Wagyumafia’s ramen concept Mashi No Mashi serves with Wagyu versions of Bak Kut Teh and Dim Sum

With their vibrant, open concept and signature rambunctious ‘serve-shouting’ (following that of chef-founder Hisato Hamada’s style at luxe wagyu specialist Wagyumafia), Mashi no Mashi is pretty much a nightmare for introverts. But once you overcome that bit, you’ll find yourself some tasty bowls and surprisingly scrumptious wagyu-filled dim sum.

For those who hesitate at shelling out for almost criminally pricey, top-of-the-line Japanese beef cuts or their fancy katsusando’s, the group’s Tokyo-based ramen chain Mashi no Mashi has landed at swanky Gucco Midtown. So you can still have a taste of Ozaki wagyu, Miyazaki prefecture’s finest wagyu, served up in “the world’s first 100% wagyu ramen” and other wagyu renditions.

The best way to savour the rich umami flavour and fattiness of the wagyu is their Wagyu Cha Shu Donburi ($32). Thinly sliced, seared Ozaki beef served on warm Ginger Beef Akitakomachi Rice. Pop the raw Japanese egg yolk to add a silky doze of creaminess to the moreish mix.

The ramen selection is headlined by the chain’s signature Wagyu Tsukemen ($30) and Ultra Wagyu Ramen ($22).

The latter, a Hakata-style ramen, is typically a seasonal special at other outlets, but will be a mainstay for the Singapore outpost. The wagyu bone broth uses a “three-stage heating process to extract maximum flavour and aroma”, but wasn’t too memorable. And unfortunately the thin noodles were too soft for my liking—which we understand can now be customised at point of order. There was also an alkaline taste, but could be just for our session.

I also tried the Ultra Truffle Ramen ($25), but the extra black truffle sauce seemed to muddle (rather than enhance) the broth.

In that aspect, the Tsukemen—with its deeper, 24-hour stewed Wagyu bone dipping broth and thick, whole wheat noodles—fared better.

Though the real wagyu gems lie elsewhere, such as the Black Bean Spare Ribs ($15), Pan-fried Wagyu Gyoza ($15) and ginormous Wagyu Siu Mai ($15). On paper, it sounds very ‘white person dim sum’, but the wagyu really makes a difference.

I especially enjoyed the Siu Mai—the steamed parcels are beautifully plump, juicy and full of flavour. Wagyu chunks practically bursting out of the thin skin.

Another unlikely beefy contender is the Wagyu Bak Kut Teh ($30), a Singapore-exclusive item. Might not be for the purists, but the flavour and texture of the meat? Simply amazing. If I’m balling, I would get this in a heartbeat, but you’ll definitely need another main to substantiate.