Danboard · Food · Japanese · Noodles · Ramen · Singapore

Periodic Review: Keisuke Tonkotsu Four Seasons.

Good day, How was Father’s Day for you? Did you had some great family time?

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Do you still remember how your dad used to piggyback you when you were young?

Like many Singaporeans, I went out for dinner with my family (because it’s a hassle to wash the dishes. I don’t mind cooking though) and of course being a ramen fanatic, I went for ramen again. Visited Keisuke Tonkotsu Four Seasons today. You may ask, what’s so fun about eating the same ramen by the same people all the time? Even though it’s the same ramen and they mostly serve the same menu, the taste of food differs from the person cooking, the environment etc. That’s why even though Putien has so many outlets in Singapore but only 1 in Kitchener Road was awarded  1 star michellin award.

I mostly visit this outlet back then due to the consistency of the food and the environment, it’s slightly bigger than most of their ramen outlets except the one in Parkway Parade.

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Tonkotsu Ramen (Winter) The danboards can’t wait to tuck in.

To test the standard of a ramen, always eat their most basic item on the menu. If the base is bad, you can expect the rest won’t be great either.

The ramen doesn’t disappoints, creamy soup and runny ajitama. Paired with black fungus and chashu for a near perfect bowl. One of Keisuke’s ramen main point is that you can choose the texture of your noodles to be hard, normal or soft and also the soup-base to be thick or light.

If you’re coming at night, you may want to avoid 6.30 p.m to 8 p.m as the queue can get abit long.

Ciao, See you another day.

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