Kanada-Ya signature dish Kanada-Ya interior Kanada-Ya dish Kanada-Ya menu item Kanada-Ya ambiance
Chain#1 London RamenTruffle Ramen

Kanada-Ya

📍 PLQ Mall #03-30 · Level 3 🍜 Fukuoka Tonkotsu · Truffle Ramen 💰 $$$ · S$14–27 ⭐ 4.0 Google Rating
🔗 Website 📍 Map
📷Photos coming soon — this restaurant has been verified but food photography is not yet available.

Highlights

Heritage
Fukuoka 2009 · #1 Ramen in London · 16 outlets worldwide
Signature
Truffle Ramen (limited 20 bowls/day) · 18-hour tonkotsu broth
Craft
Noodles made on-site · secret sauce imported from Japan

About

Kanada-Ya (金田家) at PLQ Mall #03-30 is one of the most acclaimed ramen restaurants in the Paya Lebar area — a direct import from Fukuoka, Japan, the birthplace of tonkotsu ramen. Founded in 2009 by Kazuhiro Kanada, a former professional keirin bicycle racer who pivoted to ramen after a career-ending shoulder injury, Kanada-Ya earned fame as one of the best ramen in Fukuoka Prefecture (rated by Tabelog), then conquered London (voted #1 Ramen Restaurant by The Telegraph), before expanding to Hong Kong, Barcelona, and Singapore. The 18-hour tonkotsu broth is the foundation: pork bones simmered relentlessly until the collagen dissolves into a thick, creamy, almost frothy soup. A secret sauce — hand-made by Mr. Kanada himself and imported from Japan — adds the final umami depth. Noodles are made on-site using a Japanese-imported machine with specific flour, protein content, and alkaline salts for a firm, springy texture.

The Truffle Ramen (from S$22.90) is Kanada-Ya's most famous dish — originally developed for the London market, it features the signature tonkotsu broth infused with black truffle oil and topped with black truffle jelly made from truffle paste. Only 20 bowls are available daily, and evening diners often find it sold out. The aroma of truffle arrives before the bowl does. The Kotteri Tonkotsu Ramen (from S$14.90) is the original — pure, rich, creamy tonkotsu without additions, showcasing the broth at its most authentic. The Spicy Yuzu Ramen (from S$16.90) from the Hong Kong outlet blends tonkotsu with chicken paitan broth, yuzu miso, and spicy paste. The Mala series is a Singapore addition: Mala Tonkotsu and Mala Mazesoba (dry noodles). Side dishes include excellent Gyoza and the surprisingly addictive Mala Fried Chicken (S$8.90). The 40-seat restaurant has an open kitchen and red lantern décor.

Recommended For

Ramen Lovers Truffle Fans Premium Ramen

Menu & Pricing

ItemPriceNotes
Truffle Ramen
Truffle oil + truffle jelly + tonkotsu — limited 20/day
from S$22.90Signature
Kotteri Tonkotsu Ramen
Original 18-hour thick pork bone broth
from S$14.90Classic
Spicy Yuzu Ramen
Yuzu miso + spicy paste — HK favourite
from S$16.90HK hit
Chashu Tonkotsu Ramen
Extra collar chashu — meatier version
from S$16.90Meaty
Mala Mazesoba
Dry noodles with mala — SG exclusive
S$12.90SG only
Mala Fried Chicken
Addictive spicy fried chicken
S$8.90Must-try

* Prices subject to GST + svc. Menu may vary.

Practical Info

Location
PLQ Mall, 10 Paya Lebar Road, #03-30, Singapore 409057
Hours
Daily 11am-10pm
MRT
Paya Lebar MRT (EW8/CC9)
Payment
Cash, cards
Other outlets
JEM (Jurong), Marina Square

Dietary Info

Not Halal Pork-based broth

Your Visit

1

Truffle or Classic?

First visit: Kotteri Tonkotsu Regular (S$16.90) to taste the pure broth. If you love it, return for Truffle Ramen (S$22.90+) — come before 6pm or it may sell out. Adventurous: Spicy Yuzu (S$16.90) or Mala Mazesoba (S$12.90). Always add Mala Fried Chicken (S$8.90). Request noodle firmness: kata recommended.

Photos

Kanada-Ya photo 1Kanada-Ya photo 2Kanada-Ya photo 3Kanada-Ya photo 4Kanada-Ya photo 5Kanada-Ya photo 6

Map

Editor's Note

Our honest take

Kanada-Ya is PLQ's premium ramen option — the Fukuoka-born brand that conquered London before arriving in Singapore. The 18-hour broth is genuinely exceptional: thick, creamy, almost foamy, with a pork depth that lingers. The Truffle Ramen is the headline act but limited to 20 bowls/day — arrive early or be disappointed. At S$14.90-22.90, it sits above Ramen Keisuke in pricing but delivers a distinctly more refined tonkotsu experience.

Compare: Ramen at Paya Lebar

RestaurantPrice/PaxSpecialtyBest For
Kanada-YaS$14–27Fukuoka tonkotsu, trufflePremium, truffle
Ramen KeisukeS$11–20Tonkotsu + Niku KingValue, free eggs
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From Keirin Racer to Ramen Master: The Kanada-Ya Origin Story

Kazuhiro Kanada's journey from professional keirin bicycle racer to ramen chef is one of Japan's most inspiring food stories. Keirin (競輪) is Japan's professional track cycling sport — high-speed, banked-track racing at 70+ km/h with no brakes. It is one of Japan's four legal gambling sports and commands enormous public attention. Kanada was a successful racer until a serious shoulder injury ended his athletic career. Rather than accept defeat, he channelled his competitive drive into food — specifically, into creating the perfect bowl of tonkotsu ramen. With no formal culinary training, Kanada spent over a year experimenting with different pork bone combinations, simmering times, and flavour profiles. The breakthrough came when he discovered the optimal balance of bones, collagen, and simmering duration — 18 hours at controlled heat — that produced a broth with unprecedented depth and creaminess. He also developed a secret sauce that adds a final layer of umami, and this sauce is still made by hand at the original Yukuhashi kitchen and imported to every Kanada-Ya outlet worldwide. The noodles required equal attention: Kanada sourced a specific Japanese flour with the precise protein content and alkaline salt ratio needed for firm, springy Hakata-style noodles. Every outlet uses a Japanese-imported noodle machine to ensure consistency. This obsessive attention to detail — born from an athlete's understanding of the relationship between preparation and performance — is what separates Kanada-Ya from casual ramen chains. The truffle ramen was developed for the London market, where it became an instant sensation and earned Kanada-Ya the Telegraph's #1 Ramen in London accolade.

Paya Lebar: Singapore's Ramen Triangle

Paya Lebar has quietly become one of Singapore's most concentrated ramen destinations — with three distinct Japanese ramen brands within a 2-minute walk of each other. Kanada-Ya at PLQ Mall #03-30 represents premium Fukuoka tonkotsu: 18-hour broth, truffle ramen, London-acclaimed. S$14-27. Ramen Keisuke Tonkotsu King Niku King at Paya Lebar Square represents generous, value-focused tonkotsu: free-flow eggs, meat-loaded bowls, multiple concepts. S$11-20. Chen's Mapo Tofu at PLQ Mall #02-02 represents Japanese-Szechuan noodles (Dan Dan): Michelin Bib Gourmand, numbing spice. S$10-12. This 'ramen triangle' means Paya Lebar residents and office workers can choose between premium (Kanada-Ya), value (Keisuke), and spicy fusion (Chen's) — all within walking distance of the same MRT station. No other area in Singapore outside the CBD offers this depth of ramen choice. The three brands represent three different ramen philosophies: Kanada-Ya is artisanal and London-refined, Keisuke is generous and community-oriented, Chen's is fusion and Michelin-credentialed. Together they make Paya Lebar a legitimate ramen destination worth travelling to from across Singapore.

Kanada-Ya Global: From Fukuoka to 5 Countries

Kanada-Ya's global expansion is a remarkable story. From a single shop in the small town of Yukuhashi, Fukuoka (population ~70,000), the brand has expanded to Japan (3 outlets), London (5 outlets — where it earned the #1 Ramen accolade from The Telegraph), Hong Kong (2 outlets), Barcelona (1 outlet), and Singapore (currently PLQ Mall and JEM). The London success is particularly notable: the UK capital has one of the world's most competitive ramen scenes, with dozens of Japanese ramen brands competing for attention. Kanada-Ya's truffle ramen — developed specifically for the European palate's appreciation of truffle — became a viral sensation and positioned the brand as London's premium ramen destination. The Singapore expansion followed naturally: PLQ Mall was the first outlet (2019), followed by JEM in Jurong and Marina Square. The PLQ outlet remains the flagship: Level 3 location, 40 seats, open kitchen with red lantern décor. The secret sauce — hand-made by founder Kazuhiro Kanada and shipped from the original Yukuhashi kitchen — ensures consistency across all outlets worldwide. For Paya Lebar diners, this means you are eating ramen made with the same sauce recipe that earned the #1 spot in London and top ratings on Tabelog in Fukuoka. The noodle machine at each outlet is imported from Japan and uses the specific flour formula that Kanada developed — firm, springy noodles that stand up to the rich tonkotsu broth without becoming soggy. This level of quality control across international outlets is rare in the ramen world and speaks to Kanada-Ya's commitment to authenticity.

Guide

For first-time visitors to Kanada-Ya PLQ, here is a strategic ordering guide that maximizes your experience. If you arrive before 6pm and the Truffle Ramen is still available, order the Truffle Ramen Regular (S$24.90) — this is the dish that made Kanada-Ya famous in London and is the primary reason to visit this outlet specifically. The truffle aroma is unmistakable and the truffle jelly adds a textural element unique to this ramen. If truffle is not your thing, order the Kotteri Tonkotsu Regular (S$16.90) — this is the purest expression of Kanada-Ya's 18-hour broth, without any additions. Request noodle firmness 'kata' for the best texture. For adventurous eaters, the Mala Mazesoba (S$12.90) is a dry noodle option with Szechuan-inspired spice — it is a Singapore exclusive not available at other Kanada-Ya outlets worldwide. Always add the Mala Fried Chicken (S$8.90) regardless of which ramen you order — the chunks are large, juicy, and the mala seasoning is addictive. A perfect Kanada-Ya meal for two: 1x Truffle Ramen Regular + 1x Kotteri Tonkotsu Regular + 1x Mala Fried Chicken + 1x Gyoza = approximately S$65 for two people. The PLQ Level 3 location means less foot traffic than ground floor — but the restaurant still queues 15-20 minutes at peak lunch on weekdays. Weekday dinner (after 7pm) and weekend afternoon (2-4pm) are the best times for minimal wait.

Deep Dive

Kanada-Ya's noodle-making process is worth understanding because it directly impacts the eating experience. Every Kanada-Ya outlet — including PLQ — has a Japanese-imported noodle machine that produces noodles on-site using a specific flour blend. Mr. Kanada selected this flour for its exact protein content and alkaline salt ratio, which produces thin, firm, springy Hakata-style noodles that can withstand the rich tonkotsu broth without becoming soggy. The noodles are straight (not wavy like Tokyo-style ramen) and thin (characteristic of Hakata tradition, where speed-eating culture demands fast-cooking noodles). When you order, specify your preferred firmness: 'yawarakai' (soft), 'futsu' (normal), 'katame' (firm), or 'barikata' (very firm). For first-timers, 'katame' is recommended — the firm bite provides an excellent textural contrast to the creamy broth.