Ex-Ramen Santouka chef opens second Ramen King outlet on 10 Mar, selling S$3.50 dishes

Ahh, nothing screams warmth like a piping hot bowl of ramen. The homely Japanese staple isn’t rare to find in Singapore, however, good quality bowls of Japanese ramen are typically sold at higher price points. However, Chef Simon Song, formerly from Ramen Santouka, believes it’s time for Japanese ramen to be just as accessible in Singapore and will open his second outlet at Canberra Plaza on 10 March 2022.

Chef Simon picked up the art of ramen-making working with accomplished Japanese masters in Japan and Singapore. After serving up to 400k bowls of ramen across a decade, he perfected his ramen recipe and technique, and decided to bring it to the heartlands with one goal in mind; to sell affordable ramen.

Boosting a rich umami taste, Ramen King’s tonkotsu broth is loaded with multiple layers of flavour. Chef Simon uses a unique four-step preparation method to maximise the umami flavours and add depth to the broth, then it is carefully cooked and rested at intervals over three days. Finally, it’s rested in a room at 25°C for half a day. The end product is a mellow pork bone broth sans the gaminess, retaining the sweetness of the meat. 

The noodles are also made with the same level of intricacy. Using two types of wheat, Chef Simon creates a yellow egg noodle that is tender yet chewy, and the char siu is slow-cooked using his secret recipe.

If you find yourself in Tampines West or Canberra Plaza, do make it a point to try his signature Tonkotsu Ramen (S$8) and Kurobuta Toroniku Spicy Miso Ramen (S$15).

The Kurobuta Toroniku Spicy Miso Ramen features Ramen King’s original thick and succulent Tonkotsu broth alongside specially blended noodles and char siu.

Looking for something light? Other items on the menu are the Gyoza (S$3.50 for three pieces) and Cheese Gyoza (S$4 for three pieces).

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