Ramen king Takeda Keisuke’s vision is phenomenon, his creations once again defy the gravitational classification of typical Tonkotsu, Miso, Shio, and Shoyu ramen, into a borderless class of his own. It’s not the first time I’m trying his crab broth ramen, I tried it in Ramen Dining Keisuke Tokyo when it was in Millenia Walk, and by the time I’m writing this, I had already been to their new Suntec City outlet, twice. Anyway, that will be another story in another post, let me quickly get over this first.
Amidst all the fanfare of super long queue when his new outlets opened, me and my dining companion were greeted with a handful of diners in the queue before us, and was seated within reasonable wait in an early weekday evening on March 28.
We had already determined what we gonna order while in the short queue, and wasted no time in ordering. Soon as we placed our order, we were given a small dish to grind our own sesame, set to bring up the taste of the broth. On top of that, it’s a practice in all Keisuke’s franchises that diners get to select the thickness of the broth, hardness of noodle, as well as other accessories options, such as spring onion, egg, seaweed etc.
Their classic Crab Broth Ramen boast two pieces of flavourful charshu, black fungus, and flat noodle, served in a bowl exclusively for their Crab Broth ramen (well, actually it’s a mixture of crab and chicken broth), I guess this is a way to tell the chef so that they won’t mixed it up. This somewhat made me appreciate those traditional hawkers in Singapore who never seen to get it wrong with all kind of noodles they serve. Anyway, the broth was rich, with a strong aroma of crab soup. But don’t expect any sign of crab meat inside though!
My initial selection was their Crab Broth Ramen, but decided to order a different one to try out a different broth. The only difference here is the addition of chili paste, which turned the soup over into a spicy broth. However, on a personal note, it overpowered the aroma of a crab broth, and if you intend to appreciate the crab stock, my recommendation is to stay away from this. Otherwise, if you are so crave for spicy stuff, might as well go for a bowl of laksa elsewhere for a cheaper price. Nevertheless, that doesn’t take away the taste of the noodle overall.
And like Keisuke’s many other outlets (with the exception of Suntec City’s Ramen Dining Keisuke Tokyo, as far as I know), Ramen Keisuke Kani King offers free side dishes such as unlimited hard boiled eggs (if you want their runny egg, you need to pay for it separately), marinated bean sprouts, and Nira cabbage garlic (Nirakyabe Ninniku).
All in all, I would recommend this restaurant if not for what happened after 30 minutes. I had a stomach upset. My dining partner had it the next morning, but she didn’t finish the whole bowl of soup like I did. We did not have any common meal apart from this on that evening.
Ramen Keisuke Kani King
Cathay Cineleisure #01-03
8 Grange Rd
From 12:00hr – 15:00hr, 17:00hr – 22:00hr daily
Fri, Sat, Eve of Public Holiday opens until 02:00hr