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CNA
16-07-2025
- Business
- CNA
Mensho Tokyo opens cheaper, fast-casual outlet in CBD serving ramen in lighter broth
When Mensho Tokyo first opened at Raffles City in 2024, it made waves – not just for its rich, creamy chicken soup (called tori paitan) and luxe toppings like A5 wagyu and truffle sauce, but also for its steep prices, with ramen bowls going as high as S$41 (US$30.90). That prompted plenty of chatter, but just a week after opening, the restaurant quietly revised its prices, lowering some items by up to S$10 to make the experience more accessible. The move worked – business picked up, and ramen fans were happy to enjoy the artisanal noodles at friendlier prices. Now, Mensho is taking things a step further with the launch of an even more affordable version of its ramen concept. Enter Mensho X, the first-ever fast-casual spin-off by Japanese ramen master, chef Tomoharu Shono. WORLD'S FIRST MENSHO X OUTLET IN SINGAPORE Singapore gets the world's first outlet, which opened on Monday (Jul 14) at 6 Battery Road, in the heart of Raffles Place. The space was previously occupied by Surrey Hills Deli (Mensho Singapore is brought in by the same parent company). While it's positioned as a fast-casual brand, Mensho X is not fully self-service. Guests place their orders by scanning a QR code at the table, but all food and drinks are still brought to them by staff. For the uninitiated, Mensho is a cult Japanese ramen chain with 18 outlets worldwide, including a Michelin Guide-approved one in San Francisco. It was founded in 2005 by ramen maestro Tomoharu Shono, 45. His restaurants have earned top honours in Japan, including the prestigious Tokyo Ramen of the Year award for Menya Shono in Shinjuku City (2014 to 2017) and the Ramen Walker Grand Prix in 2024 for Mensho Tokyo in Japan. The chef is known for pushing boundaries with his ramen – from incorporating foie gras to serving matcha-laced broths with whipped cream. For his first fast-casual ramen brand, Shono-san says he wanted something that 'reflects the rhythm of today's world – fast, bold and full of energy'. Mensho X is designed as a ramen pitstop for CBD folks who want something satisfying, but quick. To celebrate the official debut, Mensho X is treating diners to a complimentary smoked ajitama egg with every ramen purchase – but only for the first 100 customers each day from now until Jul 18, with one redemption per customer. WHAT'S DIFFERENT FROM MENSHO TOKYO? While Mensho Tokyo at Raffles City is sleek and more upmarket with a stone flour mill that grinds buckwheat flour in a room where noodles are made onsite, complete with 90 seats, glittering city views, and a million-dollar decor – Mensho X takes a decidedly different approach. The 46-seater ramen bar has a minimalist, cosy aesthetic that's more suitable for lunch breaks than long slurping sessions over cocktails. There is a mix of counter and table seating, though the team declined to reveal how much was spent on renovations here. RAMEN HERE MADE WITH MOCHI FLOUR Instead of Mensho Tokyo's signature wholewheat noodles made with stone-milled grains, Mensho X uses a unique flour blend specially developed for this new concept. The menu features three styles of noodles – ramen, tsukemen and mazemen – each crafted with a slightly different flour mix to complement the specific broth or sauce it's paired with. We're told that the Mochi Mochi Mazemen is made with a blend that includes wholewheat and mochi flour, which contributes to its extra chewy, bouncy texture. LOWER PRICES VS RAFFLES CITY OUTLET Prices are noticeably lower. Ramen here starts from S$17 for a tori paitan ramen, which comes with sake kasu marinated kurobuta pork rib-eye chashu, which has been marinated for 24 hours in sake lees (a by-product of sake production), then slow-cooked for 12 hours. And most bowls at Mensho X are priced under S$22. Compare that to Mensho Tokyo, where their classic tori paitan ramen costs S$19, and the fancier A5 wagyu shoyu aburasoba goes up to S$41. THE MENU Mensho X uses the same signature tori paitan soup as Mensho Tokyo, but the recipe has been tweaked for this more affordable offshoot. While both broths share the same chicken-based foundation, the version at Mensho Tokyo is richer and more full-bodied, made with a higher proportion of tori paitan stock and added vegetable broth for depth. In contrast, the version at Mensho X is lighter, infused with kelp, shiitake mushrooms and porcini, designed to suit the thinner, springier noodles used here. We're told that the lighter stock was a deliberate move – chef Shono felt that a delicate broth is more suitable for the CBD lunch crowd, who may not want something too heavy in the middle of a workday. FREE SERVING OF EXTRA CARBS IF YOU DESIRE Diners can also enjoy a complimentary first serving of kaedama – the Japanese term for an extra portion of noodles to enjoy with your remaining broth. A second top-up is available at S$3 (only applicable to regular ramen, not tsukemen or mazemen dishes.) FIREBIRD RAMEN, S$19 A spice-laden bowl of noodles made from a fiery blend of two chilli powders: Sichuan pepper and black garlic oil, steeped in hearty chicken soup and finished with kurobuta pork rib-eye chashu, king oyster mushroom menma (mushroom prepared to mimic bamboo shoots), red and green onions, fried garlic and spicy minced pork. MOCHI MOCHI MAZEMEN, S$18 Dry ramen made with Mensho X's signature bouncy noodles, dressed in a housemade mazemen sauce – a blend of tare sauce, lard and vegetable broth. It's topped with kurobuta pork rib-eye chashu, king oyster mushroom menma, red and green onions, marinated lard and nori. Served with a side of vegetable broth. TORI PAITAN TSUKEMEN, S$19 Featuring thin noodles served separately with a thicker tori paitan dipping soup infused with zesty yuzu juice on the side, topped with kurobuta chashu, king oyster mushroom menma, red and green onions, a wedge of lime and dusted with porcini powder. TORI PAITAN RAMEN WITH EGG YOLK, S$19 Thin noodles bathed in creamy chicken soup, topped with sake kasu-marinated kurobuta pork rib-eye chashu, king oyster mushroom menma, red and green onions and a silky pastuerised egg yolk for a silky finish. NORI IKURA RICE BOWL, S$12 Beyond ramen, Mensho X also offers a small selection of petite rice bowls designed for pairing with your bowl of noodles. This one features glossy salmon roe and shredded nori atop rice, finished with a soya-based tare for a burst of umami. SENTOSA OUTLET OPENING LATER THIS YEAR The Mensho Singapore folks have a third outlet in the pipeline, opening at Resorts World Sentosa sometime between September and October 2025. We hear that chef Shono will be returning to Singapore for the opening. While it'll still follow Mensho X's fast-casual format, a spokesperson tells us the Sentosa branch will have a more refined vibe compared to the Battery Road location. Expect store-exclusive dishes and seasonal specials at each outlet – so it's not a carbon copy experience.
South China Morning Post
12-07-2025
- General
- South China Morning Post
What's in a Singaporean Chinese name? It's a long story
I'm a third-generation Singaporean Chinese born in the 1980s who grew up speaking Mandarin, English and Cantonese. My parents, proudly Chinese-educated, never gave me an English name. Among friends and family, I was always Zi Qian ('he who is modest'). But as every Singaporean schoolchild knows, a Chinese name is merely raw material for nickname creativity. For me, the memorable nicknames include Ya Qian ('Toothpick'), Zhi Qian ('Paper Thousand') and my personal favourite, Lao Qian ('Swindler'). The privilege of teasing me, of course, was reserved for those who could pronounce my name. Many Singaporeans couldn't, so my name often became Zi Qiang ('he who is powerful') or Zi Qian in a falling tone (thereby downgrading the meaning to 'he who owes'). And as Singapore got busier globalising (read Westernising), I noticed the pronunciation gap widening – including among ethnic Chinese who didn't speak Chinese. To them, Zi Qian just didn't roll off the tongue as easily as an English name. Sometime during my third year in law school, someone somehow decided that Zi Qian was a mouthful, and that was that. I became Chang to one group, Qian to another. By the time I entered the workforce, Zi Qian was mostly a historical footnote, and Chang had taken the lead – though on occasion, I would still be hailed from across Raffles Place in downtown Singapore by a primary school classmate with a cheerful 'Eh, Lao Qian!' ('Hey, swindler!') Not quite the personal branding I had in mind, but at least it provided my colleagues and I with a lunchtime conversation piece. But then I moved to the United States, where my name has turned into a 'Guess where I am from?' quiz.
Independent Singapore
11-07-2025
- Business
- Independent Singapore
From 30 to 5: Some S'poreans not surprised at Jollibean's closures & downsizing
SINGAPORE: Jollibean has been in the news lately due to sudden branch closures and allegations of unpaid salaries. Reportedly due to downsizing, only five outlets remain of the F&B brand, which sells soy-based products — down from 30 at the height of its popularity. On Thursday (July 10), CNA reported that Jollibean's employees claimed that their wages and Central Provident Fund (CPF) contributions had not been paid for several months. The report added that the company now has a new owner and that problems with workers' salaries are being ironed out, with a resolution expected to be reached by the end of July. In a statement to CNA, the Food, Drinks and Allied Workers Union (FDAWU) said, 'Affected workers can approach the Tripartite Alliance for Dispute Management (TADM) to make an appointment for advisory services on employment disputes.' On July 2, a woman took to the Complaint Singapore Facebook page to let others know that she had seen that many of the Jollibean outlets appeared to be closed, including those at Raffles Place MRT and Bugis Junction. She wrote that a search on Google had shown that many outlets were listed as 'temporarily closed.' She added that Shopee had stopped selling Jollibean F&B deals and vouchers. When the CNA report was shared on Reddit, a number of commenters appeared to be unsurprised at Jollibean's closures and problems, claiming competitor brands such as Munchi and Mr Bean were partly responsible for its woes. Others, meanwhile, said they've seen a drop in the quality of the brand's products for some time now. 'As a lover of the thick style min jiang kueh, I have a soft spot for Jollibean because it was a quick & fairly reliable way to satisfy my cravings. But the last few times I ate it, it was just clammy, overly sweet, and the peanut filling, as well as the pancake itself lacked flavour. Not particularly cheap either. Overall, just a bit sad to see an ex-household name die this way,' wrote one. 'TBH, Jollibean has been dropping in quality for a while. Nowadays, it's just getting massacred by Munchi,' another agreed. 'Jollibean is a personal favourite for pancakes. Lately feels like their sizes have decreased quite significantly, though, and it doesn't help that they are hard to come by these days,' a commenter wrote. 'My go-to is always the Jollibean peanut pancake, but it's gotten so bad now. Lumpy and no taste, unlike last time, but the price is also so expensive,' another chimed in. Some Facebook users appeared to feel the same way. 'I used to buy Jollibean's pancake. I stopped when the size got smaller and peanut lesser,' wrote one. 'The pieces keep getting smaller and more expensive as days pass. The filling is getting lesser and lesser,' another agreed. /TISG Read also: Singaporean says he supports 'foreign F&Bs over locals,' gets mixed reaction from netizens
Malay Mail
11-07-2025
- Business
- Malay Mail
Only five Jollibean outlets left in Singapore as ex-staff claim unpaid wages, abrupt closures
SINGAPORE, July 11 — Once a familiar sight across Singapore with over 30 outlets, only five outlets of snack franchise Jollibean locations remain operational here today, while three listed on its website have also ceased operations. CNA reported citing Jollibean director Shahrul Nazrin Mohd Dahlan saying that a new owner has taken over the company and is working with authorities to resolve the outstanding salary issues by the end of the month — amid claims of unpaid wages and Central Provident Fund (CPF) contributions. He confirmed that the closures were part of a downsizing effort but did not explain the delayed salary payments. Former staff told CNA they arrived at their workplaces to find the outlets abruptly closed without prior notice. Some added that they continued to work in hopes of eventually receiving their pay. The three closed outlets — located at Lavender MRT Station, Raffles Place MRT Station, and Ng Teng Fong General Hospital — were confirmed shut as of July 8, with the Lavender branch displaying a notice of repossession by SMRT Trains effective June 30. CNA reported that Singapore's Food, Drinks and Allied Workers Union confirmed that Jollibean is not unionised, but advised affected workers to approach the Tripartite Alliance for Dispute Management for support. Jollibean was founded in 1995 and became popular for its soy milk and traditional pancakes sold at high-footfall spots such as MRT stations and shopping centres. In 2012, the brand was acquired by Malaysia's Berjaya Food for S$7.5 million, at which time it had 35 outlets in Singapore. As of June 2023, Berjaya Food reported that only 19 outlets remained, with the Covid-19 pandemic having a significant impact on its operations.
South China Morning Post
21-06-2025
- Business
- South China Morning Post
In Singapore's last bastion of cash, money changers fight the future
In the heart of Singapore , a financial hub where billions of dollars zip around the world over computer screens in nanoseconds, there is a crowded building where cash still reigns. Advertisement Six days a week, hundreds of people line up in a rundown mall abutting Raffles Place square to buy and sell hard currency at one of around 30 money changer stalls. All manner of notes can be had in minutes: Singapore dollars for British pounds? Coming right up. Indonesian rupiah for Vietnamese dong? Icelandic króna? Maldivian rufiyaa? No problem. Some 150 currencies are available. 'Cash will remain forever,' said Abdul Haleem, 65, a veteran of the industry whose kiosk sits at the entrance to the narrow, three-story plaza called The Arcade. The towering offices of global banking giants JPMorgan Chase & Co. and Bank of China Ltd. are just steps away. The number of licensed money changers in Singapore dropped during the Covid-19 pandemic when many people were unable to travel and retail shops struggled to pay rent. But there are close to 250 physical stalls still operating, and new ones continue to spring up across the city state's 284 square miles (735 sq km) of land. That is even though multicurrency payment apps such as YouTrip, Wise and Revolut have grown in popularity. To understand how so many cash dealers can survive the digital age, you need to know a bit about Singapore's place in the world. Though it is now among the richest countries – where financial titans from UBS Group AG to BlackRock Inc. manage more than US$4 trillion and billionaires including James Dyson, Ray Dalio and Sergey Brin have set up family offices – the island nation remains a shipping and transit hub at its core. Advertisement Hundreds of vessels anchor in Singapore's harbour each day, many waiting to load and unload cargo at one of the world's busiest maritime ports. For decades, that has made Raffles Place a prime location for money changers, just a few blocks from where the Singapore River empties into the Singapore Strait. Many sailors need to swap cash from their previous locations and change money for their next destination.
