Ramen Keisuke Lobster King – Lobster Broth Ramen at Clarke Quay, Opens Till 5am
There is no stopping for Chef Keisuke Takeda, who has opened his 10th restaurant in Singapore.
Perhaps he is better known as the man behind the popular Keisuke Ramen, known to offer some of the best Japanese ramen in Singapore. Those long queues outside Tontotsu King Orchid Hotel still remain.
Ramen Keisuke Lobster King at Clarke Quay is his 10th set up locally, and the Keisuke brand is created to be unique where concepts are seldom repeated. No two shops are alike.
Tori King with chicken broth base and a fat drumstick lying across the bowl has slowly edged to be my favourite.
Some of the others shops such as Tonkotsu King at Orchid Hotel, Four Seasons at Bugis Village, Keisuke Tokyo at Suntec, and Matsuri at Parkway Parade have varying consistency, with some dropping in standard from the initial days.
Four different styles are available at Ramen Keisuke Lobster King – Lobster Broth Ramen with Clear Soup ($13.90), Lobster Broth Ramen with Rich Creamy Soup ($14.90), Miso Lobster Broth Ramen ($14.90) and Spicy Miso Lobster Broth Ramen ($15.90).
Each bowl comes with a slice of tender pork belly, chicken char siew (surprisingly good), black pepper prawn wontons topped with crunchy bamboo shoots, all in a deep lobster bisque like soup base.
Of the bowls tried, we liked the Rich Creamy Soup best.
The broth reminded me of a combination of both French style lobster bisque and Japanese ramen soup base, which can be both brimming with flavours and heavily rich.
French rock lobsters are specially imported from France, simmered for 6 hours with a special blend of herbs and vegetables to create the clear soup used in the lobster broth. The creamy version requires an additional 4-6 hours.
The first few sips of the rich version were delightful, but could be overpowering (and tiring) toward the middle. Some may prefer the less threatening clear soup.
The Miso Lobster Broth Ramen ($15.90) is cooked using a blend of three types of miso.
However, I thought that the blended spices and chilli used for the Spicy Miso Lobster Broth Ramen ($15.90) overpowered the natural sweetness of the lobster soup.
Also, a curly style of ramen noodles is used, similar to that used at Tori King, but I preferred the long, straight, thin noodles used for in the non-miso bowls which provided a better bite.
One major thing to highlight is Ramen Keisuke Lobster King is opened from 6pm to 5am!
Likely to target the Clarke Quay party goers, you know now where to get a comforting bowl of lobster ramen for a late night supper.
Keisuke opens its 10th concept in Singapore, Ramen LOBSTER King. Each bowl comes with a slice of tender pork belly, chicken char siew (surprisingly good), black pepper prawn wontons topped with crunchy bamboo shoots, all in a deep lobster bisque like soup base. Take the rich version. Review here: http://danielfooddiary.com/2016/02/16/keisukelobster/
Ramen Keisuke Lobster King
Clarke Quay – 3C River Valley Road #01-07 The Cannery, Singapore 179022 (Clarke Quay MRT)
Tel: +65 6255 2928
Opening Hours: 6pm – 5am (Last order 4:30am)
Keisuke Tonkotsu King Four Seasons (Bugis Village)
Ramen Keisuke Tori King (Amara Hotel)
Ramen Keisuke Tonkotsu King Matsuri (Parkway Parade)
Hakata Ikkousha (CHIJMES )
Ramen Keisuke Tonkotsu King (Paya Lebar Square)
* Daniel’s Food Diary went as a plus-one during a members’ only preview. The ramen shop will open officially 20th February 2016.
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