Monday, March 27, 2017

Teppanyaki Hamburg Nihonbashi Steak Keisuke Bettei : Hamburg Steak

Chef Keisuke Takeda founded the Tonkotsu King, Takeda Shoten Sake Bar and Gyoza King that are located at Orchid Hotel together with Tori King at 100AM in Tanjong Pagar. This followed by the Tendon Ginza Itsuki, which is along Tanjong Pagar Road together with ramen shops in other locations. He has recently opened a hamburg steak shop along Peck Seah Street in Tanjong Pagar. It is specialised in Japanese-style hamburger patties that are minced in-house using US Prime beef with caramelised onions, eggs and other ingredients. The patties are shaped by hand into 150 grammes to 180 grammes each then seared on teppanyaki grill and served on the hotplates. 

The menu has only 2 different Keisuke Prime Beef Hamburg sets to choose, the difference is to have it Plain ($18.80++) or with Triple Cheese ($20.80++) which consists a blend of mozzarella, cheddar and parmesan cheese.  You could choose to add an additional plain patty for $10.80++ and a cheese one at $12.80++. I decided to go with the one with cheese to go with their newly introduced Sukura Cola that costs $3.80++.

There are 4 different sauces to choose: Keisuke Original Sauce (soya base), Teriyaki Mayonnaise Sauce, Demiglas Sauce (tomato base) and Oroshi Ponzo (grated radish & citrus soya vinegar sauce). 

Each set includes a piece of tempura prawn, a bowl of Miso soup and refillable rice together with free-flow of cold dishes from the salad bar. The salad bar features 20 rotating items daily like Cha Soba Salad, Sapporo Ramen Salad, Potato Salad, Mixed Seaweed, Momotaro Tomatoes etc. 

There were different types of special dressing and condiments available at the salad bar. The choices of special dressing include Spicy dressing, No Oil Ao Shiso (Japanese Basil) dressing, Sesame dressing, Honey Miso Ginger dressing, Keisuke Original (French) dressing and Keisuke Original (Soya Base) dressing. There were also Black Vinegar, Balsamic Vinegar of Modena and Extra Virgin Oil with condiments like Rice Cracker, White Sesame and Black Sesame together with Tempura Bits. 

It also includes free-flow of eggs done in 6 different ways like fried (sunny side up / turn over), deep-fried, boiled, half-boiled, scrambled, plain omelette and tamago yaki from the egg station. If your choice of egg is not available, you could even request it from the chef. 

Sakura Cola is a refreshing choice, quite similar to their Green Tea Cola that are bottled in Japan. They will serve iced water in a metal cup when you did not order a drink. 

Amongst all the choices of different types of eggs that are available at the egg station, I enjoyed the tamago yaki and scrambled egg the most. 

These were some of my choices from the salad bar, the Momotaro Tomatoes tasted really juicy and the cold soba salad was nice.

The main came faster than expected when I did not even finish my first serving of salad. The hamburg steak was served along with some slices of red pepper, a handful of bean sprouts, toasted beancurd skin (abuaage) and grilled tofu with bonito flakes.

The seasoned hamburg steak was served with a slightly charred surface, part of the cheese was already oozing out and drying up on the hotplate. And, you have to eat it fast before the cheese turned hard. I was not too impressed with the hamburg steak as it tasted just average even had it with the soya base Keisuke Original Sauce and Teriyaki Mayonnaise Sauce. The ginger taste of the Keisuke Original Sauce was a little too overwhelmed and the Teriyaki Mayonnaise Sauce was a bit too salty. Overall, it is not good enough to make me come back for more as I had eaten a better one. 

I have to emphasise that this is not an invited review as I understand most of the reviews that surfaced online were the invited reviews during the tasting session before their opening. 

72 Peck Seah Street SINGAPORE 079329
Operating Hours: 11.30 am to 2.30 pm / 5.30 pm to 10.00 pm


  1. His first ramen joint in SG isn't Tonkotsu King. Its actually in the now defunct Parco M.walk back in March / April 2010.