The Place Boat Quay is usually not our usual hangout when it comes to food, but our curiosity got the better of us to head down to try Menya Sakura. This Nagoya-style ramen opened along the touristy stretch of Boat Quay a few months back, helmed by Chef Sho Naganuma, who used to be from Hide Yamamoto. Unlike most ramen joints in Singapore, you get a river facing view of the glorious Singapore River, though the trade-off is the scorching heat during the day. Otherwise, there is an indoor area which can probably accommodate around 30 pax. The Food Expect a wide selection of predominantly Tonkotsu ramen and Chuka Soba here. Interestingly, Chuka Soba leans more towards the Chinese style noodles back in the good old days of ramen history, and I first tried it when I was in Takayama, Japan. We tried a bowl of the Tonkotsu Ramen (S$10.90), which comes with a few slices of chashu. The broth is unlike the dense Tonkotsu broth I’m used to having, as it was much clearer and lighter. The pork ingredients were boiled and simmered for at least 14 hours according to the description on the menu for its clear taste [...]![]()
