25 Feb '17, 4pm

7 Ramen Places That Originated From Singapore – Support Local https://t.co/b7OQqypBpU

They handmake their own noodles, therefore the strands are more eggy and perhaps less springy, and the soup is cooked with a combination of pork, chicken, fish and vegetables, rather than just pork in the past. The soup has a ‘cleaner’ and more localized taste than the typical tonkotsu broth we would be used to.

Full article: http://danielfooddiary.com/2017/02/26/singaporeramen/

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