Ramen King Keisuke Takeda officially launches his 10th outlet, Ramen Keisuke Lobster King, today.
Located at Clarke Quay, the new 62 seater, also second largest ramen outlet under the Ramen Keisuke chain, is the first late night dining outlet under the group (open daily 6pm-5am) – so night owls don’t have to worry about getting their ramen supper fix.
As the name suggests, Ramen Keisuke Lobster King offers up an all-new Lobster Broth Ramen—with choice of toppings such as pork belly and chicken char siew, black pepper prawn wontons, seaweed, crunchy bamboo shoots and deep-fried prawn ball—available in four variations: Clear Soup, Rich & Creamy, Miso, and a Spicy Miso version.
Fans of the classic lobster bisque will relish the Rich & Creamy Lobster Broth Ramen (price starts $14.90).
Painstakingly prepared from imported French rock lobster shells—chosen for its distinctive richness and abundant roe—the shells are first pan-fried, crushed, then simmered with a blend of herbs and vegetables for over six hours before finished with an infusion of chicken and pork for another four hours to give this godsend bowl of brilliantly thick, rich and creamy broth.
Or if you’re more of a Hae Mee (prawn noodle) person, go for Chef Keisuke’s Clear Soup Lobster Broth Ramen (price starts $13.90). It is aromatic, robust—slightly lighter than the Rich & Creamy—and full of that delicious umami goodness.
My personal pick is the Spicy Miso Lobster Broth Ramen (price starts $15.90), created with chef’s special blend of spicy oil, Japanese Ichimi and Sichuan Sansho. While the lobster flavour is less obvious in this rendition, the overall profile is extremely well-balanced – with depth from a good dose of spice and miso.
Of the new toppings available exclusively at the Ramen Keisuke Lobster King outlet, my favourites are the deep-fried prawn ball and the delicate, tasty black pepper prawn wontons that would put some Chinese establishments to shame.
Chef Keisuke may be borne out of ramen fame, but his disarmingly scrumptious Fluffy Omelet Rice ($10.80) is also highly worthy mention. I’d thought it be overly sweet, but instead, chef matches brilliantly done, slightly runny egg atop ketchup rice with a full-flavoured, savoury special brown sauce prepared from beef bones.
There are also some new sides to pair with his fine ramen creations, such as the crisp, golden-brown Chicken Nanban ($9.80), enjoyed with a housemade tartar sauce, that’s currently available only at Ramen Keisuke Lobster King.
Address: Clarke Quay, 3C River Valley Road, #01-07 The Cannery, Singapore 179022
Tel: +65 6255 2928 (Reservations only for private room, up to 8 pax, 2 hours, min spend $400)
Operating hours: Daily 6pm-5am (Last order 4.30am), except Chinese New Year