Seasonings commonly added to ramen are black pepper butter, chilli pepper, sesame seeds, and crushed garlic. Soup recipes and methods of preparation tend to be closely guarded secrets.

That all for the short information on ramen. 

Let start off with the ramen hopping adventure. 

First stop, Keisuke Tokyo Ramen dining. 

Making a trip down to Keisuke ramen with my buddy Amanda after the job fair at suntec convention hall.

Keisuke Tokyo was opened by chef Keisuke Takeda,  and it was his fifth outlet in Singapore. The others for outlets, Tonkotsu King (Orchid Hotel), Tori King (Amara Hotel), Tonkotsu King Four Seasons (Bugis Village), and Gyoza King (Orchid Hotel).

Menu can be found in Keisuke website. 

Gyoza // Average. The gyoza is stick to each other.  Obviously this was not fresh made,  it was frozen and taken out to pan fry it.

Tonkotsu Ramen // The soup was good. It was smooth, rich, and fragrant. The ramen texture was soft and springy. The char siew was very lean, and i suggest it could be used some fat-trimming. But the meat is still tender.  

Vermicelli Roll ($5.50++) // It stuffed with char Siew. It was a good combination. The texture of the vermicelli roll was soft and chewy.


Siew Mai ($5++) // The filling is very generous,  but it was average.


Steamed fish ($5.50++) // The new dish recommended by the chef. The texture of the fish was smooth and soft. But the sauce and the fish was too bland.


Spring Roll with Egg White ($4.20++) // It was crispy and crunchy. Tasted great!


Rice with beef and fried egg ($6++) // The beef was fragrant, and tender. The sauce was good.

Rice with Chicken, sausage,  and mushroom ($6++) // The chicken was tender but it tasted a bit bland. Average dish.


Address: 191 Jalan Besar,
Singapore 208882

Nearest MRT Station: Farrer Park Station

Phone: 6225 7788

Opening Hours: Daily, 6pm - 6am




Xiao Long Pau // The texture of the pau was soft and chewy,  the interior, the meat was tender and the soup was fragrant and smooth.


Fried Dumplings // It was well fried, the meat was fresh and tender.


Egg Tarts // The exterior was crunchy and the interior was soft and smooth.


Century porridge // The porridge was average. Tasted a bit bland.


Siew Mai // Average.


Chilli dumplings // The spiciness was there and the texture of the dumplings was soft and the meat was fresh.


 Salted egg custard bun // The highly raved custard bun was very impressive. The best dish at Swee Choon. It a must-to-try dish.



Address: 126 Sims Avenue,
Singapore 387449

Nearest MRT Station: Aljunied Station

Phone: 6746 4757

Opening Hours: Daily, 24 hours

From left to right. 
1) Fried Prawns: It was too oily and it tasted awful.

2) Fried Char Siew Pau:  It was great,  the char Siew was sweet and salty. It was well fried.

3) Fried Yam Cakes: Too oily and the texture was quite tough.

4) Century Porridge: The porridge was fragrant,  smooth,  and silky. The portion of the century egg was very generous.

5) Siew Mai: Below Average.

6) Yam cakes: Average.

7) Pork Ribs with black bean sauce: The pork Ribs was tender and fragrant but the sauce was too salty.

8) Xiao Long Pau: The texture of the pau was soft and chewy, the soup was smooth and fragrant and the meat was fresh.

9) Vermicelli Roll: The texture was smooth and the sauce was great.

Let start off with this week first stop.

First Stop, Outram Park Ya Hua Bak Kut Teh.  

Making a trip a down to Outram Park Ya Hua Bak Kut Teh with Eugene. We heard a lot of good reviews on ya hua bak Kut Teh, so we decided to make a trip down.