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Dry noodle, Japanese bak chor mee vibes at first. Springy noodles tangled with spicy minced pork, flavour clinging to every strand. The soft-boiled egg broke apart and turned everything creamy, and suddenly it shifted from bak chor mee to carbonara, rich and indulgent. Seaweed flakes added a savoury lift and extra texture, while spring onion gave freshness and gentle crunch. Each bite had layers of spicy heat, creamy egg, chewy noodles, crisp greens.
And the best part, when the server sees you finishing the mazesoba, they will automatically come over and ask if you want a bowl of rice. Free of charge, the rice mixes into the leftover sauce and turns it into round two. Saucy, spicy, savoury, filling, shiok and belly full to the max.
Big hearty bowl. Noodles soaking in chicken broth that was thick, creamy, collagen-rich. Every sip coated the lips and left that savoury depth lingering. I went for soft noodles, and they slid down so easily, slurp after slurp, pure happiness. The pork char siu was really good, savoury and umami, tender slices with smoky edge that made each bite addictive. The chicken char siu was also good, soft and tender, well seasoned and balanced, lighter but still flavourful. The ajitama egg was nicely done, yolk jammy and rich, well marinated so the flavour seeped into the whites, giving that perfect bite that lifted the broth.
Free flow iced tea was served by the staff, and service was attentive. They came automatically to refill the cup, cold and refreshing every time, a perfect reset before diving back in.
Torikoku Ramen Special ($19.80++)
Big hearty bowl. Noodles soaking in chicken broth that was thick, creamy, collagen-rich. Every sip coated the lips and left that savoury depth lingering. I went for soft noodles, and they slid down so easily, slurp after slurp, pure happiness. The pork char siu was really good, savoury and umami, tender slices with smoky edge that made each bite addictive. The chicken char siu was also good, soft and tender, well seasoned and balanced, lighter but still flavourful. The ajitama egg was nicely done, yolk jammy and rich, well marinated so the flavour seeped into the whites, giving that perfect bite that lifted the broth.
Free flow iced tea was served by the staff, and service was attentive. They came automatically to refill the cup, cold and refreshing every time, a perfect reset before diving back in.
Taiwan Mazesoba with Charsiew ($18.80++)
Dry noodle, Japanese bak chor mee vibes at first. Springy noodles tangled with spicy minced pork, flavour clinging to every strand. The soft-boiled egg broke apart and turned everything creamy, and suddenly it shifted from bak chor mee to carbonara, rich and indulgent. Seaweed flakes added a savoury lift and extra texture, while spring onion gave freshness and gentle crunch. Each bite had layers of spicy heat, creamy egg, chewy noodles, crisp greens.
And the best part, when the server sees you finishing the mazesoba, they will automatically come over and ask if you want a bowl of rice. Free of charge, the rice mixes into the leftover sauce and turns it into round two. Saucy, spicy, savoury, filling, shiok and belly full to the max.
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🚩Ramen Matsuri らーめん祭り, 7 N Canal Rd, Singapore 048820
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the roasted chicken rice was my favourite, very flavourful. the thai-style tofu was also very good! crispy on the outside and soft on the inside.
staff were very nice and the food also came very fast. would highly recommend!
The prawn broth is something else rich, naturally sweet, and clearly made with a lot of care. You can taste the depth in every sip.
We ordered a couple of claypot noodles and the tasting platter to share. Everything was solid but the broth is the real reason to come. The lala added a nice touch of brininess, and the ribs were tender and well-paired with the soup base.
Portions are generous, prices are reasonable, and the vibe is relaxed and comfortable.
If you love a good prawn noodle, this is one you don't want to miss. Highly recommend. Will definitely be back! 🍜
As compared to the shank, the pork belly is softer with its layers of lean and fat breaking down under the thick herbal braise gravy. The gravy seeps into the rice, giving each bite a savoury depth. Each bowl comes with a mushroom, egg and greens which bring texture against the richness of the braise and meat 》$5.50
The pork shank is braised until tender with lean and fatty pieces that soaked up the thick herbal braise gravy. The gravy is glossy and savoury, clinging to the rice, giving each spoonful a deep and comforting flavour. Each bowl comes with mushroom, egg and greens which add balance to the richness. For the portion served, it feels value for money, hearty and satisfying for those who enjoy a thick braise. The queue stretches at times but once you dig in, the wait feels worthwhile 》$4.50
As compared to the shank, the pork belly is softer with its layers of lean and fat breaking down under the thick herbal braise gravy. The gravy seeps into the rice, giving each bite a savoury depth. Each bowl comes with a mushroom, egg and greens which bring texture against the richness of the braise and meat 》$5.50
The pork shank is braised until tender with lean and fatty pieces that soaked up the thick herbal braise gravy. The gravy is glossy and savoury, clinging to the rice, giving each spoonful a deep and comforting flavour. Each bowl comes with mushroom, egg and greens which add balance to the richness. For the portion served, it feels value for money, hearty and satisfying for those who enjoy a thick braise. The queue stretches at times but once you dig in, the wait feels worthwhile 》$4.50
Under each silky skin was a juicy pork filling that soaked up the sauce beautifully. The chilli oil leaned more aromatic than fiery, with savoury depth and a gentle tang that kept the flavours lively. The balance of smooth wrapper, tender meat and fragrant sauce made each bite satisfying. The portion felt generous and affordable, a dish that draws me back for both taste and value whenever I’m at this hawker 》$6
