Review: Scrambled Egg Rice Keisuke makes great eggs, but some dishes are half-baked

The Keisuke group is something of a culinary institution in Singapore. For well over a decade, the brand, led by former French cuisine chef turned Japanese ramen king Keisuke Takeda, has mastered the art of providing quality Japanese eats at prices that don’t break a hole in your wallet.

Many a ramen enthusiast has sworn by the umami-laden broths at Keisuke Tonkotsu King or any of its ten or so ramen brands, while tendon lovers will enjoy the Ginza Tendon Itsuki. 

Now, the group is turning their attention to something humbler yet infinitely comforting with its new concept: Scrambled eggs on rice.

The backstory

Scrambled Egg Rice Keisuke takes over a small unit on the fourth floor of Bugis+ that used to be home to another now-defunct Keisuke brand, the Aburi Kaisen Don Keisuke. 

In a precinct that’s home to so many other kaisendon and chirashi spots, the revamp to focus on the more unique scrambled egg rice might be a smart business move.

The concept is evidently inspired by the Tornado omurice trend. The main item here is a bowl of creamy, freshly-scrambled egg on rice for S$7.90, with nine Japanese toppings that you can add on, from ham cutlets and curry to mentaiko, cream croquettes and more. 

It’s worth noting that you can choose to reduce or upsize your rice portion at no extra cost.

Our verdict

Eggs may not shine as brightly as bowls of lobster ramen, but if you’re looking for simple comfort food done well, it’s worth paying Scrambled Egg Rice Keisuke a visit.

That said, the variety is not the biggest here, and don’t expect any innovation, either — you’re essentially digging into a bowl of creamy eggs and rice, and it shows in the price. 

There are enough topping options to keep you entertained for two or three visits, but not much more than that.

While the Bugis+ location is convenient, the space can feel a bit too utilitarian and barebones, even for a restaurant in a mall. At least there’s a dash of personality in the decor like most of the other Keisuke concepts — a nod to the humble egg, perhaps.

What it’s good for

The highlight here is clearly the namesake scrambled egg rice (S$7.90), and I broke out into a smile when I dug into the first bite of the fluffy egg. The eggs are silky and smooth, cooked just enough to maintain their creamy texture without veering into overdone territory.

The steamed rice, however, leans harder and more pearly than what you might expect from a typical omurice — bearing closer resemblance to sushi rice — but it does give a subtle bite that offsets the eggs’ softness.

One of my favourite sides is the beef sukiyaki (S$3.90) — thinly sliced beef that’s tender and perfectly cooked, soaking up the sweet and savoury sukiyaki sauce while still allowing the beef’s natural flavours to shine.

It also includes pieces of shimeji mushrooms that provide an earthy depth and umami punch, rounding this very satisfying and quintessentially Japanese dish.

What’s worth mentioning is the ham katsu (S$3.90) side, too: The pork is lean yet flavorful, cured delicately so it’s not overly salty. 

The magic lies in the katsu batter — thin, crisp, and perfectly fried to a golden brown, it adds a glorious crunch that contrasts beautifully with the tender ham.

Lastly, the aburi mentaiko with cheese (S$3.90) is absolutely delicious and makes your bowl look a lot more Instagram-worthy. The luscious mound of cod roe on top delivers a bold and briny kick, while melted cheese adds an indulgent layer of richness to your bowl. 

You can see that a small part of the mentaiko has been seared aburi-style, but there’s no smokiness in either the aroma or taste — go figure. It’s still a very good dish, though.

What it could improve on

Some of the supporting toppings could use more work. The crab cream croquette (S$2.90) has a creamy, potato-like filling that’s soft to the point of mushy, and there is no discernible texture or flavour of crab. 

The exterior, while crisp, can’t save this rather bland dish. It’s also quite filling, so maybe save your stomach space for better options on the menu?

We also added chicken karaage (S$2.90), and while the two pieces came crisp, they lacked that juicy, flavour-packed flesh that makes good karaage so addictive. Both the batter and meat feels somewhat dry and unseasoned, with little to no umami or spice.

Japanese curry with plenty of mozzarella cheese sounds like a good idea, but the pork cheese curry (S$3.90) is, again, rather unremarkable. The curry is a touch too salty and lacks the subtle sweetness or spice that typically balances a good curry. The mozzarella cheese adds some depth at first, but after sitting for a while it starts to clump. 

There are small bits of pork to add a hint of meatiness but it fails to provide enough flavour to salvage this salty dish.

I’ve previously tried most of the flavoured colas from Kesiuke, including its wasabi ginger ale and sakura ale, and always found them to be more of a pretty novelty. 

However the yuzu cola (S$4), while fizzy and refreshing enough, tastes more like an artificial soft drink than something that captures the bright, citrusy essence of yuzu. It tastes like a watered-down version of Kickapoo, and it doesn’t taste like there’s yuzu in this at all.

Our quick takes

Is it conducive to conversation? No, there are only a small number of tables that’s closely packed together.

Is a reservation necessary? Walk-ins only.

How to get there? The restaurant is on the fourth floor of Bugis+ next to main escalators.

HungryGoWhere paid for its meal at this restaurant for this review.

For more places around Bugis to check out, read our take on 5 Senses, a new shop at Odeon 333 selling Hainanese and local classics. You can also check out Treasure Toast, the latest offshoot of Bao Er Cafe, the famous Balestier shop selling kaya toast and Hokkien mee. 

Enjoy up to 50% off when you dine with GrabFood Dine Out. 

You can also book a ride to Scrambled Egg Rice Keisuke at Bugis+.