Located at 100AM, Tori King is by Chef Keisuke Takeda, the ramen master behind the wildly popular Tonkotsu King at Orchid Hotel. Tori King, as the name suggests, is the chicken equivalent to his porky masterpiece. The broth is made from chicken instead of pork, and you get a whole stewed chicken thigh with every order, as well as a few slices of chashu.
The chicken broth is definitely lighter and cleaner tasting than its heavier pork counterpart, but I still prefer the flavour and depth of a pork-based broth. The chicken thigh is slow-cooked, and then quickly grilled just before serving, so it's very tender yet still has a nice smokiness. It's so tender that there were no problems picking the meat off the bones with just chopsticks.
One of their signature items is the spicy green ramen - their regular ramen with a generous smear of wasabi paste over the chicken. I'm pretty ok with spicy food so I decided to give it a go.
Evidently, an ability to endure the heat from chilli padi is no match for the sinus-burning heat of wasabi. I was suffering from start to finish, since the steaming heat of the broth sent the wasabi up my nose by simply breathing in the steam. Ramen-slurping was out of the question. I had to ladle the noodles onto the spoon and gingerly take small bites.
Just like at Tonkotsu King, they offer a free flow of hard boiled eggs and bean sprouts here. It's much less crowded than Tonkotsu King, probably because people still prefer traditional pork-based ramen to chicken. I know I do.
Chicken broth vs pork broth? Pork broth wins! Which explains why the queues at this place are so short compared to the lines at the Tonkotsu King down the road.
Ramen Keisuke Tori King
100 Tras Street
Open daily: 11.30 am - 10 pm