Ono Ramen: New affordable Indonesian-style ramen joint by Kulon co-founder

Fresh off a two-week Indonesian adventure, we stumbled upon a serendipitous treat: Ono Ramen, a new Indonesian-style ramen joint on North Bridge Road. Opened on September 1, it’s the brainchild of Haris Ahmad, the culinary mastermind behind the famed bakmi spot, Kulon, in Bali Lane.

Haris’ love affair with noodles started early. With a mother from Semarang, West Java, he grew up slurping hearty bowls of bakmi (Indonesian meat noodle dish). This childhood passion evolved into a mission to share his noodle obsession with others.

After a test run with the now-defunct Indo Java hawker stall in 2018, Haris hit gold with Kulon in 2020.

But why stop at one noodle dream? Riding on Kulon’s four-year success, Haris decided to up the ante. Enter Ono Ramen, a love letter to both Japanese and Indonesian cuisines. The name itself is a clever play on words — ono means “have” in Javanese and doubles as a Japanese surname.

Its ramen incorporates familiar Indonesian flavours, while honouring the five elements of ramen. Namely, the broth, tare (a multi-purpose glaze or dipping sauce made with soya sauce, sake, brown sugar, and sweet mirin), noodles, toppings, and oil.

Ono Ramen’s menu is refreshingly concise, featuring six ramen variations, five sides, and two desserts. The best part? Nothing exceeds S$15, making it a wallet-friendly meal.

Savour the spices in each ramen bowl

We dove headfirst into the crowd-favorite gulai (S$14.90). Picture this: A creamy gulai broth — an Indonesian Minangkabau curry made with coconut milk and spices similarly found in Malay dishes — cradling crispy chicken katsu, spring onions, nori, and a kick of chilli oil.

It’s comfort in a bowl, reminiscent of ayam masak lemak chilli padi (chicken cooked in spicy yellow coconut gravy).

Pro tip: Slurp it while it’s hot to avoid the noodles turning into a clumpy mess (a lesson we learned the hard way during our photoshoot).

We also tried the jamur miso (S$12.90, mushroom miso). This vegetarian option features a miso mushroom broth topped with tender shiitake mushrooms. The charred corn and black garlic oil added a welcome zing, though we found the broth a tad bland.

We did provide feedback and we’re glad that, since then, Haris informed us that he’s tweaked the recipe, so if you’re heading down, please give this a shot!

For sides, the yakitori (S$8.90, meat skewer) and pangsit (S$5.90, fried dumplings) are solid choices. The yakitori, a spicy sambal matah-glazed chicken skewer, is a delightfully sweet-sour departure from the usual smoky affair. Meanwhile, the pangsit (fried dumplings) offer a satisfying crunch with plump prawns within.

Just when we thought we couldn’t eat another bite, Haris’ mother persuaded us to try the banana cake (S$6.90). This thick, sticky delight is unlike any banana cake we’ve had before — much like a sticky date pudding’s long-lost Indonesian cousin.

We’re already crossing fingers that his mother will add more of her sweet treats to the menu.

While Ono Ramen may not be flashy, it delivers where it counts: In the comfort food department. The lean menu and simple dining area allow the flavours to take centre stage. 

Whether you’re a ramen aficionado or just in the neighbourhood, Ono Ramen offers a unique twist on a beloved dish that’s worth slurping up.

For more halal food options, check out these halal bakeries in Singapore. Alternatively, read about Jakarta Ropang Project, a cafe in Somerset that serves Indonesian fare under S$15.

Do explore the GrabFood Dine Out service for awesome deals.

You can also book a ride to Ono Ramen in Singapore.