Keisuke Takeda clinched the title of Ramen Champion at the Tokyo Ramen Championships in 2011. With over 30,000 Ramen Chefs competing, he regarded the period as the peak of his career. Soon after however, he found himself 'itching for a challenge overseas' because dominating Tokyo's food scene was clearly not enough. ._.
As a fellow foodie, I'm glad he did though for if not for his initial investment of $650,000 and years accommodating to the Singaporean palate, the majority of us may still be deluded into thinking that Ajisen Ramen is actually ramen.

While I am unlikely to travel to Japan anytime soon, Ramen Keisuke Tonkotsu King is a close second. The rich creamy broth is the closest I've had to that of Ichiran thus far - my standard for a good Tonkotsu. More uniquely, the layer of chicken oil made for a velvety mouthfeel at the end of each slurp. While the broth does get overly rich / 'jelat' after awhile, the unlimited servings of chilled spicy sprouts does help to cut through it. Liking my noodles hard, mine had a great bite and checked all the boxes of the typical thin ramen noodles. Unfortunately, the slices of char siu could still look to Sanpoutei for inspiration. On that day, I would have preferred mine to be smokier and much more tender. Overall, I still would not consider myself as having plenty of ramen in Singapore. But as it stands, based on the taste and price, this joint trumps Sanpoutei @ Holland Village. If you do factor in the ambience and service though, that's a different story.
Price: 9/10
Taste: 9/10 (π—ͺπ—Όπ—Ώπ˜π—΅ π—Ύπ˜‚π—²π˜‚π—Άπ—»π—΄ 𝗢𝗳 π˜†π—Όπ˜‚'π˜ƒπ—² π—»π—²π˜ƒπ—²π—Ώ π˜π—Ώπ—Άπ—²π—± 𝗯𝗲𝗳𝗼𝗿𝗲)
Ambience: 6.5/10
Service: 4/10
Overall: 7.5/10

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