It was one of those CBD evenings where the offices had emptied but the heat hadn’t.
I’d walked past this stretch of North Canal Road in Singapore a dozen times without stopping. That night, behind Boat Quay, I finally did, pulled in by the smell of something long-simmered drifting out of an open concept kitchen at 7 North Canal Road.
Ramen Matsuri isn’t a place that announces itself. It just cooks.
A Small Shop That Knows What It Is: Serving Authentic Ramen Dishes
Inside, Ramen Matsuri is cozy in the way older izakaya-style rooms are: a little warm, a little worn, the sound of the kitchen carrying across the space. There’s a second floor if the ground level fills up, which it does around lunch, where a Gyoza Bar offers a selection of delicious gyozas and drinks to complement the ramen experience.
You can watch everything from your seat. The broth pots, the tossing of noodles, the quiet choreography of a shop that’s been doing this since 2014. Nobody performs for you here. They just work. I liked that. It felt honest before I’d tasted a thing.
The Torikoku Chicken Broth: Six Hours in a Bowl of Ramen Soup
I came for the chicken broth, and I understand now why they build the whole place around it.
The Torikoku Special ($18.30) arrived thick, genuinely thick soup, the kind of chicken broth that clings to the spoon and holds its warmth. They simmer whole chickens, bred without growth hormones, for more than six hours to get here, and you can taste that patience. Collagen-rich, deeply savoury, a little heavier than I expected.
It’s a rich ramen soup, and I’ll be honest: partway through, it started to feel like a lot. The richness that impressed me at the first sip asked something of me by the last. If you prefer a lighter, clearer bowl, this may not be yours.
But on a rainy night, or when you want a bowl that feels like it’s looking after you, it’s exactly right. The ajitama egg was well-marinated, the pork char siew tender, the chicken essence unmistakable. The broth carried subtle hints of fried garlic and shallots, adding layers of aroma and depth. Toppings like black fungus and fresh spring onions brightened the bowl, giving it a satisfying contrast in texture.
The Taiwan Dry Ramen Mazesoba: Where the Original Mazesoba Won It Over
The dish I keep thinking about, though, is the dry ramen.
The Mazesoba ($12.80), Nagoya-style, brothless, is the bowl I’d send a friend for first. Spicy ramen lovers will appreciate the spicy minced pork that packs a punch here, balanced by a soft-boiled egg, seaweed sauce, a scatter of fresh spring onions, and vegetables over springy noodles, with everything hiding at the bottom until you mix it.
And you must mix it. Thoroughly. I stirred until every strand turned glossy, and only then did it make sense, savoury, meaty, not too cloying, the egg lending a quiet creaminess to the sauce. There’s vinegar on the side to brighten things when the richness builds.
If you grew up on dry bak chor mee, this will feel like a distant cousin. Familiar rhythm, different accent.
Two small mercies won my heart. The free noodle upsize, and the little scoop of rice they offer near the end, tipped into the leftover sauce and minced pork, it turns the last few bites into a second, smaller meal. A gentle, generous way to finish. Side dishes like bamboo shoots with fresh spring onions and gyoza complement the meal perfectly, especially when paired with the karaage, fried chicken that adds a crispy, flavorful contrast.
Service, Quietly Kind Near Boat Quay
The staff didn’t fuss. Someone topped up my iced tea without being asked, and offered the rice at just the right moment, the way you do when you’ve served a dish a thousand times.
It’s a small shop, so lunch can crowd. I’d suggest arriving early if you can, a little before noon, or later in the dinner service after the rush thins.
What Ramen and Side Dishes Will Cost You
A basic bowl starts around $10.80, climbing toward $18.30 for the fuller sets. Add an ajitama egg or a piece of pork char siew for $1.50 each and you’ve a proper meal for under twenty dollars.
They’re open daily except Sunday, 11:30 to 14:30 and 17:30 to 22:00, last order at 21:30. Delivery runs through the usual apps, though I’d eat this one in, mazesoba waits for no one.
Questions About the Slurp Answered
Where is Ramen Matsuri?
At 7 North Canal Road, Singapore 048820, near Boat Quay, walkable from the Raffles Place and Clarke Quay end of the CBD.What should I order first?
For dry ramen, the Taiwan Mazesoba ($12.80). For soup ramen, the Torikoku ramen Special ($18.30), the six-hour chicken broth is the reason the shop exists.Is the chicken broth heavy?
Yes. It’s thick and collagen-rich. Wonderful if you’re craving something hearty, less so if you want a light, clear bowl like the sakura chicken ramen.Any tips?
Mix the mazesoba well before eating, save room for the rice finish, and go off-peak to avoid the lunch crowd. For those new to this style, exploring dry ramen in Singapore can be a delightful introduction to the rich textures and flavors that set it apart from traditional soup bowls.
Ramen Tale's Final Thoughts
I didn’t leave Ramen Matsuri thinking I’d found the best ramen in Singapore. I left thinking I’d found somewhere true to itself. A small kitchen. A broth that takes six hours and asks for nothing but your attention. A bowl of noodles you finish with your own hands, down to the last spoon of rice.
Some meals shout with flavor. This one just sat with me on the walk home.
I’ll be glad to go back to this restaurant, check more of their food menu. Probably on another warm, unhurried evening, when a thick, quiet bowl of chicken ramen feels like exactly the right kind of company.
