We came here for a work trip, and were really craving some ramen. I looked this place up on Yelp. It's located behind the Orchid Hotel. Easy to order , the waiters were super friendly and explained to us what the ramen soup consisted of. You can upsize noodles at no extra cost..... the flavor is OUT OF THIS WORLD! No need to add anything else. The fried chicken is delicious. The egg is just right and i love the seaweed inside. DONT HESITATE just go!

As the crowd of dining options may leave one spoilt for choice, this small eatery in particular may tend to go unnoticed due to its less aggressive signboard and physically small shop lot. While the dining area may seem a little cramped, what makes this place worth trying is their simple and down to earth menu. Their signature ramen ($12.60++) is a flavourful delight that warms your stomach for a wallet friendly price. What draws the crowd is their option to upsize the noodles free of charge. One can choose to upsize the noodles up to 2x the original portion. If that doesn't fill your stomach, you can ask for a bowl of white rice to ensure the leftover sauce from your noodles doesn't go to waste! There is also free flow Japanese tea available. Overall, a warm, affordable dry ramen amongst the many eateries along the street! Will definitely be back for more.

Hidden gem near Tanjong Pagar MRT serving a unique take on dry ramen essentially. Friendly staff and free noodle upsize and great food without the line-up. Highly recommend if you love your ramen

It was a tiny outlet located at Orchid Hotel with a service staff and 2 kitchen staffs. It was well known for its dry style of ramen. The place was not crowded, comparing to its crowded neighbours during dinner time. Only cash was accepted for payment. There was ice tea on the table to help yourself to. Sitting at the counter, one could easily see how the cook prepare the food. Mazesoba Nagoya style (S$12.80++) Dry noodle with spicy minced pork, soft boiled egg, seaweed, and some vegetables There was a note pasted on the table, with instructions on how to eat the noodle. 1) Mix the ingredients for 20 seconds 2) Want more kick? Add vinegar or chilli oil! 3) Finish eating? Ask "OiMESHI!" to staff! The staff would give a small portion of rice to mix with the remaining sauce! The noodle was served with a small cup of soup. The soup was peppery in taste and reminded one of bak kut teh. The noodle was addictive and slightly spicy with a slight QQ texture. Better than most bak chor mee. Mixing the remaining sauce with the plain rice, it was delicious too.

I stumbled upon this place and was incredibly impressed. Was not expecting to enjoy it as much as I did - as I've never been incredibly into ramen - but this is ramen WITHOUT the soup. All the spicy goodness but dry (ish)! Recommend mazesoba Nagoya style (add a piece of fried chicken). I will definitely be back before I leave town!!

Must be the BEST RAMEN I've had in a long long while!! I'm a soup lover, whatever kind of soup noodles I eat, I always end up finishing the entire bowl/pot of soup and leave bulk of my noodles untouched. Been wanting to try the dry ramen here since I started seeing glorious pictures of the spring onion laden bowls... and this did not disappoint a bit! For someone who hardly finishes half her noodles, I cleaned up my bowl!! If you love spring onions and runny egg and spicy noodles, wait no more - MUST ORDER the Mazesoba Nagoya Style dry ramen (S$12.80++). It's a straightforward bowl of dry ramen topped with generous chopped spring onion, a wobbly onsen egg, juicy minced meat in spicy sauce.. 100% heaven. This is a tiny place right smack in CBD, so do avoid the lunch peak hours if possible. I came here around 2:15pm and strolled right in without a fuss. Pls. check their hours before visiting, they're closed mid-afternoon before reopening for dinner.

I was craving ramen so badly when I went to Singapore on my 5 days trip so I was browsing and looking for interesting ramen place. That was when I found Kajiken who continues the evolution of ramen shop around the Orchid Hotel, Singapore. Kajiken was the first mazesoba (mix noodle) restaurant in Singapore which offers different toppings to add flavours to the bouncy al-dente dry noodle. I ordered the Mazesoba Nagoya style, a dish which was painted on the Kajiken's wall. I thought it would be a really good start to introduce myself to what Kajiken offered. My mazesoba came with spicy minced pork, a very well cooked soft boiled egg, heaps of seaweed and spring onions. Kajiken offered free noodle upsize but I declined since I didn't have the second tummy to finish my 210g of noodle! Extra toppings can be added onto the order depending on what you want, for example additional soft boiled egg will cost extra $1.5 or cod roe with mayo will cost $3. I was so happy to see that every meal are available for take-away, which is good since you can just purchase any for take-away if the restaurant is filled with customers. Hubby ordered the mazesoba with all toppings which consists of soft boiled egg, char siew, braised pork and deep fried chicken! It was a very good meal if you're looking for meaty dish but after comparing the flavour, I still preferred my Nagoya Style mazesoba. I think the spicy minced pork really made a lot of difference to the whole flavour. Each table came with an instruction on how to eat your noodle. First, the ingredients need to be mixed together with the noodle for at least 20 seconds. It was a bit hard to mix at first but gradually it became easier. I mixed mine longer... (I thought it would guarantee a better taste hahaha). Customers can also add vinegar or chili oil to add more kick to their noodle. I added a lot of vinegar and chili oil after a few bites for extra kick. Kenta the managing director of Kajiken informed me that there would be heaps of topping left after I finish my noodle. If keen, I could yell out 'oimeshi' and he'd brought out a mini serving of rice to be mixed together with the leftover topping. So I did and I enjoyed every delicious bite, right until the end. Kenta informed me that they have more than 40 franchise of mazesoba in Japan but Kajiken Singapore was definitely the first franchise that they opened in Asia Pacific. The restaurant was within walking distance from the Tanjong Pagar MRT and only 2 minute walk from the Orchid Hotel.