Ramen is possibly the one type of Japanese cuisine that wasn’t ruined for me by visiting Japan. Every ramen restaurant has its own unique approach to noodles in soup, and there are so many good varieties out there.
I haven’t yet mentioned the excellent ramens I had in Tokyo and Osaka, but I think Ramen Keisuke here in Singapore gets its own special mention. This ramen brand has three outlets: I’m very fond of the crab stock ramen at the Millenia Walk branch, but the Ramen Keisuke Tori King branch (#03-15, 100AM, 100 Tras Street Singapore 079027) is slowly becoming one of my regular favourites. Each bowl of ramen comes with an entire chicken thigh; the meat is tender and tasty while the skin is blowtorched for extra savoury kick.
Though the ramen was awesome today as always, it was the service that really made a difference to my meal. You see, this morning I managed to scald the palm and fingers of my right hand in a clumsy accident. The doctor bandaged my hand to keep the salve from getting over everything I touched, but this also meant I couldn’t manage chopsticks – and Beth and I had an appointment with Tori King this evening.
Here are two photos from our ramen dinner. Beth’s is on top and mine is on the bottom – spot the difference?
The staff cut up ALL my food into manageable pieces, so that I could eat the entire bowl with just a spoon (and a fork for guidance). How’s that for thoughtful service?