Ah, I was too busy for the last two weeks, by the time I post this review, I don’t know how much of my memory still remains 😛 But the most significant term I can surely recall is, “Good!” And that was my friend’s comment too, who is usually very reserve using this particular description.
We were there on a Monday evening at 6.30pm. I had heard many remarks on how ridiculous the queue was, something like 40 over minutes wait, hence I was there early, readily to join the queue for once in a long while, only to discover there was none. I suppose the hype was already over, and diners started to regain some senses, just like those queueing for Plaza Singapura’s Tim Ho Wan. Really people, there is no need to rush to try everything new, it’s not that it’s free for a limited period or cease operation after a few months (there might be some extra freebies, but I seriously don’t think it’s worth to queue). Personally, I would shun any queue, if not for my friend, who always ask for nice food. And I really did research before recommending this to her. Anyway, let’s start with Ramen Keisuke Tonkotsu King Four Seasons being considerate in offering free bailey drink to those queueing outside their Bugis Village outlet. However, I didn’t get to try it since I didn’t need to queue at all. Pass.
The restaurant inside was about half filled, and we were promptly shown to a table for two. Right here, they only have 5 types of ramen available. Namely Spring, Summer, Autumn, Winter, and King (I suppose that’s a summary of each season :P). Let me briefly introduce them here! Chef Keisuke Takeda (Japan’s Ramen Champion 2011, nothing to do with the Singapore franchise of the same name though) drew inspiration from the four seasons in Japan, and infused each of his four creation with an essence of that respective season. Firstly, each ramen came with a unique bowl design that matches its seasonal theme, so if after you finish the broth, and you discover the bowl revealing a different season from that you ordered, you know some joker messed up your order, it’s high time you summon the waiter for a free lecture session huh? And who knows, maybe a free meal too??
Alright, joke aside, let’s get back on track. Spring comes with ingredients such as basil and Parmesan cheese, to reminiscence the flavour of Spring. Summer with three types of spicy ingredients such as Japanese shichimi, Szechuan pepper, Cayenne pepper, with spicy minced pork to represent the heat. Autumn (usually mushrooms’ flourishing season) with various mushrooms, minced pork, and bonito powder. And Winter represents the simplistic form of their ramen, offering the bare basic for those who want an unsophisticated taste of Keisuke’s tonkotsu ramen.
I had the most tempting Summer, as I crave for spicy noodle. Ramen Keisuke Tonkotsu King Four Seasons allows patrons to dictate the flavour of the broth via a form, between light, normal, and strong, as well as the amount of chicken oil, and noodle’s texture (from hard to soft). There is option to add seaweed for $1, a flavoured egg for $2, or all topping for $4. However, noted that Ramen Keisuke Tonkotsu King Four Seasons provides free flow boiled eggs as well as marinated bean sprouts, I don’t see any reason to order the flavoured egg, unless one desperately want the runnier egg for $2 more. I prefer the runnier version, but I chose to save $2 here 😀 Noted that there were two distinct colour eggs available, the white colour eggs are the normal ones, while the brown eggs are low chloesterol. Don’t get it wrong, it’s not that the hens came from different continents, lol! When we probed one of the waiters, we were told the eggs were same, only differ in colours. I only found out the fact after visit (service minus mark!!).
My broth was rather thick (which was what I selected), flavourful, and naturally spicy to my liking, which reminded me of the volcano ramen I had some years back, only this one tasted sweeter, with the essence of the hard boiled tonkotsu broth no less. The leeks and black fungus were quite generous, and I had a large piece of moderately sliced lean char shu. I was greedy with the free bean sprouts though, refilling my bowl with large portion of them repeatedly, ending up turning my broth into a saltier version more resembling a miso broth! LOL! The noodle used was medium curly Chuboso Chijiremen, good thing it remained springy throughout. Overall, I was quite satisfied with Summer, obviously catering for Singaporeans (or people in this region who love spicy food) in mind. In Japan, it’s rare to see such spicy ramen.
My friend ordered a King, which came with fried pork in ginger among the assortment of the four seasons’ signature ingredients.
Overall, I see my visit to Ramen Keisuke Tonkotsu King Four Seasons as quite worthwhile, not only in terms of quality, but the free flow boiled egg, bean sprouts, and the bailey drink which I missed, demonstrated sincere hospitality this outlet got to offer. If you dare to eat 6 to 7 boiled eggs, that probably means you earn back on your ramen already! 😀 (Better watch your health pals)
By the way, as in Ramen Dining Keisuke Tokyo, do remember to show them the discount voucher from their website, that will save you the GST directly off your bill! (sort of, they are giving 7% discount, which somewhat equivalent to that of our GST)
Ramen Keisuke Tonkotsu King Four Seasons
158 Rochor Road
Mon-Fri 11.30am-2.30pm & 5pm-10.30 pm
Sat, Sun & Public Holidays 11.30am-10.30 pm