Ramen returns to the streets of Ari in the form of Ton Chin Kan Ramen, a local name who disappeared off the scene almost a year ago.

Come for the heady, tonkotsu aroma, stay for the lively, communal vibes.

The secret behind the umami-packed bowls is a porkbone-based broth that’s been boiled for nine hours, then left to simmer for another nine hours—the result: a thick and luscious soup you’d typically have to cross town for.

Get the signature tan tan ramen (B230) for a hit of chili and sesame with a side of soy-braised runny eggs (B50) or level up with the tonkotsu shoyu ramen (B240) that’s piled high with fatty slices of pork.