It was a drizzly Sunday afternoon. Having had Yakader's chicken biryani about 30mins ago, the last thing on my mind was food.
But here I was, seated in Keisuke's latest ramen joint in Bugis, the Keisuke Tonkotsu King Four Seasons.
Very colourful interior decor greet you the moment you slide open the heavy glass door. You get the options of table or counter seats. But if you are very tired, a table is always a better option to rest.
The attentive wait staff would also offer a basket for the ladies to put their shopping and bags. Needless to say, free flow tau geh and hard boiled eggs are the standard.
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| 4.25/5 |
We chose the King and Autumn versions with hard noodles. The two bowls were topped with everything, courtesy of a relative who's doing the cooking. He later explained that the broth were cooked for 9 hours straight and subsequently tested for various factors before passing the grade.
I was most impressed with the stock. Thick, rich and yet the bonito still shine through.The soy-flavoured eggs were damn good too.
By the way, I heard from the horse's mouth that Keisuke's gonna launch their Gyoza King outlet soon.
Ippudo is going to lick some wounds soon.
If you had subsisted on instant noodles for most of your teenage years like me, you would have realised that Maggi's Curry Noodles was da bomb! Not that it can compare in this day and age against more richly-flavoured versions like Prima Taste's.
I stumbled across Hill City Cafe located at the basement of Central located at Clarke Quay. Very nondescript especially on a weekend.
Noodles sold there were of the exotic Malaysian variants. But one thing caught my eye. Dry curry noodles.
What in the world was that? How would it taste like? What sort of noodles did they use? Any proteins?
What you get is a plate of dark-sauced al dente noodles with char siew and chicken. Laden below was a umami loaded Maggi curry powder tasting sauce that was so old school and good. Not forgetting lard bits too.
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| 4.75/5 |
Not cheap at $6. But worth every single cent of it.
