Chef Keisuke Takeda (of Ramen Keisuke at Orchid Hotel and Keisuke Tori King at 100 am) opens his 10th outlet in Singapore and the new 62-seater restaurant specializes in ramen cooked with lobster broth.
On the menu are four different choices like clear soup ($13.90), rich creamy soup ($14.90), miso ($14.90) and spicy miso ($15.90). This Clarke Quay outlet, which opens from 6pm-5am, offers fans of ramen delicious bowls of broth reminiscent of lobster bisque, garnished with pork belly and chicken char siew slices, prawn dumplings and bamboo shoots.
