Ramen Nagi – Not Just Another Ramen Store, But A Better One

With more than 30 branches dotted all across Japan and other Asian countries, Ramen Nagi has finally tossed its noodles all the way into Singapore’s vibrant ramen scene. You know you don’t want to miss out on Ramen Nagi when there is a perpetual queue outside.

Begin by filling up their Omotenashi Sheet to customise your ramen. Since it’s our first visit, we went ahead with the normal option for all the components.

You wouldn’t want to miss out on their classic bowl of ramen which they have built their ramen fortress around. After all, the Original BUTAO King ($13.90) sounds like a good start to evaluating how legit this store is. There comes our bowl of ramen, which looks 10/10. My eyes were immediately drawn to the humongous slab of pork belly.

The broth holds the key to the success of any ramen store and well, I would have to say that their recipe has won my heart. The winning tonkotsu pork broth is creamy and smooth, without being too overpowering. In addition, the hint of garlic gives the whole broth a pleasant lift. A satisfying amount of broth clings onto the distinctly Hakata-style noodles, giving you a taste of euphoria in each mouthful.

The defined layers carried a intense meaty flavour that could be said to complete the overall richness of the dish. However, I felt that some parts of the meat were slightly dry.

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Does the name Black King ($15.90) sound tantalising, mysterious and sexy? A tip for the clumsy – put on the bibs they provide or you might end up being the unsexy one. Generous amounts of blackened garlic and squid ink give the broth its colour and distinguishable flavour which sets it apart from its counterparts. Break down the black asteroid of minced meat to lend the dish some extra textures.

Bringing all the different components together truly created a tasty combination. In this dish, we opted for the leaner pork shoulder instead. Just like the pork belly, Ramen Nagi should definitely put more work into improving the tenderness of their marinated meats.

The basic ramen bowls are not served with an ajitama, unfortunately. However, I highly recommend that you top up $2 for one because, let me tell you, their eggs are actually one of the best that I’ve tried in Singapore. Cutting into the flavoured egg exposes a perfect custard-like molten yolk. It might sound weird, but their ajitama is actually my favourite item from Ramen Nagi. It is that delicious.

As of now, Ramen Nagi has yet to launch its side dishes to the public. Since their ramen has set the bar pretty high, we are hoping for their side dishes and limited King ramen to surpass expectations. Note that they are closed from 3pm-5pm if you’re planning to head down!

MissTamChiak.com made an anonymous visit and paid for its own meal at the stall featured here.