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2013-01-28
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One of the three ramen restaurants in Singapore owned by Keisuke Takada. I've not tried any of them and of course, the first one ought to be Tonkotsu.All 3 restaurants serve ramen in different soup bases and obviously this one, Tonkotsu King, serves a pork bone soup base. The queue was about 20mins on a Monday night. You probably have to wait longer if you're in a bigger group.The area has quite a few interesting restaurants as well and if walk further down to Tanjong Pagar road, you will get to
All 3 restaurants serve ramen in different soup bases and obviously this one, Tonkotsu King, serves a pork bone soup base. The queue was about 20mins on a Monday night. You probably have to wait longer if you're in a bigger group.
The area has quite a few interesting restaurants as well and if walk further down to Tanjong Pagar road, you will get to see many korean restaurants.
This outlet has only one staff serving the customers. Despite so, this lady is really efficient. She could even remember that we wanted to change our order after taking in so many orders at one go.
First, we got to grind the sesame seeds, which will then be added to the ramen. It brings out the flavour of the soup.
There are 3 main ramen. Normal, with Black Oil, with Red Oil.I went for the one with Black Oil.
You can choose the ingredients that you want too. I selected all ingredients.
This egg is AMAZINGGGG just typing this makes me feel so hungry.The exterior colour is quite light, but it is so well flavoured, even the yolk is tasty. Of course, the consistency is perfect.
Complimentary bean sprouts and hard boiled eggs (not the flavoured ones) are provided. And best of all, they are free flow! Great for people who love eggs (and want that extra protein) I enjoyed the simply-seasoned bean sprouts.While the black oil does give the soup a different taste, I preferred the original one which my partner ordered. The black oil does not enhance the taste of the ramen as compared to Nantsuttei's . It could be that the oil is not roast garlic oil? I ended up scooping the oil out and I did not finish the soup (which I usually do when I like the ramen). Eventually I drank lots of the original soup.
The cha shu was slightly thicker than normal but not very well marinated.
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