A5 wagyu ramen and bak kut teh in the CBD: Mashi no Mashi has moved to Pickering Street

Those working in the Bugis area would probably remember when Mashi no Mashi opened at Guoco Midtown last year.

Founded by the chef behind Japan’s famous Wagyumafia, the ramen brand is known for its unique signature: Wagyu ramen.

The Guoco Midtown outlet was Mashi no Mashi’s first Singapore, and Southeast Asian outlet, but it has now moved to Nankin Row, between Telok Ayer and Chinatown.

Mashi no Mashi’s shift in October sees a change in vibe, as the Nankin Row outlet is a lot more intimate and cosier — much more like a traditional Japanese noodle bar.

There aren’t many authentic ramen options in the area, Mashi no Mashi at Pickering Street is something Japanese food lovers working in the CBD can look forward to.

Compared to the offerings at its OG outlet, there doesn’t seem to be much of a change, but Mashi no Mashi now touts upgraded ingredients in its dishes, with only premium A5 Wagyu used for every dish.

Oh, and Suntory highball on tap, for those authentic izakaya vibes.

Mashi no Mashi at Pickering Street

At a glance, the dishes at Mashi no Mashi at Pickering Street seem pretty much the same. 

The same crowd-pleasers such as the wagyu broth ramen and tan tan men remain, along with the Singapore-exclusive wagyu bak kut teh.

But with the A5 wagyu upgrade, how do these staples fare?

If you like rich creamy broths, Mashi no Mashi’s ultra wagyu ramen (S$18.80) would be right up your alley.

Its wagyu bone broth is silky and packs plenty of flavour — the most important part is how it doesn’t get jelak.

You also won’t be disappointed by the sexily marbled A5 wagyu chashu, which is tender and sumptuously accentuated with fat.

Comparatively, the wagyu bak kut teh (S$19.65) didn’t really feel like it did much justice to the braised A5 wagyu.

Sadly, the chunks of meat were slightly too dry and hard for such a high grade of wagyu.

Of course, even the most popular bak kut teh brands in Singapore get their pork wrong from time to time — wagyu is probably a bit trickier, too.

But Mash no Mashi’s bak kut teh broth itself is decent, with that comforting blend of garlic aroma and balmy pepper, though also sporting a bit of beef flavour.

Soup not quite your cup of tea? Then get the wagyu tsukemen (S$23.80), another one of Mashi no Mashi’s signatures.

Thick, springy noodles and a full-bodied wagyu bonito dipping sauce? 

Sure, it’s not mind-blowing, but it’s definitely on par with most other bowls of tsukemen we’ve had in Singapore. 

Gyoza fans would also be intrigued by the wagyu gyoza (from S$6.80 for three pieces), which comes with a pepper vinegar sauce.

This might be a ramen shop, but the gyoza’s crusty exterior is spot on.

With A5 wagyu ramen available from S$18.80, Mashi no Mashi is overall a pretty decent deal — and it’s a great new option for ramen lovers in the area!

This was a hosted tasting.

For more ideas on what to eat, read our stories on where to go for good affordable eats in the trend Orchard Plaza and fun food-related courses you can spend your SkillsFuture credits on!