🍜 POV: You found a ramen pop-up in Singapore that’s only S$15 nett
Wait… this is NOT your usual ramen.
🐟 Fish-bone broth
🍋 Yuzu citrus kick
✨ Engawa aroma oil
🌱 Microgreens grown in Singapore
🚫 No MSG
🚫 No chicken bones
🚫 No pork bones
The broth is light, clear and super umami — not the heavy, oily type. The yuzu gives it that bright, refreshing finish so you can literally finish the whole bowl without feeling jelak 🤌🏻
Curated by Chef Hiro Imamura, this Signature Engawa Fish Ramen is giving:
⭐ unique
⭐ refreshing
⭐ actually affordable
⭐ perfect for a casual food hunt
And the catch? 👀
📅 Only available from May–July
💰 S$15 NETT
📍 Yet To Name Ramen, Orchard Plaza
Singapore foodies, this one is seriously worth saving before the pop-up disappears 🫠🍜
📌 SAVE THIS for your next Orchard food hunt
👯♀️ SEND this to your ramen bestie
💬 Would you try fish ramen instead of tonkotsu?
If you're a ramen fan looking to try something beyond the usual tonkotsu or miso, this Engawa Fish Ramen at Orchard Plaza truly stands out. What I love most about it is the broth—it’s clear and light but packed with umami, thanks to the unique fish-bone base combined with yuzu citrus for a refreshing finish. This means no greasy aftermath, making it perfect for a midday or evening meal without feeling heavy. The incorporation of locally grown microgreens adds a fresh and healthy touch that complements the aromatic engawa oil beautifully. I found it fascinating how the chefs avoided using chicken or pork bones, breaking the typical ramen mold, yet delivering a rich and satisfying taste. Reservations are key as it’s a popular pop-up running only from May to July. They open slots every Wednesday noon on the Yet To Name Ramen account, so planning ahead is essential to get a table. Bring a friend who loves ramen as much as you—sharing this experience makes it even more enjoyable! Whether you're a Singaporean food lover or a visitor craving something affordable and extraordinary, this pop-up is a must-try. The combination of fresh ingredients, thoughtful curation by Chef Hiro Imamura, and the unique fish recipe makes it a memorable bowl—one that I’m sure ramen aficionados will appreciate. Don't miss your chance before it's gone!