Order is being done on an order check sheet while you queue so that the turnaround time will be faster. You are able to concoct your perfect bowl of ramen from soup base, noodle texture, to strength of taste too. I was there on a weekday at around 6pm and there is already a decent crowd lurking there.<\/p>\n

We decided\u00a0to go with one regular Tonkotsu and one Black Spicy – All-In, as it makes sense to try out all the ingredients with just a few dollars difference and experience the real deal.<\/p>\n

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Each bowl cost around $15 which seemed to be the norm these days (sigh.. Talk about inflation)<\/p>\n

Once we were seated we found something quite different compared to other restaurants. Every table comes with a basket of eggs! They even indicate brown is low cholesterol n white is for regular. We were also given a grinder with black & white sesame seeds to add onto the ramen to add that extra omph, a jar of marinated beansprout too, just like Keisuke Tokyo Ramen in Parco.<\/p>\n

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The ramen comes with one perfectly cooked soft boiled egg with golden egg yolk, big slices of cha shuu (relatively bigger than most ramen joints) some black fungus and with a sprinkle of spring onions. However it also comes with one big sheet of seaweed which you do not usually find in other restaurants.<\/p>\n

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Soup wise, it is very rich, hearty and flavorful, you can taste the saltiness of the soup, yet you can find hint of pork bone sweetness in it. It is sort of a hybrid between our local bak kut teh and sweet miso soup. Soup is milky probably from the hours of long cooked pork bones.<\/p>\n

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I find the soup a bit too oily to my likings thou as there are cubes and chunks of cha shuu fats floating in each bowl of soup, not for the health conscious and faint hearted, but may be good for the ladies for it’s collagen?<\/p>\n