Ramen Keisuke Tori King
At a Glance
About Ramen Keisuke Tori King
Ramen Keisuke Tori King is the chicken-focused concept within Chef Keisuke Takeda's sprawling ramen empire — 17 outlets across 15 unique concepts, making it the biggest ramen chain in Singapore. While other Keisuke concepts focus on tonkotsu (pork bone), lobster, or gyoza, Tori King is dedicated entirely to chicken: the broth is made from chicken bones, chicken feet, Japanese seaweed, and an assortment of vegetables, boiled for eight hours to extract maximum flavour and collagen. The result is a broth that is creamy and rich yet noticeably lighter than traditional tonkotsu — a quality that makes it particularly popular among diners who love ramen but find pork-based broths too heavy. Located on Level 3 of 100AM at Tras Street, within the Itadakimasu by PARCO dining cluster, Tori King draws a steady CBD lunch crowd that knows exactly what it wants: a fast, satisfying, affordable bowl of chicken ramen with free eggs and beansprouts.
The menu is straightforward: three types of ramen. Tori King Ramen at S$12.90++ is the standard — creamy chicken broth with tender chicken chashu, spring onion, and thin noodles. Black Spicy Tori King at S$13.90++ adds black pepper heat for a warming, peppery kick that builds gently. Green Spicy Tori King at S$13.90++ uses green chilli for a brighter, sharper heat. All three can be upgraded to the 'All Toppings' version (approximately S$16.90++) which adds a whole chicken thigh (tender, practically falling off the bone), two half-boiled eggs, a large piece of chashu, and a sheet of seaweed — a protein-heavy feast that makes the bowl a complete meal. Noodle firmness and broth richness are customisable, following the Keisuke tradition of giving diners control. Recent menu additions include dry ramen, dan dan mein, and tsukemen — expanding the format beyond soup-based options.
The Showa-era decor at Tori King is a deliberate nostalgia play that distinguishes it from the sterile minimalism of many modern ramen shops. The interior draws inspiration from Emperor Hirohito's era (1926-1989), with retro Japanese signage, warm wood tones, and a counter-and-table layout that feels like stepping into a 1970s Tokyo ramen shop. This aesthetic choice is more than decoration — it creates an atmosphere that subconsciously tells the diner 'this ramen is traditional, this ramen has history, this ramen is real.' The free-flow hard-boiled eggs and marinated beansprouts follow the Keisuke formula that has proven irresistible at every one of Chef Takeda's outlets: give the customer something for free, make it genuinely good, and watch them come back. The regulars' technique is to crack a hard-boiled egg, add mayo from the condiment station, and eat it between bites of ramen — a protein boost that extends the meal without adding cost. At S$12.90 for a bowl of quality chicken ramen with free sides, Tori King delivers one of the most satisfying lunch experiences at 100AM — which is saying something in a building that houses SABAR, Maguro Brothers, and The Public Izakaya.
Recommended For
Menu & Pricing
Three ramen types + All Toppings upgrade + new items. Free eggs & beansprouts. Noodle firmness customisable. Walk-in only.
| Item | Description | Price |
|---|---|---|
| Tori King Ramen | Standard — creamy 8-hour chicken broth, chicken chashu, thin noodles, spring onion | S$12.90++ |
| Black Spicy Tori King | Black pepper heat on chicken broth — warming, peppery kick | S$13.90++ |
| Green Spicy Tori King | Green chilli heat — brighter, sharper spice on chicken broth | S$13.90++ |
| All Toppings (any ramen) | Upgrade: + chicken thigh (bone-in) + 2 half-boiled eggs + large chashu + seaweed | ~S$16.90++ |
| Rich Soup Ramen + Egg | Thicker broth version with flavoured egg | S$14.90++ |
| Dry Ramen / Tsukemen | Recent additions — brothless noodles or dipping noodles format | ~S$14-16 |
The Ramen Keisuke Tori King Experience
The Chicken Alternative — Why Tori Beats Tonkotsu for Some
For many ramen lovers, tonkotsu (pork bone) broth is the default — the rich, creamy, heavy soup that defines the ramen experience. But for a significant number of diners, tonkotsu is too much: too heavy, too rich, too filling, leaving them sluggish after lunch rather than energised. Tori King exists for these diners. The 8-hour chicken bone broth has the same creamy, umami-rich quality as good tonkotsu but with a noticeably lighter body — you get the satisfaction of a rich soup without the heaviness that can make a pork-bone broth feel like a meal-ending event. The chicken broth also has a cleaner finish: where tonkotsu lingers on the palate with its porky richness, Tori King's broth fades more gracefully, leaving a pleasant chicken umami that does not overwhelm. For the CBD worker who wants ramen at lunch but needs to function in a 2pm meeting, this lightness is not a compromise — it is an advantage.
Free Eggs + Mayo — The Keisuke Secret
Every Keisuke outlet in Singapore offers free-flow hard-boiled eggs, and Tori King adds marinated beansprouts to the deal. These are not afterthoughts — they are a strategic generosity that has become a core part of the Keisuke brand identity. The hard-boiled eggs are always freshly stocked, peeled and ready to eat, sitting in a container at every table. The regulars' technique is to crack an egg, add a squeeze of mayo from the condiment station, and eat it between spoonfuls of ramen. The combination of egg, mayo, and chicken broth creates a moment of pure comfort-food satisfaction that extends the meal without adding a single dollar to the bill. The marinated beansprouts add crunch and a tangy pickled flavour that cuts through the richness of the broth, functioning as a palate cleanser between bites. These freebies are what make Tori King not just a ramen restaurant but a complete lunch experience: soup, noodles, chicken, egg, vegetables — all for S$12.90. Chef Keisuke understood early that the most effective marketing is generosity.
The All Toppings — S$17 for a Protein Feast
The All Toppings upgrade at approximately S$16.90++ transforms the standard Tori King Ramen into one of the most protein-dense meals available in the CBD. On top of the standard chicken chashu, you receive: a whole chicken thigh, bone-in, braised until the meat practically falls away at the touch of chopsticks; two halves of a perfectly soft-boiled marinated egg (ajitama); a large, thick slice of additional chashu; and a sheet of seaweed. The chicken thigh alone would cost S$5-8 as a standalone dish at most Japanese restaurants — here it comes as part of a S$17 bowl that also includes ramen, broth, and unlimited eggs and beansprouts. For gym-goers and protein-conscious diners in the CBD, the All Toppings Tori King is the optimal ramen order: maximum protein, chicken-based (lower fat than pork), and filling enough to carry you through an afternoon without snacking.
100AM Level 3 — The Ramen Floor
Level 3 of 100AM is effectively the ramen floor, with Ramen Keisuke Tori King and Konjiki Hototogisu providing two fundamentally different ramen experiences within the same building. Tori King delivers accessible, affordable, comfort-food ramen with a chicken base — the reliable choice when you want something warm, fast, and satisfying. Konjiki Hototogisu on Level 1 offers a Michelin-starred shellfish-enriched experience for those seeking something more adventurous. The choice between them is genuine: Tori King for familiarity and value, Hototogisu for novelty and sophistication. SABAR on the same floor offers the non-ramen fish option. The building's proximity to Tanjong Pagar MRT (Exit A, 5-minute walk) and the concentration of quality Japanese dining makes 100AM one of the best lunch destinations in the CBD for Japanese food lovers. If you eat at 100AM twice a week — Tori King on Monday, SABAR on Wednesday — you have two completely different Japanese meals at under S$15 each.
Showa Nostalgia — Ramen That Looks Like 1975
The Showa-era decor at Tori King is the most visually distinctive element of the dining experience. While many modern ramen shops in Singapore go for industrial minimalism or Instagram-friendly neon, Tori King leans into Japanese nostalgia: retro signage, warm lighting, wood panelling, and design elements that evoke the 1960s-1980s Showa period when Japan's post-war economic miracle transformed the country and ramen evolved from street food to national obsession. This is not accidental decoration — it is a deliberate strategy to create emotional resonance. The Showa period is to Japanese food culture what the 1950s diner is to American food culture: a time of optimism, comfort, and simple pleasures. By evoking this era, Tori King tells you before you taste the broth that this is traditional, honest, comfort ramen — not experimental, not fusion, not trying to reinvent the wheel. This message resonates particularly with the Japanese expat community in Tanjong Pagar, who see the Showa references and feel a nostalgic connection to the ramen shops of their childhood.
Practical Information
Sat–Sun: 11:30–21:30
Dietary Information
Tanjong Pagar — Singapore's Japanese Food Capital
The Neighbourhood
Tanjong Pagar holds the highest concentration of Japanese restaurants in Singapore, with over 45 establishments. From Michelin-starred omakase to late-night ramen, this is the most complete Japanese dining neighbourhood in Southeast Asia.
Insider Tips — Dining at Ramen Keisuke Tori King
The Black Spicy is the regulars' favourite — peppery warmth without overwhelming the chicken broth. Order All Toppings for the full experience — the chicken thigh alone is worth the upgrade. Free eggs + mayo is the secret move between ramen bites. Come before 12pm or after 1:30pm to avoid the lunch queue. 100AM has SABAR and Maguro Brothers on the same floors for variety. Weekend hours are continuous (no afternoon break).
Planning Your Visit to Tanjong Pagar
Tanjong Pagar MRT (East-West Line) is the main access point. Parking at Guoco Tower, International Plaza, 100AM, Icon Village. The area is compact and walkable — most Japanese restaurants within 10 minutes of the MRT.
Editor's Note
Ramen Keisuke Tori King occupies a specific and valuable niche at 100AM: it is the chicken-broth ramen that gives you the satisfaction of a rich, creamy soup without the heaviness of tonkotsu. The 8-hour chicken bone broth is genuinely good — creamy, umami-rich, and lighter on the stomach than pork-based alternatives. At S$12.90++ for the standard bowl with free eggs and beansprouts, it is one of the most complete lunch deals in the building. The All Toppings upgrade at S$16.90++ adds a whole chicken thigh and elevates the bowl from lunch to feast. The Showa-era decor creates a nostalgic atmosphere that makes eating here feel like visiting a 1970s Tokyo ramen shop — a nice counterpoint to the modern commercial setting of 100AM. For the CBD worker who eats ramen regularly and wants to alternate between chicken and pork, Tori King is the chicken day — reliable, affordable, generous, and satisfying. And the free eggs with mayo will change the way you eat ramen forever.