REVIEW: Good Japanese Ramen in Singapore: Umami Ramen in Katong Square Singapore

Umami Ramen, a recently established ramen eatery, made its debut in June at Katong Square.

Address: 88 E Coast Rd, #01-13 KATONG SQUARE, Singapore 423371

Opening Hours: 11 am – 3 pm, 5 pm – 10.30 pm

Closed on Monday

Black Spicy Tonkotsu Ramen:

This ramen variation features a rich and creamy tonkotsu broth infused with black spicy sauce. Tonkotsu broth is made from simmering pork bones for an extended period, resulting in a velvety, porky flavor. The addition of the black spicy sauce brings a spicy and tangy kick to the broth, adding depth and complexity to the overall flavor profile. The chashu (slices of braised pork) in this dish contribute a savory and meaty taste, complementing the broth. The 1/2 egg adds a soft, custard-like element with its yolk, while the seaweed, black fungus, spring onions, and leek provide additional textures and a hint of umami.

Tonkotsu Ramen (Signature):

This version of tonkotsu ramen is the restaurant's standard and traditional offering. Expect a creamy and porky broth with umami undertones from the long-simmered pork bones. The chashu is a prominent feature, adding its succulent and savory flavor to the dish. The 1/2 egg is soft-boiled, and when you break the yolk, it enriches the broth further. Seaweed, black fungus, spring onions, and leek are all common toppings in ramen, providing freshness and a mix of textures.

Red Spicy Tonkotsu Ramen (Signature):

Similar to the previous tonkotsu ramen, this version has a base of creamy tonkotsu broth, but the addition of spicy minced pork and chili oil gives it a fiery twist. The spiciness should bring a delightful heat to the dish, balancing out the richness of the broth. The chashu and 1/2 egg will contribute the same flavors as mentioned before, and the seaweed, black fungus, spring onions, and leek will provide a refreshing contrast to the heat.

Aburi Tori Ramen:

The standout feature of this ramen is the delectable broth made from chicken whole leg. While traditional ramen broths are often pork-based, a chicken broth will have a lighter and milder taste. The umami notes should still shine through, making it an appealing choice for those who prefer a less intense flavor profile. The chicken whole leg is seared or flame-grilled (aburi), adding a smoky and charred dimension to the dish. However, the chicken could have been more tender, which might be something the eatery needs to work on. As with the other ramen options, the 1/2 egg, seaweed, black fungus, spring onions, and leek complete the bowl, providing additional textures and flavors.