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Ramen Keisuke Lobster King

1057 Wishlisted
~$15/pax
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.

3C River Valley Road
#01-07 The Cannery
Singapore 179022

(open in Google Maps)

Sunday:
06:00pm - 05:00am

Monday:
06:00pm - 05:00am

Tuesday:
06:00pm - 05:00am

Wednesday:
06:00pm - 05:00am

Thursday:
06:00pm - 05:00am

Friday:
06:00pm - 05:00am

Saturday:
06:00pm - 05:00am

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Reviews

From the Burpple community

Had the thick soup, it’s very ‘gao’. Preferred the lighter version. The lobster balls were okay, yet I wished they were served warm. The lobster meat is nice though.

This Keisuke Lobster King chain provides mortar for you to make your own ‘egg salad’. Eggs, mayonnaise, sesame seeds, sauces are freeflow. Had a very fun experience making my egg salad while waiting for my ramen.

1 Like

Mini pork rice bowl (~$5.80) was a small rice bowl and portion of meat was honestly quite little, but minced meat was lean and tasty🍛

Ig @goodfomood

Spicy Lobster Ramen (~$21.90) was huge bowl of ramen, shrimp dumplings, lobster balls, minced meat, Cha shu and ramen eggs 🤤
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Chashu was really fatty throughout and the RAMEN EGGS!!!!! Done so well, flavourful, gooey and wobbly on the inside 🍳🥚 Also I rlly like how Keisuke has free flow white and brown eggs! 😋
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Broth was honestly a lil jelak halfway and it was too salty for my liking so I’d recommend sharing this!

Ig @goodfomood

Back at Ramen Keisuke Lobster King @ Clarke Quay last Friday!! (altho not a big fan of ramen but this place will somehow keeps me coming back for more) 😋 Went back to dig photos of my first visit and I'm glad that I actually backed up some of my previous shots since the recent factory reset of my phone 😌
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Needless to say, their main selling point would be the lobster broth 🤤 Also, the free flow hard-boiled eggs and well seasoned beansprouts!! 💯 🍜 For the lobster broth ramen, you can choose how you like your noodles and broth to be!! I definitely like mine rich soup and less oil, the broth turns out to be indeed rich and savoury 😋 You can also add on flavoured egg(+$2) and seaweed(+$1) to complete your ramen!! 🙌🏻
The next time I'm here, I might order their stir fried mushroom with garlic and butter, it seems to appear on every other table beside us ☺️ .
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Expected damage: From $14.90++
Ambience: 3/5, service tend to be quite slow
Food Rating: 8/10

One unique thing about ramen keisuke's clarke quay outlet is the soup base because it is unique and flavoursome. If you love lobster bisque, you should really come down to try their lobster broth ramen. There is an option to go for the thick broth or a more light flavoured soup. The different bowls pictured show how different the soup can get. Overall, it was a good dining experience: I like my noodles and soup the way they are and really appreciate that they allow customisation in their stalls.

The hiatus was long, marked by an unquestionable languor and accompanied by the likes of Zendaya in Euphoria and the triumphs and defeats, the epic highs and lows of high-school football. The venerable kid draws out his phone for the umpteenth time, harbouring intentions to channel his literary prowess into praising more meals he’s had over his lifetime. Alas, the motivation to do so settles like dust on a piano, marking the continuation of an endless cycle of inaction.
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On this day however, the kid faced an epiphany ever so bright, gleaming with inspiration that one could only dream of. He realised that the pretentiousness and dubiousness that came with praising cuisine was unfounded, unlike criticising it. He whips out his phone, continuing to ignore conventions and writing in a format that was analogous to that of a 16-year old’s One Direction smut fanfic on Wattpad. Words were coming together, letters falling into place.
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Something was missing, this text was slowly morphing into a babble of the highest degree. In an abrupt turnaround, he realises that he wasn’t here for praise. He was ready to speak ill of a dining experience that had watered down what could’ve been a remarkable evening. He opened up every resource he required to serve his judgement in front of him, ready to further the prattle that was already beginning to get tedious to type. “Ah Keisuke, you’re getting old”, he thought, recalling the hour-long queue into Ramen Keisuke Lobster King that delivered their hallmark Lobster Broth Ramen Special (All Toppings) ($20.90++) with an anti-climatic potpourri of ingredients and an indescribable flaw with the noodles that did not play well with the broth it swam in. Racking his brain for words and adjectives that could further emphasise on his mild disappointment with the ramen that he had, a flicker of light came on. He knew just what to write, three simple words to consolidate judgement, information and showmanship in his final paragraph.
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This place sucks.

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