Japan’s famed Mashi no Mashi has found a new home in Chinatown, bringing its signature Wagyu ramen and rich flavours closer to the CBD crowd. The new outpost at Nankin Row marks an exciting chapter for the cult ramen brand, which first won hearts with its indulgent beef-forward creations.
At the heart of the menu is the Ultra Wagyu Ramen, featuring a broth made from Wagyu bones simmered using a three-stage heating method. The result is a luxuriously rich, buttery soup reminiscent of tonkotsu — only deeper and beefier. Topped with melt-in-your-mouth A5 Wagyu slices and a hint of house-made chilli, it’s a bowl that balances comfort and decadence in perfect harmony.
For something different, diners can opt for the Wagyu Tsukemen, where thick noodles come with slow-cooked Ozaki beef and a side of 24-hour stewed bone broth for dipping. There’s also a Singapore-exclusive Wagyu Bak Kut Teh — a peppery, local-inspired twist on the Japanese classic — as well as hearty donburi options and crisp Suntory highballs on tap. With its new central location and an expanded menu, Mashi no Mashi continues to deliver what it does best: bold, beefy flavours worth every slurp.
