Tag Archives: Bugis+

Bario Ramen @ Bugis+

So I’ve been slowly working my way through the six “Ramen Champions” at Bugis+. Second on the list (after Aoyama) was Bario Ramen from Tokyo, which serves Jiro style ramen. The Guardian UK recently listed Jiro in its “50 best things to eat in the world” list. “Ramen of the man, by the man, for the man.”

And I think it absolutely delivers on that promise.

The first thing you notice from Jiro-style ramen that differentiates it from other ramen is the noodle. It’s thick and chewy. Piled on top is a mountain of bean sprouts. And the chasu is also not the traditional round thin slices. It’s chunky and meaty slices of tender pork belly. And the tonkotsu stock is rich and flavoursome.

There’s a lot in to the bowl to eat, and Bario offers an almost ridiculous choice to double your noodles.

It’s a go-to favourite of my hubby’s for all the reasons above. For me, the first slurp/spoonful was delicious, but by the third or fourth, I was pretty much done. Perhaps the richness of the stock, or the stodginess of the noodle – it lived up to its infamous resistance to digestion.

And so I continue my quest to try all six chefs’ ramen and make my decision as who would be my ramen champion. Stay tuned for more…and the final verdict.


Aoyama Ramen @ Bugis+

Want to be spoiled for choice when it comes to ramen ? Then head over to Ramen Champion on the fourth floor of Bugis+ (formerly Illuma) on Victoria Street, where famous ramen chains from Japan battle it out under one roof for your tastebuds.

Each has a unique strength – one has the best flavoured egg, the other the best flavoured tonkotsu (pork bone) stock etc.

Rather than inducing a ramen-coma, D and I plan to make many regular visits, working our way through the various chefs/restaurants, to decide who is our ramen champion !!

First visit we went to Aoyama Ramen, where chef Hideaki Aoyama is famous for his flavoured egg. We chose it specifically because they also grilled their slices of chasu (thinly sliced pork belly), thinking it would add a lovely smoky intensity to the flavour.

I ordered the tsukamen, where the noodles are cold and served on a plate with the sliced chasu, egg and nori, accompanied with a rich dipping broth.

The noodles had a wonderful chewiness about it and the stock was rich enough to coat each strand of noodle that was dipped, without being too cloying. The pork slices were delicious too – tender enough to melt in your mouth with that additional sear from being grilled. The famous egg ? Nothing to write home about – a little too soft boiled for my liking (but that could just be a personal preference).

One down, five to go !

Aoyama Ramen
Ramen Champion
201 Victoria Street
#04-10 Bugis+
Tel: 62381011

Open daily 11.30am – 10.30pm