✦ FINE DINING DISPATCH ✦
Singapore — Bugis, Guoco Midtown
The World’s First 100% Wagyu Ramen Bar
An In-Depth Gastronomic Review
RATING
7 / 10 CUISINE
Japanese Wagyu PRICE RANGE
$$$ (22–30++) LOCATION
Bugis, Singapore
I. RESTAURANT OVERVIEW
Mashi no Mashi is the brainchild of Hisato Hamada, founder of the internationally celebrated Wagyu specialist Wagyumafia. Where Wagyumafia built its reputation on premium cuts, marble scores, and the theatre of luxury beef dining, Mashi no Mashi distils that philosophy into something ostensibly humbler and more democratic: ramen. The conceit is quietly audacious — replace every porcine element of Japan’s most beloved street food with Wagyu beef, and do so without apology or compromise.
The Singapore outpost at Guoco Midtown in Bugis represents the brand’s first foray into Southeast Asia, following established locations in Tokyo, Hong Kong, and Saudi Arabia. Opening in early 2024, it arrives bearing considerable pedigree and an equally considerable price premium over the neighbourhood ramen competition.
“Not just any ramen — 100% Wagyu ramen, the world’s first.” The claim is bold; the question is whether execution matches ambition.
The restaurant positions itself as an accessible luxury: the price points hover between $22 and $30++ per bowl, which places it firmly above hawker-fare territory while still below the white-tablecloth threshold of its Wagyumafia parent. It is, in essence, trying to occupy the same cultural space that a well-executed yakitori bar or premium tonkatsu restaurant might — familiar format, elevated ingredient.
II. AMBIENCE & SPATIAL DESIGN
Colour & Visual Identity
The interior announces itself immediately and without subtlety: a saturated, almost citrus-adjacent yellow dominates every surface. The choice is neither accidental nor arbitrary — yellow carries connotations of warmth, appetite stimulation, and a certain Japanese pop-commercial energy reminiscent of post-war izakaya culture rendered through a contemporary lens. Paired with dark wood furnishings and what appears to be matte-black hardware, the effect is striking, if occasionally verging on visual fatigue during longer meals.
The hues of the physical space — saffron walls, amber pendant lighting, the deep umber of lacquered wooden surfaces — anticipate the palette of the food itself. Bowls arrive in shades of creamy beige (the broth), mahogany (the slow-cooked beef), and near-black (the tsukemen dipping sauce). There is an unconscious coherence between room and plate that feels considered, even if it was perhaps the result of brand aesthetics rather than deliberate culinary interior design.
Layout & Seating
The floor plan accommodates both group dining — communal and standard tables are available — and the solo ramen experience at a bar counter that runs along one wall. The counter seating is the recommended option for the solitary diner: positioned facing an open kitchen pass, it grants an unobstructed view of the service rhythm and allows one to appreciate the theatre of bowl assembly at close quarters.
The space is moderately sized — large enough to avoid the claustrophobia of Tokyo’s most cramped ramen-ya, but intimate enough that a full dining room generates a gratifying ambient roar. Acoustics are live, not uncomfortably so.
Service Ritual
A distinctive and deliberately theatrical element of the Mashi no Mashi experience: upon delivery of a bowl, staff members cry out ‘ITTERASSHAI’ — a Japanese send-off phrase typically used when someone leaves home — while striking a choreographed pose. It is a disarming, slightly absurd ritual that lands somewhere between charming and performative depending on one’s tolerance for scripted hospitality. It does, however, succeed in its primary function: it makes the arrival of a bowl feel like an event.
III. THE MENU: STRUCTURE & PHILOSOPHY
The menu at Mashi no Mashi is notably compact — a deliberate editorial decision that signals confidence and focus. Rather than offering a sprawling catalogue of options, the kitchen commits to a small number of dishes and executes them with precision. This is the ramen-ya model at its purest: do fewer things, do them well.
Menu Architecture
The core menu orbits three main dishes, each representing a different stylistic tradition within Japanese noodle culture, all reinterpreted through the lens of Wagyu beef:
- Ultra Wagyu Ramen ($22++) — Hakata-style, thin noodles, Wagyu tonkotsu broth
- Wagyu Tsukemen ($30++) — Dipping ramen, thick noodles, 24-hour Wagyu bone broth
- Wagyu Bak Kut Teh ($30++) — A local cultural adaptation, Wagyu-bone pepper broth
The third item — the Wagyu Bak Kut Teh — represents an interesting editorial choice: an acknowledgement of, and gesture toward, the local Singaporean context. Including a reimagined version of an emblematic Singaporean-Teochew dish signals cultural awareness, even if, as we shall see, the execution does not fully honour the original.
Supplementary items include toppings and sides. The minimal menu philosophy means that the kitchen’s success is entirely contingent on the quality of its core products — there is no safety net of crowd-pleasing peripheral dishes.
At-a-Glance Dish Ratings
DISH SCORE KEY NOTE
Ultra Wagyu Ramen ($22++) 7/10 Beefy, buttery, lacks tonkotsu depth
Wagyu Tsukemen ($30++) 8/10 Intensely umami; best dish on menu
Wagyu Bak Kut Teh ($30++) 5/10 Pale imitation of the peppery original
Wagyu Beef Toppings 9/10 Consistently the standout element
IV. IN-DEPTH DISH ANALYSIS
4.1 Ultra Wagyu Ramen — $22++
Concept & Inspiration
Hakata-style tonkotsu ramen is among Japan’s most technically demanding broths: pork bones are boiled at a vigorous, rolling simmer for hours, emulsifying fats and collagen into a broth of near-opaque whiteness, round creaminess, and deep, almost funky porcine depth. Mashi no Mashi’s proposition is to replicate that structural achievement — the emulsification, the colour, the mouthfeel — using Wagyu beef bones instead of pork. The proprietary three-stage heating method is the mechanism by which they attempt this substitution.
The Broth: Colour, Clarity & Hue
The broth arrives in a shallow, wide-rimmed bowl as a pale, ivory-tinged liquid — somewhere between the opalescent white of true Hakata tonkotsu and the translucent amber of a lighter shoyu broth. The colour is perhaps the first indication that this broth occupies a distinct register from its porcine antecedent: tonkotsu achieves near-complete opacity from the vigorous emulsification of pork bone marrow and fat, while this Wagyu broth retains a slight translucency, suggesting that the emulsification, while present, has not reached the same density.
The dominant visual characteristic is a warm, creamy off-white, punctuated by the burnt-sienna streak of the accompanying red chilli sauce, which is swirled onto the surface in a thin spiral. The oil layer that forms on the surface has a characteristic Wagyu sheen — slightly golden, faintly iridescent — which visually distinguishes it from the flat white of conventional tonkotsu.
The Broth: Flavour & Texture
On the palate, the broth delivers a genuinely distinctive experience. The Wagyu’s characteristic buttery richness — a product of its unusually high intramuscular fat content and elevated levels of oleic acid — translates directly into the soup. Where tonkotsu broth is porcine, assertive, and slightly gamey in its depth, this broth is bovine, luxurious, and rounded. The fat coats the tongue in a manner that is simultaneously satisfying and slightly uncanny — the body expects the full, almost starchy thickness of tonkotsu and instead receives something lighter, more refined.
The red chilli sauce integrates well, cutting through the richness with a clean, fruity heat and providing the acidity that a pure Wagyu broth might otherwise lack. Without it, the broth risks tipping from ‘luxurious’ into ‘cloying’. The interaction between fat-forward broth and piquant sauce is the dish’s most successful flavour dynamic.
Where the broth falls short, by the standards of great tonkotsu, is in depth. Tonkotsu derives much of its complexity from the Maillard-reactive compounds produced during extended high-heat bone boiling, as well as from the gelatinous mouthfeel generated by collagen breakdown. Wagyu bone broth — even with the three-stage heating process — does not quite achieve the same layered, resonant base note. It is excellent as a beef-based broth; it is not tonkotsu.
The Noodles: Texture & Behaviour
The thin, straight noodles are consistent with the Hakata style: low hydration, firm texture, quick cooking time. They are served with a degree of hardness — kata, in Japanese ramen nomenclature — that allows them to retain structural integrity in a hot broth over an extended eating period. The noodles demonstrate a commendable ability to absorb the Wagyu broth without becoming waterlogged, maintaining a springy, al dente bite even several minutes into consumption. Their surface texture is slightly rough, which aids in broth adhesion and ensures each mouthful carries a coating of the emulsified fat.
The Wagyu Toppings: A Study in Luxury
Three to four thin slices of Wagyu beef are draped across the surface of the bowl in the tradition of chashu pork. The colour ranges from deep rose at the centre to a mahogany char at the edges, with an intermediate band of translucent, rendered fat that catches the ambient light. The marbling is visible even in the slice: thin white threads of intramuscular fat distributed with the density characteristic of Japanese Wagyu breeds.
The texture is the dish’s singular triumph: sliced thin enough to yield at the slightest pressure from the tongue, yet substantial enough to carry a meaningful beef flavour. The fat has been rendered to a state of near-liquidity — it does not resist but dissolves, releasing its oleic richness in a wave that is almost startlingly immediate. This is the texture that has made Wagyu beef a global obsession, and it translates with remarkable fidelity into a ramen topping.
A critical advisory: the clock begins ticking from the moment the bowl is served. The beef slices, cooked to a precise medium-rare, begin to overcook within the hot broth almost immediately. Two to three minutes is the window of optimal texture; beyond this, the proteins continue to contract and the fat renders further, producing a tougher, slightly grainy texture that undermines the luxury proposition. Eat the beef first, or at minimum within the first quarter of the meal.
The Wagyu toppings represent the best ramen topping this reviewer has encountered. They are also among the most time-sensitive — consume them immediately.
4.2 Wagyu Tsukemen — $30++
Concept & Format
Tsukemen — literally ‘dipping noodles’ — is a format pioneered in Tokyo in the 1950s and popularised by the legendary Kazuo Yamagishi of Taishoken. The concept inverts the conventional ramen experience: noodles are served cold or at room temperature on a separate plate, alongside a small vessel of concentrated, hot dipping broth. The diner controls the ratio of noodle to broth with each dip, creating a more interactive and arguably more nuanced eating experience.
Mashi no Mashi’s version pairs thick, wavy noodles — a deliberate departure from the thin Hakata noodles of the ramen — with a 24-hour stewed Wagyu bone broth of considerably greater intensity than the ramen broth. The extended cooking time produces a broth that is reduced, nearly viscous, and darkened to a deep mahogany — almost opaque — hue.
The Dipping Broth: Hue, Viscosity & Flavour
The broth vessel arrives at the table as a small, deep ceramic cup containing perhaps 150ml of liquid the colour of dark chocolate or high-percentage cacao. The surface carries an oil slick of amber Wagyu fat, and the steam carries an intensely meaty, almost bovine-barnyard aroma that is immediately appetite-stimulating. This is the kitchen at its most confident: a broth that makes no apologies for its intensity.
On the palate, the 24-hour reduction has produced something that operates less as a soup and more as a sauce. The umami is thick and layered — multiple glutamate compounds derived from both the bone marrow and the rendered connective tissue create a flavour that persists on the palate long after swallowing. The Wagyu fat adds its characteristic buttery note, and the salt level has been calibrated to compensate for the dilution that occurs when wet noodles are introduced.
The risk of this intensity is palatial fatigue — what Singaporeans aptly term ‘jelak’, the sensation of richness becoming overwhelming. This reviewer found that the optimal dipping technique involves a brief, deliberate dip rather than full submersion: the noodles should be coated, not saturated. Restraint is rewarded with a more nuanced flavour experience; abandon produces a cloying, one-note assault.
The Noodles
The thick, wavy noodles — approximately 4mm in diameter with a pronounced spiral cross-section — are the structural counterpart to the intense broth. Their bulk provides resistance, their irregular surface area maximises broth adhesion, and their chewiness (a product of higher gluten development) provides textural contrast to the yielding Wagyu beef. They are cooked to a firm, springy consistency that holds well throughout the extended eating period of a tsukemen service.
The Ozaki Beef
The Wagyu slices in this dish — identified as Ozaki beef, a specific brand from Miyazaki Prefecture with a reputation for exceptional flavour — are prepared differently from those in the ramen: slow-cooked rather than sliced raw and finished in broth. The cooking method produces a slightly denser texture — more akin to a braised short rib than a rare-seared slice — that holds up to the robust broth without disintegrating. The trade-off is that the near-liquid fat of the ramen topping gives way to a firmer, though still distinctly buttery, bite. Both preparations have merit; neither is definitively superior.
Toppings & Textural Variety
The supporting cast — bamboo shoots (menma), cabbage, ajitsuke tamago (marinated soft-boiled egg) — performs its function admirably. The menma provides a fibrous, slightly fermented crunch; the cabbage a fresh, waterlogged contrast to the richness of the broth and beef; the egg, halved to reveal a set white and a jammy, orange-yolked interior, contributes its subtle brine and custardy texture. These are not peripheral ingredients but integral to the dish’s structural and sensory balance.
4.3 Wagyu Bak Kut Teh — $30++
Cultural Context
Bak kut teh — literally ‘meat bone tea’ — is a pork-rib soup of Hokkien-Teochew origin, consumed widely across Singapore and Malaysia in two distinct regional styles: the Teochew variant (light, peppery, clear-brothed) and the Klang/Malaysian variant (dark, soy-heavy, spiced with star anise and cinnamon). Singapore’s dominant style is Teochew, characterised by a pale, almost colourless broth of fierce white pepper heat and slow-cooked pork ribs that yield to gentle pressure.
Replacing the pork ribs and pork bone stock with Wagyu equivalents is, on paper, a logical extension of the restaurant’s philosophy. The challenge is that bak kut teh is not merely a vehicle for its protein — it is a dish whose identity is inseparable from the specific flavour compounds produced by pork connective tissue, bone marrow, and subcutaneous fat during long, low-temperature simmering.
Analysis of Shortcomings
The Wagyu bak kut teh arrives in a clay pot, the traditional vessel for this dish, with white pepper vapour rising from the surface. The broth colour is similar to the original — pale, translucent — and the pepper aroma is present, which creates an initial impression of plausibility. However, the first sip reveals the fundamental limitation of the substitution: the base flavour is wrong.
Pork bone stock carries a specific, almost mineral earthiness — a product of the bone marrow, the periosteum, and the fatty acids unique to Sus scrofa — that is irreplaceable by bovine equivalents. The Wagyu bone stock is cleaner, more neutral, and more delicate. These are qualities that serve the ramen and tsukemen admirably; they are liabilities in a dish that depends on robust, specific animal character for its identity. The pepper heat is present but seems to float on top of the broth rather than integrate with it. The result is a dish that is pleasant but unconvincing as bak kut teh.
The Wagyu ribs themselves represent the dish’s strongest element: slowly braised to a yielding softness, they carry the beef’s characteristic fat richness in a format that is genuinely satisfying. But even here, there is an inherent incongruity — bak kut teh rib meat should be porcine in its texture (fattier, more gelatinous), and the Wagyu, while excellent on its own terms, does not produce the same collagen-rich, sticky quality that is fundamental to the dish’s mouthfeel.
A valiant experiment in cultural fusion, but ultimately a case of a great ingredient misapplied to a dish whose identity cannot survive the substitution.
V. RECONSTRUCTED RECIPES & TECHNIQUE
Based on publicly available information about the restaurant’s methods, the following represents a home-kitchen interpretation of Mashi no Mashi’s core techniques. These are approximations, not authorised reproductions of proprietary recipes.
5.1 Wagyu Bone Broth (Base Recipe)
Ingredients (Yields approximately 2L concentrated broth)
⦁ 2kg Wagyu beef bones (knuckle bones preferred for collagen content)
⦁ 200g Wagyu beef fat trimmings
⦁ 1 medium white onion, halved and charred over open flame
⦁ 4 cloves garlic, lightly crushed
⦁ 20g fresh ginger, sliced
⦁ 15ml soy sauce (tare — added at finish)
⦁ Salt to taste
Stage 1 — Blanching (Cleaning)
Place the Wagyu bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and maintain for 10–12 minutes. During this stage, grey-brown proteins and blood compounds will coagulate and rise to the surface as foam. Do not skim; allow the full blanch to complete. Drain and rinse bones thoroughly under cold running water, removing all residual foam and debris from the bone cavities. Pat dry.
Purpose: This stage removes myoglobin, blood proteins, and other compounds that would cloud the broth and introduce off-flavours. Wagyu bones are particularly rich in marrow, which requires thorough blanching.
Stage 2 — Roasting (Maillard Development)
Preheat oven to 220°C (430°F). Arrange the cleaned bones on a roasting rack in a single layer. Roast for 25–30 minutes, turning once at the midpoint, until the surfaces are deeply caramelised — a rich mahogany brown with slight charring at the extremities. The fat will render and pool beneath the rack; this can be reserved and used as tare fat. The Maillard reaction during this stage produces hundreds of flavour compounds — including furyl ketones, pyrazines, and thiophenes — that form the aromatic backbone of the finished broth.
Stage 3 — Long Extraction (Emulsification)
Transfer roasted bones to a clean stockpot. Add fat trimmings, charred onion, garlic, and ginger. Cover with cold water (approximately 3.5L). Bring to a vigorous boil over high heat and maintain a hard boil — not a simmer — for the first 2 hours. This is critical: the emulsification of Wagyu bone fat requires sustained agitation and high temperature. The vigorous boil forces fat droplets to break down and suspend in the aqueous phase, producing the characteristic opacity and mouthfeel. Reduce to a strong simmer and continue cooking for a further 4–6 hours (or up to 8 hours for tsukemen concentration), skimming the top layer of excess fat periodically while leaving the emulsified fat in suspension.
For the tsukemen variant, the final broth should be reduced to approximately 1L from the original 3.5L, producing a near-sauce consistency with intense concentration of Wagyu umami compounds. For the ramen variant, stop at 2L for a lighter, soup-appropriate body.
5.2 Wagyu Chashu — Thin-Sliced Topping
Ingredients
⦁ 400g Wagyu beef striploin or ribeye, A4 or A5 grade preferred
⦁ 30ml soy sauce
⦁ 15ml mirin
⦁ 10ml sake
⦁ 5g sugar
Method — Sous Vide Preparation
For maximum texture fidelity — the near-liquid fat that characterises Mashi no Mashi’s toppings — sous vide preparation is strongly recommended over conventional stovetop methods. Combine soy sauce, mirin, sake, and sugar in a small saucepan, bring to a brief boil to cook off the alcohol, and cool completely. Seal the Wagyu block in a vacuum bag with the cooled tare. Cook at 54°C (129°F) for 2 hours for a medium-rare result. After cooking, chill the bag in an ice bath and refrigerate until cold and firm. Slice against the grain into 3–4mm medallions. Serve immediately on the hot broth — the residual heat of the soup will bring the slices to temperature; do not pre-heat separately as this risks overcooking.
The target texture: slices should yield completely at tongue pressure, with the intramuscular fat pockets softening to a near-liquid state within 30 seconds of contact with the hot broth. The colour should be rose-pink at centre, transitioning to a lighter, more opaque pink at the edges — not grey, which would indicate overcooking.
5.3 Chilli Tare (Red Chilli Sauce)
The red chilli sauce applied to the ramen is a tare — a concentrated seasoning liquid — rather than a fresh condiment. A plausible reconstruction: blend 3 dried Korean gochugaru chillies (seeds removed, soaked in warm water for 30 minutes) with 2 tablespoons of Wagyu beef fat (rendered from the roasting stage), 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and a pinch of sugar. Pass through a fine sieve to achieve the smooth, glossy consistency visible in the finished bowl. Apply as a single swirl to the broth surface at service.
VI. TEXTURE & SENSORY PROFILE
Textural Vocabulary of the Wagyu Ramen Experience
A comprehensive meal at Mashi no Mashi engages nearly the full spectrum of texture that ramen cuisine can offer. The following is a systematic analysis of the textural elements encountered across all three dishes:
BROTH (Ultra Wagyu Ramen)
Body: Medium-light. Not the thick, coating viscosity of premium tonkotsu, but above the thin wateriness of shoyu. The Wagyu fat emulsification creates a slippery, slightly oleaginous texture on the tongue that coats without weight.
THIN NOODLES (Ramen)
Initial resistance: firm. Bite: clean snap with no gummy or elastic rebound. Surface: slightly rough, microporous — tactilely distinct from the smoother texture of wheat-based pasta. Behaviour in broth: absorbs gradually, maintains integrity for approximately 8–10 minutes before softening.
THICK NOODLES (Tsukemen)
Initial resistance: substantial. Bite: chewy, with a prolonged elastic resistance before yielding. Surface: ridged spiral creates significant tactile friction. Interaction with dipping broth: adhesive — broth clings to the textured surface rather than draining.
WAGYU BEEF (RAMEN TOPPING — OPTIMAL WINDOW)
Compression resistance: near-zero. Fat texture: liquid, dispersive on the tongue. Muscle fibre texture: tender, yielding in long parallel bundles. Net sensation: a simultaneous impression of substance and dissolution — the paradox of premium Wagyu.
WAGYU BEEF (TSUKEMEN — OZAKI, SLOW-COOKED)
Compression resistance: low-moderate. Fat texture: soft but not liquid — set to a yielding butter consistency. Muscle fibre texture: braised, with slight pull-apart quality. Net sensation: satisfying, substantial, bovine luxury in a more considered register.
AJITSUKE TAMAGO
White: set, firm, with a slight bounce. Yolk: jammy — neither fully liquid nor fully set. A semi-solid, fudge-like centre of deep orange that presses out under minimal tongue pressure. Marination penetration: 2–3mm into the white, creating a savoury brine layer.
MENMA (BAMBOO SHOOTS)
Initial resistance: crisp. Cross-section texture: fibrous, layered. Flavour texture (distinct from mouthfeel): fermented, slightly acidic, acting as a palate cleanser against the fat richness of the broth.
VII. VISUAL PALETTE & PLATING ANALYSIS
Japanese ramen aesthetics are among the most codified in all of food culture: the visual grammar of a bowl — the arc of noodles, the placement of toppings, the colour of the broth — has been refined over a century of practice. Mashi no Mashi’s bowls operate within this tradition while adding the visual signature of Wagyu beef.
Ultra Wagyu Ramen: Colour Analysis
⦁ BROTH HUE: Ivory-white with warm cream undertones (approximately Pantone 9142 C). Slight translucency differentiates it from the full opacity of tonkotsu.
⦁ SURFACE OIL: Pale amber-gold with faint iridescence — the characteristic visual signature of high-oleic Wagyu fat.
⦁ CHILLI SWIRL: Burnt sienna to brick red (approx. Pantone 1665 C). The swirl creates the bowl’s primary visual contrast and draws the eye.
⦁ WAGYU SLICES: Rose pink at centre (Pantone 698 C), transitioning through salmon to mahogany at charred edges (Pantone 478 C).
⦁ NOODLES: Pale wheat-yellow, barely visible beneath the surface of the broth.
Wagyu Tsukemen: Colour Analysis
⦁ DIPPING BROTH: Deep mahogany to near-black (Pantone 412 C). The 24-hour reduction produces a colour several shades darker than the ramen broth. The Maillard compounds and collagen reduction are visually apparent.
⦁ NOODLES (PLATE): Pale yellow with slight ivory tint, contrasting sharply against the dark broth vessel.
⦁ EGG YOLK: Deep amber-orange (Pantone 130 C), contrasting against the pure white of the set white.
VIII. FINAL VERDICT & CRITICAL ASSESSMENT
Mashi no Mashi is a restaurant in productive tension with itself. Its strongest impulse — the wholesale substitution of Wagyu beef for pork across every element of a ramen bowl — is also its most commercially compelling and gastronomically interesting claim. When the format accommodates this substitution well (the tsukemen, the ramen toppings), the results are genuinely distinctive and memorable. When the format resists the substitution (the bak kut teh), the disconnect between the ingredient’s luxury register and the dish’s robust populist character becomes apparent.
The Wagyu beef toppings are, without qualification, exceptional — among the finest ramen toppings available in Singapore at any price point. The tsukemen is the kitchen’s most fully realised statement: an intense, focused, technically accomplished bowl that earns its $30++ price tag. The Ultra Wagyu Ramen is a solid if imperfect vehicle that will satisfy the curious and delight Wagyu devotees, even if it does not unseat the best tonkotsu in the city.
The Wagyu Bak Kut Teh is a missed opportunity: a dish that could have been a confident cultural fusion but instead reads as a novelty item that respects neither its inspirational source nor the ingredient’s best qualities. One suspects it exists primarily for social media rather than gastronomic reasons, and this is not a compliment.
For a first Southeast Asian outing, the kitchen is performing with considerable competence and clarity of vision. The concept is original, the execution is skilled if uneven, and the price-to-quality ratio — while steep by hawker standards — is defensible given the ingredient quality. It is a restaurant worth visiting, worth discussing, and worth watching as it refines its offer.
RECOMMENDED: Wagyu Tsukemen, Ultra Wagyu Ramen
124 Beach Road, #01-04, Guoco Midtown, Singapore 189771
Mon 11am–6pm | Tue–Sun 11am–9:30pm | Not Halal-Certified