Review: Ippudo Beyond reimagines its ramen experience with Japanese tapas to mixed results

There are so many Japanese ramen imports in Singapore, but few are as longstanding as Ippudo which, besides introducing the city to Hakata-style ramen, has helped set local expectations for what “good ramen” can be in this Little Red Dot. 

For me, it’s a safe and familiar choice for a hearty bowl after a long day at work. 

Now, after more than 16 years and 16 stores in the city, the brand has freshly launched a new flagship concept at Mandarin Gallery: Ippudo Beyond.

The backstory

Ippudo Beyond officially opened its doors in late August 2025 at Mandarin Gallery, in the very same place where Ippudo first made its Singapore debut in 2009.

At first glance, everything feels the same. There’s barely any difference in the physical space, from the simple facade with its signature red noren curtains and wooden signboard, to the dimly-lit interior, complete with a kitschy chandelier and its classic ramen bowl feature wall at the back. 

But look at the menu (now redesigned in an upscale flipbook layout) and you’ll see a clear departure from “just a ramen chain”.

This concept’s menu has pivoted into something a bit more adventurous and elevated with tapas-style Japanese small plates and mains, but with ramen as its anchor still.

There are new ramen creations such as volcano miso and another umami-rich shoyu version, tapas plates such as butter scallops and kurobuta fritters, and mains such as pan-seared sea bream and more interestingly, jerk chicken.

Our verdict

If you like ramen and are fairly adventurous, I say Ippudo Beyond is well worth a visit. 

There’s a sense of occasion here even during my visit on a weekend afternoon, as the restaurant offers a satisfying blend of the comforting familiarity of ramen and the excitement of new, more daring small plates. 

In fact, if you go expecting “Ippudo plus a few sides,” you’ll be pleasantly surprised — the new offerings are generally well-crafted and tasty.

Granted, there are issues with a few dishes — which I’ll get to later — but there are good dishes, too. Plus, service was generally attentive and there was no delay in getting orders out, even as the restaurants started to fill up.

What it’s good for

Get the “pani puri” (S$3 per piece) — yes, you read that right. It is one of the more playful-looking items on the menu, but it really works. 

Like the Indian snack, you get a crisp, hollow wheat shell, but that’s where all the similarities end. The shell is filled with avocado cream and seasoned salmon, then topped with little tart capers. 

The whole thing tastes fresh, creamy, and refreshing, and I recommend eating this as two or three bites rather than as one big mouthful (as you would with a regular pani puri) to appreciate the textures.

There are three new ramen creations to look out for: The Uma-rich shoyu ramen (which I’ll get to later), the daichi miso (a combination of four different miso blends), and its spicy variant, the volcano miso.

I got the volcano miso “special” (S$29), which includes four pieces of roast beef char siew (the regular one has two) as well as a jammy ramen egg. 

This is a bold bowl with both depth and fire. Its broth is a base of tonkotsu infused with four types of miso, then kicked up with chilli garlic oil and crowned with Cajun-spiced fried gobo (burdock) chips. 

You also get stir-fried cabbage, and spicy minced garlic pork. The noodles are thick cut, a bit like linguine but with a springier texture.

While it is quite delicious, I have  to admit it’s also quite far removed from the traditional Hakata-style ramen that Ippudo built its reputation on, and tastes more like a mish-mash of different ingredients than a harmonious bowl of ramen. 

The beef was also a tad chewy from being sliced with the grain — every meat enthusiast knows beef should almost always be sliced against the grain for maximum tenderness.

Then there’s the Uma-rich shoyu tamago ramen (S$23), the more restrained but equally satisfying sibling that’s a lot closer to traditional ramen.

The broth is, as its name suggests, full of umami from clams, chicken, and fatty, rich pork combined with four types of Japanese soy sauce. 

The noodles are your typical thick-straight variety that’s firm to the bite, and you also get toppings of sliced chicken, pork char siew, and a small piece of duck breast. 

The broth is a delight to drink, and is a step above in flavour compared to your usual shoyu ramen. 

While the chicken and pork were tender and juicy, we had issues with the duck breast, which came still slightly cold in the middle — it was likely either cooked from frozen or fresh from the fridge before being dunked in soup. Sort that out and you’ve got a winner of a ramen dish.

Of its mains, the grilled jerk chicken (S$15) is a fun mash-up, a Jamaican classic with a Japanese touch.

The meat arrives juicy, flavored with a smoky-spicy rub with strong notes of all-spice, particularly cumin and cloves, as well as a bit of miso. 

It’s also served with a sweet chilli ketchup as well as pickled gherkins and seaweed in a light sesame sauce. It’s not authentic jerk chicken for sure, but isn’t meant to be anyway, and the flavours work — especially as a hearty sharing main.

On the beverage front, the iced hojicha (S$3) is a simple but refreshing thing, steeped thick enough to get the full flavour of the well-roasted leaves. 

I also ordered the pink citrus fizz (S$6), a carbonated grapefruit tea that’s an easy thirst quencher with a fizzy, energising kick. The sprig of rosemary adds a nice herbaceousness the longer you leave it in. 

Both drinks are great value, no complaints here.

What it could improve on

While Beyond’s small-plates concept is exciting, the sea bream carpaccio (S$16) feels a tad lacking.

The fish didn’t taste as fresh as I would have liked, a trait which is key in a carpaccio. There was also a slice that had some spiny cartilage at the end. I later gave feedback, and was told it wasn’t sliced properly.

While the herb oil in the dish was tasty, there could be a sharper touch of acidity to brighten the dressing, and cut through the avocado’s creaminess.

This dish, combined with the chewy beef and cold duck from above, makes me feel like the execution and quality control at Beyond can be much improved, especially if it’s to retain the good name of Ippudo.

Our quick takes

Is it conducive to conversation? Yes, though it can get a bit noisy during peak hours.

Is a reservation necessary? Highly recommended, especially on weekends. 

How to get there? Ippudo Beyond is on the fourth floor of Mandarin Gallery, a short walk from Somerset MRT Station Exit B.

HungryGoWhere paid for its meal at this restaurant for this review.

For more stories on new openings around town, check out our articles on the reopening of well-loved coffee spot Maxi Coffee Bar, and this new premium matcha concept by Tsujiri.