[Closed] Keisuke Tokyo – Ramen by the Champion King
Food competitions are a big thing in other countries, with the reputation of both the chef and restaurant brand at stake. Do you recall catching some of those on Japan Hour, and ‘losers’ often leave emotionally devastated.
In Japan, the Ramen Champion Series is an annual gathering of over 30,000 ramen chefs to compete for the coveted Ramen King title. And the winner is none other than the long-haired artistic looking Keikuke Tekeda, founder of Kesuke Tokyo. Therefore, it makes me excited to eat ramen created by this newly crowned “Ramen King”, found right at Parco Millenia Walk.
In Japan, each Keisuke Ramen shops offer a different style of ramen from one other – one can sell crab ramen and the other prawn ramen. That is due to the different climate and styles of each distict. The good news is that Singapore foodies can try the best of everything in one store.
Keisuke also promises something different – Ramen customisation for customers. Other than the noodle flavours, I got to choose the taste of soup ranging from light, normal to strong, and noodle texture from soft to ‘harder’ by making ticks on a paper provided. You can now enjoy ramen made to your liking and have the option of excluding certain ingredients such as pork chashu, seaweed or leek. Great service for customers.
Between Tonkatsu, Tokyo Shoyu, Shio, Miso and Crab, the Watarikani Ramen ($15.80) was the one screaming for me to try. If you are expecting thick slices of crab meat, or traces of snow crab, then you may be disappointed. The ramen may not even have artificial crab sticks, but it is the thick aromatic seafoody kani-flavoured stock that makes it quite distinctive from any other ramen stocks in the local market.
Ramen champion Mr Keisuke Takeda is known for his creative inputs in traditional ramen. So don’t be surprised if you find cheese strips in your Tonkatsu!
Keisuke Tokyo, 9 Raffles Boulevard, #P3-02 Parco Marina Bay, Millenia Walk, Tel: +65 6337 7919
Opening Hours: 10.30am – 9.30pm Daily
September 21, 2018
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