Marutama Ramen (Clarke Quay Central)

Real deal with all the toppings - char siu, seasoned egg, and stewed pork belly. I absolutely adore the flavours of marutama’s chicken broth, especially because it’s rich and slightly on the creamier end, almost like collagen soup. Even with the spicy option, the soup remains white, yet still packs an amazing spicy punch that’s so delightful - which really makes me wonder how’d they do it? You’d think spicy ramen would mean a volcano red broth. But it does not matter since Marutama has time and time again delivered very sumptuous, spicy ramen which I enjoy.

Rate:🌟🌟🌟🌟

noodles are springy and good, chashu was reaaally tender though abit too fatty for my liking and i enjoyed their unique seaweed topping! what they are known for is their chicken broth, which was lighter-tasting yet flavourful but i think i’m still more familiar with (and prefer) typical pork-based broths 😬

Aka Ramen’s broth had a unique taste and it was only mildly spicy. Recommended to try this ramen with the tamago!

What made them special was their ultimate thick chicken baitan soup which is very creamy and tasty. Remember to add some garlic into the broth and enrich the taste. $15++

My favourite ramen! I love it because unlike most ramen shops, they use chicken broth and use pork as topping, which I feel is a very well balanced combo cos then the taste doesn't get too "porky", oily and overwhelming. The highlight (in my humble opinion lol) is the fresh seaweed they use as topping, instead of the usual dried crunchy seaweed most ramen shops use. The seaweed is super tasty and the texture is so delicate, and it goes really well with the noodles. I find the usual kind of dried seaweed hard to tear up, and honestly it doesn't add to the overall taste at all. The noodles here are nice, thin and springy. The egg is pretty good, but honestly every ramen shop does it well also... The ramen comes with 2 types of pork - the usual chashu and stewed pork belly. The pork is ok, quite special cos there are 2 types, but honestly not the star of the dish. Come here for the soup, the seaweed and the negi (spring onion) combo. Also quick note on the menu - there are only 4 (?) types of ramen choices available, and a very small selection of dishes - which is a good indication to me cos it suggests that they really focus on perfecting the few dishes they serve.

I haven’t been here for a few years, the menu seems different. A little disappointed that the marutama ramen I used to know seem to have ceased to exist, although it still has yummilicious shoyu half-boiled eggs and that fatty braised pork cube still melts in your mouth perfectly. I just can’t find what’s the difference but overall didn’t give me that “oomph” I used to experience here.