Ramen Keisuke Lobster King
The Cannery Clarke Quay Singapore
Best In Singapore For Me
Enjoyable Stay & Sight-Seeing At Singapore
Posing At Singapore Art Gallery
Sometimes, the best eating places can be found in the most unexpected places. You see, I was on holiday at Singapore recently to visit my daughter and she wanted so much to bring me to this exceptionally good ramen shop, Ramen Keisuke Lobster King - that I must try if visiting Singapore.
Ramen Keisuke Lobster King
Clarke Quay 3C River Valley Road
#01-07 The Cannery
Singapore 170922
Open Daily: 6pm to 5am
65-6255-2928
Facebook www.facebook.com/KeisukeTokyoSG
Ramen Keisuke Lobster King is an outlet specialising in serving ramen, the delicious Japanese noodles dish in lobster broth. Located strategically at The Cannery, Clarke Quay in Singapore, this is one of the best ramen shops to eat if you in Singapore.
Ramen Keisuke is the biggest ramen chain in Singapore with more than 13 outlets spread across the island. Each outlet has their own speciality and if you are a great fan of the tonkotsu, you might want to go to the Ramen Keisuke Tonkotsu King.
Image Taken Website
The Ramen Keisuke Gyoza King is famous for their gyoza, Ramen Keisuke Kani King served ramen in crab broth while Ramen Keisuke Lobster King is the best place to dine for their lobster broth ramen. So you see, no two shops are alike!
For a full list of all of Ramen Keisuke Outlets, check them out www.keisuke.sg/home
Lobster Broth Ramen (Rich)
SGD 14.90
The perfect ramen in lobster broth can be found here and this place is definitely worth making a beeline for. Nothing beats the taste of the traditional ramen ~ a simple bowl of no-frills steaming hot ramen. Each bowl comes with a fatty slice of braised Chashu pork belly, chicken char siew, black pepper prawn wontons topped with crunchy preserved bamboo shoots ~ Menma, all in a deep lobster bisque-like soup base.
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.
Make Your Own Ramen
At Ramen Keisuke Lobster King, diners make their own ramen by deciding on what kinds of toppings to the taste of the soup from light to strong, the amount of flavoured oil and even the texture of the noodles. There's even a section for which kind of ingredients that you dislike, how precise!
Complimentary Hard Boiled Eggs & Bean Sprout
Yummy Pea Sprouts
What's great dining at Ramen Keisuke Lobster King is that diners get to enjoy complimentary hard boiled eggs and bean sprout provided on the dining table. My egg-loving daughters each had 2 eggs for themselves while I enjoyed the healthy free flow of the yummy crunchy pea sprouts that was flavoured with sesame oil.
Eat To Your Heart's Content
Opening From 6pm till 5am
Image Taken Website
Be Ready To Queue During Peak Hours
Image Taken Website
Go for the rich creamy soup version, it's the best if you are looking for some full-flavoured lobster broth. Every spoonful is an intense flavour of the well-cooked bisque creamy and unique depth in flavour.
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Well, I will definitely come back to try this lobster broth ramen when I come back to Singapore. It's one of my best eats so far besides the Claypot Yong Tau Foo dish I had at Kok Sen 'Zi-Char' Restaurant. Pricewise is totally affordable at SGD 14.90 for a good bowl of lobster broth ramen!
To know more about the Claypot Yong Tau Foo, please go to my full review > Kok Sen 'Zi-Char' Restaurant
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