3 Best Ramen Shops in Bangkok

I am always looking for a good bowl to slurp. Thick homemade, slightly chewy noodles resting in a subtle, flavorful broth, topped with generous slices of chashu (sliced pork) and spring onion. To me, there is nothing as filling and satisfying. After eating my way through countless bowls in Tokyo, I was pleased that Bangkok has no shortage of ramen-ya. It was time to see what this city had to offer.


Bankara Ramen

From the streets of Ikebukuro, Tokyo, this Japanese chain has made its way to Sukhumvit Soi 39. I certainly felt like I was back in Japan as all the employees welcomed me with a hearty “irasshaimase!” The shop’s signature bowl is the Bankara Ramen, comprised of slightly al dente noodles, chashu, strip of nori (seaweed), and fresh green onion, swimming in an intense, creamy shoyu-tonkotsu broth (pig bone and soy sauce). I ordered it with spicy Welsh onions, providing a slight kick. My favorite part: they have cloves of garlic and a press on every table for your usage.


Fujiyama Go Go (Fujiyama 55)

On the same road as so many great Bangkok hotels, and hailing from Nagoya, Japan, their specialty is gyokai-tonkotsu tsukemen (fish and pork bone broth). Known as “dipping noodles,” with tsukemen you receive a generous portion of noodles on one plate and a second bowl filled with soup. The soup is thick and savory, reminiscent of curry, and the noodles greedily hold onto the flavor. The chashu was meltingly tender. Although decidedly un-Japanese, I love the lime slice they put on top of your noodles—squeezing it into the soup gives it a little zest.


Yamagoya Ramen

Yamagoya Ramen serves up Kyushu-style ramen, meaning yet another rich, milky tonkotsu soup. There are several branches to choose from. Check out their Kakuni ramen, which has the same broth as the restaurant’s signature Yamagoya ramen, but with the addition of braised pork belly instead of chashu. The meat is slightly smoky and caramelized, which brings another element to the broth. In true Japanese style, add an ajitsuke tamago, a seasoned soft-boiled egg.