Located a few doors down from KFC at Bugis Village, celebrity chef Keisuke Takeda's Ramen Keisuke Four Seasons is regarded as the one that serves the thickest pork-based broth. While the other Tonkotsu King outlets boil their soup broth for over eight hours, Four Seasons does it for 11, which gives it its creamy, rich flavour. There are five ramen flavours available — four to represent the seasons, plus the original Tonkotsu King. The four seasons are made with the same tonkotsu broth, but distinguished with the addition of different ingredients to the ramen. Follow Burpple Tastemaker Denise Ong footsteps and order the crowd favourite Tonkotsu Ramen Autumn (from $12.90), which comes loaded with pork soup noodles flavoured with bonito, three varieties of mushrooms, minced pork and jew's ears. Also add on their signature Flavoured Egg ($2) or Seaweed ($1). She recommends taking the broth in the normal level (no need for Strong) to enjoy the "deep pork bone flavour that is so rich, you have to finish it to the last drop". Pro tip: Help yourself to the free flow hard-boiled eggs and marinated beansprouts!
Avg Price: $15 per person
Photo by Burpple Tastemaker Denise Ong