Ramen Dining Keisuke Tokyo has opened a brand-new outlet at Capitol Singapore, which can be considered a move from Suntec City.
There are more than 15 Keisuke outlets in Singapore as of today.
This same Ramen Dining Keisuke Tokyo concept will also open at White Sands Shopping Mall in Pasir Ris come mid July.
For those unfamiliar with Keisuke’s style, most stores have a different concept – from the authentic tonkotsu style at Tonkotsu King (Orchid Hotel), ramen topped with fleshy chicken drumstick at Tori King (Amara Hotel), diverse bowls at Four Seasons (Bugis Village), Gyoza King (Orchid Hotel) and Niku King (Paya Lebar).
It is possible to love one, and not so much the other.
Ramen Dining Keisuke Tokyo is quite unlike his most popular Tonkotsu King at Orchid Hotel.
It is restaurant style, spacious with comfortable seats, more contemporary than rustic, and has quite a diverse menu.
For fans who miss the Lobster Broth Ramen with Flavoured Egg ($16.40), you can find it here.
There are also the Tonkotsu Ramen ($12.90), Tokyo Shoyu Ramen with chicken stock ($12.90), Niboshi Ramen ($13.90), to newly introduced Keisuke Jiro Style Ramen ($14.90) and Keisuke Iekei Style Ramen ($13.90) – featuring pork marrow and soy sauce broth with thick noodles.
As I was missing the Lobster Broth Ramen with Flavoured Egg ($16.50), it was my first choice to have.
Accordingly, the broth is prepared by French rock lobsters simmered for 6 hours with a special blend of herbs and vegetables to create the clear soup used in the lobster broth.
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 rich.
However, from the good-old Clarke Quay days, I think they did tone the intensity of the broth to suit the local palate more.
The flavoured egg is still a standout, contrasting beautifully with the firm, springy noodles (I always pick hard).
Their Black Spicy Tonkotsu Ramen ($12.90) continue to be tasty with depth of flavour in the broth, which is derived from slow-simmered pork bones.
What I liked was that the soup did not taste too ‘porky’, with each slurp delivering a bold, peppery heat.
Whenever I go to Japan, I try look for a fish-stock ramen, because it is not readily available in Singapore, or just not done well enough.
A Japanese dried fish stock Niboshi Ramen ($13.90) is available on Keisuke’s menu.
This version may please fans who enjoy a fish-based stock, but with a milder take. Still delicious in many ways, tender char siew with a balanced-tasting soup.
There is also a Keisuke Jiro Style Ramen ($14) which will be a hearty offering for those with a bigger appetite.
The massive bowl is packed with noodles, meat, and vegetables in a rich and thick broth – a bowl that challenges traditional ramen boundaries and offers a gratifying feast.
To round off the meal, the Deep Fried Chicken ($8.90) is a must-try. The exterior is satisfyingly crispy, whilst the inside remains juicy.
Get a squeeze of mayo dip which will add an additional creamy tang, making it a delectable side.
Ramen Dining Keisuke Tokyo
Capitol Singapore B1-35, 13 Stamford Road, Singapore 178905
Opening Hours: 11:30am – 3pm, 5:30pm – 9:30pm (Mon – Fri), 11:30am – 9:30pm (Sat – Sun, PH)
Other Related Entries
18 Best RAMEN In Singapore
Kanshoku Ramen (Raffles City)
IPPUDO (Clarke Quay)
Nakiryu (Plaza Singapura)
Enishi Ramen (International Plaza)
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