramen, where the broth is made with, yep, beer.
We don't want you to get too excited (or do we?) but Hakata Ikkousha has something called God Fire Ramen. You can pick the level of spiciness you want in this divine bowl of flaming flavour, from 'less spicy' to 'very spicy' (don't resist, you should never deny a god their power), and dive into a bowl of pork broth, special fried garlic paste, tender pork cha-shu, black fungus, spring onions and a poached egg. Not about burning your insides in the name of culinary deities? Opt for the Special Tonkotsu Ramen, topped with cha-shu pork, fungus, spring onions and poached egg.
When you're craving some Japanese food, the last thing you want is to be stuck with the impossible choice of ramen or katsu curry. So aren't we lucky that Shin-Sapporo Ramen makes that choice a thing of the past, by creating a dish that is surely the future, or at least the immediate future of your stomach – Katsu Ramen. Juicy pork or chicken, wrapped in panko breadcrumbs and deep-fried until golden brown, is placed on top of your ramen noodles and delicious tonkotsu broth. Top it with bamboo shoots and negi and ta-dah, it's the dish of your dreams.
Want to decide who does the best ramen for yourself? Order through Deliveroo and you can be the judge.