New ramen bar Raakki at Clarke Quay serves up chicken-based ramen

Raakki is the newest chicken-based ramen bar in Singapore, joining the fray of chicken-focused Japanese concepts such as Kyoto Ramen Hachicken and Torijin, both of which are recent additions to the scene. 

Unlike most ramen bars here and in Japan, however, Raakki adopts a more modern, almost futuristic look, with its liberal use of blacks and greys, as well as metallic elements. 

Its menu is decidedly simple, much like its interior. There’s four types of chicken ramen on the menu, four side dishes and a handful of drinks. There’s also a seasonal ramen menu item, which we understand will change every few months. 

All of its ramen come with a toripaitan broth, which refers to a creamy chicken broth made from chicken bones. It has a cleaner taste compared to the more commonly served tonkotsu (or pork) broth.

Each bowl of springy yellow ramen noodles at Raakki is also served with tender chicken slices, tsukune (chicken meatballs), one soy egg, bamboo and spring onions. 

While the outlet is in its early days, some clear favourites have already emerged — the shio paitan (S$14.90) and the more intense truffle paitan (S$17.90). 

The shio paitan is simple, clean (as expected) and plenty satisfying. While the soup is rich in flavour, it remains light on the palate and stomach.

The chicken slices are as tender as they look, and go well with the bouncy tsukune and perfectly done soy egg, complete with a runny centre. 

But the true winner, for us, was the truffle paitan , which — besides the usual ramen embellishments — comes with an additional wad of truffle mushrooms, as well as a truffle-infused broth.

The truffle scent was unmistakable. But even for someone who typically steers clear of truffle menu items (as most places tend to be too heavy-handed on the truffle oil), I found the end result extremely palatable. The broth was creamier than that of the shio’s, more aromatic, with slightly earthy undertones. 

Just remember to mix everything really well before digging in — yes, this includes every bit of the truffle mushroom dollop.

Raring to go after such a great experience with the truffle paitan, we also ordered the tan-tan (S$15.90), a take on the spicy Chinese-style ramen that is usually topped with a flavourful mince.  

Raakki’s version came with a chicken mince, and while its tan-tan toripaitan broth was sufficiently creamy and nutty, this dish tasted pretty one-dimensional and had a lingering, mildly bitter aftertaste.  

We were also expecting a stronger spice kick from the tan-tan, but I guess there’s chilli flakes on the table if you wanted more spice, like us. 

It also has a small selection of sides — a cold pumpkin dish (S$6.90), boiled wontons (S$7.90), pan-fried gyoza (S$8.90), and sea bream sashimi (S$10.90) — all of which are decently priced and portioned. 

Of these we really enjoyed the sea bream, where thick firm cuts of fish were served on a bed of jasmine soy and spring onion oil — a refreshing, clean balance to the heaviness of the creamy broth and noodles we were having. 

With its reasonable price point, relatively unique (for now) menu offerings, and extremely central location, we’re sure we’d be back to try its other flavours, such as its seasonal tomato paitan (S$17.90), which even features pesto, basil and burrata. 

There was no queue when we arrived, right at its opening time on a weekday at lunch, and we were served within minutes. However, given that Raakki’s aesthetic interior and bowls are slowly, but surely, making its rounds on social media, we’d swing by sooner rather than later, if we were you. 

Check out this new chia pudding speciality shop nearby at Clarke Quay Central, or other new eats around town. 

Enjoy up to 50% off when you dine with GrabFood Dine out.

Alternatively, book a ride to Raakki ramen bar at Clarke Quay.