Author: James Lee

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

Mr Ramen Singapore stall interior with digital menu board and tonkotsu ramen with ajitsuke egg

Mr Ramen Singapore: A Quick Bowl, Then Coffee Somewhere Nearby

James Lee April 30, 2026

Japanese-style vending machines at Ume San 100 Singapore creating a Tokyo-inspired dining experience

Ume San 100: A Bowl, a Queue, and the Quiet Comfort of Fortune Centre

James Lee April 24, 2026

Chef preparing fresh ramen noodles on wooden counter with flour in a professional kitchen

The Art of Ramen Noodles: From Flour to Perfect Slurp

James Lee April 14, 2026

Interior view of a RamenYA! restaurant with customers dining, featuring Japanese-style wooden decor and modern hanging lanterns.

The Everyday Ramen in the North: A Story of Takumi Ramen-Ya in Yishun, Singapore

James Lee March 13, 2026

A steaming bowl of ramen is served in a dark ceramic dish with a pair of white chopsticks resting across the rim. The background is softly blurred, keeping the focus on the textured noodles and savory broth.

It’s Never Just Soup: The Reason I Can’t Stop Chasing Ramen

James Lee March 4, 2026