The Internet almost broke when it was announced that famed Fukuoka ramen chain Ichiran is coming to Singapore — albeit as a pop-up booth at Takashimaya’s Japan Food Matsuri fair from October 3 to 20. And only the New York Limited instant version of Ichiran’s famed rich tonkotsu ramen, which one can buy by the box at its outlets including the one in New York, will be served here. 700 bowls are available daily.

Ichiran’s PR rep cites logistical challenges in importing the ramen ingredients — like fresh noodles and the cha shu used at the Japanese branches — as the reason why the popular ramen giant could only offer its instant ramen in Singapore. And until the ingredient supply issue is resolved, don’t hold your breath for an Ichiran outlet opening here anytime soon.

Each meatless bowl at the pop-up costs $12, and comes with toppings of wood ear mushrooms and spring onions, plus a sprinkling of spicy red seasoning powder. Ichiran has also put up signs at its booth informing customers that their instant ramen “is different from the ramen in our Ichiran restaurants”, the bowls don’t come with lids for takeaways, and “noodle and taste customisation is not available”, unlike in Japan.

When we arrive at the fair before it officially opens at 10am, there’s already a snaking line of people eagerly queuing up at the Ichiran booth, which is located right beside the mall’s indoor fountain fixture.

As we reported, Ichiran has installed a version of their signature private, segregated single-pax seats at the fair. There are eight seats, each facing a screen door from which an Ichiran waiter will serve customers their bowl of ramen.

Note that there are two separate queues at the booth: one for private seat customers and another one for the express counter, for those who’d rather not wait for the seats (there are only eight in-demand seats, so there’s a considerable wait).

How the process works if you want to eat ramen seated: you will be assigned a numbered seat when it’s your turn. Quote your seat number when you’re ordering and paying for your ramen at the cashier counter. Then sit down at your seat and wait for your ramen to be served. Those who are not chiong-ing for the private seats can savour your ramen at a standing room-only counter table beside the booth, where the ramen will be served to you by waitstaff.

Ichiran has constructed a makeshift kitchen with portable stoves for the staff to cook the instant ramen. There’s also a timer at each stove, presumably so the staff members can cook the ramen for just the right amount of time.

Our ramen arrives in a disposable Styrofoam bowl in the exact same design as Ichiran’s distinctive black bowls at its permanent outlets in Japan, with beautifully arranged noodles and toppings. Very cute.

Our first impression of the noodles when we took a bite: it tastes starchy and is rather soft. Not quite the al-dente texture we prefer when we dine at Ichiran’s restaurants in Japan. The tonkotsu broth is thick and rich, and pretty shiok if you’re the sort who goes for the (similar-tasting) maximum level of richness offered for the broth at Ichiran. But halfway through the bowl, it starts to taste a tad too salty. Our colleagues who prefer a lighter broth reported they had difficulty finishing their bowls.

If you’d rather buy the boxed instant ramen ($35 for a box of three packets) home and cook it to your specific preferences with the works, you can do so at the pop-up’s express counter. 200 boxes are available daily.

Is Ichiran’s freshly-cooked instant ramen worth the insane queue at Takashimaya? We’d say no, especially if you can’t handle ultra rich, super intense tonkotsu broth. The noodle texture is also not as fab as its restaurants’ (but of course). But the pop-up, with its faithful-to-the-OG seats, is also possibly your only chance to get the Ichiran experience in Singapore without having to fly all the way to Japan and queue for a bowl. So if you have time and want to join in the fun, at least savour your ramen at a proper seat.

Tokyo import (and soon-to-be-defunct-in-Singapore Bake Cheese Tart’s sister brand) Croquant Chou Zakuzaku also has a large pop-up booth at the Japan Food Matsuri fair serving its signature choux sticks, as well as Hokkaido milk soft serve.

The decadently smooth, milky soft serve we try here, dotted with almond choux bits, is just as good as the version we had in Japan. Pity the waffle cone turns unappetisingly soggy with cardboard-like texture after we finish the ice cream.

Oddly enough, we’re not super fond of the brand’s signature cream puffs. While its custard cream is smooth and its almond choux shell crunchy, it’s not as tasty or memorable as Zakuzaku’s other offerings like the Hiyazaku (see below).

A Zakuzaku chou stick, piped with soft serve instead of custard cream. We like this version better; the cold, rich ice cream contrasts nicely with the warm, craggy puff.

Takashimaya Japan Food Matsuri runs from October 3 to 20 at B2 Takashimaya Square. 10am-9.30pm daily; 10am-10pm from October 3 to 6.

PHOTOS: AIK CHEN