Now relocated to the buzzy Nankin Row, the trendy ramen shop is the place to go when you have a yen for a bowl of A5 Wagyu ramen or donburi. For first-timers, the signature Ultra Wagyu Ramen should be the go-to order, featuring buttery-soft beef ‘chasiu’ swimming in a slurpable Wagyu bone broth. Though there’s some red chilli tare in it, it doesn’t hold a flaming candle to the triple-chilli Wagyu Tsukemen Death served with a ‘Deadly Spicy’ dipping sauce. You’ve been warned.
The Singapore-exclusive Wagyu bak kut teh, which is typically made with pork ribs, is also well worth a try. Served with tender braised A5 Wagyu ribs, white peppercorn broth and pickled mustard greens, it’s remarkably reminiscent of the real McCoy. Like any good ramen place, you’ll find the quintessential highball here. Cold, crisp and refreshing, it goes down a dream with a side of Wagyu horumon (innards) in miso garlic sauce. Nab a seat in the alfresco area if you’re sensitive to kitchen fumes.
