Mr Ramen – Truffle Ramen & Spicy Laksa Ramen Found in New Coffee Shop in Chinatown!

Fusion dishes have always been a popular find in coffee shops and hawker centres, especially when it has to do with Japanese and local cuisine. Mr Ramen has not just one, but two different types of fusion ramen on their menu. One combines both Japanese and local elements while the other is onboard the ever-popular truffle bandwagon! 

The Chinatown ‘hood not only welcomed Mr Ramen this year, but also the entire coffee shop it’s situated in. The chef was very friendly and mentioned that he was here to help out the boss, whom he was friends with since their army days. 

He was very tight-lipped about the recipes behind the tonkotsu broth and char siu braising sauce so I was unable to pry any culinary secrets out of him. The only thing I managed to find out was that the broth takes a painstaking six hours to simmer. 

Besides the classic options of Tonkotsu Ramen ($7.90) and Miso Ramen ($7.90), there are also five types of rice bowls such as the highly-recommended Grill Salmon Rice Bowl ($10.90), Katsu Pork Cutlet Rice Bowl ($9.90) and Ebi Rice Bowl ($8.90) to choose from. Looking for something smaller to munch on instead? Try the sides that include Karaage Chicken ($3.90), Gyoza ($3.90 for four pieces) and Yakitori Pork Belly ($3.90 for two sticks). 

The Truffle Ramen ($11.90) is the most expensive item on the menu and it’s made with truffle oil and truffle paste, both of which are added to the broth when the bowl is being assembled. I was pleasantly surprised to find that the taste of truffle wasn’t too artificial and didn’t overshadow the original flavours of the tonkotsu broth base. The noods weren’t anything too special; in fact, I wish they were slightly more firm. 

The thinly-sliced char siu was first braised before going through the slicing machine and finished off with a quick sear from a blow torch. There was a decent balance of meat and fat but it might be a little too thin as a whole for my liking. 

Other toppings included bamboo shoots, as well as a well-marinated ramen egg that was just a bit too firm on the outside.

For me, it was the Spicy Laksa Ramen ($7.90) that stood out. The chef shared that their laksa roux is a lot spicier than most laksas and how they include a few secret ingredients in addition to the laksa paste and coconut milk. The thick sauce clung splendidly to the noodles and was indeed packing heat right from the get go. 

I felt that it could have afforded just a little more of a creaminess from the coconut milk and it was a tad too salty for my dining companion but overall, it fared rather well in terms of texture and taste. 

I’m still hesitant about splashing out so much on the Truffle Ramen but I’d definitely get the Spicy Laksa Ramen if I were to return.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Mr Ramen. We will verify and update from our side. Thanks in advance!