Author: James Lee

Ramen toppings in small bowls—corn, edamame, mushrooms, pickled ginger, scallions, bean sprouts, and seaweed.

Ramen Toppings in Singapore: What to Add, Skip and Pay For

James Lee July 17, 2026

Ramen bowl with three sauce bowls containing tare, soy sauce, and sambal chili paste, with chopsticks and ginger on wooden table.

Can Sambal Behave Like Tare?

James Lee July 15, 2026

Two bowls of ramen noodles topped with ground meat, sliced boiled eggs, and chopped green onions. Chopsticks rest on the bowl in the foreground.

Why Malaysian Ramen Shouldn’t Try to Taste Like Tokyo

James Lee July 8, 2026

Four bowls of ramen noodles with pork slices, boiled eggs, seaweed, and green onions.

The Best Japanese Ramen in Singapore: 9 Slurp-Worthy Spots to Savor Every Drop

James Lee July 3, 2026

A phone scrolling into Instagram posting a picture of a ramen

Why Instagram Has Made Some Ramen Bowls Worse

James Lee July 1, 2026

A bowl of ramen noodles with sliced pork, soft-boiled eggs, and enoki mushrooms, served with chopsticks and leeks on a wooden table.

The Problem With Calling Every Rich Broth “Tonkotsu-Style”

James Lee June 24, 2026

A bowl of laksa with noodles, shrimp, a hard-boiled egg, bean sprouts, and herbs in a rich orange broth.

Why Coconut Broth Is Harder to Use in Ramen Than It Looks

James Lee June 12, 2026

A bowl of Japanese curry with rice and sliced breaded pork cutlet, served with a side of pickles.

Best Japanese Curry Singapore: A Fusion Feast Beyond the Ramen Bowl

James Lee June 11, 2026

Ramen restaurant interior with counter seating and open kitchen.

Nantsuttei: A Quiet Encounter with Black Garlic and Heavy Pork

James Lee May 27, 2026

Close-up of laksa-style ramen with creamy spicy broth, soft-boiled egg, seaweed, and chashu pork

Laksa Ramen Only Works When the Broth Knows What It’s Doing

James Lee May 15, 2026