A very simple table settings with a sesame seed grinder and chili powder.

A hot cup of fragrant Japanese green tea with a natural astringent quality and aromatic light tea note. 

The dish consists of lightly seared prime beef slices on a pile of sautéed onions, topped with chives, sesame seeds and served with a tangy citrus soy sauce. The beef slices were extremely fresh and served sashimi style. Paired with a tangy citrus soy sauce, it provided the succulent beef slice with a refreshing zing, together with chives and sesame seeds for added texture.

Creamy and soft potato salad with mayo and a layer of spicy minced pork in Miso paste beneath a sunny side up. Even though the spicy minced pork and Miso paste overpowered the creamy potato salad, the potato salad and the perfectly cooked egg with a runny centre was delicious on its own and goes hand in hand with the tangy soy-sauce.

IPPUDO's original creamy tonkotsu broth served with thin-straight noodles, pork loin, cabbage, black fungus and spring onions.

The creamy consistency broth comes with a robust savory note and a tingling sweet finish, complimenting the al-dente chewy thin straight wheat noodles. The black fungus were cooked into thin strips resembling the strands of noodles, adding the subtle earthy crunch to the dish while the cabbage were astoundingly sweet and fresh that provided a nice refreshing bite. The pork loin was literally falling apart with the touch of my chopsticks. Perfectly cooked and moist meat which literally melts in my mouth.

A simple bowl of Ramen that captures the elements of each ingredients and making them work so well together, is what makes it so perfect.

Ippudo's original Tonkotsu broth enhanced with a special blended Miso paste and fragrant garlic oil which adds a depth and richness when mixed into the broth. Served with thin noodles, pork belly, black fungus and spring onions, this is the refined, modern style Ramen.

The difference between the two bowls are the pork loin being replaced by pork belly and a much more complex broth. The pork belly has a higher fat content which provides a richer and gelatinous element to the broth compared when using pork loin. The special blend of Miso paste and fragrant garlic oil adds a pungent umami depth of flavor making the full bodied broth also heavier on the palate.

This is one of the best Ramen restaurant in Singapore and I enjoyed how every ingredients were able to come together in one bowl to form a delicious bowl of Ramen.