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Colorful ramen
2016-06-04 178 瀏覽
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 u
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 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.
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 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''
$13.9
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 Tonkotsu Ramen "Yukimatsuri" ($13.90++)
"Miso" tonkotsu ramen with powder cheese
The 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.
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 Served with sesame seed for one to grind to add flavour to the soup.
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 There was also condiments such as chilli oil and vinegar on the table to help yourself to.
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 Help yourself to the free flow hard boiled eggs and marinated bean sprouts.
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 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.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2016-05-30
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$32.7 (晚餐)
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Late Lunch
2014-12-25 69 瀏覽
It is RAMEN KEISUKE's first outlet in the eastern part of Singapore, and also its 6th outlet. The outlet was opened in the basement of Parkway Parade in July 2014. Although the outlet looks small in size, it is actually long and seat about 60 people. The dining in area is decorated in bright and colorful ways with colorful pictures decorated the walls.It serves familiar favourites along with new-to-market creations based on the Japanese MATSURI theme. Here it served the orignal Tonkotsu Ramen ($
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 It is RAMEN KEISUKE's first outlet in the eastern part of Singapore, and also its 6th outlet. The outlet was opened in the basement of Parkway Parade in July 2014.
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 Although the outlet looks small in size, it is actually long and seat about 60 people. The dining in area is decorated in bright and colorful ways with colorful pictures decorated the walls.
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 It serves familiar favourites along with new-to-market creations based on the Japanese MATSURI theme. Here it served the orignal Tonkotsu Ramen ($13.90++), Tonkotsu Ramen YUKI MATSURI ($13.90++), Tonkotsu Ramen NEBUTA ($13.90++), Tonkotsu Ramen SANJYA ($13.90++), Chicken stock Ramen ($11.50++) and Tonkotsu King Awaodori ($13.90++), as well as, other side dishes. 

Tonkotsu Ramen NEBUTA ($13.90++), fusing Tonkotsu broth with Niboshi broth resulting in a big flavour with depth. This ramen is inspired by Aomori's NEBUTA MATSURI, which stages a parade of giant Nebuta lantern floats through the city's main streets, every August. Aomori is also known for its Japanese sardines called IWASHI, which are usually sun-dried to concentrate their flavour. The Niboshi broth is made from dashi (stock) of this special IWASHI.

Tonkotsu Ramen YUKI MATSURI ($13.90++), has Sappaoro's tonkotsu miso broth topped with a hill of cheese powder which reminds one of the fluffy Hokkaido winter snow.

Tonkotsu Ramen SANJYA ($13.90++), inspired by the Sanjya Matsuri, features a trio of spicy sauces in contrasting colours of Black, Red and Green. When tasted separately, the sauces each gives a different heat & spice profile but when mixed in together, they enrich the soup with an additional punchy, yet harmonious, character.
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 Similar to other RAMEN KEISUKE's outlets, an order list is placed on the table, where one can select the thickness of the soup, the texture of the noodle and topping on the ramen.
Sides
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 Similar to other RAMEN KEISUKE's outlets, there is unlimited hard boiled eggs and marinated bean sprouts to help yourself to at the table.
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 The table also has various condiments available.
Ice water
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 Iced water is served upon ordering.
Sesame seeds
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 A small bowl of sesame seeds is given after ordering ramen. Most would grind the sesame seeds and add it to the ramen.
Tonkotsu Ramen AWAODORI
$13.9
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 Tonkotsu King - Awaodori ($13.90++)
It is Tokushima style ramen, which has rather thick soup base. Instead of the usual cha shu, thinly sliced pork sukiyaki is added into the ramen. The ramen is topped with a raw egg yolk, which makes the pork bone broth even more thicker and creamier. The thick soup base kinds of reminds me of lor mee with its thickness.
MATSURI MESHI rice-bowl
$7
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 MATSURI MESHI rice-bowl ($7.00++)
It is presented hot with an egg sunny-side-up, chashu cubes and tobiko roe dressed with a specially blended shoyu. It is described as a "FESTIVE PARTY in a bowl as it is very colorful. It filled with different textures and tastes in the mouth, the crunchy tobiko roe, the creamy egg coated rice, and the juicy chashu.

Overall the food is delicious. The staffs are friendly, warm in welcoming customers into the outlet. After making payment at the cashier, the staff would beat the drum, saying goodbye to the customers. Interesting ramen outlet.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2014-12-25
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$24.60 (午餐)
推介美食
Tonkotsu Ramen AWAODORI
$ 13.9
MATSURI MESHI rice-bowl
$ 7
等級3
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Ramens with stories to tell
2014-08-17 91 瀏覽
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 To
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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.
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 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 Nebuta
Nebuta
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 Described 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 Awaodori
Awaodori
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 On 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 Sanjya
Sanjya
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 Sanjya 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 Yukimatsuri
Yukimatsuri
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 Ramen 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.

Ambience
Decor is refreshing, colorful and imaginative - adjectives that are equally apt for the lord of ramen and his inventive ramens.

Service
Staff 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.
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For full review, please visit: http://weekendeatwhatsg.blogspot.sg/2014/08/ramen-keisuke-tonkotsu-king-matsuri.html
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Nebuta
Awaodori