RAMEN KING KEISUKE TAKEDA GOES BACK TO HIS FRENCH CULINARY ROOTS IN RAMEN KEISUKE LOBSTER KING
Ramen Keisuke, the most established Japanese ramen brand in Singapore, will launch its 10th outlet Ramen Keisuke Lobster King later this month. Located at Singapore’s hottest dining destination Clarke Quay, this new 62 seater outlet is the second largest ramen outlet under the Ramen Keisuke chain.
In 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. 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.