When CEO Mr Ken Takagi visited Singapore for the first time in 2010, he was taken aback by what he observed.

How could Singaporeans enjoy steaming hot hotpots while perspiring in the sweltering tropical heat?

He had a stroke of genius then, and the idea erupted into today's Tonkotsu Kazan, or 'pork bone volcano' in Japanese.

Tonkotsu Kazan (TK) is associated with value-for-money, good quality ramen, with a performance twist.

With the help of a blazing red 'kazan' volcano cover, ramen in a 300 degree Celsius hot stone bowl is cooked in front of the customers.

Much as it might be gimmicky, this style of service and cooking brings lots of fun and entertainment to the meal, and the taste is also one of handmade goodness - handmade noodles, soup, chashu, ramen egg, using traditional Japanese methods.