Sanpei

At Sanpei, garlic’s bold flavour and tender chashu are the two features to build a bowl around. San-Pei Ramen is made with pork-bone and chicken paitan broth, house-made soy sauce and garlic. It is described as rich yet light, and diners have also said the garlic enhances the broth without making it feel too heavy.

For chashu to take centre stage, there is chashu ramen, with twice as much pork as the regular San-Pei Ramen. Several diners have described the meat as soft and almost melting, while one who ate the thick slices with noodles also noted how satisfying the portion was. It is a good choice when you want the garlic-seasoned broth as well as a generous helping of meat.

Rice offers a way to keep the meal going after the noodles. One diner put chashu from the ramen on rice topped with raw egg, then added garlic and shichimi pepper for a chashu-don-style dish. The assorted platter brings together kimchi, bean sprouts and chashu; it can accompany rice or be enjoyed with beer. You can keep things to a bowl of ramen or add meat and small plates to make a fuller meal.

Opening hours vary by day, with service until 1 or 3 the following morning. The hours can suit both lunch and a late meal, making Sanpei an option when you are in the mood for garlic-forward ramen.