3
0
0
Telephone
6440 5548
Introduction
Keisuke Tonkotsu Ramen are inspired by the four seasons, dedicating themselves to brewing only the thickest and richest soup stocks. They also serve unlimited free eggs and bean sprouts.
continue reading
Opening Hours
Today
11:30 - 22:00
Mon - Sun
11:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
This ramen shop is a branch of the well known Keisuke Ramen chain in Singapore. It is the first outlet in the East part of Singapore. The 60 seater outlet opened in July 2014 and is based on Japanese MATSURI theme, with the place decorated in a colorful way with bright Japanese decoration around.Tonkotsu Ramen SANJA ($13.90++)Ramen 🍜with 3 different spices sauce in black, red and green.Rich with a slightly spicy soup base.Although I had selected strong soup base, it was not too salty as it was usually the case in other ramen stalls.Tonkotsu Ramen "Yukimatsuri" ($13.90++)"Miso" tonkotsu ramen with powder cheeseThe cheese melted when mixed with the hot soup, which made the soup even richer and creamier. But it also made the soup quite salty too.Served with sesame seed for one to grind to add flavour to the soup.There was also condiments such as chilli oil and vinegar on the table to help yourself to.Help yourself to the free flow hard boiled eggs and marinated bean sprouts.If you do the survey, there will be free egg for next visit. Free ice cream on your birthday.Overall food was not bad, served quite fast. It was easy to get the attention of the staffs and the place was not crowded.
continue reading
Having previously ate at the Ramen Keisuke Tonkotsu King Four Seasons outlet, I was very confident that I would love Ramen Keisuke Tonkotsu King Matsuri too.Customers can customize their bowl of ramen, right down to whether you want pork chasyu (though that sounds like a trick question). Similar to the Four Seasons outlet, the much-raved bean sprouts and hard-boiled eggs are free flow appetizers while you wait for your hot ramen to be served.Four special ramens take limelight at Ramen Keisuke Tonkotsu King Matsuri. There is a story behind each ramen - each represents a Matsuri, which means festival in Japanese.Tonkotsu Ramen NebutaDescribed as mixed pork broth with fried fish stock, it sounded like something I would like as it incorporated seafood flavours. The ramen in short pays tribute to a festival that surrounds a historical battle.One sip of the broth confirmed this is the work of Keisuke San. The broth was thick with collagen which was due to the pork bones cooked in the soup for a longer time than normal. It is evident from the gelatin texture of the broth - a trademark of Keisuke ramen. While the tonkotsu broth was thick, the taste was not as intense or umami-packed as I expected. The fragrance and sweetness of the seafood stock was subtle and not very distinct. Even after I added the sesame seeds, it was still not as flavorful as I wanted. This would appeal to those who prefer their ramen to have a clean traditional flavour over experimentation.The chasyu used were the lean portions, which I personally found it tough and not sweet enough. There were very little fatty portions which were lovely, sweet, tasty and melts in the mouth. It would be ideal if the ratio of fat to lean portion is higher.Nevertheless, I love love love the noodles which were cooked to al dente perfection. It was my ideal width, and bouncy when chewed.One thing that Keisuke ramen never disappoints me is their soft-boiled eggs. Flavored, runny and sweet, they were soft-boiled to perfection.Tonkotsu Ramen AwaodoriOn first look, I thought the Awaodori doesn't look impressive with its more-brownish-than-normal broth. It is actually a tonkotsu broth plus sukiyaki broth, topped with a raw egg yolk. But one sip of the broth proved that looks can be deceiving. The 2-in-1 broth was amazing, thick, flavorful, sweet and umami-packed. It was well balanced and it was as if the soup had its own body. Although by 3/4 of the bowl, one might feel overwhelmed by the sweet broth.Instead of chasyu, pork slices were used for this ramen. They were thinly sliced with a perfect ratio of lean to fat juicy parts which was a burst of sweet and savory in every bite.My most favourite out of the 4.Tonkotsu Ramen SanjyaSanjya was created for the spicy lovers as it is made up of black, green and red spices sauces. The three different spices are meant to pay tribute to the three founders of Tokyo's oldest temple.On first look, our Sanjya looks scary with the huge blot of black pepper, red chilli sauce and green chilli sauce. For wimps that don't dare to disintegrate the black blot of pepper and mix the sauces, don't worry. The bomb is fake one. The soup was ok and not as spicy as I thought. It was more peppery rather than spicy hot and numbing. Maybe it is to suit the Japanese palate? Noted tummy was not on fire after eating Sanjya.Tonkotsu Ramen YukimatsuriRamen Yukimatsuri is named after an annual festival held during the snowy winter in Sapporo where snow and ice sculptures are constructed along the city streets. Inspired by snow, Ramen Yukimatsuri spots a generous blot of cheese powder on top of a thick miso cum tonkotsu broth. One would catch a whiff of the pungent smell of the powdery cheese and miso when the ramen is served.Unfortunately, our Yukimatsuri seems to be suffering from an identity crisis. The broth was a confusing mix of heavy salty fermented miso taste, pungent cheese which disintegrated into lumps, chilli flakes which gave the soup a spicy kick, and sweetness from onions. The noodle saved the day.AmbienceDecor is refreshing, colorful and imaginative - adjectives that are equally apt for the lord of ramen and his inventive ramens.ServiceStaff were full of energy and kept chanting Japanese niceties. Service speed was good and I didn't have to wait long. Beware of long queues during peak hours. You can help yourself to the free cold drink outside the shop while queuing. So thoughtful of them.Kudos to Keisuke san who is always pushing the boundaries of ramen cooking, and trying to introduce interesting twists to the conventional ramen.For full review, please visit: http://weekendeatwhatsg.blogspot.sg/2014/08/ramen-keisuke-tonkotsu-king-matsuri.html
continue reading
You may be interested in