Similar to the signature Tonkotsu Ramen except that this flaming hot Tonkotsu ramen was served in a fiery broth made of locally blend of chili and spice. I could actually see chili flakes in the broth that reminded me of the red cut chili, although the spiciness was already as good as that of chili paid. Definitely not for the faint-hearted like me, as the heat rushes up immediately. 🥵 Both ramens were served with crunchy black fungus, seaweed and spring onion. Btw, Kanshoku means ‘to finish eating every last bit of your food’ in Japanese. Surely, I did!