Congratulations to Ramen Champion Chef Keisuke Takeda on the opening of his 10th ramen outlet in Singapore within a span of 6 years! Ramen Keisuke has been establishing itself in Singapore’s food scene since the first outlet in March 2010. Located in the heart of the vibrant and lively Clarke Quay, this new outlet, Ramen Keisuke Lobster King, has 62 seats, including 16 seats for alfresco dining. Before introducing this new outlet and the four unique bowls of ramen, here’s a little juicy scoop on Chef Takeda.

Fond of cooking as a child, Mr. Keisuke Takeda began his career as a chef at a French restaurant at the age of 16 where he worked for 12 years. He then moved to a Japanese restaurant and worked for 5 years before opening “Bimisenryu Tanka”, a modern Japanese cuisine restaurant in 2004. In 2005, he went into the then stagnant ramen culture where he felt there was potential for ramen to be developed into both an international cuisine and as a business.

He believed that ramen has much more free space to be innovative and creative compared to other cuisines thus he came up with different approaches to create innovative recipes for ramen which nobody has tried and tasted before. Since then, his ramen was well-known as artistic and visually perfect and loyal customers have praised him for revolutionizing the traditional Japanese ramen. Mr. Keisuke Takeda’s persistence in achieving perfection in his culinary creations had him winning the title of Ramen champion at Tokyo Ramen Championships in 2011 among 30,000 ramen chefs in Japan. His popularity grows beyond Japan in 2010 when he opened his first overseas outlet in Singapore!

Fast forward till today, Chef Takeda is introducing his first-ever Lobster Stock Ramen to mark the opening of his 10th outlet in Singapore. Ramen Keisuke Lobster King will officially open its doors to the public from 20th February onwards!

Leaning on his expertise and knowledge in French culinary method, Chef Takeda continues to showcase his exceptional culinary skills in this new outlet where the all-new Lobster Stock Ramen is available in four different styles namely, 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) which comes with melt-in-your-mouth tender pork belly and chicken char siew, black pepper prawn wontons and topped with crunchy bamboo shoot. You can also choose to customize your own ramen and add-on your favourite toppings from the menu.

At 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. Chef 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 lobsters 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 with Clear Soup.

To create the creamy texture and unique depth in flavour for the Lobster Broth Ramen with Rich Creamy Soup, the stock brewing takes an additional 4 to 6 hours. We really enjoyed the richness and creamy texture of the broth from the latter. The velvety smooth broth slides down your throat so comfortingly. It’s so addictive that you can’t resist not slurping down even the last drop.

As for the Miso Lobster Broth Ramen, the unique lobster broth is boiled with a special blend using three various types of miso while the curly ramen noodles served in this lobster creation are pan-fried by order. Chef Takeda is very particular about the standard of authenticity therefore he is very strict with regards to the kind of ramen noodles used for the differing flavours.

They have a kitchen where all the noodles are handmade in-house. For the local-inspired creation, the Spicy Miso Lobster Broth Ramen is created with blended spices and chilli such as spicy oil, Japanese Ichimi and Sichuan Sansho, making this set to be a more flavourful and aromatic broth designed for local taste-buds. Don’t worry, it isn’t extremely spicy as compared to our local chilli padi. We felt that the level of spiciness was just right and it doesn’t overwhelm the taste of the lobster broth.

Besides the four Lobster Stock Ramen, Ramen Keisuke Lobster King also offers side dishes such as Chicken Nanban with homemade tartar sauce ($9.80), Pork Gyoza (5 pieces for $8.80) and Prawn Gyoza (3 pieces for $8.80). We were impressed by their homemade tartar sauce which consisted of radish, hard-boiled egg, tartar sauce and their secret sauce! By itself, it gives a burst of flavours. When the chicken is dipped into this sauce, this is a match-made in heaven! What an amazing combination! However, if you aren’t that into salty dishes, this might be too much. The other side dish that captured our attention was the Prawn Gyoza. The prawns were very fresh and fried to perfection, crispy on the outside yet soft and chewy on the inside.

The final item on their menu worth recommending is their Green Tea Cola ($4). We’ve never seen this beverage elsewhere and this was our first time trying. Well, all we can say is, SHIOK!!! We aren’t huge fans of carbonated drinks but this Green Tea Cola has changed our minds. It doesn’t taste very fizzy and the taste of cola is still dominant but the subtle lingering taste is that of fragrant green tea.

This affordably-priced, value-for-money restaurant is bound to attract night owls, especially when it’s opened through the night and located among numerous clubs and pubs. Ramen fans, it’s time to look forward to a hearty and indulging ramen dining experience like none other! Please note that the restaurant does not take in any reservations.

Ramen Keisuke Lobster King ( Lobster Ramen)

Address: 3C River Valley Road, #01-07, The Cannery, Singapore 179022
Opening hours: 6pm – 5am daily
Phone: 6255 2928 (Reservation)
Website: http://keisuke.sg/