You and I Ramen to be 🍜

The broth is rich and creamy with a miso kick that looks fiery but tastes gentler than expected. Springy noodles soak it up beautifully, paired with tender pork, soft-boiled egg and seaweed. The corn adds a light sweetness that rounds out the bowl 》$11.90 + $1 Corn

The pork bone broth is creamy, full-bodied and rich with collagen, wrapping me in warmth from the very first sip. The thin noodles have a nice bite, soaking up all that flavour, while the tender pork cha shu, soft-centred egg and earthy fungus round out the experience. Comforting, hearty and perfect for the cold evening when I wanted something that feels like a hug in a bowl 》$19.50

The spicy miso blends into the pork broth for a rich and full flavour that feels comforting. The pork cha shu is tender and egg has that perfect soft center. The bamboo shoots, black fungus and spring onions add freshness and crunch. The noodles carry the broth beautifully, making each slurp satisfying from start to finish 》$21

A bold and comforting bowl with thick tonkotsu broth infused with black garlic and spicy kick. The noodles are firm and chewy, soaking up all that rich flavour. Topped with stir‑fried pork belly, tender pork loin chashu, flavoured egg and seaweed, it’s hearty and satisfying. With free‑flow eggs and bean sprouts on the side, this ramen feels indulgent yet comforting 》$21.40

Same bold broth, different vibe. The wok hei prawn base is smoky, savoury and full of seafood richness with a mild spicy kick. This one features tender and lightly charred grilled chicken chashu. Black fungus add crunch, while the springy noodles soak up all that goodness.

Comes with free-flow hard-boiled eggs and a fruit + appetiser platter on the side. Lighter than the seafood version but just as comforting 》$14.90

Comforting bowl with big prawn flavour. The wok hei broth is smoky, savoury, and full of umami — nicely balanced with a mild kick. Noodles soak it all up, while the chunky prawn paste balls bring a solid bite. Comes with the usual crew: ramen egg, black fungus, and spring onions (I opt out).

Free-flow hard-boiled eggs are a nice touch, and the fruit + appetiser platter makes it feel like a full set meal 》$15.90

Signature triple soup produced using selected Hamaguri clams, pork bone and Japanese broth. Garnished with housemade Tartufata (black truffle paste), porcini oil and porcini flakes. The combination of these premium ingredients magically enhances the flavour, giving birth to a multifaceted taste.

The broth is light and savoury with an interesting flavour from the mix of clams, pork bone and black truffle. The noodles were firm and slippery with a slight chew. I also added a portion of pork belly and egg. The porcini oil enhances the flavour of the meat very well and the ajitama (eggs) is so good. Perfectly marinated with soy sauce with custard-like yolks. I was also served a small saucer (appetiser) of Hamaguri clam rice while waiting for my ramen 》$14.90 + $4.90 Pork Belly & Egg

Excite your taste buds with this irresistible spicy broth, concocted by blending chilli paste with their signature Tonkotsu and topped with spicy minced pork. This ramen is sure to pack a punch along with cha shu, onsen egg and bamboo shoot 》$16.50

This dish presents thin, firm Hosomen ramen in a double-boiled soup comprising signature Tonkotsu and premium bonito, which adds a savoury depth to the umami broth. Each bowl is crowned with unctuous slices of Toroniku (seared pork cheek), onsen egg, bamboo shoot and seaweed 》$16.50

This is similar to the chicken cha shu spicy ramen except it's in a tom yum base sans the spicy ground chicken. The tom yum chicken broth comes with a tinge of sweet and sour flavour but I felt the tom yum flavour was mild and not spicy enough. The egg in this bowl was also overcooked and missing the gooey/lava yolk 》$11.90

Tokyo Shokudo is a Halal-certified Japanese restaurant serving ramen and tendon. The chicken cha shu spicy ramen includes two slices of chicken cha shu, black fungus, whole ajitama and spicy ground chicken. The broth is very similar to tonkotsu - collagenous, rich and not too oily. The cha shu is succulent but the egg was a little overcooked 》$12.90

Sō Ramen uses only premium wheat flour to make their ramen for an optimal combination with their broths. They also offer 5 kinds of broth such as Shoyu, Miso, Tonkotsu, Uobushi Tonkotsu and Spicy Tonkotsu, each simmered for hours to a rich flavour.

The Grand Tonkotsu Ramen contains the three treasures of Toroniku (braised pork cheek), Cha Shu (braised pork belly in cha shu sauce) and Buta Kakuni (braised pork belly in special sauce). This hearty Tonkotsu ramen is served with hosomen (thin noodles) and garnished with black onion sauce to enhance its flavour 》$13.90