Keisuke Tonkotsu King: Ramen King At Tanjong Pagar
Mr Keisuke Takeda with his award-winning title “King of Tonkotsu” during Tokyo Ramen Championship 2011 in Japan, has four different ramen concept outlets namely Tonkotsu King, Tori King, Tonkotsu King Four Seasons, Tonkotsu King Matsuri and a gyoza dining concept Gyoza King.
“Tonkotsu” is a popular ramen broth that’s cooked with pork marrow bones and fat for hours till it is milky white and thick.
At Keisuke Tonkostu King, one can choose between the basic Tonkotsu Ramen ($10.80), Black Spicy ($11.80) or Red Spicy ($11.80) with additional toppings such as seaweed, flavoured eggs and all topping.
You can also indicate if you want your soup to be light, normal or strong. The most interesting option would be the “texture” of the noodle: hard, normal or soft.
I had the Red Spicy Ramen with normal texture and Japanese char siew.
Firstly, the broth. It was flavourful, however would have prefer it to be a little thicker in texture such as those available at Menya Mushashi. The char siew was tender, but a little more roasted/burnt will seal the deal for me. Lastly, the noodle was al dente and I love it that way.
Over here, one can protein load with the bottomless supply of hard-boiled eggs! I love eggs and had 5 of them, excluding 3 yolks. Free flow of bean sprouts are available as well.
Lastly, Japanese Restaurants offers a noodle top up system known as kae-dama (替え玉). Over here, each addition portion cost $2, so be sure to leave some broth before ordering your add-on.
#01-19, Orchid Hotel, 1 Tras Street