Ramen Keisuke Tonkotsu King Four Seasons (Bugis)

This is my go-to place for my ramen cravings, as its ramen quality has been consistently high even after so many years. This Autumn theme Ramen ($12.90) is one of the best among all Keisuke outlets. The umami from both the pork and bonito broth blends so well together, forming this thick flavour packed broth that left me no choice but to finish the bowl clean!

I love the free hard-boiled eggs and bean sprouts concept as well and they are so good together with the broth 😍

After so long, I finally am back to try the Keisuke at Bugis and I had the autumn ramen. Ramen is cheap and not bad.

finally visited keisuke !!! tried their winter ramen, which is your regular tonkotsu broth & had all the toppings. may not look like much but this is a deceptively big bowl, packed to the brim! this is the first time i’ve seen so much meat in my ramen HAHA since most ramen places only give you a thin slice. the stir fry pork was also a welcome addition — it was sweet and extremely tender, probably the best thing about this dish. 😋

that aside, having tried many tonkotsu ramens, would say that this is really average ramen. broth was creamy but not quite flavourful enough, toppings and noodles were average. pretty good value for money though, especially with the free flow boiled eggs and pickled bean sprouts.

$14.90 | 6/10 🌟

Was having a really bad craving for ramen that day so I went out from my cave and made a trip to Bugis for ramen Keisuke four Seasons. The thick and creamy tonkontsu broth was well worth the journey. I had the autumn bowl which came with a dollop of minced meat that added more flavour to the soup. We thankfully arrived at around 5pm, when the store was moderately crowded. We left at 6pm only to see a Long queue of hungry diners waiting outside!

The ramen noodles here are pretty good - it’s slightly thinner than usual, with a nice bite to it. The broth is rich but not jelat, and the chashu was tender + not too fatty, which I like.

The ginger pork rice was simple but nice too, with well-seasoned pork belly slices, plump Japanese short-grain rice and garlic bits + spring onion.

This place also has free-flow beansprouts which my friend loves, so a plus point for that!

This Keisuke offers four flavours attached to the four seasons. I didn't order anything signature and went for Spring, which uses basil and cheese. It's alright. The chashu here however uses a leaner cut.