This Singaporean offshoot of the Niigata ramen chain isn't exactly one of those highly coveted brand names with plenty of hype points, but the noodle-and-soup combinations here are no slouch.
The house signature shoyu bowls simmer tonkotsu, whole chicken, vegetables and sardines for a deeper-coloured broth with markedly more surf than turf flavours to coat the chewy noodles, made in the noodle shop daily. Punters unafraid of the strident briny flavours should order an upsized tsukemen platter of noodles with a thick bonito and sardine soup ($14.50) to dip into, otherwise the W Soup Tonkatsu ($16-$19.80) is the other more approachable option with more typical creamy pork flavours you'd expect from a bowl of ramen.
Given the restaurant's Niigata connection, there's plenty for the broth-averse to eat here too. Rice bowls like the butariki ($5), topped with fried pork and an egg yolk, chashu ($5) and long, uncut Onigirazu sushi rolls ($4-$5) all feature premium Koshihikari grains, which the restaurant also retails on its shelves.