If the food is served late, isn’t it common courtesy to at least say a word of apology? If you have run out of garlic, shouldn’t you inform the customer about it? Other people have been writing for over a year that the staff’s attitude is bad, so why has this still not been improved? Also, as mentioned in another review, I also saw a staff member handling and clearing a black garbage bag, then serving ramen without washing their hands. You should be able to check this on your security cameras, so I strongly suggest you verify it. Since many of the negative comments are pointing out the same issues, you should focus on improving them first instead of defending your staff. ----------------------------------- I will never go back. First of all, the restaurant was almost empty, but the staff did not even notice us waiting at the entrance. When they finally noticed us and showed us to a table, the staff were unfriendly from start to finish. We ordered ramen right away, but it took a long time to arrive. Customers who came in after us were served their ramen first. After we pointed this out, our ramen finally arrived, but the staff simply placed it on the table without saying anything. This time, I ordered the iekei-style ramen. The garlic had already been crushed, yet they still handed me a garlic press. It made no sense at all. If the taste had been good, I might have been able to overlook some of this, but unfortunately, it was not good either. If you want to eat iekei-style ramen in Singapore, you are definitely better off going to Soshiji. More than anything, the male and female staff members should either be properly retrained or replaced. I felt no motivation, no hospitality, and no care for the customers at all.

Son ate here a few times and recommended this restaurant. Since I’m not a fan of ramen, I went for the fluffy omurice instead — which, compared to the ramen, is actually the pricier option. But the taste was new and surprisingly good. The egg was cooked perfectly to that ideal level of “wetness.” Recommended for anyone who wants to try something different. They also provide free‑flow hard‑boiled eggs. Service was pretty indifferent, but understandable given the affordable pricing. Overall, it felt like a no‑frills, good‑food kind of place.

Love the free flow eggs and beansprouts! Ordered the lobster broth and limited crazy rich tonkotsu ramen. Lobster was good but crazy rich was way too thick.

If only for the complimentary free-flow chilli oil-dressed bean sprout appetiser and hard-boiled eggs alone, I'd still keep coming back. Keisuke Ramen at Capitol Singapore remains, in my view, one of the more authentic ramen experiences in Singapore. The outlet has since moved from Suntec City to Capitol Singapore, but somehow the soul of the place remain. This is one of those rare places that becomes more than just somewhere to eat. It is a place to decompress. To sit quietly after a long, crappy day. To stare into a bowl of rich, comforting broth while the world slows down for a while. The ramen is consistently satisfying, the free-flow bean sprouts and eggs remain dangerously addictive, and the atmosphere still carries that familiar sense of comfort that regulars would understand immediately. Some places feed your stomach. This place feeds memories.

I appreciate the human attention to detail on ingredients, respecting the ingredients and how it is processed in mind for a refined yet wholesome human slow food consumption, respecting a healthy, human paced smooth digestion while giving a minimalist but refined presentation while selling at a competitive price. One might argue, it does not look complicated to make, but it is the commitment to respecting ingredients and the healthy smooth human eating and digestion, time and time again without charging an obscene price but a fair price in a location with high rentals that is much appreciated. If cooking can be done with this commitment, less people will need to see doctors or go down marketing health fads of unchartered potency of pills and supplements.