The ramen bowls here are customizable in terms of the soup flavor, ingredients and noodle texture. I chose strong flavor (which is slightly saltier as “warned” by the staff) and hard noodle texture. The place also serves free flow hard boiled eggs and bean sprouts. The soup is the creamy tonkotsu kind as you would expect and there’s even bits of the rendered pork fat floating around the soup which made it really rich but it could be hotter temperature wise. The egg was well cooked with the seasoning penetrating all the way through while the yolk was still jammy. However, the chashu was abit it a letdown as it was quite a lean cut and very dry unless I doused it in the soup