Ramen Keisuke Lobster King at Clarke Quay continues to attract a healthy queue a few months after its launch. Its star attraction? A bowl of lobster broth ramen, made with lobster heads and shells imported from France which are first roasted then made into a broth after hours of simmering. Chicken feet is also added into the soup pot to give the broth a creamier texture.
There are a few lobster broth ramen variants:
1) Clear Soup (from $13.90)
Lightest in flavour and body. Reminded me a bit of prawn noodles soup and the stock that comes with braised lobster/crab dishes at cze char eateries
2) Miso (from $14.90)
Robust flavours that combined the heady, savoury character of miso with the crustacean flavour. I enjoyed this version over the Clear Soup.
3) Rich (from $14.90) Rich, full-on flavours with a creamy feel mooch like lobster bisque. Pretty shiok!
4) Spicy Miso (from $15.90)
For those who need to have chilli in their food. Made from 3 types of chillies including sansho peppers and Sichuan chillies. It has a spicy, umami taste that reminded me of hae bee hiam. Moohehe.
Toppings include the usual seaweed, egg, chasu, bamboo shoots plus prawn wantons and prawn ball. But now before anyone asks #whomovedmylobster, there is no lobster meat in any bowl of ramen here. The owner cited costs as a concern. Well it is labelled as "lobster broth ramen" on the menu anyway.
With Zouk moving in next door, Ramen Keisuke Lobster King's opening hours are strategically set to attract the pre and post clubbing crowd. Actually, the post clubbing crowd might actually face less of a queue. Moohehe.
Thank you Ramen Keisuke Lobster King and Saffron Communications for the invitation.
The Cannery, Clarke Quay
3C River Valley Road
Tel: 6255 2928
Opens: 6pm to 5am
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