A visit to Mensho Tokyo at Raffles City turned into a flavour-packed ramen adventure for the girls and me. Founded by ramen master Tomoharu Shono, this is a place where broths are rich, noodles are on point, and every dish feels crafted with intent.

We began with indulgent bites - A5 Wagyu Sushi with caviar and gold flakes, Ikura Gunkan wrapped in crisp nori, tender Beef Tongue Teppanyaki and Spicy Karaage Chicken with a satisfying crunch and heat. Our cocktails, the fruity Natsu Kyoho and sparkling Momo-no Bubbles, paired beautifully with the savoury plates.

Next the ramens and the girls’ favourite was the A5 Wagyu Shoyu Aburasoba - thick, springy noodles with a strong beefy taste, enriched by truffle paste and given a different depth from chopped fresh red onion. For me, it was a touch too oily; I much preferred the Signature Toripaitan, a luxuriously creamy chicken broth layered with multiple chashus (A5 Wagyu, smoked pork, duck and chicken!), and the Yuzu Shio - vegan, with thin noodles to complement the lighter but flavourful, citrusy broth, where fried garlic and shallot added extra fragrance. We also had the Singapore-exclusive Chilli Crab ramen - creamy and heavy, yet spot-on in capturing the sweet, spicy, and savoury profile of our iconic local dish.

Here, noodles are made fresh in-house every two to three hours. The thicker whole-wheat strands are firm yet chewy, perfect match for their lux, flavour-packed broths. Only the vegan options use their thinner noodles.

We wrapped up with Houjicha Tiramisu and silky Matcha Pudding, sweet proof that Mensho Tokyo delivers well beyond the bowl.

A good meal.