The Keisuke household is an esteemed name, claiming the title for the biggest ramen chain in Singapore. 21 outlets, 17 different concepts, of which are the Lobster King, Gyoza King and Hamburg Steak. And while they all have their strengths and fan-base, my go-to Keisuke chain will always be Ramen Keisuke Tonkotsu King Niku King at Paya Lebar Square.

There are two reasons for this. Tonkotsu King has the option of swapping out the traditional chashu for their ‘king’ version of pork belly (or collar). Tonkotsu ramen alike, but different meats. It’s more sinful, more decadent, pumped with flavour. The second would be one of the dishes from Niku King’s menu.

The ambience also topped, with the essence of the traditional ramen stall imbued. Constricted space, aromatic oily smog of broth and grilled meat, and the messy compilation of Japanese posters, calligraphy and lanterns everywhere.

Niku King’s menu

Something that I think about all the time, and perhaps my top 10 favourite food of all time albeit how simplistic it is, is the Keisuke Egg on Rice (S$3.9). Japanese pearl rice topped with a blanket of scrambled eggs that’s flavoured with what I assume is dashi and soy, with pockets of meat hidden beneath.

All this for S$5 (with GST and service charge), don’t be surprised if you see me ordering two bowls of this instead of ramen at a ramen stall…

Another new dish that’s exclusive to Keisuke Niku King is the Salmon Rare Katsu (S$8.9). Think aburi salmon, but breaded and deep-fried, resulting in a whole dimension of flavours. Rather than a smoky essence, you get a fuller, richer flavour from the extra oil. It’s also blessed with a nice crisp.

Not exactly, my favorite way to enjoy salmon, but it was an interesting experience.

Location: 60 Paya Lebar Road #01-02/03/04 Paya Lebar Square, 409051
Tel: +65 6214 3345
Opening hours: 11am- 8pm


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