Ramen is not pretty. With all the elements converging inside a big bowl, it calls for a fair bit of slurping, swishing, messing, digging, pulling and simply surrendering to the umami.

Ramen, too: neat toppings, a broth you can customise, no risk of surprise. It looks like control. Like restraint. Like something that won’t betray you.

For years, ramen in Melbourne usually meant bowls of collagen-rich tonkotsu (pork-bone-based) soup. More choice gradually arrived, but chef Fujio Tamura’s Ramen Shouyuya Sake Bar is geared ...

In Japanese, “buta” means pork and “yama” means mountain – put them together, as in Buta Yama, and you get “a mountain of pork”. For a ramen restaurant that uses over 50 kilograms of pork leg and back ...

SAF Day falls on July 1 and to redeem a bowl of ramen, all NSFs and NSmen need to do is present their 11B (SAF/SCDF/SPF) or flash their LifeSG App at any of the eatery's five participating outlets ...

Here we have a loaded bowl of ramen. Not pictured is a side of house chili tare (a blend of gochujang, Chinese chives, dried fish powder and sesame oil). $22.88 (plus $2 for the spicy tare add-on) ...

Yabu the house of Katsu Ippudo for ramen with their signature tonkotsu broth Hachibei with hakata-style yakitori grilled over traditional Binchotan charcoal Hannosuke for their Tokyo-famous tendon ...

If you need more weeknight winners in your repertoire, look no further. Aside from marinating the pork, this simple Thai staple comes together relatively quickly. It’s from Noods by Smith Street Books ...

Returning to downtown L.A. restaurants after the curfew. The spirituality of red Fanta. "The most exciting place to eat in the South Bay." A Crunchwrap Supreme plot twist. And more in this week's ...