WHAT WE ATE

• Tori King Green Spicy Ramen (Special) – 70/100, 100AM
• Tori King Ramen – 65/100, 100AM

TORI KING GREEN SPICY (SPICY) – 70/100 points

Noodle – 15/35
The noodles are medium thin, slightly wavy. Texture is smooth and bite is ok. However, the noodles does have a noticeable kansui taste that leeches into the soup as time goes by.

Soup – 25/35
The soup is rich and cloudy – imagine the collagen in there. What’s special about the green spicy version is the green paste on the drumstick – wasabi. The kick hits you right at the start, follow by a mellow sweetness of the chicken broth and a lingering savoury aftertaste. But like I mentioned earlier, the kansui taste from the noodles affects the soup and it gets more prominent as you reach the end of your meal.

Meat – 20/20
The special version comes with 2 halves of chicken meatball. Unlike the usual minced chicken meatballs you find on skewers, these seems blended with lemongrass which gives it a very Southeast Asian taste – compliments the wasabi broth quite well actually. Texture of the meatballs could be more tender but otherwise a delightful topping to have.

The more regular chashu is a thick slice of chicken fillet – savoury with a subtle marination.

And finally, the giant drumstick. The meat is soft and so tender that it peels off using just chopsticks. The marination is thorough and the lightly grilled skin makes you crave for more.

Despite having so much meat here. The 3 types of chicken taste different enough to compliment the meal with lots of layers.

Toppings – 10/10
Tamago is done well. Gooey in the middle. Marination was just right. The rest of the toppings includes fried shallots and black fungus. The shallots didn’t really changed the taste of the broth but peppered some fragrance as you chow down your noodles.

Not forgetting the freeflow marinated beansprouts at Keisuke that gives you a taste of ajihen (味変) when you mix them into your meal.

BONITO TONKOTSU RAMEN 65/100 points

Noodle – 15/35
Same noodles used here. Medium thin, slightly wavy. Texture is smooth and bite is ok. However, the noodles does have a noticeable kansui taste that leeches into the soup as time goes by.

Soup 20/35
This is the vanilla version that lets you taste the goodness of the chicken. The soup is rich and cloudy, and the sweetness from the chicken broth is much more prominent. However, being less complex in taste compared to the other versions also meant the leeching kansui taste is more obvious here.

Meat – 20/20
Didn’t order the special version here with all the toppings but the delicious drumstick was still enough. The meat is soft and so tender that it peels off using just chopsticks. The marination is thorough and the lightly grilled skin makes you crave for more.

Toppings – 10/10
Tamago is done well. Gooey in the middle. Marination was just right. The rest of the toppings includes fried shallots and black fungus. The shallots didn’t really changed the taste of the broth but peppered some fragrance as you chow down your noodles.

Not forgetting the freeflow marinated beansprouts at Keisuke that gives you a taste of ajihen (味変) when you mix them into your meal.

DISCLAIMER

One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉