Lobster is king at this ramen joint
Chef Keisuke Takeda's 10th ramen outlet is all about the lobster
The lobster is king at chef Keisuke Takeda's tenth and latest outlet - Ramen Keisuke Lobster King.
It is his latest concept (he never repeats) and although you do not get lobster meat in the ramen, chef Keisuke makes his broth with the head and shell of lobsters.
You have a choice of four types of broth - clear, rich, miso and spicy.
He also offers a small selection of side dishes, alongside the signature free-flow eggs and bean sprouts found at all his restaurants. I am guilty of emptying the bowls of these faster than they can be replaced.
And look out for a debonair Japanese server who doubles as resident eye candy. When you are hungry and stuck in the queue, at least you can let your eyes feast first.
(FYI: Chef Keisuke's next outlet, Kani King, features crabs and is set to open early next month at Orchard Cineleisure.)
The rich, bisque-like stock (from $14.90) is cooked for 12 hours and has a creaminess I enjoy. Keep the bowl simple and forgo the embellishments for the other stocks. The flavour should get the spotlight.
(above) The clear stock (from $13.90) tastes like prawn noodle soup. As a fan of crustaceans, I have no problem with it. It is best eaten Japanese-style and forget about it being too oily.
(above) The fluffy omelet rice ($10.80) is so pretty and is very delicious. The beef sauce is a great counterpart to the sweet rice fried in tomato sauce.
The tartar sauce for the deep fried chicken ($9.80) is made fresh tableside, which is fun but awkward because it takes a while. The chicken pieces are well fried, but there is nothing amazing about them.
The stir-fried mushrooms ($8.80) dish is something you would order to make your vegetarian friends feel included. Unfortunately, it is blah.
WHAT Ramen Keisuke Lobster King
WHERE #01-07 The Cannery, Clarke Quay
WHEN 6pm to 5am