About Us
About Us
Meet Chef Alan
The Soul Behind
Chi Sen Ramen
Chef Alan, the mastermind behind our signature Clam Ramen, is no stranger to the culinary elite.
He travelled to Japan, immersing himself in the ramen capitals of Hokkaido, Kyushu, and Tokyo, where he trained under Michelin-starred chefs and honed his craft at its source. Over 4.5 years of living, learning, and cooking in Japan, Chef Alan developed a vision :— not to replicate, but to reimagine ramen for Singapore. A bowl that blends meticulous Japanese technique with bold, local character.
As the former Chief Chef of a renowned high-end restaurant chain for 23 years in Singapore, he had already reached the peak of his professional career. But the fire within him — a passion for crafting something more personal, more expressive — kept burning.
Driven by this calling, he stepped away from the fine dining spotlight to embark on a journey of transformation.
The Accidental Discovery That Changed Everything
The heart of Chi Sen Ramen lies in a single, surprising ingredient: clams. What began as an experiment at home turned into an obsession. Over the course of half a year, Chef Alan tested, tweaked, and tasted. Dozens of broths later, he finally discovered a recipe that wasn’t just good but it was extraordinary.
The result? A clam broth that delivers a surprising umami punch, rich yet delicate, and entirely unforgettable.
Our Philosophy
Chef Alan’s vision is clear:
“Make a bowl of ramen so unique, it excites the palate and feels familiar to the soul.”
Chi Sen Ramen is built on the principle of creating gourmet-level ramen that’s accessible to everyone. A fusion of authentic Japanese techniques and Singaporean flavour profiles.
Whether it’s a classic bowl, or something bold like our Chicken Ramen in Clam Broth, we aim to delight with every slurp.
Singaporean Ramen,
“Reimagined“
In every bowl we serve, you’ll taste:
A chef’s precision
A local’s familiarity
A foodie’s curiosity
🔥 Lala Soup Ramen – Fire Up Your Day! 🔥