Yawns, so sleepy as it’s another holiday. Went to IKEA as some of the furnitures and fixtures are of age and needs to be replace so we went there to shop and get some idea what to replace.
After shopping for a few hours, we got tired and we went for late lunch
We had our lunch at Sushi Express at Tampines One as we are quite tired and don’t really want to wait. Eating conveyor sushi means that you can start eating immediately as soon as you enter.
Tako: Eating my friends again, you devil!
Cheap sushi, still passable. Nothing much to expect and rave about since it’s only $1.50 a plate. However there doesn’t seems to be much selection for the date and the sashimi is replenished very slowly. Not exactly happy to eat there, just to fill the stomach.
Time to go home and get the measurements done so that can go buy the fixtures and furnitures next time. Have a good evening and see ya 🙂
Good day, Happy Eid Mubarak to the muslim friends.
Feel like eating some hamburg steak today. Hamburg steak is another dish in Japan which has foreign origin and yet beloved by many. Almost all moms knows how to cook this cause childrens like to eat it. In this restaurant as titled or wish I call Keisuke Hamburg steak, prime US beef patties is served sizzling on hotplates and they have two choices : Keisuke Prime Beef Hamburg Set or Triple Cheese Prime Beef Hamburg Set.
Definitely recommend ordering the triple cheese prime beef hamburg set, just looking at the cheese oozing out makes me very happy 😀 They have 4 different type of sauce to go with. The Keisuke original sauce (Soy based), Oroshi Ponzu sauce, Demi-glace and Teriyaki Mayonnaise sauce. The patty is very tender and juicy and the aburaage (Fried beancurd) has a slight roasted taste. let it absorb the sauce and juice from the patty and it’ll taste even better. The ebi fry is also very crispy and fresh.
Even though the set is very balanced and delicious, I think the main draw here is the salad corner and egg station, especially the egg station.
The salad corner has a variety of 20 items spread of osozai (Japanese side dishes), ladies should like it alot but sorry, I’m not a fan of vegetables. The egg station is what attracts me. You can have onsen egg, scrambled eggs, sunny-side up, tamago-yaki and omelette all at the egg station. If the egg you wanted is not on display you can always order it from there. Best of all it’s free-flow. No limits, just happy eating.
All that eating is making me sleepy, the blood from the brain is moving to help digestion. If you’re going to eat here, I’ll suggest avoid the weekends or be early. The queue is horribly long.
Good day everyone. Today I’m going eat some rice and gyoza. Too much noodles these days so got to balance it back. Although Gyoza (or Jiaozi) are invented in China, they are really popular comfort food in Japan and you can see them almost everywhere whether it’s chinese restaurant or ramen joints or izakayas.
So how can Keisuke, a famous ramen joint not sell any gyoza? In fact they open a store specially selling gyoza sets which is the Keisuke Gyoza King.
They sell 3 types of Gyoza, which are filled with their ramen broth —
Tonkotsu King Gyoza (Pork with Tonkotsu broth)
Tori King Gyoza (Chicken with Tori King Ramen broth)
Keisuke Gyoza (Prawn & chicken with Crab ramen broth)
I ordered their Gyoza Kaiseki ($13.90), a set meal that comes with 2 side dishes (of the eight choices), soup & premium Koshihikari rice (one of the most expensive in Japan). And the marinated bean sprout & pickles are served free. Of course, I picked the Keisuke Gyoza as above. The gyozas were juicy and you can clearly taste the prawn and the chicken. Better than the ones I eat at Osaka Ohsho in Singapore (Japan ones is another story then)
The 8 types of side dish as below:
Chicken Nanban with Tartar sauce
Deep fried chicken with spicy sauce & mixed sesame
Stir fried egg with Chinese chives
Stir fried eggplant (brinjal) with MISO
Deep fried prawn with mayonnaise sauce
Deep fried white fish in tempura sauce
Pork SUKIYAKI with a raw egg
Spinach with soya sauce & bonito flakes
The side dishes were ok, not fantastic but not bad either. I like that you can choose how much rice you want. You can have a small bowl or extra large bowl of rice at no extra cost. And they have free-flow of raw eggs which you can make TKG (Tamago-kake Gohan) TKG is cracking a raw egg on top of the hot rice and mixing it, one of the many ways Japanese likes to eat their rice (Ask Google sensei if you need a picture of that)
It’s quite a value for money and if you have friends to join you, you can order different sets and side dishes to mix around. It’ll be an enjoyable meal.
I need to go do some window shopping to burn off the calories. See ya!
TGIF! Finally it’s the weekend. Today I’m going to eat at this outlet which is abit special.
First, it only opens from 6 p.m and until 5 p.m. Second, It serves lobster broth ramen. Third, It serves Japanese wine and sake which makes it an Izakaya style ramen place. The place? Ramen Keisuke Lobster King.
It makes sense to open only at night till early morning as there are many bars and clubs around the area. In Japan, after a long night of drinking, it is common for salary-man to have a bowl of ramen to fill their stock before heading home. As I don’t really drink, I can’t really say much about their selection of alcohol but I think we all can come in for a hot bowl of ramen.
Lobster King 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.
This bowl has also another special item besides the usual chashu, black fungus and bamboo shoots, the shrimp wanton.
As it’s only my 2nd time here. I won’t call this a periodic review. The first time I was here was during the official opening event. Back then the broth was good but I think now it taste better than before. I remembered the shrimp wanton I had was a fail as the wanton crumbles due to overcooking. I would say they have improved on the wanton as it is now nicely cooked and you can taste the wholesome shrimp taste compared to back then it just taste like wanton skin.
Actually Lobster King and Kani King taste quite similar so I would more likely to recommend Kani King due to shorter queue but If I’m in the Clarke Quay area I’ll drop in for a bowl of tasty ramen with the wanton.
Back to shopping at Kinokuniya in Liang Court. I shan’t bored you all with books. See ya soon 🙂
With the weekend finally in sight, have you planned you are you going to spend the long weekend? Whether is going aboard for a short vacation, or short staycation or even just rotting around at home. I hope you will enjoy the long weekend. As for me, I’ll be doing what I do all the time, going around town eating all the delicious food.
Today’s menu is ramen again, but compared to the usual pork or chicken broth I’m going to have some crab broth ramen at RAMEN KEISUKE KANI KING. Kani King is the 11th restaurant in Ramen Champion Mr Takeda’s chain.
Mr Takeda uses specially imported swimming crabs and chicken bones to create the creamy base for Crab Broth Ramen with Rich Soup whereas for Crab Broth Ramen with Clear Soup, it will be a mixture of crabs, special blended herbs and vegetables and subsequently simmered down for hours to retain the distinct seafood flavour in the soup base.
I ordered the Crab Broth Ramen (rich) with Flavoured egg and I was not disappointed with it. The broth is simply marvelous. All that crab taste after the 1st sip of the broth makes me want to crawl sideways like a crab. The Chashu I had for the day was flavourful with the layer of fats. The noodles here are slightly thicker than the ones in their Tonkotsu or Tori King outlets but you’ll hardly taste the difference. Pair with black fungus, menma (bamboo shoots), it’s really a great combination and at this price it’s a steal. Everyone should at least try it once. My only regret is that maybe I should have ordered the clear soup instead as weather is hot and by the time I finish the bowl, my throat is abit dry.
If you’re in town and got tired of the usual pork or chicken based ramen, why not drop by and try this. Trust me, You won’t regret it.
Now I have my fill, I’m need my beauty sleep. Wake me up when the weekend comes okay? Ciao
Good day, How was Father’s Day for you? Did you had some great family time?
Like many Singaporeans, I went out for dinner with my family (because it’s a hassle to wash the dishes. I don’t mind cooking though) and of course being a ramen fanatic, I went for ramen again. Visited Keisuke Tonkotsu Four Seasons today. You may ask, what’s so fun about eating the same ramen by the same people all the time? Even though it’s the same ramen and they mostly serve the same menu, the taste of food differs from the person cooking, the environment etc. That’s why even though Putien has so many outlets in Singapore but only 1 in Kitchener Road was awarded 1 star michellin award.
I mostly visit this outlet back then due to the consistency of the food and the environment, it’s slightly bigger than most of their ramen outlets except the one in Parkway Parade.
To test the standard of a ramen, always eat their most basic item on the menu. If the base is bad, you can expect the rest won’t be great either.
The ramen doesn’t disappoints, creamy soup and runny ajitama. Paired with black fungus and chashu for a near perfect bowl. One of Keisuke’s ramen main point is that you can choose the texture of your noodles to be hard, normal or soft and also the soup-base to be thick or light.
If you’re coming at night, you may want to avoid 6.30 p.m to 8 p.m as the queue can get abit long.
People always say Jiak Ba Bo Si Zo (Eat too full nothing better to do). So what do we need to do when we are not full? Go Jiak ba ba of course!.
Of the most filling foodstuffs, rice has got to be the main food for us Asian. There is this saying 没吃到饭好像吃不饱 (Didn’t eat rice like won’t feel full) This shows how important rice is in the food of Asians.
So, we are going to eat some Japanese rice today, specifically Tendon.
Tendon is often regarded as delightful one-bowl soul food meals for many Japanese around the world especially during summer. Ramen. Keisuke is one of the first to bring in affordable and delicious Tendon in Singapore. The restaurant is launched in collaboration with the Ginza Itsuki Sushi restaurant in Tokyo, Japan. It is opened since July 2015. I remember it being one of the best Tendon I have ever tasted. Does the taste still hold? Time for a periodic review.
As usual the queue is horribly long all day. You’ll be best to come 11.20 a.m or 5.20p.m before the shop opens to beat the queue or prepare to wait.
Tendon Ginza Itsuki only serves 2 items in it’s menu. The vegetable tendon set or special tendon set. I ordered the special set because I’m not really a big fan of vegetables.
They’ll serve the Chawamushi first, quite the standard stuff with bits of seaweed on top, 1 mushroom slice, a bit of chicken and shrimp and gingko inside. It doesn’t takes more than 1 minute to finish this.
I’m quite disappointed when I see this. Just look at the prawn and all the sauce. The way the prawn bends already tells me that this is oily and soggy. True enough, only the vegetable is still slightly crunchy (In the past it’s definitely better). The rest is a soggy mess. There’s supposed to be a deep-fried poached egg inside but I accidentally poked it. Well, at least there’s still miso soup to get rid of the oily taste. It’s still quite a value for money meal considering the amount of serving and ingredients but the standard have definitely dropped alot. I won’t queue that long just to eat this though but if you are hungry and there’s no queue. Why not?
Now I’ve eaten. It’s really jiak ba bo si zo time. Got to take my beauty nap. Bye~