There is something comforting about slippery noodles in hot, savoury broth. Infused with chicken goodness from hours of boiling, the chicken-based ramen here is worth a try. An interesting deviation from the traditional use of pork, the chicken broth packs an equally robust punch.
Plastered with pieces of manga tear-outs on its walls, the eatery is reminiscent of the 60s and 70s. Free-flow of hard-boiled eggs and marinated beansprouts are a plus for those who prefer extra nibbles with their noodles. Individual order sheets are provided for every diner, and allow you to customize your order – noodles are cooked to "soft", "normal" or "hard" textures. Other options include the concentration of broth and the preferred amount of chicken oil, a bonus for health-conscious diners.
We loved the delicate mortar and pestles filled with assorted white and black sesame seeds. A little hands-on activity while we waited for our food, grinding these seeds released a fresh, nutty fragrance. The ground sesame added extra texture to the ramen, though I wasn't able to discern a significant difference in its taste.
I opted for the "hard" texture and the noodles turned out firm and delightfully chewy. The "ajitama" (marinated egg) is often the highlight of ramen for me. Ramen Keisuke Tori King did not disappoint – the soft gooey yolk imparted a savoury burst of flavour. The humble egg at its best.
The stock is made from chicken bones, feet, kombu and hours of boiling. A thick and robustly flavoured broth is the result and coats the thin ramen noodles nicely.
Service is brisk and friendly, though the hustle-bustle of the eatery, its relatively small interior and lengthy queues mean there is little time to linger for a longer catch-up with friends.