✨ AI Quick Take
一尾拉麵 (Yi Wei Ramen) is tucked away on Fule Street in Xinzhuang, New Taipei City. This small ramen shop centers on tonkotsu broth, thick-cut chashu, and pork rice bowls. The concise menu lets you choose noodle firmness, and a flower-meat version adds a more imposing amount of pork. Whether you want a well-topped bowl with a substantial yet non-cloying broth or a pork rice bowl for a change, the short list makes deciding easy.
● Chashu Rice
Small pieces of chashu cover the rice, topped with mayonnaise and torched until the surface develops smoky color and a concentrated aroma. The pork is mostly lean, so its meatiness and seasoning come through directly. A noticeable amount of mayonnaise makes the bowl rich and silky, best for diners who enjoy charred fragrance and bold flavors.
● Yi Wei Tonkotsu Ramen
The surface of the tonkotsu broth looks glossy, yet it tastes lighter than expected and goes down smoothly without becoming cloying. Chashu, egg, bamboo shoots, cabbage, and scallions fill the bowl, while the noodles retain texture in the soup. With layers ranging from meat and egg to the sweetness of vegetables, this is the clearest introduction to the shop's tonkotsu base.
● Miso Tonkotsu Ramen
This is the flower-meat version: thick-cut chashu circles the rim like petals in bloom. Adding miso makes the tonkotsu broth richer, more savory, and more substantial than the basic version. Egg, bamboo shoots, cabbage, and chicken remain in the bowl, making it a good choice when you want to turn up both the meat and the depth of the soup.
● Yi Wei Pork Rice Bowl
Pork covers the rice alongside egg, cabbage, and scallions, with sauce and mayonnaise adding richness. This is not a dry Japanese-style bowl of thin grilled slices: the meat has a distinct springiness closer to skin-on pork and carries a familiar Taiwanese character. When soup noodles feel repetitive, it offers a substantial alternative with a clearly different texture.
Start with Yi Wei Tonkotsu Ramen to understand the basic broth. If you prefer deeper flavor and thick-cut chashu, choose the flower-meat Miso Tonkotsu Ramen. Noodle firmness can be adjusted to taste; diners with a larger appetite can also ask about extra noodles or rice while ordering. If you do not want soup, the Yi Wei Pork Rice Bowl offers another direction in pork aroma.
- Location:新北市新莊區福樂街60號
- Type:Tonkotsu ramen and pork rice bowls
- Recommended:Chashu Rice, Yi Wei Tonkotsu Ramen, Miso Tonkotsu Ramen, and Yi Wei Pork Rice Bowl
- Features:Compact dine-in space, open kitchen, choice of noodle firmness, and a flower-meat version
- Best for:Diners who enjoy tonkotsu broth, thick-cut chashu, and rich pork aroma
📌 Editor's Verdict
Inside its compact Fule Street space, 一尾拉麵 (Yi Wei Ramen) concentrates on clear paths through tonkotsu broth, chashu, and pork over rice. Yi Wei Tonkotsu Ramen has a full set of toppings; although the broth looks glossy, it stays smooth and non-cloying. Miso Tonkotsu Ramen raises both the soup intensity and meat volume, with the flower-meat version making a particularly striking bowl. Chashu Rice brings the vivid aroma of torched mayonnaise, while the springy, more Taiwanese-style Yi Wei Pork Rice Bowl is the alternative when you do not want soup. Limited seating makes it best for a small party with some flexibility to wait. For diners who like a concise ramen menu where broth strength and meat quantity guide the choice, the shop's identity is refreshingly direct.
