We all know how important wok hei is to the well-versed hawker diner. Literally translating to the “breath of a wok”, it’s what makes our stir-fried noodles and zi char (cooked-to-order) fried rice a true culinary experience. At new ramen joint Woke Ramen at Changi Terminal 1, they’ve gone the extra mile: the noodles are first wok-fried.
The fact that they’ve fried the noodles beforehand means that this ramen bowl has an underlying layer of smokiness, adding to the unique fusion of Chinese la mian noodles and Japanese broth. They have two hearty broths: a creamy chicken collagen that’s simmered for over eight hours and a prawn base that’s made from fresh sea prawn heads. Try either the chicken chashu collagen ramen ($13.90) or prawn paste ramen ($14.90) – both are flavourful and come topped with a gooey onsen egg, black fungus, and spring onions. If you’re feeling indulgent, it’s the seafood mix prawn ramen ($18.90) that’s a must-try, since it comes heaped with prawn paste balls, tiger prawns, and scallops.
Order some bites in the middle too, like the deep-fried golden beancurd skin ($3.50), chicken karaage ($4.50), or hot and spicy dumplings ($5.50). You can also turn it into a set for an additional $5.50, where you’ll get to choose a side and drink.
