There are few things more satisfying than a steaming bowl of ramen done right. We’re talking springy, slurpable noodles; a broth so rich it could pay rent; and chashu so tender it practically ghosted its bones. Whether you like yours silky with a Hokkaido-style miso punch, heavy on the black garlic oil, or clean and classic with chicken paitan: Singapore has no shortage of spots doing ramen justice. And no, we’re not just talking about the usual suspects with hour-long queues (though some of those made the cut too).
From hole-in-the-wall joints hidden in basements to sleek Japanese imports with obsessive chefs and 48-hour broths, we’ve done the hard work, aka eating irresponsibly, to bring you the best ramen in Singapore right now. Extra ajitama? Always. Side of gyoza? Obviously. Let’s go.
Sanpoutei Ramen
350 Orchard Rd, #B1-04/05, Singapore 238868
Image credit: Sanpoutei Ramen | Stephanie Zheng
This one’s for the purists. Sanpoutei Ramen has been quietly slinging Niigata-style shoyu ramen since before it was cool, long before everyone and their cousin started claiming “authentic Japanese noodles.” Their ramen is made entirely in-house, from the hand-kneaded noodles to the 2-blend broth simmered for hours with dried sardines and tonkotsu bones. It’s deeply savoury, a little smoky, and goes down dangerously easy. Bonus points for that onsen egg, which you’ll want to marry. If you like your ramen straight-up classic with a touch of that old-school Japanese soul, this is your OG.
Brother’s Ramen
10 Anson Rd, #01-20 International Plaza, Singapore 079903
Started by two local brothers who trained in Japan and decided to ditch the franchise model, Brother’s Ramen is what happens when you put heart, hustle, and handmade noodles into one seriously slurpable bowl. These guys make everything in-house, from their creamy tonkotsu broth to the springy noodles that hold up even after a slow scroll through Instagram. They’re not afraid to experiment either: check out their rich garlic tonkotsu or the umami bomb that is their truffle shoyu. It’s got the depth of a ramen bar in Japan, minus the airfare.
Enishi
10 Anson Rd, #02-85A International Plaza, Singapore 079903
Image credit: Enishi | Stephanie Zheng
Blink and you’ll miss it—Enishi is a tiny 10-seater import from Kobe with a cult following so intense, it was once ranked in Japan’s Top 100 Ramen list. But don’t come here expecting your usual tonkotsu or miso situation. Enishi is all about its dashi broth—clean, complex, and brimming with umami.
If you want more of a heavy flavours, go for the dandan noodles: a dry, spicy-savoury bowl laced with vinegar, sesame, minced meat and an egg yolk just waiting to be swirled in. The flavours are punchy, layered, and totally addictive. It’s intimate, no-frills, and limited to a few dozen bowls per day, so show up early or prepare to cry into your convenience store onigiri.
MENSHO X
6 Battery Rd, #01-02, Singapore 049909
Image credit: MENSHO X | Supplied
Japan’s cult ramen brand MENSHO TOKYO has touched down in Singapore with a fresh twist: MENSHO X is a fast-casual concept made for modern city life. Helmed by ramen wizard Chef Tomoharu Shono, this is ramen for the TikTok generation but with Michelin-level bones. The signature toripaitan broth still stars, now lighter and layered with porcini and kelp for an elegant umami hit. But it’s the Firebird Ramen that steals the spotlight: spicy, punchy, and spiked with Sichuan pepper, black garlic oil, and juicy kurobuta pork ribeye chashu (yes, it’s marinated for 24 hours and slow-cooked for 12).
Not into soup? Try the Mochi Mochi Mazemen, a thick, chewy noodle bowl with lard, nori, and a secret seasoning bomb served with a sip of veg broth on the side for balance. Sides are no afterthought either: we’re talking takoyaki, ikura rice bowls, and a ridiculously good chashu rice bowl with chilli paste and sesame oil. Pro tip: kaedama (extra noodles) is free for your first top-up, because you will want more.
Hakata Ikkousha Ramen
30 Victoria St, #F1-07, Chijmes, Singapore 187996
Image credit: Hakata Ikkousha | Supplied
If your idea of comfort is porky, creamy, collagen-loaded tonkotsu that clings to your lips in the best way possible, Hakata Ikkousha is your safe space. Born in Fukuoka and now world-famous, they’ve perfected that signature Hakata-style broth that’s been boiled down to its essence. Add the ultra-thin noodles, charred chashu, and a dollop of spicy miso paste and it’s basically a warm hug from your Japanese grandma (if you had one). Also a solid pick for when you're craving reliable, consistent ramen without the fluff.
Nantsuttei
181 Orchard Rd, #07-12/13, Singapore 238896
Image credit: Nantsuttei | Website
Black garlic oil lovers, gather round. Nantsuttei’s signature tonkotsu ramen comes with a rich, milky broth finished with a glistening swirl of mayu (black garlic oil), adding an addictive, smoky umami hit. It’s bold, it’s intense, and it’s not here to apologise. Expect generous slices of chashu, that soft ajitama, and noodles that hold the broth like a grudge. No frills, no gimmicks, just deep, dark deliciousness.
Ichikokudo Hokkaido Ramen
B1-135 (Tower 2) Suntec City Mall, 3 Temasek Blvd, #B1-135 3, Singapore 038983
Halal-friendly and Hokkaido-inspired? We’re listening. Ichikokudo’s chicken-based broth is a game-changer for anyone who’s had to skip traditional porky ramen. Their cloudy, umami-rich soup is simmered for hours with Hokkaido kelp and vegetables, then topped with housemade chicken chashu that’s anything but dry. Their bowls are hearty, flavourful, and inclusive—a win on all fronts. Get the miso special or spicy yuzu shio for something a little extra.
Bari-Uma Ramen
273 Thomson Rd, #01-03/04 Novena Gardens, Singapore 307644
We’ll be real: Bari-Uma may not have the hype of the new kids, but this one’s a sleeper hit for a long time. The pork broth is thick, almost sticky, the chashu is torched just enough to bring out the fat’s sweetness, and the egg? Perfectly jammy. It’s not trying to reinvent the ramen wheel, and honestly, we respect that. Chain or not, the consistency is solid and it hits the spot every single time. Especially on a rainy night.
Yokohama Ramen
601 MacPherson Rd, #01-21 Grantral Mall
If you’ve never tried Iekei ramen before, prepare to have your tonkotsu-shoyu-loving mind blown. This hybrid style hails from Yokohama and marries the best of both broths: creamy tonkotsu richness meets salty shoyu punch for a deeply satisfying, almost gravy-like bowl that eats like a meal and then some. Everything is made from scratch: the noodles are thick, straight, and chewy (a must for Iekei), the chicken-oil-enhanced broth simmers for hours, and the pork chashu? Fat-rippled perfection. You’ll get a spinach topping instead of your usual bean sprouts, plus a sheet of seaweed standing guard like it owns the bowl.
Customise your bowl to the gods halfway through: the broth taste are meant to "change" throughout the meal, and don’t skip the seasoned egg or side of rice to soak up every last drop. It’s salty, punchy, and unapologetically heavy, which is exactly the point. This isn’t dainty ramen—it’s the kind that puts you in a food coma and makes you thank it afterward.
Marutama Ramen
Multiple outlets
Marutama’s chicken paitan broth is what dreams (and low-key cravings) are made of—creamy without being cloying, savoury without screaming “pork overload,” and deeply comforting. The noodles are slightly thinner, the chashu’s tender, and the marinated egg is a thing of beauty. If you’re not in the mood to be knocked out by rich tonkotsu, this is your lighter, cleaner, but equally delicious alternative. Also a great intro ramen for those who don’t love the heavy stuff.
Ramen Keisuke (various concepts)
Multiple outlets
Keisuke is basically the MCU of ramen chains, with spin-offs for crab broth, lobster broth, duck ramen, and even cheesy tonkotsu. Chef Keisuke Takeda doesn’t do boring, and you can taste the obsession in every spoonful. One minute you’re drinking lobster bisque, the next you’re shovelling in Hokkaido corn butter ramen like it’s your last meal. It’s theatrical, creative, and fairly reliable for a ramen to suit any craving, even if you don’t know which concept you’re walking into. Bonus: free-flow hard-boiled eggs and bean sprouts at most outlets.
Look, there’s no shame in having a ramen problem: we fully support slurping your way through this list and then doing it all over again next week. If your soul isn’t soothed, your shirt isn’t splattered, and your chopsticks aren’t tinged with regret, did you even eat ramen? Save this list, share it with your hungriest friends, and may your noodles be ever springy and your broths forever umami-laden.
Main Image Credit: Mensho X Supplied
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