Tanjong Pagar Ramen Noodle Bar: Tori King's Two Broths

Keisuke Tori King at 100AM is a chicken-focused ramen noodle bar with both rich and clear-soup versions of its S$13.90 signature bowl. Tsukemen adds a dipping-noodle option for diners wanting a different format. The restaurant takes walk-ins on the third floor, so choose the broth before getting distracted by the Special toppings: this is a useful place to compare how you want chicken ramen to eat, rather than assuming that every bowl should be the richest one on the menu.

The group's founder is chef Keisuke Takeda, whose official biography gives Hiroshima as his birthplace and 1969 as his birth year. His Singapore restaurants span several concepts, and Tori King is the one whose branch page specifically presents chicken broth and chicken chashu. That makes the venue a deliberate choice for someone who wants a chicken-led bowl instead of a generic stop at whichever Keisuke sign they happen to encounter first.

Keisuke Tori King, at 100 Tras Street, occupies #03-15 in 100AM, Singapore 079027. Keep the shopping-centre name and third-floor unit together when arranging lunch. Other Keisuke concepts operate around the Tanjong Pagar area, but their nearby presence does not make them this restaurant's entrance or dining room. Use the full branch name so friends arrive at the same place before discussing what to order.

The Tori King Ramen listing describes chicken chashu on a rich chicken broth. It is priced at S$13.90. The menu also has a Tori King Ramen marked Clear Soup at the same S$13.90 base price. Those two entries provide the useful comparison for a first visit. Start with the kind of soup you want, and then decide whether an egg or a fuller set of toppings would improve that particular meal.

A rich broth invites you to notice its texture as well as its seasoning, while the clear-soup option gives another way to approach chicken ramen. Taste your chosen soup before adding any accompanying food to it. You do not need to order both bowls just to make the visit worthwhile. If you are eating with a friend who wants the other preparation, each person can describe what they enjoy without passing a hot bowl back and forth across the table.

The two base versions both have flavoured-egg and Special listings. That structure is helpful: soup style and topping level are separate decisions. Someone wanting clear soup can still choose an expanded topping order, while another person may be entirely satisfied with the basic rich bowl. Avoid treating the longest menu name as an automatic recommendation. The menu is giving you options, not a test in which the most expensive answer wins.

The rich-soup Special is listed at S$22.40. Its ingredient description includes chicken chashu, chicken leg, seaweed, roasted chicken meatball, flavoured egg and spring onion. That is a substantial change from choosing a simple bowl because you want to focus on broth and noodles. Order it when those chicken preparations are the point of your meal, rather than adding it reflexively because the word Special sounds like the only complete experience.

The clear-soup Special also carries S$22.40 on the menu, with chicken chashu, chicken leg, seaweed, chicken meatballs, flavoured egg and leek in its description. Read the entry for the soup you have chosen rather than assuming every detail is identical. Keeping the ingredient list attached to the specific bowl makes the order easier to discuss with the team, particularly for someone avoiding a topping or deciding how much food they want.

Black Spicy Tori King Ramen is explicitly described with black-pepper oil and listed at S$14.90 for the base bowl. This is a concrete flavour cue, so it gives a pepper enthusiast a reason to choose that version. It is more useful than describing every dark-coloured ramen topping as burnt garlic, especially when the restaurant itself names the ingredient differently.

Green Spicy Tori King Ramen appears as another rich-soup option, and Tori King Tan Tan Mien is marked spicy. The page does not give each of those names a full ingredient explanation in its text, so they should not be padded with invented herbs or spice blends. If the distinction matters to your order, ask about the actual preparation when choosing. The menu already provides enough variety without pretending that every recipe is public.

Tori King Tsukemen comes with thick, chewy noodles and a rich dipping broth, according to the official description. Its basic version is S$14.90. This is an alternative eating format, with the noodles and broth kept as separate components rather than arriving as a conventional soup bowl. Choose it because that interaction appeals to you, and try a small mouthful of noodles with the dipping broth before deciding how much coating you prefer.

A separate noodle format also means the extras need to match the dish. The toppings list distinguishes kaedama, half noodles and additional noodles for tsukemen. More noodles do not automatically mean another full serving of broth and toppings. Someone still hungry can make a targeted addition rather than ordering a second complete meal without thinking about what they actually want more of.

The branch advertises complimentary free-flow hard-boiled eggs and specialty beansprouts. Flavoured egg is separately listed as a topping and as part of named ramen versions. Keep that difference clear: a complimentary hard-boiled egg is not a promise that the flavoured-egg upgrade is included without charge. Choose the egg preparation you want, and let the beansprouts accompany the bowl rather than obscuring it before you have tasted the soup.

The menu also offers minced-chicken Tori Soboro Rice and Salmon Flake Rice. Those can give a table another direction, but a second carbohydrate dish is optional beside a substantial noodle order. If two people want a shared rice dish, say so before ordering it. There is no need to add one simply because you chose a smaller topping package for your ramen. A precise order is easier to enjoy than a table covered in dishes nobody planned to finish.

Monday through Friday service runs from 11:30 am to 3 pm, then 5 pm to 10 pm. Saturday, Sunday and public-holiday service is continuous from 11:30 am to 10 pm. Lunch last orders are listed at 2:30 pm and dinner last orders at 9:30 pm. A weekday afternoon visit needs to account for the break; arriving at a shopping centre does not mean every restaurant inside is serving throughout the day.

The venue's walk-in rule means the plan should leave some breathing room. It does not publish an assured waiting time, and a phone number on the page does not turn the restaurant into a reserved-table service. Meet at the full branch address, choose a meal window that suits everyone, and keep the next activity optional if the group is fitting dinner around work or travel.

Published prices are before prevailing GST and service charge. Give the staff any allergy or ingredient restriction before ordering; a chicken-focused menu is not, by itself, a declaration that every dish meets a particular dietary certification.

After the meal, a short walk along Tras Street towards the Tanjong Pagar shophouse streets gives the outing a change of scale from the shopping centre. Keep that walk as a flexible end to lunch rather than another deadline. Save Tori King, #03-15 and the meal time in Karpo APP, then decide whether your afternoon needs rich soup, clear soup or dipping noodles. That one choice gives the visit its own purpose.