The ramen joint, which will be located in Bugis, will offer its popular signatures and exclusive ramen flavours inspired by local dishes
Just as we thought that the local dining scene couldn’t get any more vibrant with all the restaurants that have popped up across the island, it is about to get more exciting with the opening of ramen joint Mashi No Mashi by Wagyumafia chef-owner Hisato Hamada. The 1,600 sq ft space, which will be located in Bugis, is set to open this April.
The opportunity to open his dining concept on the island has been a long time coming for Hamada, who is in town this weekend for a one-night-only Wagyumafia pop-up that took place at Fool Bar last night (January 19). In an interview with Hamada, he tells us that Singapore is one of his favourite holiday destinations. “Singapore is very special to me… I come here three to four times a year for vacation,” he shares, before letting on that he spends his holiday here visiting friends and exploring the food scene. “Everyone was telling me to open my concept here,” he adds, but it was all about timing and finding the right partner.
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He found the right business partner with franchise owner (and former restaurateur) Paul Ng, who tried Mashi No Mashi’s Wagyu tsukemen ramen last April and realised that there was nothing like it in the local dining scene. “We met in Jakarta for drinks last year… he mentioned his business, and I convinced him to bring Mashi No Mashi here.”
Hamada declares that the menu in Singapore will be similar to the outlets in Hong Kong and Tokyo. This means that diners will be able to enjoy signatures like the popular tsukemen ramen and the Wagyu gyoza. The former is served with a flavourful broth made using Kobe ribs and thigh bones stewed for 24 hours to get that desired flavours, and enriched with dashi and wheat noodles. The gyoza is stuffed with four different cuts of Ozaki beef and minced vegetables, before it is seared to get that desired crunch.
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