Thank god for a cooling day. Had a nice sleep till the late morning. Finally down to the last mark of my Keisuke ramen challenge so I visit the Ramen Dining Keisuke Tokyo. To be honest, this is also one of the less favourite outlet of their’s in my list. The last time I tried the Crab broth ramen here it taste like hokkien noodles to me and the Tonkotsu ramen was not as flavourful compared to the other outlets. So have they improved? Let’s find out.
Ordered the Tonkotsu ramen because I still do not have confidence to eat the crab broth ramen here again.
Somehow I taste that there is a tinge of bonito flavour, maybe they had mixed in a little of their Niboshi soup base in by accident. It seems to have improved compare to my last visit where the Tonkotsu soup base is slightly more bland. 8/10
After the meal, I went to the nearby Tokyu Hands for some window shopping.
Wants to be a new camera but still thinking which model is better for me. I think I’ll go home and do some more research before making my choice. Need some rest now, cya again
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.