NKIKICHUA: Gyoza

Guide to Ramen Keisuke Singapore

Monday, May 02, 2016
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Ramen Keisuke Lobster King @ The Cannery | Clarke Quay, Singapore

Ramen Keisuke has outdone themselves this time with the 10th outlet Lobster King, featuring Lobster Stock Ramen. The outlet is located in the heart of Clarke Quay and strategically opens from 6pm - 5am, catering to the hungry night owls.

Chef-owner Mr Keisuke Takeda continues to showcase his extraordinary culinary skills by leaning on his expertise and knowledge in French culinary method. Introducing the four types of the all-new Lobster Stock Ramen, starting with Lobster Broth Ramen (Clear Soup) | N: $13.90 | FG: $15.90 | S: $19.90 which uses the French rock lobsters specially imported from France, the shells of rock lobster are first pan-fried, crushed into fine bits and later simmered for 6hours with a special blend of herbs and vegetables. Followed by, another 4-6hours of brewing to create the Lobster Broth Ramen (Rich Creamy Soup) | N: $14.90 | FG: $16.90 | S: $20.90.

Whereas for Miso Lobster Broth Ramen | N: $14.90 | FG: $16.90 | S: $20.90, the lobster broth is simmered with a special blend using 3 different types of miso while the curly ramen noodles served in this lobster creation are pan-fried by order. For the local-inspired ramen creation, the Spicy Miso Lobster Broth Ramen | N: $15.90 | FG: $17.90 | S: $21.90 is created with the addition of blended spices and chilli such as spicy oil, Japanese Ichimi and Sichuan Sansho, making this set to be a more flavourful and aromatic broth designed for local taste-buds.

There are three types of toppings to choose from or alternatively under the customised option, you may choose to add-on your favourite toppings or remove any ingredients stated on the ordering sheet.

- Normal: pork belly, chicken char siew, black pepper prawn wontons and topped with crunchy bamboo shoots.

- With Flavoured Egg: inclusive of normal and a flavoured egg.

- Special: all toppings inclusive of normal, flavoured egg and deep fried prawn balls.

Here's my take on the Lobster Broth Ramen with Rich Creamy Soup Special | $20.90, its thick and succulent lobster broth tasted somewhat like lobster bisque or rather in Asian terms, very gao prawn mee soup. For those with lighter palette, go for Lobster Broth Ramen (Clear Soup) or Miso Lobster Broth Ramen.

As part of Keisuke's signature, they always provide free boiled eggs and bean sprouts. Take note that Lobster King's rendition of bean sprouts has black pepper in it and can get spicy.

The drinks menu consist of soft drinks like the Keisuke’s Green Tea Cola | $4.00 and Keisuke’s Wasabi Ginger Ale | $4.00, also includes several types Sake which is available in shot that charges from $19.00 onwards and the bottle charges from $110.00 onwards.

Other than the signature lobster broth ramen, rice is also available such as Niku Meshi (Minced Pork on Rice) | $5.80, Omelette Rice | $10.80 and Fried Rice | $8.80. Although the pricing are reasonable, do not that these may not be the highlight on the menu or restaurant, I suggest sticking to the ramen for your mains.

Besides the mains, the side dishes they offer are Chicken Nanban | $9.80, Teriyaki Chicken | $8.80, Pork Gyoza (5pieces) | $8.80 and Stir-fried Mushroom with Garlic and Butter | $8.80. It’s a pity the Beef Tataki and Prawn Gyoza were sold out that night.

I thought Chicken Nanban servings were interesting as the preparation of nanban was made on the spot for us, however I find the nanban too salty so we decided to add in another (free) boiled egg and it turns out better. Overall, the sides were decent and if you like gyoza, do try out their 5th outlet, Keisuke Gyoza King.

This late night dining place is a 62-seater outlet which includes 16-seater alfresco dining and private dining room. It is the second largest ramen outlet under the Ramen Keisuke chain.

I'm so looking forward to more culinary revolution by Mr Keisuke Takeda and is grateful to attend the media tasting with the like-minded foodies.

Ramen Keisuke Lobster King: 3C River Valley Road #01-07 The Cannery, Singapore 179022

Opening Hours:

Daily: 6:00pm - 5:00am (L.O. 4:30am)

Closed on Chinese New Year

www.facebook.com/ramendiningkeisuketokyosg

..Hosted Meal..

Friday, February 26, 2016
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Gyoza-Ya @ Robinsons Orchard, Singapore

Gyoza

Wait no more, Gyoza-Ya has launched a fourth filling for their gyoza (dumpling)! - Pork, Vegetable, Prawn and now Red King Crab (Tarabagani). As the name, Gyoza-Ya, this restaurant is specialised in both pan-fried and boiled gyoza. Also as member of the Akashi Group of restaurants, Gyoza-Ya is sure to bring out the authentic Japanese taste from Japan to Singapore.

Most of the ingredients are especially flown in from Japan, usually about two to three times a week by by a Japanese Chef that is residing in Japan. Some of the main ingredients brought in from Japan are udon and gyoza skin, which consists of natural spring water in them and can't be found in Singapore.

Red King Crab Gyoza is available in both Pan-Fried (Yaki Kani Gyoza) and Boiled (Sui Kani Gyoza) with Miso Dressing, 5 pieces per plate. There is limited quantity daily depending on availability of their Tarabagani. While stock last!!

Pan-fried dumpling with Red King Crab (Yaki Kani Gyoza) [$7.80]

Have always eaten goyza with pork filling as it is the 'traditional' ones thus it took me awhile to get used to the crabby taste and partly because there is too many shell in the gyoza I ate so do chew with caution.

The sauces to go with the goyza, FYI there is a pre-mixed gyoza sauce too.

This drink is also recently added to their menu and my personal favourite, Kuri Lemonade (Japanese Cucumber with Lemonade) [$3.80]. A very refreshing and smoothing taste!

Another new item added, Tonkusei Tonkotsu Udon (Special Pork Bone Soup with Thick Noodle) [$6.80]. Let me list down the tedious effort that goes in making this dish...

1. The special pork bone soup is braised for at least 24 hours in the central kitchen and sent to the outlet every morning, therefore while stocks last too!

2. The thick noodles are flown in from Hokkaido as it uses quality flour and water. It does taste different! It's chewy and yet can 'slide' down my throat easily (if you get what I mean haa!).

3. It is top with slice leek and Buta Kakuni (Braised Pork Belly) which is slow braised for 36 hours. Soft and flavourful in every bite.

Open concept kitchen just like in Japan.

The machine (it is made in Japan specially catered to Gyoza-Ya) that makes the yummy gyoza! I was told by one of the chef that only authorised chefs are able to touch this machine. A Japanese chef will come down to pre-make them in the early morning and will randomly pick a few out from each tray to weight them, ensuring the consistency of each gyoza. If it is found to be a big difference, the gyoza will not be served to customers.

That's what I like about Japanese cuisine, they are always very strict with the food served and always tries to provide the best quality.

Some other new items worth trying under the dessert sections are the Yaki Azuki Gyoza (Pan-Fried Dumpling with Red Bean) and Oshuruko (Red Bean Soup with Mochi and Matcha Ice Cream).

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Gyoza-Ya

B1-02A Robinsons Orchard,

260 Orchard Road

Singapore 238855

Operating Hours:

11:30am - 10:00pm

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