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2015-02-14
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I had planned for a second trip since my first visit to Keisuke. It was hard to avoid this place since Bugis was along the way home after booking out. Having the book-out timing meet the opening hours was the difficult part. Haha it sounded like i have a say in the book-out timing, the truth is i have none! Nevertheless, i was lucky to book out right when they opened for the afternoon crowd!Located at one of the quaint shop houses along Rochor road. Tonkotsu King makes no attempt to hide it's pr
I had planned for a second trip since my first visit to Keisuke. It was hard to avoid this place since Bugis was along the way home after booking out. Having the book-out timing meet the opening hours was the difficult part. Haha it sounded like i have a say in the book-out timing, the truth is i have none! Nevertheless, i was lucky to book out right when they opened for the afternoon crowd!
Located at one of the quaint shop houses along Rochor road. Tonkotsu King makes no attempt to hide it's presence. On a bright afternoon i couldn't help but notice light gleaming from afar. I realized that i was staring at the restaurant all along as the light reflected from the golden signboard placed beside the restaurant's door.
Right when I opened the front door the smell of simmering tonkotsu broth engulfed me. The space was tightly packed with wooden furniture and sakuras were strung across the ceiling. There was a sense of liveliness coming from the patrons' murmuring. All these elements came together to produce a surreal feeling of dining in Japan's ramen restaurant.
Besides the wonderful atmosphere, the ramen is the main highlight of this post. I am very impressed by the amount of attention the chefs payed to preparing the ramen, ensuring the correct timing and proper technique to produce the right texture and chew to the ramen.After preparing the ramen, the thick savory broth, which took many hours to prepare, were then scooped from the heated pot into the bowl of ramen.
And right before serving the ramen, the chashu were sliced from a thick slab it that was seared till the skin have a burnt and crispy exterior. The chashu packs a strong unami punch on the initial bite and leaves a bitter sweet charred taste that complements the unami very well, which reminds me of eating the skins of bbq chicken wings.
The ramen is not the only aspect that surpasses the common standard. Keisuke does away with selling appetizers and instead offer free eggs and marinated bean sprouts. For once i felt the service charge was truly well payed for. Overall i would say that Keisuke is one of the most affordable ramen restaurant in town that offers the best ramen and service. It is definitely a must try if you happen to be in Bugis.
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