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Welcome to Menbaka Fire Ramen Singapore めん馬鹿
To deliver an inspiring experience to all customers
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For this is your first time to Menbaka, that I would recommend trying this signature (Shoyu Fire Ramen), created by simmering chicken bones for several hours. An original blend of katsuobushi (bonito flakes) and sababushi (mackerel flakes) are also added to create that rich, umami flavour. The chicken would provide that savoury fresh flavour, while the fish gives a light aroma and more layered taste when you take sips.
The signature bowl of Shoyu Fire Ramen at Menbaka features soup made with a 220-year old blend of shoyu specially imported from Japan. The chicken-based broth is also stewed with two different dried fish shavings: katsuobushi and sababushi, to form a smoky, umami broth. Menbaka’s custom-made ramen stands out for its unique texture.
History of Menbaka | Founded 1984
In 1984, Menbaka was born in the north of Nijo Castle by its founder, Masamichi Miyazawa. At the time of its founding, there were various types of ramen like other ramen shops, but he is always new, eye-catching, and while pursuing more delicious ramen, he puts a lot of sweet green onions on it. I devised it. However, it is difficult to eat even if it is a sweet green onion as it is. Therefore, I pursued how to heat the green onions to make them easier to eat.
The flames rising from the bowl quickly became famous and were featured in many media outlets. Nowadays, many overseas customers are lining up. The founder's current desire is to continue to spread Japan's proud ramen culture and hospitality spirit to the world in a way that is different from others.
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