In Ramen Keisuke Lobster King, the winning formula lies in the meticulous culinary approach that takes inspiration from the French culinary style behind the famous French lobster bisque. Mr Keisuke Takeda also uses French rock lobsters specially imported from France. Carefully selected for its characteristic rich and abundant roe and flavour, the shells of rock lobster are first pan-fried, crushed into fine bits and subsequently simmered for 6 hours with a special blend of herbs and vegetables to create the Lobster Broth Ramen (Clear Soup). To create the creamy texture and unique depth in flavour in another creation - the Lobster Broth Ramen (Rich Creamy Soup), the stock brewing takes an additional 4-6 hours.
2 Slices of char siew, flavoured egg, wanton, fungus, bamboo shoot, cabbage, springy chewy ramen in lobster broth.
Don't expect you will find any lobster meat in it! The lobster broth was very rich, flavourful and addictive. I finish everything in 15minutes or maybe I am just too hungry. Overall, this ramen is worth to die for.
Ramen Keisuke Lobster King
Clarke Quay - 3C River Valley Road #01-07 The Cannery Singapore 170922
Opening Hours: Daily: 18:00~5:00
Contact: 65-6255-2928
Website: http://www.keisuke.sg/lobster-king-clarke-quay/
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Jonathan Soh
