From the Ramen Desk

Welcome to the heart of our passion. From the Ramen Desk is where we go beyond the bowl to explore the rich, steaming world of ramen culture. Here, you won't just find lists of places to eat; you'll find the stories that make those places matter.

A luxurious bowl of ramen served in a black bowl with red and gold accents, featuring creamy broth, thin noodles, green onions, a central dollop of red seasoning, and neatly arranged slices of pork belly. Set against a wooden table with a bamboo screen backdrop, the scene evokes traditional Japanese dining aesthetics, spotlighting the elegance and depth of flavor found in Singapore’s premium ramen experiences.

We talk to the people making ramen, explore what goes into each bowl, and share the kind of honest thoughts you'd hear from a friend who just can't stop thinking about that incredible tonkotsu they had last week.

Our Latest News

Steaming bowl of ramen with sliced chashu pork, soft-boiled egg, nori, and green onions on a wooden

Can You Actually Taste the Difference in Broth After 12 Hours?

By Best Ramen Team • July 29, 2026
An honest reflection on whether long-simmered broth truly tastes different, or if we taste the story more than the soup.
A hot bowl of ramen topped with chashu pork slices, broth, and chopsticks at a wooden dining counter

Is There Such a Thing as "Too Rich" in Ramen?

By Best Ramen Team • July 24, 2026
A first-person reflection on richness in ramen, and when a heavy bowl stops comforting and starts to overwhelm.
A bowl of Japanese ramen with soft-boiled egg and green onions, with chopsticks lifting a slice.

Chashu Check: Which Ramen Shop Actually Serves the Best Pork

By Best Ramen Team • July 22, 2026
A first-person reflection on what makes great chashu, from fat-to-meat balance to how the pork talks to the broth and noodles.
A steaming bowl of ramen on a wooden counter inside a warmly lit, cozy Japanese noodle bar on a rain

The Authenticity Question: Does It Taste Like Japan, and Should It?

By Best Ramen Team • July 17, 2026
Should ramen taste like Japan, or feel right where it's served? A reflection on authenticity, tradition, and what truly makes a good bowl.
Steaming bowl of ramen with soft-boiled eggs, chashu pork, scallions, and bamboo shoots at a wooden

The Problem With Instagrammable Ramen

By Best Ramen Team • July 15, 2026
A pretty bowl of ramen can still disappoint. Why broth, heat, and texture matter more than how well it performs on camera.
A Japanese ramen set meal featuring ramen, gyoza, karaage, and steamed rice on a wooden counter.

Side Dish Scorecard: Gyoza, Karaage, and Rice That Actually Matter

By Jillian Garzia • July 10, 2026
Why gyoza, karaage, and rice reveal how much a restaurant truly cares, one honest bite at a time.