Settling in to a continuation of our previous ramen review, the innovative world of rich flavourful broths, light springy noodles, golden oozing ajitamas and tender melt-in-the-mouth slices of chashu still remains to be one of the greatest things man has come to achieve in its deepest respects. After all, a life without ramen, is a life without ramen. With every ramen shop crafting their very own recipes from scratch, the wonders of this perennial plethora of noodles remain infinite, limited only by one’s imagination. Despite this being the case, one must never forget the very roots they try to tear themselves away from in an ardent desperation for recognition. Yes I’m talking about places that sell over-zealous products of a failed fusion that end up being a miss more than a hit. Nevertheless, a place that remains true to tradition while still standing out to be one of the best ramens one can get in Singapore’s blistering warmth is Sanpoutei Ramen. Established in 1967, their broth has a unique flavour of dried sardines that give a subtle umami, its aroma exuding from the very moment the bowl is set onto your table. Served with long and tender strips of aburi chashu that simply melt in your mouth, their noodles are made fresh daily in house within a specialised noodle-making room within the restaurant’s confines. Their W Soup Tonkotsu Ramen with flavoured soft-boiled egg ($16++) still remains to be my fourth favourite ramen in Singapore (yes it’s not my favourite-favourite, the competition is abundant).