“Yet To Name” Ramen has popped up at Orchard Plaza, bringing a refreshing take on ramen with fish-based broths in place of the usual pork-heavy tonkotsu. The limited-time concept is a collaboration between former fine-dining chef Hirofumi Imamura of Imamura and food personality Leon Chua, offering just 10 counter seats and 50 bowls daily. Running until 26 July, the intimate pop-up is already drawing queues from ramen enthusiasts eager to experience its refined, seafood-forward creations.
Rather than a fixed menu, “Yet To Name” Ramen serves one rotating signature bowl at a time, with broths changing weekly between creations such as Hirame Ramen, made with olive flounder bones in a delicate shoyu broth, and the richer Engawa Ramen, featuring a buttery paitan broth crafted entirely from flounder fins. Every bowl is paired with thin Hakata-style noodles, seasoned bamboo shoots, wasabi greens, and slices of yuzu-cured snapper. Diners can also look forward to limited weekly specials, including the spicy tsukemen-style Ramen X and the refreshing Hiyashi Ramen, available exclusively on selected Sundays.
Combining the precision of fine dining with the comforting appeal of ramen, “Yet To Name” Ramen offers a dining experience unlike any other in Singapore. Its constantly evolving menu means no two visits are quite the same, making this Orchard Plaza pop-up well worth seeking out before it wraps up later this month—with its next destination yet to be announced.











