Located at Orchard Plaza, Yet To Name Ramen is headed by chef Hirofumi Imamura.
One exclusive ramen offering will be available each week this July.
Yet To Name Ramen pop-up will run till 26 July.
With no permanent address and just 50 bowls served daily, Yet To Name Ramen is a must-visit for ramen crafted with haute cuisine finesse.
True foodies know that the unassuming Orchard Plaza Mall located at the tail end of Singapore’s main shopping belt is quietly a food paradise. Largely known through word of mouth, the latest hotspot to make waves at the address is Yet To Name Ramen — a pop-up joint running till 26 July serving up bowls of fish-based ramen concocted by former fine dining chef Hirofumi Imamura.
Reminiscent of hole-in-the-wall izakayas in Japan, the modest restaurant seats only 10 guests, and joining a snaking queue is par for the course as part of the dining experience. This July, Yet To Name Ramen will be serving one menu item exclusive to each week, and dedicating its Sundays just for its raved about Hiyashi Ramen.
Hiyashi Ramen
The Hiyashi Ramen features its fan-favourite chilled shoyu broth and chilled ramen noodles, topped with a kaeshi; a highly concentrated seasoning made with soy sauce, sugar and Japanese rice wine, in a sorbet form. The bowl is then finished with slices of smoked snapper and micro-greens to round up its delicate flavour profile. The Hiyashi Ramen will only be served on the 12, 19, and 26 July.
Engawa Ramen
While paitan broth is traditionally made by boiling down chicken or pork bones, chef Imamura’s rendition used in the restaurant’s Engawa Ramen is prepared completely with flounder fins only. Featuring a buttery yet light soup base, this bowl is complete with ultra-thin Hakata noodles, bamboo shoots, mustard greens, and balanced with slices of citrus-infused snapper sashimi and yuzu zest. The Engawa Ramen will only be served from 8 to 11 July.
Hirame Ramen
Made with the precision of high-end cooking, the Hirame Ramen comes with a piping hot, clear shoyu broth made with olive flounder bones and soy sauce, and is similarly served with the toppings presented with the Engawa Ramen. Here, the bowl is topped with oils extracted from flounder fins to elevate its savoury and umami flavour. The Hirame Ramen will only be served from 15 to 18 July.
Ramen X
Touted as the restaurant’s most audacious creation, the Ramen X combines the broth created for its Hirame Ramen with a specially blended spicy miso that lends its base a thicker consistency for dipping. Dished as a Tsukemen—with noodles, corn, bean sprouts, and daikon radish, served separately from its broth—Yet To Name Ramen recommends a no-rules-attached approach to enjoy this dish best. The Ramen X will only be served from 22 to 25 July.
As Yet To Name Ramen departs from its temporary address later this month, no official announcements have been made for its next appearance.
Where: Yet To Name Ramen, Orchard Plaza, Orchard Road, Singapore
When: Wednesday to Thursday, from 10.30am till sold out, and Friday to Sunday from 5.30pm till sold out
Contact: https://www.instagram.com/yet_to_name_ramen/