SINGAPORE - I may be partial to tonkotsu or pork broth ramen, but I can be swayed. The new additions to the menu at Keisuke Ramen Tori King at 100AM mall for its fourth anniversary are worth returning for. This is the only branch under the Ramen Keisuke Dining Tokyo chain that specialises in chicken-based ramen broth.

Those who like clear soup can go for the Tori King Ramen (from $11), featuring broth made with kelp and shavings of dried skipjack tuna (bonito). The soup is light but no less flavourful.

If, like me, you prefer a robust soup, go for the Tori King Tan Tan Mien (ultra super rich, above, from $14.90). Inspired by Chinese-style dan dan mian, the thick soup is cooked for up to 12 hours and blended with white sesame paste and housemade chilli oil.

Each of these ramen dishes comes with a special option for diners who want all the toppings - tender chicken leg, flavoured egg, sliced chicken, seaweed and the new roasted chicken meatball.

The meatballs are juicy and flavoured with yuzu zest for a fragrant tang.

My other pick is the Tori King Dry Noodle (from $12.90), which is maze soba topped with minced pork, spicy chilli and vinegar - almost like a Japanese version of bak chor mee. The dish also has almonds, walnuts and pine nuts, which work very well, adding texture and flavour. For this option, the noodles are topped with tender sliced chicken.

WHERE: Keisuke Ramen Tori King, 03-15 100AM, 100 Tras Street

MRT: Tanjong Pagar

WHEN: 11.30am - 3pm, 5.30 to 10pm (weekdays), 11.30am to 10pm (weekends)

INFO: www.facebook.com/KeisukeTokyoSG

This article was first published on Nov 25, 2016.
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