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2015-06-29
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Takeda's Keisuke Ramen restaurants are arguably one of the best places to get your ramen fix in Singapore. It has often been lauded for its rich tonkotsu broth and authenticity. On that day, I went with a couple of friends to try out the ramen from their Four Seasons restaurant chiefly because the unique decor which we had seen online caught our eye. We had previously been to Keisuke Tokyo(located at Suntec) and had a wonderful experience with the ramen there so of course, we went to Four Season
The restaurant opens at 5pm and we reached there quite early(at about 5:10pm) to avoid the snaking queues we thought such a popular restaurant would've had at its dinner hours. We were able to get a seat immediately although many seats had already been taken up. It is wise to turn up early though because when we exited the restaurant(at about 6pm), there had already been quite a long queue formed already.
The menu consists of five choices only: Spring(basil & cheese powder), Summer(spicy), Autumn(bonito flakes and fried mushrooms), Winter(simply the tonkotsu broth in itself) and last but not least[in fact, it was the most expensive of the lot], the King(ginger stir-fried pork slices). From the 5, I decided to go with the King ramen. While waiting for our ramen which arrived quite quickly, we treated ourselves to the hard-boiled eggs that came in a little basket on the table. The eggs were nothing special but were still a treat especially when dipped in the soy sauce provided. There was also a container of seasoned beansprouts which were not too bad. Furthermore, the waitress provided us with a mini pestle and mortar with sesame seeds for us to grind and add into the ramen if we wanted to(I didn't).
The ramen soon arrived and the layout of the various toppings were impeccable. I chose the ''Strong'' broth, ''Hard'' ramen noodles and ''Normal'' chicken oil. The broth was really rich and quite salty too; there might have been MSG added because I felt really thirsty afterwards. I thought the chashu was a bit dry and the pork slices a bit lacking in flavour. The large piece of seaweed provided added some visual pleasure but hardly played a part in the flavour of the broth. The ramen noodles were nicely done and firm to my liking. The flavoured onsen egg was excellent. Overall, the ramen definitely surpasses that of many ramen shops in Singapore simply due to the very tasty and pork-y broth. However, there was a huge disappointment this time round - the broth was served somewhat lukewarm and quickly became cold so it got a bit sickening towards the end where I felt I was drinking cold, salty water. Personally, I feel that the ramen I had at Keisuke Tokyo was better than the ramen here largely due to the former being hotter when served and also because the broth felt more pork-y in a way.
Service-wise could also be improved in my opinion. The female waitress who served us seemed a bit cold and I definitely did not feel the warmness of the staff in here as compared to Keisuke Tokyo.
Tonkotsu Ramen King Special (All Toppings)
$17.9
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