10 Best Ramen in Singapore: Tonkotsu, Truffle Shoyu, the No-Pork Bowl & Every Price Checked for 2026

Ramen in Singapore splits into a few camps: the rich, milky tonkotsu (pork-bone) bowls, the lighter shoyu (soy) that Tsuta made famous, the fuller Hokkaido miso, and a couple that go their own way. Here are ten spots worth a bowl, each checked against its own menu and current listings in August 2026, with the area, the price of the bowl to order and the one thing it does best. Prices carry the usual ++ (10% service plus 9% GST) where the shop adds it, so read the figure as the sticker, not the final bill.

How we chose: we started from the ramen people actually queue for in Singapore, then checked each shop against its own menu and current listings in August 2026: is the outlet still open, what does the signature bowl cost today, and what does it genuinely do better than the shop down the road. We dropped closed outlets, noted where a branch has moved, and ranked by how well the bowl delivers for the price, not by hype. Every price below is the current sticker, read as a guide and confirmed against the shop before you go.

In a hurry? Our quick picks

• Best-value tonkotsu: Ramen Keisuke Tonkotsu King, for a build-your-own bowl with free sprouts and eggs.
• Cheapest bowl: Takagi Ramen, from about $6.90, with several heartland outlets open 24 hours.
• Try something past tonkotsu: Tsuta's truffle shoyu, or Ebi Bar's no-pork prawn broth for a mixed table.
• Latest night: The Ramen House on Short Street, open to 6am.

At a glance

Ramen	Area	Signature bowl	Style
Ramen Keisuke Tonkotsu King	Tanjong Pagar	~$12.90++	Tonkotsu, build-your-own
Hakata Ikkousha	Bras Basah	~$14.50	Hakata tonkotsu
Ippudo	Orchard	~$17.40++	Hakata tonkotsu
Tsuta	Somerset / Jewel	~$16.80	Truffle shoyu
Bari-Uma	Novena	~$14.90++	Hiroshima tonkotsu-shoyu
Miharu Sapporo	Promenade	~$17.80	Sapporo miso
Torasho	Tanjong Pagar	from ~$14++	Tonkotsu, dry & tsukemen
Ebi Bar	Somerset	~$15.90	Prawn broth, no pork
Takagi Ramen	Heartland islandwide	from ~$6.90	Casual tonkotsu
The Ramen House	Bugis	from ~$12.90	Late-night tonkotsu

1. Ramen Keisuke Tonkotsu King — Tanjong Pagar

Photo: Google Maps

Chef Keisuke Takeda made his name on this thick, milky tonkotsu, boiled from pork and chicken bones for hours. You set the bowl yourself: noodle firmness, chilli level, chicken-oil richness, then toppings like spring onion, seaweed and pork. The free bean sprouts and hard-boiled eggs at the table are still there, and it stays one of the better-value tonkotsu bowls in town. It is a small shop off Tras Link, so expect a queue at lunch, and it is cash only.

• Go for: the standard Tonkotsu, built your way, then pile on the free bean sprouts and hard-boiled eggs at the table. Few tonkotsu bowls this rich cost this little.
• Worth it: the smart pick when you want proper Hakata-style tonkotsu on an office-lunch budget. Go early, since the small Tras Link shop queues at midday.
• Where: Orchid Hotel, 1 Tras Link, Tanjong Pagar.

2. Hakata Ikkousha Ramen — Bras Basah

Photo: Google Maps

Ikkousha comes from Hakata in Fukuoka, the home of authentic tonkotsu, and it shows in the foamy, slow-simmered pork-bone soup. The noodles are thin and silky, so they hold the broth well. If you want the full works, the Tonkotsu Special runs a few dollars more. The CHIJMES courtyard spot near City Hall is the easiest to find, and the free pickles at the table go well with the bowl.

• Go for: the Tonkotsu Standard, or the Special if you want the extra toppings. The thin Hakata noodles are the point, so order them firm.
• Worth it: a strong central choice for classic Hakata tonkotsu near the City Hall shops, at a fair price for the pedigree.
• Where: CHIJMES, Bras Basah, plus a Tanjong Pagar Plaza outlet.

3. Ippudo — Orchard

Photo: Google Maps

Ippudo is the big Hakata tonkotsu name, with outlets across the island and flagships in Japan, New York and Paris. Start with the Shiromaru Motoaji: thin noodles, two slices of pork belly chashu, black fungus and spring onion in the original creamy tonkotsu broth. It is the reliable, central pick on Orchard Road when you want the Hakata style without hunting for a hole in the wall.

• Go for: the Shiromaru Motoaji, the original creamy tonkotsu; the Akamaru if you want the miso-and-garlic-oil version with more depth.
• Worth it: the dependable, consistent choice when you are on Orchard and want tonkotsu you can trust. You pay a little more for the polish and the space.
• Where: Mandarin Gallery, Orchard, and more than a dozen outlets islandwide.

4. Tsuta — Somerset / Jewel

Photo: Google Maps

Tsuta started as a nine-seat shop in Tokyo that became the first ramen in the world to win a Michelin star, a star its Tokyo original has since lost. The Singapore outlets are not Michelin-listed themselves, but they serve that same signature. This is the one to try if you want to see past tonkotsu: a clean shoyu (soy) broth finished with black truffle oil and a porcini sauce, lighter and more aromatic than the pork-bone bowls above. It sits in a mall setting rather than a hole in the wall.

• Go for: the signature truffle shoyu, the whole reason to come. The lighter soy broth and truffle oil make a change from the heavy tonkotsu bowls.
• Worth it: the pick when you want to taste what put Tsuta on the map and do not mind paying mall prices for it. Best treated as a one-bowl experience rather than a regular lunch.
• Where: 313@Somerset and Jewel Changi Airport.

5. Bari-Uma Ramen — Novena

Photo: Google Maps

Bari-Uma started in Hiroshima in 2003 and has spent years on its signature bowl: a rich pork-and-shoyu soup sent from Japan, noodles made fresh in-shop, and thick grilled chashu. The older Tanglin outlet has since closed, so the one to go to now is Novena Gardens on Thomson Road, about seven minutes' walk from Novena MRT. The Ajitama Uma with a soft ramen egg is the easy first order; the Kara Tama is the spicy version.

• Go for: the Ajitama Uma with a soft ramen egg, or the Kara Tama if you want heat. The fresh in-shop noodles and thick grilled chashu are the draw.
• Worth it: a solid tonkotsu-shoyu bowl worth the short walk from Novena, now that Tanglin has closed. Good for a fuller, savoury bowl on that side of town.
• Where: Novena Gardens, Thomson Road (the Tanglin outlet has closed).

6. Miharu Sapporo Ramen — Promenade

Photo: Google Maps

Miharu does the miso ramen that Sapporo in Hokkaido is known for, using Nishiyama noodles brought in from Japan. Those curly yellow noodles are the whole point of the bowl. It closed once and came back inside the Meidi-Ya food hall at Millenia Walk, so it is an easy stop if you are around Suntec or the Promenade. Order the Tokusen Miso for the fuller, deeper version, or the Tokusen Shoyu for a lighter bowl.

• Go for: the Tokusen Miso for the deep, fuller Sapporo bowl, or the Tokusen Shoyu for something lighter. Ask for the imported Nishiyama noodles firm.
• Worth it: the one to know if you specifically want Sapporo-style miso rather than tonkotsu, and it is handy for the Suntec and Promenade crowd.
• Where: Meidi-Ya food hall, Millenia Walk, Promenade.

7. Torasho Ramen & Charcoal Bar — Tanjong Pagar

Photo: Google Maps

Torasho does more than a standard bowl. Pick dry ramen for something different, dipping ramen (tsukemen) if you want to control every mouthful, or straight tonkotsu for a plain slurp. Its talked-about plates lean premium, like a truffle tonkotsu or a tsukemen loaded with uni and chashu. The charcoal bar means you can add grilled skewers, and on Saturday and Sunday the kitchen runs to 3am, which is rare for a proper ramen shop.

• Go for: the tsukemen (dipping ramen) if you want to taste the broth at full strength, or the dry ramen for something off the usual path; skewers off the charcoal grill on the side.
• Worth it: the choice when you want ramen plus a proper late sit-down with grilled bites, beyond a quick slurp. The premium plates are a treat rather than an everyday order.
• Where: Tras Street, Tanjong Pagar.

8. Ebi Bar — Somerset

Photo: Google Maps

Ebi Bar swaps the usual pork bones for a prawn broth simmered for eight to ten hours from around 40kg of prawn shells and heads, and uses no pork, no lard and no MSG, which makes it the pick for a mixed table. The signature is the "Chao Da" charred ebi noodles: springy ramen instead of the usual yellow noodles, with charred tiger prawns and pan-seared chicken on top. It is a modern-Singaporean spot tucked in the Cuppage Plaza basement, near Somerset MRT.

• Go for: the "Chao Da" charred ebi noodles with tiger prawns and chicken. The prawn broth is deep and sweet, a real change from pork-bone bowls.
• Worth it: the easiest fit when the table avoids pork, since there is no pork, lard or MSG, and the prawn broth stands on its own rather than feeling like a substitute.
• Where: Cuppage Plaza basement, Somerset.

9. Takagi Ramen — Heartland islandwide

Photo: Google Maps

Takagi keeps ramen cheap and casual, the way it is eaten day-to-day in Japan, with a black tonkotsu bowl from about $6.90. It has grown to outlets across the heartlands in spots like Ang Mo Kio, Yishun, Woodlands and Hougang, and several run around the clock. This is the one to know for a cheap, late bowl near home rather than a trek into town. The salted-egg and chilli-crab ramen are the fun picks if you want something loud.

• Go for: the black tonkotsu from about $6.90 for the everyday order, or the salted-egg and chilli-crab bowls if you want something loud and local.
• Worth it: hard to beat for a cheap bowl near home, especially the 24-hour outlets. It is casual fast-food ramen rather than a slow-simmered specialist, and priced honestly for what it is.
• Where: heartland outlets islandwide, including Ang Mo Kio, Yishun, Woodlands and Hougang; several open 24 hours.

10. The Ramen House — Bugis

Photo: Google Maps

The Ramen House simmers its broth for about 30 hours for a deep, creamy bowl, and its most-ordered dish is the Volcano Ramen, chicken chashu under a paste of red chilli and chilli padi in three heat levels. What really sets it apart is the hours: it stays open to 6am, so it is one of the few places for a proper ramen after a late night. For a 3am craving near Bugis there is little else like it.

• Go for: the Volcano Ramen, chicken chashu under red chilli and chilli padi, picked at the heat level you can handle. The 30-hour broth underneath is creamy and deep.
• Worth it: the one place to know for a proper bowl in the small hours near Bugis. Come for the late close as much as the ramen, and pace the heat levels.
• Where: Short Street, near Bugis.

What locals actually recommend (the Reddit take)

Search Reddit's r/singapore or the HardwareZone food threads and the ramen debate circles the same points. The tonkotsu camp argues Keisuke against Ikkousha, with Keisuke usually winning on value and Ikkousha on the broth itself, while Ippudo comes up as reliable but the bowl people say you pay a premium for the name.

Takagi splits the room: handy and cheap, but regulars are clear it is convenience ramen rather than a specialist bowl, so judge it on price and nothing more. The honest thread running through all of it is that Singapore ramen runs dear for what it is next to Japan, so the value picks and the no-pork and late-night niches are where the island actually earns its place.

It matches our list. Keisuke and Takagi are the value calls, Ebi Bar is the one for a no-pork table, and Torasho and The Ramen House are the ones worth knowing for a bowl after midnight.

Other names worth knowing

The ramen shops people search for a lot that sit just outside our ten, and where they fit.

• Marutama Ra-men (The Central and malls). A chicken-based tori-paitan broth rather than pork, thick and creamy, with a steady following. The pick when you want a rich bowl but not tonkotsu. Photo: Google Maps.
• Menya Musashi (islandwide malls). A Tokyo ramen-and-tsukemen chain doing black, red and white tonkotsu with big slabs of chashu. A reliable, no-hunting mall option. Photo: Google Maps.
• Ramen Nagi (Suntec City). A build-your-own-richness tonkotsu with a fiery Red King and a black-garlic Black King. For when you want to tune the bowl to taste. Photo: Google Maps.
• Sanpoutei Ramen (Holland Village and Shaw Centre). A Niigata-style shoyu specialist, a lighter, clearer soy bowl for when the tonkotsu options feel too heavy. Photo: Google Maps.

How to pick your ramen

• Know your broth. Tonkotsu is the rich, milky pork-bone style (Keisuke, Ikkousha, Ippudo, Bari-Uma); shoyu is the lighter soy style (Tsuta); miso is the fuller Hokkaido style (Miharu); Ebi Bar's prawn broth is the odd one out. Pick the weight you are in the mood for.
• Watch the price gap. Bowls here run from about $6.90 at Takagi to $17 to $18 at Ippudo, Miharu or Tsuta, and past $20 for a premium bowl at Torasho, so the style you want turns up at more than one budget.
• Match it to the trip. Orchard and CHIJMES for a shopping-day bowl, Tanjong Pagar for the office lunch, heartland Takagi for a cheap fix near home.
• Have a no-pork table? Ebi Bar's prawn broth uses no pork, lard or MSG, the easiest fit for a mixed group.

So which should you go to?

Pick by where you are and what the table needs:

• Downtown and Orchard: Ippudo at Mandarin Gallery, Tsuta at 313@Somerset, or Ebi Bar in Cuppage Plaza.
• Office lunch in Tanjong Pagar: Ramen Keisuke Tonkotsu King for value, or Torasho if you want a fuller sit-down.
• Around City Hall and CHIJMES: Hakata Ikkousha.
• Suntec and the Promenade: Miharu Sapporo for the miso bowl.
• Novena: Bari-Uma, a short walk from the station.
• Near home, cheap, or late: Takagi in the heartlands, several open 24 hours, or The Ramen House near Bugis to 6am.
• A no-pork table: Ebi Bar, built on a prawn broth with no pork, lard or MSG.

For a first bowl, Keisuke is the safe, good-value tonkotsu. If you want to taste past the pork-bone style, make it Tsuta's truffle shoyu or Ebi Bar's prawn broth.

Ramen in Singapore: quick questions

What is tonkotsu ramen?

Tonkotsu is a broth made by boiling pork bones for many hours until it turns thick, milky and creamy. It is the most popular ramen style in Japan and abroad. On this list, Keisuke Tonkotsu King, Hakata Ikkousha, Ippudo and Bari-Uma all specialise in it.

What is the difference between tonkotsu, shoyu and miso ramen?

The names describe the soup. Tonkotsu is the rich, milky pork-bone broth. Shoyu is a lighter, clearer broth seasoned with soy sauce, the style Tsuta finishes with truffle oil. Miso is a fuller, savoury broth built on fermented soybean paste, the Sapporo style Miharu is known for. None is better than the others; it comes down to how heavy a bowl you want.

Where can I get ramen late at night?

The Ramen House on Short Street stays open to 6am, Torasho on Tras Street runs late on Friday and Saturday, and several Takagi Ramen outlets in the heartlands are open 24 hours, so all three work for a bowl after midnight.

Is there a ramen without pork?

Yes. Ebi Bar at Cuppage Plaza builds its ramen on a prawn broth and uses no pork, no lard and no MSG, so it suits diners avoiding pork. Away from ramen specialists, some tonkotsu chains also offer a chicken-based bowl, but Ebi Bar is the one built around a no-pork broth from the start.

How much does a bowl of ramen cost in Singapore?

Reckon on about $6.90 at the cheapest, at Takagi in the heartlands, and $14 to $18 for most specialist bowls in town, including the truffle shoyu at Tsuta, rising past $20 for a premium bowl at Torasho. Where a shop adds service charge and GST, the menu price carries ++ and the final bill is about 19% higher.

Is there a Michelin ramen in Singapore?

No ramen shop in Singapore holds a Michelin star or Bib Gourmand. Tsuta has the closest pedigree: its Tokyo original was the first ramen in the world to earn a Michelin star, a star it has since lost, and the Singapore outlets themselves are not Michelin-listed. Ramen here sits in the casual, everyday bracket, so the honest way to judge it is the broth, the noodles and the price, which is what this list weighs.

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