Hello,

The local dining scene is bound to get more exciting with the opening of Wagyu ramen joint Mashi No Mashi. Chef-founder Hisato Hamada (who’s also behind Wagyumafia) shares with Tatler Dining that the opportunity to launch his concept boiled down to finding the right business partner. He found it in franchise owner Paul Ng, who met Hamada for drinks last year and convinced him to bring Mashi No Mashi in Singapore.

There is nothing like Mashi No Mashi’s signature tsukemen ramen in Singapore—its broth is made with Kobe ribs and thigh bones which are stewed for 24 hours, enriched with dashi, and served with wheat noodles. Signatures such as the gyoza stuffed with four different cuts of Ozaki beef and minced vegetables will also be part of the menu. 

Hamada is also working hard to create dishes exclusive to Singapore. While he didn’t share the details, gourmands can look forward to ramen flavours inspired by local dishes such as bak kut teh, laksa and Hokkien mee.

Dudi Aureus
Senior Dining Editor, Singapore

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